Creme Filling I

  • Recipe By
  • Published Jan 1st
  • Ready In10m
  • Servings12
  • Calories256
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.

Creme Filling I Ingredients

The following are the ingredients needed to make delicious Creme Filling I for 12 servings:

  • 1 cup shortening
  • 1 cup confectioners' sugar
  • 1 cup white sugar

Creme Filling I Cooking Instructions

  • Prep10m
  • Cook-
  • Ready In10m

To cook Creme Filling I, you need about 10 minutes of preparation time. The following are the steps to cook Creme Filling I easily:

  1. 1 Using an electric mixer, whip shortening in a medium bowl with confectioners' sugar and white sugar until creamy, 5 to 10 minutes.

Nutrition Facts

Per Serving: 256 calories; 17.1 grams of fat; 27.1 grams of carbohydrates; 0 grams of protein; 0 milligrams of cholesterol; 0 milligrams of sodium.

  1. Dec 29th 2010

    This is super easy and a little time consuming but overall ok. All the bad reviews of gritty must be using the wrong type of sugar. Confectioners sugar is POWDERED SUGAR!!!, not super fine o ...

  2. Mar 26th 2010

    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. ...

  3. May 26th 2008

    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 settin ...

  4. Mar 14th 2008

    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 ...

  5. Jan 4th 2006

    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!!

  6. Jul 10th 2003

    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. Adde ...

  7. Mar 1st 2003

    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). ...

  8. Oct 19th 2001

    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 doughn ...

  9. Aug 31st 2001

    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 usi ...