Many lives ago, when I was a teenager, I worked at a local donut shop... yes, this was before the days of Dunkin Donuts. I never wrote down the recipe, but I remember whipping up the creme filling and there being some mystery ingredient that the boss bought in a round cardboard container, probably a few pounds at a time. It was a powder of some sort that he treated like gold. The creme filling that resulted was light and wonderful. There used to be a few places that had similar filling, but I can only think of one that has survived (and every time I get there, they're sold out!). All the other places now use some filling that is like icing, leaving a greasy mouth feel. Does Johnny Q. Public really like that stuff?
And yes, the mouth feel is the shortening, but they put sooooo much in now. It's crap. Sickening sweet and all fat.
