Silky Smooth Cake Filling Cream
A luscious, melt-in-your-mouth cream that turns any simple cake into a showstopper. Whipped to perfection for an airy, velvety texture, it pairs beautifully with fresh or canned fruits. Quick to make and impossible to resist!
🛒 Ingredients
1 servings
- 500 ml whole milk
- 2 tablespoons cornstarch
- 1 can sweetened condensed milk (395 g)
- 1 cup heavy cream (200 ml)
- 3 egg yolks
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Directions
- 1
Combine the milk, condensed milk, cornstarch and egg yolks in a heavy-bottomed saucepan. Whisk together before turning on the heat to prevent lumps from forming.
- 2
Cook over medium heat, stirring constantly with a spatula or whisk, until the cream thickens and pulls away cleanly from the sides and bottom of the pan.
- 3
Remove from heat and stir in the heavy cream until fully incorporated and smooth.
- 4
Allow to cool slightly, then beat with an electric mixer for 3–4 minutes until light, fluffy and perfectly silky.
- 5
Chill for at least 30 minutes before using. Spread between cake layers and add diced fruits of your choice such as peaches, plums or pineapple.
💡 Chef's Tip
For extra flavour, stir in 1 teaspoon of vanilla extract or a pinch of cinnamon while cooking. The cream keeps well in the fridge for up to 3 days, covered with plastic wrap pressed directly onto the surface.
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