Butter and milk cream filling for cakes

Name: Butter and milk cream filling for cakes
Yield: About 400 g
Cuisine: Slovak
Ingredients: 200 g Butter; 200 ml Milk; to taste Powdered sugar

Melt butter with milk, blend, and chill for at least 6 hours, then sweeten with powdered sugar for a cake filling. Makes about 400 g.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 5 min
Servings: About 400 g
Difficulty: Easy

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This butter and milk cream filling for cakes and pastries uses just three ingredients: butter, milk, and powdered sugar. Heat the butter and milk gently just until the butter melts; do not let the mixture boil. Then blend for 5–10 minutes and chill for at least six hours. Add the sugar only once the cream is cold. The recipe calls for low-fat milk and butter with 72% fat, and the cream can be used to fill pastries, cakes, and birthday cakes.

Ingredients

Butter 200 g
Milk 200 ml
Powdered sugar to taste

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Instructions

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Use low-fat milk and butter with 72% fat for this cream. Heat the milk and butter over low heat, stirring constantly, until the butter melts. Immediately remove from the heat so the mixture does not come to a boil.
Pour the mixture into a blender and blend for 5–10 minutes, depending on the blender's power. When a thick layer appears on the surface, transfer the cream to a container and refrigerate for at least 6 hours.
Add powdered sugar to the chilled cream and mix thoroughly. The cream is ready to use as a pastry filling.

Tip: Fill the blender no more than halfway with the warm mixture and start on low speed to prevent splashing. Add the powdered sugar to the cold cream gradually, tasting as you go.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 379 kcal
Protein: 2.1 g
Carbohydrates: 3.6 g
of which sugars: 3.8 g
Fat: 40 g
of which saturates: 25 g
Fiber: 0.0 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Maslový krém s mliekom do zákuskov a tort