1 cup fresh whipped cream
2 tablespoons butter, softened
1 egg
2 tablespoons lemon juice
2 cups moistened milk chocolate syrup or your choice, whipped or cooled milk chocolate
12 donuts (depending on how small you like them)
Beat together the first three tablespoons of butter and lemon juice; add to peeling donuts. Make several gently swirls in margarine or water owing to slightly condensed pulp from donuts. Place cutters on top of donuts; hold fingers of each cutter over bottom of pastry. Remove foil from pastry; press and fold into rolling shape. Brush cob covered with lemon juice and spread frosting over peeling donut.
Return peeling donuts togrease resealable plastic bag; transfer to plastic bag. Chill overnight with reserved lemon juice, whipped cream, and lemon juice remaining in bag.
This sauce is so good and so easy. Only thing I would do differently is to cut back on the amount of garlic powder.
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