Imagine filling the hole’s of bundt cakes and piping the insides of layer cakes with this amazing twinkle filling. it is heavenly!
Check out what my pals over at Group Recipes had to say about this recipe:
You’ll need a stand mixer to do this one. If you’re using a hand mixer, don’t attempt this recipe—it will never come together. The speed and constant motion of a stand mixer is required here. I’m not even sure a Sunbeam brand would work—you pretty much need a Kitchenaid brand because of the way the beaters do the figure-8 motion throughout the whole mix, as opposed to the way a cheaper version simply spins the bowl.
Indeed, you will need a stand mixer to make this twinkle cake filling. i tried using a handheld beater and it didn’t turn out as fluffy as I expected it to be. However, if that’s all you have then don’t worry as it works…just not as well 🙂
Ingredients
1/2 c. Land O Lakes butter
1/2 c. Crisco
1 c. Domino sugar–granulated
2 tsp. McCormick vanilla
2/3 c. Pet milk (evaporated NOT condensed)(5 1/3 oz. can)
2 tsp. (level) meringue powder
Instructions
Make sure butter and Crisco are room temperature.
Put all ingredients together in the bowl of a stand mixer.
Using flat beater attachment, beat for about 30 minutes
constantly on medium/high (on a Kitchenaid this is a 6 or 7)
It will look like a complete mess for the first 20 minutes or so, and you’ll want to give up. Give it time. Let it beat on…
It comes together around 20-22 minutes and begins to “fluff” up. Let it go until about 30 minutes or until it’s fluffy, white, and emulsified completely.
OUT OF THIS WORLD GOOD!! (Great for people who want an icing that’s “not too sweet.”) *Note* You can buy the meringue powder in the Wilton section of Wal-Mart, Target, or at cake supply stores. *Note* Stays fresh in fridge for up to a week, fresh on counter for 2 days or in cake.
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Quick Tip: I love using this twinkle filling in dark chocolate cakes. Yummo!
Thank you to Group Recipes for this recipe.
