Silky Cream Cake Filling
A smooth, velvety cream that takes your homemade cakes to the next level. Ready in just 20 minutes, this rich and creamy filling is simple enough for beginners and delicious enough for any celebration.
🛒 Ingredients
2 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 can (7 oz / 200 g) heavy cream
- 1 can (using condensed milk can as measure) whole milk
- ½ can of whole milk to dissolve the cornstarch
- 2 tablespoons cornstarch
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Directions
- 1
In a small bowl, whisk the cornstarch together with the half can of cold milk until completely smooth and free of lumps.
- 2
Pour the sweetened condensed milk, whole milk, and the cornstarch mixture into a heavy-bottomed saucepan. Whisk until well combined.
- 3
Cook over medium heat, stirring constantly with a whisk to prevent the cream from sticking or burning at the bottom.
- 4
As soon as the cream thickens and begins to gently bubble, remove the saucepan from the heat immediately.
- 5
Fold in the heavy cream and stir gently until the filling is smooth and glossy. Let it cool completely before filling your cake layers.
💡 Chef's Tip
For extra flavor, stir in 1 teaspoon of pure vanilla extract during cooking. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Keeps for up to 3 days in the refrigerator.
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