Soft as a cloud, irresistible as few donuts can be, the Donut with whipped cream in the dough is a recipe you absolutely must try because you will fall in love with it! Easy and quick to prepare, with the trick to make it perfect and super soft! This whipped cream donut is a perfect treat from breakfast to snack, not forgetting the evening treat after a day’s work!
I created the video recipe with the step-by-step of the donut with whipped cream and milk to help you during preparation, so you understand every step. Find the video recipe of the donut with whipped cream here below, under the first photograph.
Over the years I’ve made so many donuts and ring cakes, they are one of my favorite desserts and, judging by the view statistics, yours too. I have collected all my donut recipes so you can find them all in one top list here on my cooking blog. I’ll leave the link below along with other donuts and ring cakes that I adore. You will also find the version of the cream donut without milk, which is among the most read recipes every year!
Each link is clickable and will take you directly to the recipe you have chosen to read. The first link is directed to the collection I mentioned. I remind you that I await you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day, an unmissable appointment to start the day together with a sweet or savory treat!
Now let’s move on to the recipe of the donut with whipped cream and milk in the dough, a delight that will conquer young and old. Then, if you add some hazelnut cream, the result will be amazing!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 430.66 (Kcal)
- Carbohydrates 67.87 (g) of which sugars 29.68 (g)
- Proteins 7.89 (g)
- Fat 16.31 (g) of which saturated 1.52 (g)of which unsaturated 2.09 (g)
- Fibers 5.46 (g)
- Sodium 91.22 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Donut with Whipping Cream with a 9.5-inch Mold
- 7 oz whipping cream (cold from the fridge)
- 5 oz milk (at room temperature)
- 2 eggs (at room temperature)
- 3/4 cup sugar
- 2 cups flour (in my case for soft cakes)
- 1/3 cup potato starch (or cornstarch)
- 1 packet baking powder (preferably not vanilla flavored)
- 1 pinch salt
- as needed vegetable oil (to grease the mold)
- as needed powdered sugar (for the final decoration)
Tools to Prepare the Super Soft Whipped Cream Donut
- 2 Bowls
- 1 Mixer
- 1 Spatula
- 1 Scale
- 1 Sieve
- 1 Donut Mold
- 1 Oven
- 1 Spoon
Steps of the Soft and Delicious Whipped Cream Donut Recipe
Let’s start this preparation by turning on the oven in static mode at 350 degrees Fahrenheit, so it will be hot when we bake the whipped cream donut. Take all the necessary ingredients for this cake, except for the fresh cream which we will handle later. Weigh the flours, then cake flour, potato starch, and the packet of baking powder, preferably not vanilla flavored, and sift them. Also, weigh all the other ingredients, so you have everything ready to proceed.
In the large bowl we will break the two eggs, add a pinch of salt and work them into a dense and soft foam with the white sugar, using the electric mixer. Slowly add the milk at room temperature and continue, then add, spoon by spoon, the flours. Set the bowl aside for a moment.
Wash the beaters and take a smaller bowl. Pour in the 7 oz of fresh cream and whip it almost completely: we should obtain a compact but still creamy whipped cream. If you want to understand the consistency, check the video recipe below the first photograph of this recipe. We can turn off the mixer and proceed with mixing the batter using a spatula, so as not to undo the work just done with the cream.
Then pour the whipped cream into the larger bowl along with the first mixture and blend with gentle movements from the bottom to the top with the spatula. This recipe is designed for a 9.5-inch donut mold. If you have a larger mold, you will need to increase the amounts of the ingredients listed above, otherwise, you will get a good but low cake.
Grease with some vegetable oil, or butter if you prefer, a 9.5-inch donut mold and pour the batter, leveling the surface. Sprinkle the donut with some white sugar and bake in the middle of the oven. Let it bake for 35 to 40 minutes. Always do the toothpick test before turning off the oven. Let cool for at least an hour on the countertop before removing the whipped cream and milk donut from the mold. This will prevent it from being too warm and breaking during this phase.
Before serving this dessert with whipped cream, we can sprinkle the surface with some powdered sugar, only if we consume it during the day, otherwise it will be absorbed by the cake and disappear. At this point, all that remains is to wish you a good appetite and remind you that I await you every day here on my blog with many easy, quick, and delicious recipes like this one!
Tips and Storage of the Donut with Fresh Whipping Cream in the Dough
Main Tips: Of primary importance is the room temperature of eggs and milk; crucial the fresh whipping cream cold from the fridge, otherwise it will never whip. Then work the ingredients well, the eggs and the whipping cream before proceeding with the preparation of the cake. This will avoid lumps in the dough and you will get a soft and delicious cake. Butter or grease well the donut mold: you will unmold it better and easily after the baking and an hour’s rest at room temperature.
As for variations, you can replace the milk with water, if you prefer or if you don’t have any milk at room temperature on hand. As mentioned before, you can replace the vegetable oil to butter the mold with butter.
Storage: you can store the donut with fresh whipping cream in a cake container with a lid for a couple of days. It will remain soft and delicious as just baked. I recommend not sprinkling with powdered sugar if you won’t consume the entire cake the first day. The powdered sugar, in fact, will be absorbed by the donut with whipped cream, and you will then need to add it again, thus increasing the sugar content of the dessert itself.
