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 from Gluten Free Classic Snacks
10 tablespoons (140 g) unsalted butter, at room temperature
2 tablespoons (1 fluid ounce) milk, at room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon kosher salt
2 teaspoons meringue powder (LorAnn brand is gluten free and available on amazon)
4 cups (460 g) confectioners’ sugar
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.
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.