"This recipe makes enough filling for both Hostess-Style Cupcakes and Twinkies...."
INGREDIENTS
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1/4 teaspoon salt
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2 teaspoons hot water
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1 (16-ounce) jar marshmallow creme
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2 1/2 cups confectioners’ sugar, divided, more as needed
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3/4 cup non-hydrogenated vegetable shortening
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1 1/2 teaspoons pure vanilla extract