This recipe makes about 2 1/2 to 3 cups, I’d guess – honestly, I didn’t measure the end result. I need to figure out smaller batches, because I always end up making two different treats with it; today’s batch went into both snickerdoodle sandwich cookies and chocolate cupcakes with vanilla cream filling. It’s not as fluffy as the filling you’d get in a Hostess cupcake, but not as dry or dense as the filling in an Oreo cookie – a wonderful balance of both, I’d say!
- 8 tablespoons butter, softened
- 1/2 cup shortening
- 3 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
In a mixing bowl, beat together butter and shortening.
Add powdered sugar in small batches, beating until combined. Once all sugar is incorporated, beat on medium speed for two minutes
Add vanilla and beat to combine.
If you need to store it before using, do so in an airtight container at room temperature. Makes about 2 1/2 to 3 cups, plenty for two dozen filled cupcakes or about 48 sandwich cookies.