Silky Powdered Milk Cream Filling
A smooth, melt-in-your-mouth cream that works beautifully as a cake filling or frosting. Its rich, milky flavor and velvety texture make it a crowd-pleaser for any occasion. Quick to prepare and even better after a night in the fridge!
🛒 Ingredients
20 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 can light cream (7 oz / 200 ml), whey drained
- 200 g (7 oz) unsalted margarine, softened
- 8 tablespoons full-fat powdered milk
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Directions
- 1
Add the sweetened condensed milk, softened margarine, and powdered milk to a stand mixer bowl or use a hand mixer.
- 2
Beat on medium speed for 5–7 minutes until the mixture is smooth, fluffy, and pale in color.
- 3
Remove from the mixer and gently fold in the drained cream using a spatula until fully incorporated.
- 4
Transfer to an airtight container and refrigerate for at least 12 hours before using.
- 5
Use as a filling between cake layers or spread on top as a frosting. Decorate with chocolate shavings or crunchy chocolate pearls if desired.
💡 Chef's Tip
Make sure to drain all the whey from the cream before folding it in — this keeps the frosting firm and stable. The 12-hour chilling time is key for the perfect consistency.
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