This spaghetti dish was given to me by a close family friend, and I have been preparing it for over 25 years. The meatballs and homemade sauce are by far the greatest we have ever eaten. Additionally, I recently cooked the beef, put it to the sauce, and then used it to make lasagna.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 100 |
Ingredients
- 1 cup white sugar
- ½ cup water
- 2 cups vegetable shortening
- 1 cup vegetable oil
- 1 teaspoon clear vanilla extract
- 8 cups confectioners’ sugar
- 1 tablespoon water, or more as needed (Optional)
Instructions
- Stir sugar and 1/2 cup water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely, 15 to 30 minutes.
- Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended. Beat in confectioners’ sugar, 1 cup at a time, until filling is thick and fluffy. Mix in water, 1 tablespoon at a time, if filling is too thick.
Reviews
Wow. This was a test in ingenuity and patience. I had the gritty sugar issue as well and also no concept of how much this recipe would make. I ended up digging half of the bulk out of the mixer and then drizzling boiled water to work out the grit. I added white balsamic vinegar to cut the sweet. I barely made a dent. I ended up with something between a meringue and a buttercream frosting. It did not hold up to rolling in a cake roll. I scraped it out and refrigerated it for 2 hours and it held up okay. I probably will add gelatin to the next round if I ever screw with this stuff again. Incredibly sweet.
It was really good, super easy to make. If I had to make a complaint it would be that you can mildly taste the shortening in it. I am probably gonna add less next time and see how it turns out. I cut the recipe in half and still made tons of frosting
It’s fantastic but I admit my laziness probably saved me. Instead of 1/2 cup water and 1 cup sugar I used 3/4 cup simple syrup (from the mixed drinks aisle) and I tasted after the first heaping cup of powdered sugar. I ended up putting just under 2 cups in, and it was definitely sweet enough. No gritty texture, whipped up quick and delicious. Put it in a pastry bag and filled cupcakes.
Wow, I have been looking for this recipe for a long time. It is absolutely perfect. Thanks so much to the poster.
You’ll need to have an insulin I.V on standby for this one! Way way too sweet for anything imo, whatever you use this stuff for will undoubtedly overpower any other flavor! Not a bad recipe at all, just very very very sweet! Tried to cut it down with a splash of rice vinegar but did not help!
This is a great base filling that my customers rave about. I wrote a review about happily finding this filling years ago, before I was professionally cooking. (it’s no longer posted) So now when I make this, I use no oil, just use a high ratio shortening and butter mix, and a little more vanilla. Make sure you sift your confection sugar and that your syrup is completely cooled and it won’t be grainy. It will be delish!
It is amazing. Exactly like the KK donut filling thank you so much. I 1/4 the recipe for a cupcake filling and 2 days later doubled that for frosting on cupcakes.
I made this for long john’s, perfect filling, just like what you find at the bakery. I did cut the recipe in half.
It is good, but… I’ve made it 2 times. The first time the full recipe, the second time I halfed it. The thing is the “grainy” texture many mention. I have cake decorated for 40 years and NEVER has confectioners sugar made my icing grainy. I think it is from the regular sugar you mix with the water. So I’m making this tomorrow for the 3rd time and I will fourth it, because I’m tired of throwing out leftover cream. I’m going to try something different. I’m going to use white corn syrup in place of the homemade syrup. Hoping that will do it. Also I’m using a stand mixer so I’m mixing it very well. We shall see if it turns out. Has a good enough taste, just the grainy is hard to get passed. May try the half Crisco, half butter also.
This was exactly the cream I was looking for. One issue/question/needs clarification: how long am I to let the sugar boil? Is there a temperature I should look for? Mine turned out slightly grainy (crystalized) so I may have messed up that step, but it still tasted just perfect. I just wish mine had been creamier. I used it to fill cream horns and used it between layers of a cake and still have plenty left to do a few donuts!
I didn’t make this yet, but it looks like the recipe I’ve been searching for. I don’t need to make as much as the recipe does, so I”m trying to scale it down for about 2 dozen cupcakes. I am also going to try making some doughnuts & fill them with this. We used to get doughnuts filled with this white cream filling ( we called them “Smearfaces” because this filling got smeared all over your face) Thank you for sharing this recipe.
Wow, delicious! I made only 1/4 recipe and did half butter and a pinch of salty
I quartered the recipe as others indicated the recipe made a lot. It was very delicious. I used it as a filling in strawberry cupcakes and in some vanilla cream filled donuts! Absolutely fabulous!
I have been looking for a white cream filling for months and when I saw this I was excited. After following the recipe to the letter I was highly disappointed, it was more like frosting, very sweet and slightly gritty from the powdered sugar. Not soft and creamy the way a doughnut or cream horn filling should be. If anyone has a good white cream filling please share it.
I tried it for the first time today and I did as some of the others did and used 1 cup of butter and 1 cup of shortening and this has got to be the best cream ever! Perfect balance and not too sweet!
I made 1/4 of the recipe for 12 chocolate cupcakes. I did use 1/2 butter and 1/2 shortening, and regular vanilla. I’m in an RV so supplies were limited. I used 1/2 filling, then converted the rest to chocolate frosting. Adding 3-4T Hershey chocolate syrup (all I had for chocolate), 1&3/4C powder sugar, and 2-3t milk. They turned out awesome, and filling is perfect.
This is just perfect for cream horns! I have searched everywhere for a really great filling and this is it, I used the butter/shortening substitution, wonderful! Keeps well in the fridge too! Thank you so much for sharing!
All I have to say is Thank you for all of your hard work and for sharing!
I would give no stars. Terrible recipe. Followed instructions precisely. Not a novice baker. The mixture was cloyingly sweet, runny & grainy. All you taste is grainy powdered sugar. Will not make this again.
This is my ‘go to’ recipe for filling, although I make a portion of what this recipe calls for. After trying other filling recipes, we have a winner! Perfect for cream horns. YUM!
Very good. I make donuts and everyone prefers this filling rather than jelly. However for one set of donuts, you can half the recipe for the filling! lol