Zed's Repertoire

My Personal Collection of Recipes

Holland Cream

Ingredients

120 gm Vanilla Sugar
60 ml Water
60 gm Vegetable Oil
190 gm Vegetable Shortening
½ tsp Clear Vanilla Extract
620 gm Confectioners Sugar

Method

  1. Bring the vanilla sugar and water to the boil in a saucepan to completely dissolve the sugar. Brush the sides of the saucepan with cold water as it boils to prevent sugar crystals forming in the syrup.
  2. Allow the sugar soup to cool COMPLETELY.
  3. Pour the cool syrup into an electric mixer and add the oil, shortening & vanilla extract. Beat on low speed until combined, then beat on high speed until creamy.
  4. Beat in the confectioners sugar ½ cup at a time until all sugar is combined and the mixture is light and fluffy.

Notes:

  • This is a great frosting for cakes, and topping for cupcakes.
  • If the mixture becomes too thick, beat in a teaspoon full of water at a time until the desired consistency is achieved.
  • The mixture will hold at room temperature but will set hard if stored in the fridge.
  • The above photo was made for my wife for 'Valentines Day', because she would always eat the frosting off of the cupcakes and leave the cake. There is no cake under the frosting.