Whipped Cream Donut Filling
In a small saucepan over low heat, dissolve the gelatin in the water.
- 1 pint heavy cream
3 Tablespoons confectioners' sugar
1 Tablespoon cold water
1 teaspoon unflavored gelatin
1/2 teaspoon vanilla extract
In a medium glass or aluminum bowl, beat the sugar and cream together until soft peaks form.
Add the gelatin mixture (should still be warm; not hot) and the vanilla to the cream and sugar mixture. Beat to incorporate until stiff peaks form.
This recipe makes 2 cups of filling - enough for 12 to 16 donuts.
This is our go-to cream donut filling. Breakfast secret: Top waffles or pancakes with fresh fruit and this donut filling. Indulgent, but oh so delicious!
Mr Breakfast would like to thank donutguy for this recipe.
Recipe number 2914. Submitted 9/1/2010.