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.
Ingredients
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1 cup white sugar
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½ cup water
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2 cups vegetable shortening
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1 cup vegetable oil
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1 teaspoon clear vanilla extract
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8 cups confectioners' sugar
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1 tablespoon water, or more as needed (Optional)
Description
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Gather all ingredients.
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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.
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Beat in confectioners' sugar, 1 cup at a time, until filling is thick and fluffy.
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Mix in water, 1 tablespoon at a time, if filling is too thick.
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