Score: 3.86. Votes: 22
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Recently I've had an opportunity to go back and improve the Hostess Twinkie recipe found on page 47 of the first book, Top Secret Recipes. Specifically, I wanted to make the creme filling more stable, using non-dairy ingredients like the original product, so that it was shelf-stable and easier to make. Here now, is the much-improved Hostess cream filling recipe, using fewer ingredients than the original clone, and with marshmallow cream as the new secret component.
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- 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 extract
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Restaurant/BrandHostess
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Instructions
1. Combine the salt with the hot water in a small bowl and stir until the 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.
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Reviews
Joanie
May 17, 2016, 22:00
I've been searching and searching for the perfect cream filling for my chocolate cupcake fettish and while many of them tasted great the consistency was never cohesive with the Hostess style we've all come to love and this one is actually the closest :) I used pink salt, it has a bit less of the iodine flavor you get in salt, and I used about a quarter less than the recipe recommended. I've jazzed it up by adding different extracts or adding fresh citrus zest to it.
R M
Aug 25, 2014, 22:00
This is what I have been searching for for one week. I could feel the consistency on my tongue from when I was younger and ate Creme Horns. I tried the fillings with butter (yuk!) and then I found this. It has that slightly greasy feel (perfect). Thank you thank you!
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