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
- white sugar: 1 cup
- water: 0.5 cup
- vegetable shortening: 2 cups
- vegetable oil: 1 cup
- clear vanilla extract: 1 tsp
- confectioners' sugar: 8 cups
- water: 1 Tbsp (or more if needed, optional)
Metric Conversion
Stages of cooking
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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.
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Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended. Beat in confectioners' sugar, 1 cup at a time, until filling is thick and fluffy. Mix in water, 1 tablespoon at a time, if filling is too thick.
