"Ding Dong" Filling

I found thd on Cooks.com. I noticed someone wanted it so I found it and thought I would post it. I haven’t tried it yet so I don’t know how long it takes or how hard it is. I just wanted to pass it along.

“Ding Dong” Filling


  • 5 tbsp. flour
  • 1 c. milk
  • 5 tbsp. sugar
  • 1 tsp. vanilla
  • Dash salt
  • 3/4 c. sugar
  • 1/2 c. butter
  • 1/2 c. shortening


  1. Cook together first 5 ingredients until thick like wallpaper paste. Cool. Mix sugar, butter, and shortening. Add to cooled mixture and beat with electric beater for 5 minutes until fluffy. Squeeze into cooled cupcakes with a frosting bag and tip. Enough for 30-36 cupcakes

Comments (4)


I tried this as a filling for a chocolate cake. It was really good and definately tasted like Ding Dong. My only critisism is that the flour clumped a little bit so the texture wasn't perfectly smooth.


Oh my freakin goodness, this is fab stuff. After reading the review above, I stirred my flour before adding, and before cooking, I mixed in the milk slowly to avoid lumps. I found it silky smooth. We don't get dingdongs so I can't compare, but hubby has tried one and says it tastes identical. I've never made a cooked icing like this before and I can't wait to use it. The only problem will be keeping it all before I fill the cake tomorrow. Have I mentioned how fabulously smooth, light, fluffy and tasty this is? No grit, no lumps, no aftertaste, no fatty mouthfeel. I will be using this a lot.


Yummo!! I made this for some Chocolate fudge cupcakes this weekend and WOW!! I added a little bit of confectioners' sugar to it to acheive the consistency that I wanted but other than that it was scrumptious!!