Hey! Does anyone have the recipe or something close to the Krispie Cream donut filling recipe. It's a light and fluffy filling...
THANK YOU SOOOO MUCH!!
MMMM wouldnt mind finding that out myself
I googled Krispy Kreme donut filling and found this. It most likely isn't the actual Kripsy Kreme recipe but maybe it's close. Hope it helps!
Krispy Kreme Donut Vanilla Filling
1 cup of Crisco (vegetable shortening)
1 cup confectioner's sugar
1 cup granulated sugar
Mix & whip all ingrdients till creamy about 7 to 10 minutes.
Optional: add 1 1/2 teasp. vanilla extract.
Mmmmm, I'll have to try this!!! Thanks!
Thank you! I googled that too and found that one. The reviews weren't so good though. I was hoping to find a better recipe.. hmmm. lol. I'm gonna try it. Thank yall so much. I have a customer requesting this filling. Hope it tastes good!!
i am on the South Beach Diet. i want to lick my screen.
I'm guessing it's closer to this one: (Hostess cupcake filling)
- 4 Tbsp. unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 tsp. pure vanilla exrtact
- 3 Tbsp. heavy cream
- 1 cup marshmallow creme
I tried the shortening, sugar and conf. sugar and it does not work. Too dry
its a no brainer.
the filling product you are looking for is called Whip-N-Ice.
you by it from your local food distributor and it comes in 1 litre and 1 gallon waxed cardboard containers like old school milk.
the method is
place your metal mixing bowl in the refrigerator for 15 min
remove bowl from fridge and place in machine
pour the whip-n-ice into the bowl
using a whip attachment whip the product at the highest speed until it is like an over whipped maurainge
load a piping bag and away you go
things to keep in mind
if you are in a commercial kitchen make sure the fans are on full and the ovens are off , so as to reduce all heat in the kitchen.
any unnecessary heat will reduce the volume of the end product.
this is important because the loss in volume will make using the product non cost effective.
if you use a frugal donut recipe you should be able to achieve an 62 to 72 percent GP on your product.
hope this answers your question .
have a great day
Vincent Exec Chef @
Rebel bakers Wellington New Zealand