Alright, let’s talk about this Holland Cream thing, ya know? I ain’t no fancy chef or nothin’, but I know good eatin’ when I taste it. And this stuff, well, it’s somethin’ else.
Now, some folks call it “white cream fillin’”. Sounds about right to me. It’s that white, fluffy stuff you find in them donuts and pastries. Makes ‘em real sweet and tasty. I ain’t sure what all’s in it, but I hear tell it’s got sugar, that’s for sure. And some kinda shortenin’, ya know, like Crisco or somethin’. And water, I guess. Gotta have water, right?
- Sugar (the white kind and the powdery kind too)
- Shortenin’ (that greasy stuff)
- Water (plain ol’ water)
- A little bit of that vanilla stuff for flavor
They say it’s real popular in them Netherlands. Never been there myself, but I reckon they know a thing or two about good food. This cream, it ain’t like that heavy cream you get for pourin’. This stuff is thicker, fluffier. More like… well, it’s hard to explain. You just gotta taste it to understand.
I heard some folks talkin’ about “slagroom” over there in the Netherlands. Sounds fancy, don’t it? But from what I gather, it ain’t quite the same as this Holland Cream. Slagroom, it’s got less fat, I guess. Holland Cream, it’s gotta be richer, you know? That’s what makes it so good.
So, how do you use this Holland Cream? Well, mostly you find it in them donuts. Them cream-filled donuts, they’re somethin’ special. But I reckon you could put it in other stuff too. Pies, maybe? Or cakes? Shoot, you could probably just eat it with a spoon if you wanted to. I ain’t judgin’.
Now, some folks get this Holland Cream mixed up with other creams. Like that Bavarian cream. That’s different, ya know? It’s got eggs and milk and stuff. And that Boston cream? That’s different too. It’s got cornstarch, I heard. Holland Cream, it’s simpler, I think. Just sugar and shortenin’ and water and that vanilla. That’s all you need, I guess.
I also heard folks sayin’ it’s kinda like that “crème patissiere” stuff. I ain’t got no clue how to say that fancy word, but it’s basically a custard, they say. You cool it down, then you whip up some cream with sugar and fold it all together. Sounds like a lot of work to me. I’d rather just buy the Holland Cream ready-made, ya know? Ain’t nobody got time for all that fussin’.
And let me tell ya, this Holland Cream, it ain’t just for sweets. I seen some folks puttin’ it on appetizers. Like a dip or somethin’. I ain’t tried it myself, but I reckon it could be good. Sweet and savory, that’s a good combo sometimes. You gotta be careful though, this stuff is rich. A little bit goes a long way.
So, there you have it. That’s all I know about Holland Cream. It’s sweet, it’s fluffy, it’s good in donuts, and it’s probably good in other stuff too. If you see it somewhere, you ought to give it a try. You might just like it. And if you don’t, well, that’s just more for me.
Just remember, this stuff is real sweet, so don’t go eatin’ too much of it at once. You’ll get a bellyache, sure as shootin’. But a little bit now and then, that ain’t gonna hurt nobody.
Now, I gotta go. All this talk about Holland Cream is makin’ me hungry. I think I’ll go find myself a donut.
Tags: [Cream, Holland, Dutch, Pastry, Dessert, Filling, Sweet, Donuts]
