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Holland Cream (White Cream Filling)

4

35 min

Holland Cream (White Cream Filling)

Holland Cream (White Cream Filling) Photo 1

Time

35 min

Serving

100 persons

Calories

102

Rating

4.00★ (76)

Cuisine

Author: Victoria Buriak
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

Holland Cream (White Cream Filling) Photo 21
Holland Cream (White Cream Filling) Photo 32
  1. 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.
    Holland Cream (White Cream Filling) Photo 2
  2. 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.
    Holland Cream (White Cream Filling) Photo 3

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