Recipe by Karen
"Having worked in two donut shops in Massachusetts, I now know the reason why filled donuts are often referred to as "creme" filled is because the closest they've come to real cream is what's in the coffee they're eaten with. Fillings made with real cream are highly perishable and have the potential for causing food poisoning. In a nice restaurant where desserts are made-to-order, you would probably get a real cream filling, but not in a donut shop or run-of-the-mill bakery, especially a chain. This is what we put in the "cream" filled donuts, and people just raved about them."
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This is it! I, too, added 1 tsp vanilla and filled a three layer dark chocolate cake (box mix) with this luscious filling and covered the cake with dark chocolate frosting (store bought). This cake looked beautiful when cut and tasted even better. It disappeared! There were no leftovers. This recipe is not at all time consuming, it is the easiest filling I've ever made. Just be sure to sift the confectioners sugar so that there are no little lumps and whip until all the sugar is completely melted into the shortening so that it is not all grainy. Great recipe, Karen!
Even though people said they had gritty filling I thought I could make it smooth since I have a professional kitchen aid mixer. I beat this filling for about 15 minutes on the highest setting and scraped down the bowl every few minutes or so, it still came out gritty. It is impossible to get this smooth and gritty free doing this method, think of raw cookie dough but only with more grit. When I realized that this was as good as it was gonna get, I did go ahead and add more powder sugar and some flavorings which made it taste better, but it still was not enjoyable. I suggest if you want to use this recipe to use powder sugar instead of regular sugar and add some vanilla extra.
You do need vanilla in this.If it tastes "grainy", it hasn't been blended enough. It will be creamy if beaten long enough.Try this between 2 soft chocolate cookies. Alot like "Suzy Q's!!
Mine turned out great. I did make some changes, though. I used butter instead of shortening. I only added half a cup of butter. I used 2 cups of confectioners' sugar instead of white sugar. I also added a half of a tablespoon of vanilla extract, a dash of cinnamon and 3 tablespoons of cocoa powder. I whipped it all together and stuck it in the refrigerator to set up. It turned out fantastic! My fiance LOVES it and if I'm not careful he'll eat it all.
I tried this recipe and it tasted awful. All I could taste was the shortening. I tried everything to improve it, including adding vanilla. It looked like the creme filling you see in doughnut shops, but it definately didn't taste like it.
Overall this is a wonderful recipe, however I found it to be lacking vanilla extract. I added a teaspoon of vanilla extract, and it was even better. I also made a batch of this filling using a teaspoon of almond extract. This recipe works wonderful for a cream filling in cream puffs.
I'm in Germany where they don't have icing like Duncan Hines so I made this up one night and stuck a spoon in it. Ugh. Not what I was expecting. It tasted like sweet, gritty Crisco. Added vanilla, still no dice. Oh well, live and learn! Nice look to it.
I made this twice, once with regular sugar and once with super fine sugar. Both times I let it beat in the mixer for well over an hour and the sugars never dissolved. The flavor is very much like doughnut creme filling but the texture is terrible. I'm sure there have to be better recipes out there for this type of filling and I will be trying a different one in the future.
* Percent Daily Values are based on a 2,000 calorie diet.
Creme Filling I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 154
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