Vanilla Cream Filling

Mikkles

a cream filling for cakes, crepes, etc

1 c (227 g) unsalted butter, softened

8 oz (227 g) cream cheese, softened

1 c (237 ml) sweetened condensed milk

1 tsp vanilla extract

⅛ tsp salt

2 c (473 ml) heavy cream, chilled

In a large mixing bowl, mix together the butter and cream cheese for 1 to 2 minutes, until the mixture is smooth and creamy. Pour in the sweetened condensed milk, vanilla, and salt. Mix again until creamy, scraping down the sides of the mixing bowl often.

In a separate bowl, whisk the chilled heavy cream on high speed for 3 to 4 minutes until stiff peaks form. Add the butter and condensed milk mixture to the whipped cream and whisk for 1 minute, just until stiff peaks form. Take care not to overmix, as this will cause it to separate.

You can definitely taste the sweetened condensed milk when eating this cream alone, but when added into layered cakes, it's less noticeable.

from The European Cake Cookbook by Tatyana Nesteruk

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