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Title: Hostess Twinkie Creme Filling
Categories: Copycat, Desserts
Yield: 1 -1/2 cups

2 ts Water; very hot
1/4 ts Salt; rounded
7 oz Jar marshmallow creme (2 c)
1/2 c Shortening
1/3 c Powdered sugar
1/2 ts Vanilla

Recently I've had an opportunity to go back and improve the recipe
for the Hostess Twinkie clone 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, so that it could
not spoil and would be easier to make. Here now, is the much improved
recipe, using fewer ingredients than the original clone, and with
marshmallow creme as the new secret component. This recipe is for all
of you who have supported the site by buying the books, since the
cake part of the recipe and mold-making technique is not included
here. But even if you don't have the books, I'm sure you can find
many uses for this versatile, commercial-style, creme filling. Hope
you like it!

Combine the salt with the hot water in a small bowl and stir until
salt is dissolved. Let this mixture cool.

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.

Add the salt solution to the filling mixture and combine.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Hostess#253#040Twinkie#040Creme#040Filling.txt>

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