Silky Cake Filling Cream
A luscious, melt-in-your-mouth cake filling made with just a handful of pantry staples. Ready in 15 minutes, this versatile cream works beautifully between sponge layers, inside Swiss rolls, or as a topping. Simple, budget-friendly, and absolutely crowd-pleasing.
🛒 Ingredients
1 servings
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 cup (200 ml) heavy whipping cream
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Combine the sweetened condensed milk, heavy cream, and butter (cut into small pieces) in a medium heavy-bottomed saucepan. Whisk together until the mixture is smooth and uniform.
- 2
Cook over low heat, stirring constantly with a silicone spatula and scraping the bottom and sides of the pan, for 10–12 minutes until the cream thickens noticeably and begins to pull away from the sides.
- 3
Remove from heat, stir in the vanilla extract, and let cool for 5 minutes. Use immediately as a warm filling or refrigerate, covered with plastic wrap pressed directly onto the surface, for 1 hour for a firmer, pipeable consistency.
💡 Chef's Tip
For a chocolate variation, stir in 2 tablespoons of unsweetened cocoa powder at the start. Leftover cream keeps refrigerated for up to 4 days — just give it a quick stir before using.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
