Whipped Cream Donut Filling (12 servings) 1 pint heavy cream 3 Tablespoons confectioners' sugar 1 Tablespoon cold water 1 teaspoon unflavored gelatin 1/2 teaspoon vanilla extract In a small saucepan over low heat, dissolve the gelatin in the water. 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.