Creamy Cherry Cake Filling
A luscious, velvety filling that takes any cake to the next level. The sweetness of condensed milk pairs beautifully with the bright, fruity tang of cherries for a truly crowd-pleasing result. Perfect for layer cakes, sponge cakes, and Swiss rolls alike.
🛒 Ingredients
1 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- ¾ cup heavy cream
- 300 g fresh or canned cherries, pitted and chopped
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
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Directions
- 1
In a medium heavy-bottomed saucepan, melt the butter over medium heat, then pour in the sweetened condensed milk.
- 2
Cook, stirring continuously, for about 10 minutes until the mixture thickens slightly and turns a light golden color.
- 3
Remove from heat and let cool for 5 minutes, then stir in the heavy cream and vanilla extract until smooth.
- 4
Mix gently until the filling is silky and well combined with no streaks.
- 5
Fold in the chopped cherries, distributing them evenly throughout the cream.
- 6
Allow the filling to cool completely at room temperature before spreading between cake layers.
💡 Chef's Tip
If using canned cherries, drain them thoroughly to prevent a watery filling. For an adult twist, soak the cherries in cherry liqueur for 20 minutes before folding them in.
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