Krispy Kreme Doughnut Cream Filling Recipe

Known for their perfectly fried doughnuts (or donuts!), a wide array of flavors (chocolate iced!), and original glazed donuts, Krispy Kreme is a doughnut institution across the United States.

While their original glazed doughnuts are enough to keep customers coming back, they recently introduced an original filled doughnut that became an overnight sensation.

In fact, the cream filling for the original filled doughnut is so good, we thought it shouldn’t be limited to filling the inner workings of a doughnut.

Krispy Kreme has their “Kreme Filling™” recipe under lock and key, but we think that this Krispy Kreme copycat recipe is a pretty close replica!

How to make Krispy Kreme Doughnut Cream Filling

Krispy Kreme‘s “Kreme Filling™” veers away from the traditional Bavarian cream and Boston cream donut found in many shops across the United States and presents more as a Holland cream recipe.

Holland cream is a sweet filling that employs simple syrup, vegetable oil, and vegetable shortening to achieve its signature texture and thick consistency.

Simple syrup is typically made with a 1 to 1 ratio of sugar and water, however, this recipe uses a 2 to 1 ratio for a thicker syrup.

The syrup is then whisked thoroughly with vegetable oil and vegetable shortening, sweetened with a generous amount of confectioners sugar, and flavored with vanilla.

The vanilla pastry cream provides a workable base for other flavors, so get creative! Krispy Kreme uses chocolate, but caramel and various fruity options work as well!

Ingredients:

(30 servings)

  • ½ cup granulated sugar
  • ¼ cup water
  • ½ cup vegetable oil
  • ¾ cup vegetable shortening, room temperature
  • 1 tsp vanilla extract or vanilla bean paste
  • 4 cups confectioners sugar, sifted
  • 2 tbsp cocoa powder*

*Cocoa powder is used for chocolate cream only.

Instructions:

This doughnut cream is simple to make, but if the syrup isn’t cooled completely it will break.

Step 1:

Make the sugar syrup.

In a small saucepan mix together the granulated sugar and water. Set over medium-high heat, and stir constantly until the sugar has completely dissolved and the mixture starts to boil.

As soon as it starts to boil, immediately remove it from heat and transfer the syrup to a medium-sized mixing boil. Set aside and allow to cool completely.

If you want to expedite the cooling process, you can place the mixing bowl in an ice bath.

Step 2:

After the syrup has completely cooled (about 30-45 minutes), add the vegetable oil and vegetable shortening to the syrup bowl.

Using a hand mixer or whisk, beat together the syrup, oil, and shortening until everything is smooth and homogenous.

Mix in the vanilla and stir to incorporate. If you are using another liquid flavoring agent (caramel, almond, lemon, etc) add it in with the vanilla.

Step 3:

Working in batches, add the confectioner’s sugar to the mixture ⅓ cup at a time, making sure all of the sugar is fully incorporated before adding more.

If you are making the chocolate filling, add the cocoa powder in with the last ⅓ cup of confectioner’s sugar.

Once the cream starts to look fluffy and thick, it’s ready. If it gets too thick, add 1 tbsp of water at a time to loosen.

Serve and enjoy!

Ingredients substitutions

While Krispy Kreme donut cream filling recipe has a fairly straightforward ingredient list, there are a few substitutions that will yield an equally delicious outcome for your homemade cream doughnuts and more!

1. Coconut oil

If you enjoy the tropical hint of coconut in your doughnuts, coconut oil is a great swap for vegetable shortening.

Unlike pastry creams that rely on eggs or flour as their thickening agent, this cream filling gets its signature fluff from vegetable shortening, as the solid fat provides stability and structure.

Like shortening, coconut oil turns solid at cool temperatures and functions similarly in providing thickness and stability. It also gives off a lovely hint of coconut that adds nuance and depth.

Coconut oil melts quickly and will liquify in a warm room, so pop your coconut oil jar into the fridge the night before if you plan on using it in this recipe.

2. Canola oil

Vegetable oil and canola oil aren’t exactly the same, but more like culinary fraternal twins. There are slight variations in flavor and smoke point, but they are ultimately interchangeable.

If you don’t have vegetable oil on hand or simply prefer canola oil, feel free to use it in this recipe. However, vegetable oils with a stronger flavor such as olive oil or sunflower oil should be avoided.

3. Light brown sugar

If you like warm, rich flavors in your sweets, brown sugar is an excellent swap for granulated sugar.

Brown sugar is granulated sugar that has been mixed with molasses, and the dark and light options indicate the quantity of molasses added to the sugar. Light is less, dark is more.

For this recipe, if you’re using brown sugar in place of granulated, opt for light brown sugar. Dark brown sugar is more intense and will overpower other flavor elements.

4. Vanilla beans

Using fresh vanilla beans in sweet creams is an undeniable treat and the tiny flecks of fresh vanilla make for both a visual and flavor upgrade.

Fresh vanilla beans are more intense than extracts, so to use them simply cut open the vanilla bean along its seam and scrape out roughly ¼ teaspoon of its interior.

If you like a stronger vanilla taste, feel free to increase the quantity but don’t overdo it.

What to serve with Krispy Kreme Doughnut Cream Filling

The obvious thing to serve with this cream filling is, of course, doughnuts, but don’t stop there! The thickness and sweetness of this cream is an excellent topper for a myriad of desserts.

Waffles

Waffles and donut cream filling are an unexpected match made in heaven. Though they’re usually topped off with whipped cream, waffles have enough heft to absorb the cream filling; the result is custardy waffle goodness.

So next time you’re whipping up waffles, use this filling in place of whipped cream (and possibly even syrup) and float off to another dimension.

Cookies

Whether it’s decorative cookies, sandwich cookies, or just a good ol’ fashioned sugar cookie, doughnut cream filling is a wonderful addition to any cookie tray.

Cupcakes

Cupcakes are arguably the perfect dessert and injecting one with this cream filling is not only easy, but it will take any cupcake to the next level.

Simply scoop the filling into a piping bag fitted with a round nozzle and fill the interior of the cupcake before frosting.

How to store Krispy Kreme Cream Doughnut Filling

This filling for Krispy Kreme doughnuts is easy to make in large quantities and store for later use. It also keeps for longer than its pastry cream counterparts as it doesn’t contain eggs or dairy.

Store in the Fridge

To store in the fridge, place the cream filling in an airtight container or large ziplock bag and remove as much air as possible. It will keep in the fridge for several weeks.

The vegetable oil and shortening extend the shelf life of this pastry cream in comparison to others but always trust your nose and tongue. If it smells or tastes off, don’t use it.

Store in the Freezer

To store in the freezer, place in a large ziplock bag and remove as much air as possible. It will stay good in the freezer for up to 3 months.

To thaw, place in the refrigerator the night before, or thaw on the counter. If the oil has separated, whisk the cream back together until it reaches the right consistency. Do not refreeze.

krispy kreme donut cream filling recipe

Krispy Kreme Doughnut Cream Filling Recipe

Krispy Kreme Doughnuts is an iconic doughnut shop found all over the United States and is known for their shattering glaze and more recently for their cream filling. The cream filling is sweet, thick and perfectly smooth and can be used for more than just donuts
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert, Filling, Topping
Cuisine American
Servings 30 servings
Calories 103 kcal
Equipment
  • hand mixer
  • saucepan
Ingredients
  
  • ½ cup granulated sugar
  • ¼ cup water
  • ½ cup vegetable oil 
  • ¾ cup vegetable shortening room temperature
  • 1 tsp vanilla extract or vanilla bean paste
  • 4 cups confectioners sugar sifted
  • 2 tbsp cocoa powder *only for chocolate cream
Instructions
 
  • Make the sugar syrup. 
    In a small saucepan mix together the granulated sugar and water. Set over medium-high heat, and stir constantly until the sugar has completely dissolved and the mixture starts to boil.
    As soon as it starts to boil, immediately remove it from heat and transfer the syrup to a medium-sized mixing boil. Set aside and allow to cool completely. 
    If you want to expedite the cooling process, you can place the mixing bowl in an ice bath
  • After the syrup has completely cooled (about 30-45 minutes), add the vegetable oil and vegetable shortening to the syrup bowl. 
    Using a hand mixer or whisk, beat together the syrup, oil, and shortening until everything is smooth and homogenous. 
    Mix in the vanilla and stir to incorporate. If you are using another liquid flavoring agent (caramel, almond, lemon, etc) add it in with the vanilla. 
  • Working in batches, add the confectioner’s sugar to the mixture ⅓ cup at a time, making sure all of the sugar is fully incorporated before adding more. 
    If you are making the chocolate filling, add the cocoa powder in with the last ⅓ cup of confectioner’s sugar. 
    Once the cream starts to look fluffy and thick, it’s ready. If it gets too thick, add 1 tbsp of water at a time to loosen. 
    Serve and enjoy!
Nutrition
Calories: 103kcalCarbohydrates: 12gFat: 6gSaturated Fat: 2gSodium: 0.1mgPotassium: 0.3mgSugar: 12gCalcium: 0.2mg
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