holland cream (white cream filling)

Desserts

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

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)

Directions

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.