|
|
| |
 |
| Hostess Twinkie Creme Filling | By Todd Wilbur
|
| Recipe Type: Snack |
| Calories: 113 |
| Cook Time: 45 minutes |
|
Recipe Rating: 4.0 (11 reviews)
|
|
 |
| |
| |
|
|
Recently I've had an opportunity to go back and improve the recipe for the Hostess Twinkie clone found on page 47 of the first book, Top Secret Recipes and here on the website. Specifically, I wanted to make the creme filling more stable, using non-dairy ingredients, so that it could not spoil and would be easier to make. Here now, is the much improved recipe, using fewer ingredients than the original clone, and with marshmallow creme as the new secret component. This recipe is for all of you who have supported the site by buying the books, since the cake part of the recipe and mold-making technique is not included here. But even if you don't have the books, I'm sure you can find many uses for this versatile, commercial-style, creme filling. Hope you like it!
|
|
|
 |
|
|
2 teaspoons very hot water
rounded 1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
|
|
|
 |
|
|
1. Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.
2. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
3. Add the salt solution to the filling mixture and combine.
Makes 1 1/2 cups.
|
|
|
|
 |
Renee Yan
Submitted on 05/05/12 |
|
| To avoid the saltiness and greasiness others experienced I used less than stated with kosher salt (which is milder) and 1/3 cup shortening instead of 1/2 cup. The consistency was perfect (firm peaks)! I bought Twinkie (canoe) pans online and filled them with the icing syringe that came with it. Perfection! |
|
Lili Clark
Submitted on 12/15/10 |
|
| It if very true to the filling you find in twinkies. I don't find it salty and yes it does leave a little greasiness in your mouth..but so do REAL twinkies. |
|
Sara
Submitted on 09/24/06 |
|
| Perhaps it has been too long since I actually had a Twinkie. I just made this recipe and threw it out. It was too salty, and very runny. I followed the directions exactly, and did not get what I expected. I was thinking that it would be a nice fluffy cream filling for my chocolate cake. Instead it is a runny greasy mess! Based on the reviews here, maybe I needed to add something else? Everyone else seems to like it.
|
|
Christina
Submitted on 05/27/06 |
|
| This recipe is awesome. I originally made it for a friend's 50th birthday party in honor of his devil dog addiction. This in bewteen chocolate cake was perfect! |
|
Sasha
Submitted on 01/29/06 |
|
| Hello all! I would like to say Twinkies are my favorite I love them more then I love my husband. (But don't tell him that!) I would also thank you all for letting me find this recipe and I'm so happy I can make Twinkies everyday of my life! Thanks =)
-Sasha's Stomach |
|
Liza
Submitted on 12/06/05 |
|
| Fabulous recipe. Sounds odd to start, but the result is phenominal. I use it all the time to stuff cupcakes, kids and adults love it. |
|
Kelly
Submitted on 09/15/05 |
|
| I've made this twice now and there is just something missing that I can't figure out. The result from this recipe ends up thicker, more congealed than the original. Im not sure if that's my error in mixing or if it's the ingredients. Also, the shortening taste/greasiness is evident on the roof of your mouth. It's a great start though and most people probably won't even notice. |
|
Submitted on 09/05/05 |
|
| I made this last night. I bought individual sized pound cakes, cut them in half and filled this with this filling. WONDERFUL! Next time I will use a little less salt. |
|
Mollie
Submitted on 08/16/05 |
|
| This..is awesome although I added a bit more vanilla and at times almond extract. Put this yumminess inside some Devil's Food cup cakes and everyone is your friend! |
|
Steve
Submitted on 08/01/05 |
|
| Easy and the closest yet i've tried for this kind of creme filling. |
|
Melissa
Submitted on 07/31/05 |
|
| This recipe worked well for me. If you decide to eat the lot of it plain, then you will probably be able to detect the salt, but when used in conjunction with other sweet ingredients then you can't taste it at all. I used this filling to make Vachon-brand 'Passion Flakies' (maybe only available in Canada??). I sandwiched the twinkie filling in between baked puff pastry layers along with a mixture of apple jelly and strained raspberry jam. It tasted just like the real deal! I'm sure the U.S has something similar, I just wouldn't know who would make it or what it is called. |
|
|
|
