Holland Cream (White Cream Filling) Recipe - Allrecipes.com
Holland Cream (White Cream Filling) Recipe
  • READY IN 30 mins

Holland Cream (White Cream Filling)

Recipe by  

"This is the white cream filling used in Smear Faces, Cream Horns, etc. I have looked forever for the Holland cream recipe for donuts. I have never had any luck. I have worked on this recipe for a long time. I use this in my donuts at my cake shop."

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Ingredients Edit and Save

Original recipe makes 100 servings Change Servings
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  • PREP

    25 mins
  • COOK

    5 mins
  • READY IN

    30 mins

Directions

  1. 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.
  2. 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 More Reviews

Most Helpful Positive Review
Feb 02, 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 butter and 1 cup of shortening. It was wonderful.

 
Most Helpful Critical Review
Jul 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.

 

26 Ratings

Jan 03, 2012

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. It is very sweet and very good!

 
Nov 16, 2011

This was exactly what I was looking for! Easy to make and so yummy!

 
Jun 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 years. Thanks so much for sharing!

 
Mar 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 the cake. I turned half of it into a raspberry cream filling by macerating frozen raspberries and adding the juice to the filling. Bright pink in color but a wonderful raspberry flavor that balanced the lemon frosting and white cake.

 
Feb 03, 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. Piped it into cupcakes. Beware, the recipe as stated makes a ton of cream. Great recipe!

 
Mar 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.

 

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Nutrition

  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0 g
  • < 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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