Holland Cream (White Cream Filling)
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.
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
-
½ cup water
-
2 cups vegetable shortening
-
1 cup vegetable oil
-
1 teaspoon clear vanilla extract
-
8 cups confectioners' sugar
-
1 tablespoon water, or more as needed (Optional)
Method
-
Gather all ingredients.
-
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.
-
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.
