post #16 of 16
They are scoops used in the restaurant business. They come in many sizes. #40 is 1 1/2 tbsp. The finished size was about 3 inches each. It will be hard to get a consistent size in whoopie pies without some way to measure. If you don't want to get a scoop, I would suggest putting the batter in a piping bag and pipe it out. Just make sure you smooth the top.

The original recipe is way too sticky and gummy. Definitely add the flour. The taste was much improved with the flour too.

I used a sweeter cream cheese buttercream than I usually do because the whoopie pies in general are less sweet than cakes. I used 8 oz cream cheese, 1 stick of unsalted butter, 1 lb powdered sugar, sifted, and plenty of vanilla bean paste.