Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 20 mini cookies (buttery or vanilla-flavored)
- Powdered sugar for dusting
- Optional: edible gold leaf or sprinkles for decoration
Instructions
- Pour 1 cup of heavy cream into a mixing bowl and whisk until it begins to thicken.
- Add 1/2 cup of sweetened condensed milk and 2 tablespoons of cornstarch. Mix well.
- Stir in 1 teaspoon of vanilla extract until the mixture is smooth and combined.
- Chill the mixture for at least 30 minutes to set and meld flavors.
- Cut each mini cookie in half horizontally.
- Fill each cookie half with the chilled milk cream using a piping bag or small spoon.
- Sandwich the halves back together to form a donut shape.
- Optional: Dust with powdered sugar or decorate with edible gold leaf or sprinkles.
- Place assembled donuts in an airtight container and refrigerate for at least 2 hours before serving.
Notes
- Ensure the cream mixture is thoroughly chilled for best texture and flavor.
- You can use different types of cookies for varied flavors.
- Decorate with colorful sprinkles or edible gold for a festive look.
- Store leftovers in the fridge and consume within 24 hours for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut (cookie filled with milk cream)
- Calories: 120 kcal Kcal
- Sugar: 8 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg