This is the white cream filling used in Smear Faces, Cream Horns, etc. I have looked forever for the Holland cream recipe for donuts. I have never had any luck. I have worked on this recipe for a long time. I use this in my donuts at my cake shop.

Anonymous
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Ingredients

100
Original recipe yields 100 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. Remove from heat, and let cool completely. Pour the syrup into a large mixing bowl, and beat in vegetable oil, shortening, and clear vanilla extract with an electric mixer on high speed to blend.

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  • Beat in the confectioners' sugar, 1 cup at a time, until the filling is thick and fluffy. If it's too thick, beat in a tablespoon of water at a time until it's the correct consistency.

Nutrition Facts

102 calories; carbohydrates 12g; fat 6.3g; sodium 0.1mg. Full Nutrition
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Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/02/2012
This recipe was really good and easy to make, I followed it excactly and it came out good. The second time I made it, I did change it a bit. Instead of two cups of shortening I used 1 cup of butter and 1 cup of shortening. It was wonderful. Read More
(69)

Most helpful critical review

Rating: 1 stars
07/25/2014
I was really excited to see the reviews on this recipe but it is not the recipe I was hoping it would be. I was looking for a more cream type filling instead it is more of an icing. Read More
(5)
68 Ratings
  • 5 star values: 47
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
02/02/2012
This recipe was really good and easy to make, I followed it excactly and it came out good. The second time I made it, I did change it a bit. Instead of two cups of shortening I used 1 cup of butter and 1 cup of shortening. It was wonderful. Read More
(69)
Rating: 5 stars
01/03/2012
This cream was just perfect! I followed the recipe exactly and it turned out great. I used this cream to fill cream puffs. This cream is very similar to the cream inside of a cream filled donut. It is very sweet and very good! Read More
(33)
Rating: 4 stars
11/16/2011
This was exactly what I was looking for! Easy to make and so yummy! Read More
(27)
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Rating: 5 stars
03/16/2013
This was exactly what I wanted for a cupcake filling. Adjusted the recipe down to a manageable 25 cupcakes portion and followed the recipe exactly. Light and fluffy and sweet enough to balance the cake. I turned half of it into a raspberry cream filling by macerating frozen raspberries and adding the juice to the filling. Bright pink in color but a wonderful raspberry flavor that balanced the lemon frosting and white cake. Read More
(19)
Rating: 5 stars
02/03/2013
Yay! Found a great cream filling recipe here. I used half butter/half shortening. Only had regular (not clear) vanilla extract on hand but this didn't change the while color of the cream at all. Piped it into cupcakes. Beware, the recipe as stated makes a ton of cream. Great recipe! Read More
(18)
Rating: 5 stars
11/02/2013
Perfect! I quartered the recipe to fill a dozen maple crumb bars. The filling is light and fluffy and delicious. I used Spectrum Organic Non-hydrogenated Vegetable Shortening, which made it less greasy and less unhealthy than standard shortening. Read More
(16)
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Rating: 5 stars
06/12/2012
I loved this filling. I made chocolate cupcakes and filled them and my daughter said she had never eaten anything so delicious in her life. I have been trying to find a recipe like this for years. Thanks so much for sharing! Read More
(14)
Rating: 5 stars
03/24/2012
Love this recipe! I even use it as a cake frosting, to me it's better than buttercream. Made this to frost the black chocolate cake (on Allrecipes) and everyone thought it was wonderful. Read More
(10)
Rating: 5 stars
04/16/2014
I used this filling in cream horn cookies for my niece's wedding reception and it worked PERFECTLY! I did add a little almond extract, because that's the flavor I was aiming for. The best part of this filling is that it held up and the cookies didn't need to be refrigerated... which means they didn't get soggy! LOVE THIS RECIPE! Thanks so much for sharing it!!!! Read More
(9)
Rating: 1 stars
07/25/2014
I was really excited to see the reviews on this recipe but it is not the recipe I was hoping it would be. I was looking for a more cream type filling instead it is more of an icing. Read More
(5)