King Arthur Flour has several fillings for their Whoopie Pies and Twinkie equivalents. The cream cheese one is

Filling



1 (8 ounce) package cream or Neufchatel cheese

3 1/2 cups glazing or confectioners' sugar, sifted

1 teaspoon vanilla extract (or other flavoring)

1 to 2 tablespoons milk as needed



This one's thinner - supposed to go into the Twinkie equivalents - but it might actually work better for the oatmeal pies.

Snack Cake Filling



2 tablespoons flour

1/2 cup milk

1/2 teaspoon vanilla

4 tablespoons salted butter

4 tablespoons shortening

1/2 cup granulated sugar

dash of salt (optional)



In a small saucepan cook flour and milk over medium heat until a paste forms. Stir constantly and do not allow mixture to brown. Remove from heat and let cool 1 minute. Add vanilla and stir until smooth. Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely.



In the bowl of your mixer beat butter, shortening, and sugar until fluffy, scraping bowl to fully incorporate ingredients. Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy. Use to fill snack cakes or cupcakes. Filling will remain creamy; store at room temperature 3-4 days



Oh, another one - meringue powder (dried egg whites - more stable than fresh ones)

Filling



3 tablespoons meringue powder

1/3 cup cool water

2 cups confectioners' or glazing sugar

1 teaspoon vanilla extract

3/4 cup vegetable shortening



KingArthurFlour.com/blog is almost as dangerous to my diet as Instructables...



