Semolina Milk Cream for Cake
Thick, delicious, simple, economical, and creamy! Semolina Milk Cream for Cake is a quick and versatile recipe every cook should know. Ideal for cakes, pastries, pies, pancakes, and rolls.
Updated : 17 September, 2025
Easy
About 10 min.
Ingredients
300 milliliters
Milk
40 grams
Semolina
250 grams
Powdered sugar
250 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use milk of any fat content. Take good-quality butter; do not substitute with margarine. The cream’s flavor depends entirely on the butter, and margarine will spoil it.
Step 2
For cooking the cream, use aluminum or non-stick cookware. Pour milk into a small saucepan, add semolina, and stir constantly until it boils. Cook for 1 minute. Semolina will thicken during heating, forming a thick porridge. Cover with plastic wrap to prevent a crust and let it cool completely. It will thicken further as it cools.
Step 3
In a separate bowl, combine soft butter and powdered sugar. Beat together until creamy. Cut butter into pieces and leave at room temperature to soften. Always use powdered sugar for smoother texture without graininess.
Step 4
Gradually add the cooled semolina porridge to the whipped butter, mixing it in. Optionally, add vanilla or lemon zest for flavor.
Step 5
The semolina cream is ready! Use it as a cake filling or for other desserts. Enjoy cooking!