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!”


  • 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


    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.


etr2002 Says... 7 Apr 2010 , 12:33pm

What flavor of malted milk mix did you use? There are a lot to choose from at the grocery!

chaos_cakes Says... 8 Apr 2010 , 12:10pm

I used Carnation Malted Milk Original.

ange67 Says... 26 Apr 2010 , 5:19pm

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

chaos_cakes Says... 27 Apr 2010 , 2:13pm

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

yums Says... 13 May 2010 , 7:32pm

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.

marmee1 Says... 4 Jun 2010 , 12:51pm

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.

shawan27 Says... 19 Jun 2010 , 11:59pm

if i add meringue powder would it stabalize it a little more

MemeLeigh Says... 1 Aug 2011 , 1:12am

I am going try these for a cupcake filling... I am so excited.

onlymlove Says... 22 Oct 2011 , 1:50pm

has anyone used this to fill candy?

StellaBaking Says... 22 Jul 2015 , 5:41pm

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.

chellie279 Says... 22 Jul 2015 , 6:20pm

What kind of carmel filling would you pair with it?

Chloezee Says... 23 Jul 2015 , 7:53am

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.

chaos_cakes Says... 24 Jul 2015 , 2:44am

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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