Silky Smooth Cake Filling Cream
This luxuriously creamy cake filling comes together effortlessly with just a handful of pantry staples. Rich, velvety, and perfectly sweet, it pairs beautifully with sponge cakes, layer cakes, and Swiss rolls. Once you try it, this will become your absolute go-to filling recipe.
🛒 Ingredients
8 servings
- 2 cans sweetened condensed milk (14 oz / 395 g each)
- 2 cans heavy cream (7 oz / 200 g each)
- 3 egg yolks
- 1 tsp pure vanilla extract
- 1 pinch of fine salt
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Directions
- 1
In a heavy-bottomed saucepan, whisk together the egg yolks and condensed milk until smooth and well combined.
- 2
Add the heavy cream, vanilla extract, and salt. Stir gently to incorporate all ingredients.
- 3
Cook over low to medium heat, stirring constantly with a silicone spatula — never allow the mixture to boil.
- 4
Continue stirring until the cream thickens and coats the back of the spoon, about 10-15 minutes.
- 5
Remove from heat, press plastic wrap directly onto the surface to prevent a skin from forming, and let cool completely before filling your cakes.
💡 Chef's Tip
Add a strip of lemon or orange zest while cooking for extra fragrance — remove before use. Keeps refrigerated for up to 3 days, covered with plastic wrap at contact.
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