Score: 3.91. Votes: 23
|
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.
This recipe is available in
Get This
_main
- 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
- Do This
-
Restaurant/BrandHostess
-
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.
-
Reviews
Mina Walker
Jul 13, 2021, 10:15
It's perfect! I found the filling to be even better the next day (whilst inside the cupcakes i made)
P. S.
Nov 19, 2017, 11:33
This is the closest you can get to the original Twinkie filling. Thank you!
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
What's Hot
