Fluffy Milk Powder & White Chocolate Cake Frosting
A dreamy, cloud-light frosting that doubles as a filling, turning any simple cake into a showstopper. Sweetened condensed milk and grated white chocolate deliver an irresistibly creamy texture with minimal effort. No baking required — just 30 minutes and a mixer.
🛒 Ingredients
10 servings
- 200 g (7 oz) unsalted butter, softened at room temperature
- 12 heaping tablespoons full-fat milk powder
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 can (7 oz / 200 g) heavy cream, drained of whey
- 1 heaping tablespoon pastry emulsifier
- 500 g (17.5 oz) finely grated white chocolate
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Allow butter to soften for 30 minutes at room temperature. Using a stand or hand mixer, beat the butter with the milk powder, condensed milk, and heavy cream on medium speed until smooth and uniform.
- 2
Add the pastry emulsifier and increase to high speed. Beat for 3–5 minutes until the cream turns light, fluffy, and slightly increased in volume.
- 3
Divide the frosting evenly into two portions. Spread the first half generously between the cake layers as filling, then scatter half of the grated white chocolate over it.
- 4
Cover the entire outside of the cake with the remaining frosting, smoothing the top and sides with a spatula. Finish by sprinkling the rest of the grated white chocolate all over the surface.
💡 Chef's Tip
Refrigerate the frosted cake for at least 1 hour before serving — it firms up beautifully and slices cleanly. Add a splash of vanilla extract or a pinch of lemon zest to the batter for an extra layer of flavor.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
