I think I goofed on my spiced cream cheese filling for my pumpkin whoopie pies.
When I made my trial batch two days ago, I used cold cream cheese and cold unsalted butter. It came out perfectly.
This time, I used softened cream cheese and softened Blue Bonnet (whatever that is, butter or margarine).
It’s way to runny. It’s more like a thick glaze than the thick filling it should be.
Now, if I keep it in the fridge for a few hours, will the filling thicken up as the butter and cream cheese harden? Or did the process of softening them and then beating the crap out of them change the nature of them so much that it’s a lost cause?
I hope it will thicken up. I am out of unsalted butter and cream cheese. Oh, and cloves. So, I’d have to go to the store to get more. I really didn’t want to leave the house today. But, I need them for a party tomorrow.
Chilling it should fix the problem, though not completely.
If you used Blue Bonnet in the tub (it’s margarine, BTW), then even a chilled filling will still be softer than one made with butter, since they design that product to be soft and spreadable straight out of the fridge. Chilling will firm up the cream cheese part, though, so it’s not entirely a lost cause.
If you used the sticks/cubes of Blue Bonnet, it’ll probably set up in the fridge and will probably be closer to the trial batch, though still slightly different in terms of mouth-feel.
IMO, margarine tends to make a filling taste “greasy”, so I always stick to butter. It may cost more, but I’m willing to pay extra to avoid getting that weird filmy texture on the roof of my mouth. Bletch.
Damn. I was worried about that. I think I’ll need to make it again.
Thanks!
I can’t be the only one who saw this thread title and wondered why you were asking a dentistry question in Cafe Society :p.
That said: Recipe please?
I’d agree, chilling should fix the softened-cream-cheese portion of the problem, but the Blue Bonnet part may be a problem as it’s a different critter than plain butter - different texture at various temps. It’d probably taste just fine, however, at least as “fine” as anything made with a fake can taste. Depending on your target audience, they may not notice the difference.
As much as I’d like to take credit for the recipe…
http://www.bakespace.com/recipes/detail/Pumpkin-Whoopie-Pies-w—Spiced-Cream-Cheese-Filling/32686/. This is where I got it.
If you follow the instructions, they’re perfect.
It didn’t even occur to me to wonder that. I just assumed it was dentistry.
Funny thing is, I actually confused myself a bit with that title.
Good news - my roommate’s mom taught me how to fix it.
Shortening.
I had 3 batches of filling in the bowl. I added 1/2 a cup of shortening and beat well.
Voila!
Perfect filling!
However, 3 batches was a bit much. Those things are filled to bursting. Anyone who bites into one is gonna need a bib. I still have enough for another batch.