Smooth White Cream Filling and Frosting for Cakes
A light and velvety white cream that works beautifully as both a cake filling and frosting. No baking required — just mix, chill, and spread. Perfect for layered sponge cakes, celebration cakes, and sweet rolls.
🛒 Ingredients
4 servings
- 2 egg yolks
- 1 tablespoon unsalted butter, softened
- 3 tablespoons granulated sugar
- ½ can sweetened condensed milk (about 7 oz / 200 g)
- ½ can heavy cream, without whey (about 5 oz / 150 g)
- 1 cup whole milk powder (about 3.5 oz / 100 g)
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Directions
- 1
Using a hand or stand mixer, beat the egg yolks together with the softened butter and sugar on medium-high speed until the mixture is pale, fluffy, and well combined.
- 2
Add the sweetened condensed milk and the heavy cream, then mix on medium speed for 1–2 minutes until the cream is completely smooth and homogeneous.
- 3
Sift the milk powder over the bowl and gently fold it in with a spatula using circular motions until fully incorporated and lump-free.
- 4
Cover with plastic wrap and refrigerate for 15–20 minutes to allow the cream to firm up slightly, then use it to fill and frost your cake.
💡 Chef's Tip
For a fluffier texture, fold in a tablespoon of whipped cream before chilling. The cream keeps well in the fridge for up to 2 days — whisk briefly before using if it stiffens.
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