Known for their perfectly fried doughnuts (or donuts!), a wide array of flavors (chocolate iced!), and original , is a institution across the United States.
While their original glazed doughnuts are enough to keep customers coming back, they recently introduced an that became an overnight sensation.
In fact, the for the is so good, we thought it shouldn’t be limited to the inner workings of a .
has their “Kreme ™” under lock and key, but we think that this is a pretty close replica!
How to make
Table of Contents
‘s “Kreme ™” veers away from the traditional and found in many shops across the United States and presents more as a .
is a sweet 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 and water, however, this 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 , and flavored with .
The provides a workable base for other flavors, so get creative! uses chocolate, but caramel and various fruity options work as well!
Ingredients:
(30 servings)
- ½ cup
- ¼ cup water
- ½ cup vegetable oil
- ¾ cup vegetable shortening, room temperature
- 1 tsp extract or bean paste
- 4 cups confectioners , sifted
- 2 tbsp cocoa powder*
*Cocoa powder is used for only.
Instructions:
This is simple to make, but if the syrup isn’t cooled completely it will break.
Step 1:
Make the syrup.
In a small saucepan mix together the and water. Set over medium-high heat, and stir constantly until the 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 and stir to incorporate. If you are using another liquid flavoring agent (caramel, almond, lemon, etc) add it in with the .
Step 3:
Working in batches, add the confectioner’s to the mixture ⅓ cup at a time, making sure all of the is fully incorporated before adding more.
If you are making the chocolate , add the cocoa powder in with the last ⅓ cup of confectioner’s .
Once the 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 has a fairly straightforward ingredient list, there are a few substitutions that will yield an equally delicious outcome for your homemade 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 as their thickening agent, this 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 .
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 . However, vegetable oils with a stronger flavor such as olive oil or sunflower oil should be avoided.
3. Light brown
If you like warm, rich flavors in your sweets, brown is an excellent swap for .
Brown is that has been mixed with molasses, and the dark and light options indicate the quantity of molasses added to the . Light is less, dark is more.
For this , if you’re using brown in place of granulated, opt for light brown . Dark brown is more intense and will overpower other flavor elements.
4. beans
Using fresh beans in sweet creams is an undeniable treat and the tiny flecks of fresh make for both a visual and flavor upgrade.
Fresh beans are more intense than extracts, so to use them simply cut open the bean along its seam and scrape out roughly ¼ teaspoon of its interior.
If you like a stronger taste, feel free to increase the quantity but don’t overdo it.
What to serve with
The obvious thing to serve with this is, of course, doughnuts, but don’t stop there! The thickness and sweetness of this is an excellent topper for a myriad of desserts.
Waffles
Waffles and are an unexpected match made in heaven. Though they’re usually topped off with , waffles have enough heft to absorb the ; the result is custardy waffle goodness.
So next time you’re whipping up waffles, use this in place of (and possibly even syrup) and float off to another dimension.
Cookies
Whether it’s decorative cookies, sandwich cookies, or just a good ol’ fashioned cookie, is a wonderful addition to any cookie tray.
Cupcakes
Cupcakes are arguably the perfect dessert and injecting one with this is not only easy, but it will take any cupcake to the next level.
Simply scoop the into a piping bag fitted with a round nozzle and fill the interior of the cupcake before frosting.
How to store
This for is easy to make in large quantities and store for later use. It also keeps for longer than its counterparts as it doesn’t contain eggs or dairy.
Store in the Fridge
To store in the fridge, place the 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 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 back together until it reaches the right consistency. Do not refreeze.
Krispy Kreme Doughnut Cream Filling Recipe
- hand mixer
- saucepan
- 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
- 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!
