Creamy Nougat Filling

Searching for a recipe for a nougat-like filling that resembled the nougat of a Snickers bar, I sought help from CC members. Likim responded with a suggestion that proved to be a winner: malted milk mix. My husband’s comment upon taste testing the final cake-filling combination was, “That groom’s cake is going to out-shine the bride’s cake!”

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup shortening
  • 16 oz. container of marshmallow cream
  • 1 cup malted milk mix
  • 1 tablespoon vanilla
  • 3-4 cups powdered sugar
  • 5-6 tablespoons heavy cream or milk

Instructions

  1. Cream butter, shortening, and marshmallow cream together. Add vanilla and cream or milk and continue to cream until well incorporated. Mix in malkted milk and then add powdered sugar until filling is desired sweetness and consistancy.

Serving suggestion: Use with caramel and chopped peanuts to fill a chocolate cake.

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Comments (13)

on

Anyone know if I could keep this filling at room temp? Trying my 1st cake and going to try fondant as well. (OMG!!) If I could keep the cake filled overnight at room temp (with this filling) it would be GREAT ! Thanks

on

This should keep at room temp over night. There is something about the sugar that acts as a preservative for the milk/cream.

on

Overall, I thought this was an ok recipe. I added more sugar than called for and I still thought it was too thin. It would be nice to find something fluffy. And I would 1/2 or 1/3 this for next time. I filled a 1/2 sheet cake and still have cups of this left. Very sweet.

on

This is a great recipe! It actually gets better if you let it sit with the flavors overnight (in the fridge). It is habit forming! My family loves it.

on

I don't know about anyone else, but having butter & heavy cream, this isn't safe to leave out overnight.  Please don't, for the sake of your guests.

on

Hi Yums - sorry I see the original post is quite old already. Am just wondering if perhaps you use half of that cream and add in a few tablespoons of coffee creamer to stiffen up and remove some of the sweetness. I tend to go there when I notice people scratching off any icing because of its sweetness?? Also it will act as a stabiliser for the cream since it has it in in any case.

on

StellaBaking, the sugar in this stabilizes to prevent spoiling. I wouldn't recommend leaving it out for days on end, and with warmer temperatures you do tend to see a separation of the fats. chellie279, a homemade caramel goes very well with this, since the commercial ice cream toppings tend to be too thin. I have used a salted caramel recipe I found here on CC last fall that I dearly love.  Chloezee, I modified another recipe i had for a peanut butter fluff that is a tried and true favorite. Try adding a dash of salt to cut the sweetness if it's too much for your taste. Personally, I don't care for the artificial junk found in many coffee creamers, so I don't keep them in my cupboard, thus, they have never made it into any of my recipe experiments.

Thanks for looking and commenting!


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