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RECIPE: Kim’s Red Velvet Let’s Make Whoopie Pies with Whipped Cream Filling

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Kim’s Red Velvet Let’s Make Whoopie Pies with Whipped Cream Filling

Whoopie Pies

  • 1 box (15.25 oz. size) red velvet cake mix
  • 1 box (4 serving size) chocolate instant pudding and pie filling mix
  • 3 large eggs
  • ½ cup vegetable oil
  • ½ cup water
  • 1/8 teaspoon Kroger pure almond extract
  • 1 teaspoon Kroger pure vanilla extract
  • 2 teaspoons Kroger red food color

Whipped Cream Filling

  • 1 cup whole milk
  • ½ cup Kroger heavy whipping cream
  • ½ cup all-purpose flour
  • 1 ½ cups unsalted butter, barely softened
  • 1 ½ cups sugar
  • 1 ½ teaspoons vanilla extract

Start by making part of the cream filling first, so it can cool thoroughly. Over medium-high heat in a saucepan, heat milk and whipping cream for about 1 ½ minutes until it’s warm, whisking constantly so it doesn’t scald. Whisk in flour and cook, whisking constantly, until mixture is thickened into a paste. Remove from heat and refrigerate until completely cooled (several hours).

Prepare pies. Heat oven to 350°F. Grease cookie sheets. Add all pie ingredients to bowl of electric mixer. Mix on low speed until combined (about a minute), then beat on high another minute until thoroughly combined. Using a large cookie scoop (1.25 ounce size), drop batter on prepared sheets at least 2 inches apart (Kim did about 8 on a sheet). Bake 8-9 minutes or until just set and done. Let cool on sheet 30 seconds, then remove to wire racks to cool completely.

Complete whipped filling by creaming butter, sugar and vanilla together in a large bowl with electric mixture and paddle attachment. Switch to wire whip attachment and add cooled flour-milk mixture, a couple tablespoons at a time, whipping until light, fluffy and combined.

Spread a liberal amount of whipped cream filling on bottom of 1 cooled pie, then top with another pie (rounded sides on outsides). Makes 32 halves for a total of 16 whoppie pies.

Recipe by culinary nutritionist & dietitian Kim Galeaz, RDN CD