Creamy Vanilla Filling

This smooth and fluffy vanilla filling is rich, creamy, and perfect for layered cakes. It pairs beautifully with fruit cakes, sponge cakes, carrot cakes, and many other desserts.

Ingredients

• 500 ml (2 cups) coconut milk (or any milk of your choice)
• 2 packages vanilla cook-and-serve pudding
• ½ cup monk fruit sweetener (or regular sugar)
• 100 ml milk (to dissolve the pudding)
• 200 g unsalted butter, softened to room temperature
• ½ cup icing sugar

Instructions

1. In a saucepan, combine the 500 ml milk and ½ cup monk fruit sweetener (or regular sugar). Bring to a gentle boil over medium heat.
2. In a small bowl, whisk the vanilla pudding powder with 100 ml milk until completely smooth.
3. Slowly pour the pudding mixture into the boiling milk while whisking continuously. Cook for 5–7 minutes, or until the pudding becomes thick and smooth.
4. Transfer the pudding to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and allow it to cool completely.
5. In a separate bowl, beat the softened butter and icing sugar with an electric mixer for about 5 minutes, until the mixture becomes pale, light, and fluffy.
6. Once the pudding has cooled completely, gradually add the whipped butter mixture and continue beating for another 5–10 minutes, until the filling is smooth, airy, and creamy.

To Assemble

• For a round cake: Spread half of the filling between the cake layers and use the remaining half to frost the top.
• For a rectangular sheet cake: Evenly spread the filling over the top of the cooled cake.

Tip

* For the best texture, make sure both the pudding and the butter are at room temperature before combining them. This will give you a silky-smooth filling without any lumps.

* You can use this feeling as a base for most of the cakes with little changes depends what do you want to achieve. Just be creative.