Get this tested, easy-to-follow recipe for stiff sandwich cookie filling for recipes like homemade gluten free Oreo sandwich cookies.
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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.
Yield: 2 cups filling
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.
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.
Yield: 2 cups filling
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.
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
jillian says
Being allergic to eggs, wondering what might be a good sub for the powder. Powdered milk? whey powder? thanks