Condensed Milk Cream for Wafer Cake Layers
Perfect for any cake! Condensed milk cream for wafer layers is easy even for beginners. Crushed cookies make it more filling, while dulce de leche and butter keep it smooth and delicate.
Updated : 04 March, 2026
Easy
Ingredients
380 grams
Boiled condensed milk
200 grams
Shortbread cookies
200 grams
Butter
4 tablespoon
Milk
4 tablespoon
Honey
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make cream for wafer cake layers? Prepare the ingredients. When choosing sweetened condensed milk, make sure it’s condensed milk with sugar and without unnecessary additives that can spoil the taste. Use butter with at least 70% fat and milk with at least 3% fat. Any shortbread cookies work - I used ones with a baked-milk flavor. Honey can be replaced with runny jam without large berries or fruit pieces. Take the butter out of the fridge 1 hour before making the cream.
Step 2
Crush the cookies in any way you like. I used the chopping blade of a food processor. You can also use a rolling pin, meat grinder, blender, or simply crush them by hand.
Step 3
For the butter to whip well, it should be soft but not melted. To soften it faster, cut it into pieces or mash with a fork. Put the soft butter into a bowl for whipping. Beat with a whisk or mixer until fluffy.
Step 4
Add the honey and beat again until smooth.
Step 5
Condensed milk is thick and dense, so add it in small portions to make whipping easier.
Step 6
You should get a light, airy, uniform cream.
Step 7
Make sure there are no large chunks left in the crushed cookies. Pour the crumbs into the bowl with the cream. Beat or mix until uniform.
Step 8
Bring the milk to a boil, then cool it to warm. Pour it into the cream and beat well so the milk is evenly incorporated.
Step 9
The finished cream can be used immediately.
Author note
Share the recipe
