Silky Powdered Milk Cream — Frosting and Filling
A luscious, no-bake cream that comes together in minutes using pantry staples. Its melt-in-your-mouth texture and rich milky sweetness make it the perfect frosting or filling for layer cakes, sheet cakes, and rolled sponges alike.
🛒 Ingredients
1 servings
- 400 g (3½ cups) whole powdered milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup (300 g) heavy cream or thick sour cream
- 200 g (7 oz) unsalted butter, softened
- 1 tsp vanilla extract (optional)
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Directions
- 1
Allow the butter to soften at room temperature for about 15 minutes, then cut it into chunks.
- 2
Beat the butter with an electric mixer on medium speed until pale and creamy, about 2 minutes.
- 3
Pour in the condensed milk and heavy cream. Mix on low speed until just combined.
- 4
Add the powdered milk in three batches, increasing the speed after each addition. Beat for 4–5 minutes until the cream is smooth, thick, and fluffy.
- 5
Stir in vanilla extract if using, then taste and adjust sweetness if needed.
- 6
Refrigerate for at least 30 minutes before using to firm up slightly.
- 7
Spread onto a completely cooled cake as a filling between layers, a top coating, or both.
💡 Chef's Tip
For best results, ensure your cake is fully chilled before applying the cream — warm layers will cause it to slide. Leftovers keep well in the fridge for up to 3 days. Bring to room temperature for 10 minutes before spreading if it has been chilled too firm.
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