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Straight out of page 109 of Gluten Free Classic Snacks, this is the stiff sandwich cookie filling you'll need for lovely recipes like the Little Debbie-Style Gluten Free Chocolate Chip Creme Pies you see above.
Stiff Sandwich Cookie Filling
Get this tested, easy-to-follow recipe for stiff sandwich cookie filling for recipes like homemade gluten free Oreo sandwich cookies.
Equipment
- Stand mixer fitted with paddle attachment or handheld mixer
Ingredients
- 10 tablespoons (140 g) (140 g) unsalted butter, at room temperature
- 2 tablespoons (1 fluid ounce) (1 fluid ounce) milk, at room temperature
- 1 tablespoon pure vanilla extract
- ⅛ teaspoon kosher salt
- 2 teaspoons meringue powder (LorAnn brand is gluten free and available on amazon)
- 4 cups (460 g) (460 g) confectioners’ sugar
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, place the butter, milk, and vanilla, and beat on medium speed until combined.
- Raise the speed to high and beat until creamy. Add the salt, meringue powder, and about 3 1/2 cups of the confectioners’ sugar. Mix slowly until the sugar is incorporated. Beat at high speed until uniformly thick. Add up to the remaining 1/2 cup of the confectioners’ sugar, if necessary, to thicken the frosting.
Notes
From the book Gluten-Free Classic Snacks: 100 Recipes for the Brand Name Treats You Love, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2015.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Being allergic to eggs, wondering what might be a good sub for the powder. Powdered milk? whey powder? thanks