Hmm I typed this up once and set it to post a day later and it did not post and I cannot find what I typed up. Wonder what I did wrong.
Creamy Peanut Butter Filling
3/4 cup creamy peanut butter
1/2 cup softened butter
1 teaspoon vanilla extract
1 1/2 power sugar
In a medium bowl, beat peanut butter, butter and vanilla at medium speed with a mixer until smooth. Gradually add power sugar 1/4 cup at a time beating until smooth.
Impossible Good Coconut Cream Filling
Makes 2 1/3 cups
Make sure you add the butter before the marshmallow crème , or the food processor may have trouble incorporating everything.
1 cup sweetened flaked coconut
3/4 cup butter, softened
2 7 oz. jars marshmallow crème
3/4 cup powder sugar,
In the work bowl of a food processor, process coconut for about 30 seconds or until finely ground. Add butter; pulse until combined. Add marshmallow crème; pulse until combined. Gradually add powder sugar 1/4 cup at a time pulse until smooth after each addition.
Sweet Fudge Chocolate Filling
Makes 2 cups
1/2 cup heavy whipping cream
1/4 teaspoon salt
1 1/4 cup semisweet chocolate morsels
1/2 cup butter, softened
3/4 cup powder sugar
In a small saucepan, heat cream over medium heat until steaming. Stir in salt. Place chocolate morsels in a medium bowl. Pour hot cream over chocolate; whisk until smooth. Cool completely.
Add butter to chocolate mixture; beat at medium speed with a mixer until fully incorporated. Gradually add powder sugar, 1/4 cup at a time; beat until smooth.
These filling ideas come from Cooking with Paula Deen July/August 2011 issue.
I have made the coconut cream filling and it is very good.