What is the white cream in donuts called?

If you’re a fan of donuts, you may have noticed the white cream filling inside some of your favorite bakery treats. This creamy delight is often referred to as “holland cream” or simply “white cream.” But where does it come from, and what exactly is it made of? Let’s explore this delicious filling in more detail.

The Origins of Holland Cream

The name “holland cream” has an interesting history. Originally, it referenced a type of custard sauce made with egg yolks, sugar, and vanilla. However, over time, the term has been used more broadly to describe any type of white, sweet filling that resembles custard.

Today, holland cream is commonly used as a filling for donuts, pastries, and other baked goods. It typically has a smooth texture, a rich and creamy flavor, and a bright white color.

The Ingredients in White Cream Filling

While the exact recipe for holland cream can vary depending on the bakery or the donut shop, there are some common ingredients you can expect to find. Typically, the filling is made with a combination of milk, sugar, flour or cornstarch, and sometimes eggs or egg yolks.

Many bakers and pastry chefs also add flavorings like vanilla extract or almond extract to enhance the taste of the cream. Some recipes also call for the addition of heavy cream or butter, which can give the filling a richer, creamier consistency.

The Appeal of Holland Cream

One of the reasons that holland cream is so popular is its versatility. It can be used as a filling for a variety of different baked goods, from simple donuts to more elaborate pastries. Its creamy texture and sweet flavor complement a wide range of flavors, from fruity and tart to rich and chocolaty.

Another reason why holland cream is so popular is that it’s relatively easy to make. While there are many different recipes out there, most involve basic ingredients and simple cooking techniques. This means that even novice bakers can create delicious donuts and pastries filled with this tasty cream.

The Future of White Cream Filling

While holland cream has been around for centuries, it shows no signs of losing popularity. In fact, as the popularity of artisanal donuts and pastries continues to grow, so does the demand for high-quality fillings like holland cream.

Many bakeries and donut shops are experimenting with new flavors and variations of this classic filling, such as adding fruit purees or spices to the cream. Others are incorporating different textures, such as adding small chunks of fruit or nuts to the filling.

Whatever the future holds for holland cream, one thing is for sure: this delicious filling will continue to delight pastry lovers for years to come.

Ingredients

1 Cup Whole Milk
3 Egg yolks
1/4 Cup Sugar
3 Tbsp Cornstarch
1/8 Tsp Salt
1 Tsp Vanilla Extract
1 Tbsp Unsalted Butter
1 Cup Heavy Cream (whipped)

Instructions

1. In a medium saucepan, heat the milk over medium heat until it comes to a simmer.
2. In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale yellow and smooth.
3. Slowly pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
5. Remove from heat and stir in vanilla extract and unsalted butter until the butter is melted and combined.
6. Transfer the mixture to a bowl and cover it with plastic wrap, making sure the plastic is touching the surface of the cream to prevent a skin from forming. Chill in the refrigerator until completely cooled.
7. Once cooled, fold in whipped heavy cream until fully incorporated.
8. Use immediately to fill donuts or store in an airtight container in the refrigerator for up to 3 days.

Ask the Chef – Tips & Tricks

Tempering Eggs: When adding hot milk to the egg yolk mixture, make sure to whisk constantly to prevent the eggs from curdling. This process is called tempering, and it gradually raises the temperature of the eggs before adding them to the hot mixture, preventing them from scrambling.
Cover with Plastic: When chilling the custard, it’s important to cover it with plastic wrap directly on the surface. This prevents a skin from forming on top of the cream and keeps it smooth.
Whip Heavy Cream: Be sure to whip the heavy cream until stiff peaks form. This gives the filling the right consistency and adds an airy texture to the cream.
Customize Flavors: Try swapping vanilla extract for other flavors like almond extract, rum, or even espresso to customize the flavor of the cream filling.
Using a Piping Bag: To fill donuts with the cream, use a piping bag with a long tip. Insert the tip into the side of the donut, and squeeze the filling inside until the donut is full.