The cream-filled donuts in my cake shop are filled with this white cream filling. It's the filling used in smear face and cream horn pastries. I have looked forever for the Holland cream recipe for donuts but never had luck finding it, so I created my own.
Ingredients
- 1 cup white sugar
- 0.5 cups water
- 2 cups vegetable shortening
- 1 cup vegetable oil
- 1 teaspoon clear vanilla extract
- 8 cups confectioners' sugar
- 1 tablespoon water , Optional
Instructions
-
1
Gather all ingredients.
-
2
Stir sugar and 1/2 cup water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely, 15 to 30 minutes.
-
3
Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended.
-
4
Beat in confectioners' sugar, 1 cup at a time, until filling is thick and fluffy.
-
5
Mix in water, 1 tablespoon at a time, if filling is too thick.
Nutrition Facts
Per serving
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