Creamy Powdered Milk Filling
A velvety, indulgent cream filling inspired by Brazilian baking traditions, with a rich milky flavor that melts in your mouth. Perfect for layering cakes, filling cupcakes, or spooning straight from the bowl. No oven required — just 20 minutes and a handful of pantry staples!
🛒 Ingredients
1 servings
- 200 g (7 oz) unsalted butter, softened at room temperature
- 2 cups (160 g) whole milk powder
- 1 can (14 oz / 395 g) sweetened condensed milk
- ¾ cup (200 ml) heavy whipping cream, cold
- Dark chocolate shavings for garnish
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Directions
- 1
Allow the butter to sit at room temperature for 30 minutes. Using a stand or hand mixer, beat it on medium speed for about 2 minutes until light, pale, and fluffy.
- 2
With the mixer running, pour in the condensed milk in a slow, steady stream. Then add the milk powder one tablespoon at a time, beating well after each addition. Continue for 3–4 minutes until the filling is thick, smooth, and creamy.
- 3
Reduce the speed to low and gently fold in the cold heavy cream using a spatula, taking care not to deflate the airy texture.
- 4
Spoon the filling into an airtight container and freeze for at least 30 minutes to firm up. Garnish with chocolate shavings before using or serving.
💡 Chef's Tip
Use high-quality full-fat milk powder for the creamiest result. This filling keeps for up to 5 days in the fridge or 1 month in the freezer. It also works beautifully as a frosting, a macaron filling, or a dip for fresh strawberries.
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