Homemade Prague Cake Cream with Condensed Milk
Tender, smooth, and delicious - perfect for culinary masterpieces! Homemade Prague Cake Cream with Condensed Milk has an ideal, even consistency. It is excellent for layering sponge cake layers and delicately highlights the rich chocolate flavor of Prague cake.
Updated : 04 August, 2026
Easy
About 45 min.
Ingredients
120 grams
Condensed milk
1
Egg yolks
20 milliliters
Water
200 grams
Butter
10 grams
Cocoa
0.25 teaspoon
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make homemade Prague cake cream with condensed milk? Prepare all the necessary ingredients. It is best to use butter with at least 82% fat, without vegetable fats. It should be soft and at room temperature. To do this, take it out of the refrigerator about 2–3 hours before you start cooking.
Step 2
Take a saucepan, add the egg yolk, pour in the water, and beat with a mixer until bubbles form.
Step 3
Add the condensed milk to the saucepan and mix well with a whisk or mixer.
Step 4
Then cook the cream over a water bath. To do this, pour water into a slightly larger saucepan. Place the saucepan with the prepared mixture on top. The bottom of the upper saucepan should not touch the water. Put the saucepans on the heat. The water should simmer gently.
Step 5
Cook the cream over the water bath, stirring constantly, so the yolk does not curdle. This is very important; otherwise, the cream will be ruined.
Step 6
The cream will gradually begin to thicken. Do not forget to keep stirring it the whole time.
Step 7
If, when you run a wooden spatula along the bottom of the saucepan with the cream, the trail does not close back up, the cream is ready. It should be smooth and even. Remove the saucepan from the water bath. Let the cream cool to room temperature.
Step 8
Beat the soft butter with vanilla powder using a mixer for 3–4 minutes, until fluffy. Add the vanilla powder on the tip of a knife; otherwise, it may make the finished cream bitter.
Step 9
Gradually, in small portions, 1–2 tablespoons at a time, add the cooled cream to the butter mixture, beating well each time until it is fully incorporated into the butter.
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