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Thread: White Doughnut Filling

  1. #1
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    Default White Doughnut Filling

    Does anyone have the recipe for that white filling that comes in doughnuts. I'm not talking about the yellow, pudding-like stuff. I mean the stuff that's kind of like the filling in cream horns, but softer and creamier. Please help!

    purplegirl

  2. #2
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    Default Re: White Doughnut Filling

    It sounds to me as if it's just maybe a sweeten whipped cream, in which case you could make your own or use Redi-Whip.

    Here's the recipe for WI state fair's top treat. It doesn't really say the proprotions of (powdered?) sugar and vanilla to add to the cream when whipping. First, here's a recipe from Southern Food, about.com:

    Use this sweetened whipped cream topping for cream pie topping or serve with gingerbread, cobbler, or other desserts.
    Ingredients:
    •1 cup heavy cream
    •1/4 cup sugar
    •1 teaspoon vanilla
    Preparation:
    Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on bread pudding, gingerbread, cobblers, or other desserts.

    (You could beat this more for a bit stiffer filling result for your purpose I would imagine-Mae)

    ------

    Wisconsin State Fair cream puffs
    These fluffy treats stacked high with cream have been a Wisconsin tradition for years

    msnbc.com
    updated 1:27 a.m. CT, Wed., Sept. 28, 2005

    July 30 - The fair has been a tradition in Wisconsin for the past 150 years. And what fairgoers most look forward to are those fluffy puffs stacked high with cream. These treats are only available for 11 days during the fair. On NBC’s “Today” show, David Schmidt, director of the Wisconsin Bakers Association, demonstrates how to create the heavenly dessert year round. Check out the recipe below.


    THE WISCONSIN STATE FAIR CREAM PUFF
    David Schmidt
    Makes 12 cream puffs

    INGREDIENTS


    • 1 cup water
    • 4 Tbsp (1/2 stick) butter
    • 1/4 tsp. iodized salt
    • 1 cup all-purpose flour, sifted
    • 4 eggs
    • 1 egg yolk, lightly beaten
    • 2 Tbsp. milk
    • 2 cups whipping cream, whipped with vanilla extract and sugar (see below)
    • Sifted powdered sugar

    Made from the ingredients Wisconsin is famous for — milk, cream, butter and eggs — cream puffs were a natural addition to the Wisconsin State Fair. Since their introduction in 1924, cream puffs have grown to be a signature Fair item, selling more than 365,000 annually. The Wisconsin State Fair dairy bakery operates around-the-clock during the Fair to meet the ever-growing insatiable demand.

    Some fairgoers wait all year for a chance to indulge in the rich sweetness of a State Fair cream puff, but now you can make them year-round in your own kitchen. The following recipe does not take dozens of employees or tons of whipping cream to make, but the taste is as genuine as the Fair. So, go ahead — indulge and savor the memories.

    1. Heat oven to 375 degrees. Butter and flour one very large or two small baking sheets, or line with parchment paper.

    2. Pour water into heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before water boils. Bring water just to boil.

    3. Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.

    4. Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth.

    5. Immediately drop 1/4 cupfuls of dough 3 inches apart on baking sheet. (Or for a neater appearance, use pastry bag with 3/4-inch plain tip and pipe dough onto baking sheet.)

    6. Combine egg yolk and milk in a small bowl. Brush each puff with glaze mixture, taking care not to let liquid drip onto pan.

    7. Bake 35 minutes, until puffed, golden brown and firm.

    8. Cool puffs on wire racks, pricking each with a cake tester or toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. (If baked pastry is filled before cool and firm, it will be soggy and may collapse.) Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.

    9. Cut off tops, fill with whipped cream (use pastry bag with star tip or scoop the whipped cream with a large spoon). Replace tops of the puffs and sprinkle with powdered sugar. Enjoy!
    Mary Ann in Wisconsin
    "A man will be imprisoned in a room with a door that is unlocked and opens inwards as long as it does not occur to him to pull rather than push.”

    Ludwig Wittgenstein

  3. #3
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    Default Re: White Doughnut Filling

    Thanks, but it's not whipped cream. It is a white pastry cream of some kind.

    purplegirl

  4. #4
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    Default Re: White Doughnut Filling

    Check this out, reviews too!

    http://allrecipes.com/Recipe/Creme-Filling-I/Detail.aspx

  5. #5
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    Default Re: White Doughnut Filling

    Cream Filling for Donuts
    Source: Recipelinks

    2 teaspoons very hot water
    rounded 1/4 teaspoon salt
    2 cups marshmallow creme (one 7-ounce jar)
    1/2 cup shortening
    1/3 cup powdered sugar
    1/2 teaspoon vanilla

    Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.

    Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.

    Add the salt solution to the filling mixture and combine.

    Using a cake decorator or pastry bag, inject each donut with filling.

    *********************************************************
    Dunkin Donuts Vanilla Filling
    Source: Recipelinks

    1/4 C. solid vegetable shortening
    1/4 C. butter or margarine
    1/2 tsp. clear vanilla extract
    2 C. sifted confectioners' sugar
    1 T. milk

    Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight, refrigerated container.

    Fills: 12 doughnuts


    Deweydecimal
    Last edited by deweydecimal; 03-28-2009 at 10:58 PM.
    Live Laugh Love

  6. #6
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    Default Re: White Doughnut Filling

    I was going to say that many years ago I worked at a Dunkin Donuts.
    It was just vanilla, shortening and powdered sugar.
    Sound ick, but it is pretty good.
    Have you made time to listen to the birds today........

  7. #7
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    Default Re: White Doughnut Filling

    Thanks you guys!!!

    purplegirl

  8. #8
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    Default Re: White Doughnut Filling

    Isn't the white cream inside a Twinkie (which would be either the same or similar to what you're asking for, I think) sweet spun lard??
    "What fresh hell is this?" Dorothy Parker

  9. #9
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    Default Re: White Doughnut Filling

    It would be similar to that.

    purplegirl

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