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Cassis Filling

Use this recipe to make Chocolate Whoopie Pies with Cassis Filling.

  • yield: Makes 2 cups




  • 4 ounces cream cheese, softened
  • 5 tablespoons unsalted butter, softened
  • 1 tablespoon creme de cassis
  • 7 to 8 drops purple liquid food coloring (optional)
  • 1/8 teaspoon salt
  • 2 1/2 to 3 cups confectioners' sugar

Cook's Note

Cassis filling can be kept refrigerated, in an airtight container with plastic wrap pressed on the surface, for up to 5 days.


  1. Step 1

    In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese and butter on medium speed until mixture is light and fluffy, about 3 minutes. Scrape down bowl with a spatula. Add creme de cassis, food coloring, and salt; mix on low for 30 seconds.

  2. Step 2

    With the mixer on low, slowly add 2 1/2 cups confectioners' sugar; beat for 30 seconds. Scrape down bowl. If consistency is too soft to hold its shape, add additional confectioners' sugar, 1 tablespoon at a time, until desired consistency is reached.

The Martha Stewart Show, Episode 7096

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