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Ingredients
30 m servings 102 calsOriginal recipe yields 100 servings
- Adjust
- US
- Metric
Nutrition
- Calories:
- 102 kcal
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- 5%
- Fat:
- 6.3 g
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- 10%
- Carbs:
- 12g
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- 4%
- Protein:
- 0 g
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- < 1%
- Cholesterol:
- 0 mg
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- 0%
- Sodium:
- < 1 mg
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- < 1%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per Serving
Servings Per Recipe:
Amount Per Serving
- * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
- (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
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Reviews
Read all reviews 3438 Ratings
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Most helpful positive review
2/2/2012
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 but...
Most helpful critical review
7/25/2014
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.
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2/2/2012
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 but...
12/21/2011
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....
3/16/2013
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 t...
6/12/2012
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 ye...
2/3/2013
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....
3/24/2012
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.
11/2/2013
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...