Creamy Semolina Cake Filling

Thick, delicious, simple, economical, creamy! Semolina cream with milk for cake is a quick and universal recipe that every housewife should have. An excellent filling for any sweet baked goods: not only cakes, but also pastries, pies, pancakes, rolls.
cook time: 1h
Maya Lindell
Creamy Semolina Cake Filling

Nutrition Facts (per serving)

370
Calories
26g
Fat
35g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Butter 250 g
Milk 300 ml
Powdered sugar 250 g
Semolina 40 g

Recipe instructions

Step 1

Step 1
How to make semolina cream with milk for a cake? Prepare the necessary ingredients for this. Milk can be used at any fat content. Take good quality butter and do not try to replace it with margarine. The taste of the finished cream depends entirely on the quality of the butter, and margarine will completely ruin it.

Step 2

Step 2
It is convenient to use aluminum or non-stick cookware to cook the cream. Pour milk into a small ladle, add semolina and, stirring constantly, bring to a boil. Boil for a minute. When heated, the semolina will thicken. The result should be a thick semolina porridge. Cover the porridge with cling film to prevent a crust from forming on the surface. Leave the porridge to cool completely. It will thicken even more as it cools.

Step 3

Step 3
In a separate bowl, combine soft butter and powdered sugar. Whisk everything together. To make the butter softer faster, cut it into pieces and leave at room temperature for a while. Add powdered sugar to the cream. It will dissolve faster and will not crunch on your teeth like sugar.

Step 4

Step 4
Gradually add the cooled semolina porridge to the whipped butter and stir it into the cream. To add flavor, you can add vanillin or lemon zest to this cream.

Step 5

Step 5
Semolina cream is ready! Use it as intended. It is great for layering cakes. Cook with pleasure!

Additional rubrics

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