Semolina cream with milk for cake

Name: Semolina cream with milk for cake
Total time: 1 h
Yield: 8
Ingredients: 300 ml Milk; 40 g Semolina; 250 g Powdered sugar; 250 g Butter

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.

171

17039

Olivia Johnson

Recipe author

Calories

389kcal

Protein

2g

Fat

27g

Carbs

37g

*Nutrition per serving

Ingredients

Servings: 8

300ml

40g

250g

250g

Step-by-step preparation

Cooking time: 1 hr

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
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
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
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
Semolina cream is ready! Use it as intended. It is great for layering cakes. Have fun cooking!