Creamy Praline Cake Filling
Discover the rich and delightful Creamy Praline Cake Filling, perfect for your favorite cakes! This luscious filling combines the classic flavors of brown sugar and pecans with a velvety smooth texture, making it easy to spread. Unlike other fillings, this recipe is cooked, enhancing the flavors and bringing out the sweetness of the ingredients. Adjusted for optimal spreadability, you can easily customize the consistency with additional evaporated milk if needed. Pair this filling with a moist yellow cake and top with chocolate buttercream frosting and a warm ganache for a truly decadent dessert that is sure to impress your family and friends.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
butter
1 cup (melted (2 sticks))
brown sugar
2 cups (firmly packed)
salt
1/8 teaspoon
evaporated milk
1 1/4 cups
vanilla extract
1 teaspoon
chopped pecans
2 cups
powdered sugar
1 cup
evaporated milk
as needed (for thinning)
Instructions
1
In a heavy saucepan, melt the butter over medium heat, ensuring it does not brown.
2
Add the firmly packed brown sugar and salt to the melted butter, stirring to combine, and bring the mixture to a boil.
3
Allow the mixture to boil for 2 minutes while stirring constantly to prevent scorching.
4
Once the 2 minutes are up, remove the saucepan from heat and carefully whisk in the evaporated milk until fully combined.
5
Return the saucepan to the heat and bring the mixture to a boil once more.
6
Continue to boil the mixture while stirring constantly until it reaches a temperature of 232°F (110°C) on a candy thermometer.
7
Take the saucepan off the heat and let the mixture cool for a few minutes, stirring occasionally until it reaches a lukewarm temperature.
8
Stir in the powdered sugar, vanilla extract, and chopped pecans, mixing until the filling is smooth and well combined.
9
If the filling is too thick, add evaporated milk one tablespoon at a time, mixing well after each addition, until you achieve a spreadable consistency (approximately 1/4 cup or slightly more may be needed).
10
Let the filling cool completely before spreading it on your cake.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Praline Cake Filling?
It is a rich and delightful cake filling that combines brown sugar and pecans with a velvety smooth, spreadable texture.
How does the cooking process affect the flavor?
The cooking process enhances the flavors and brings out the natural sweetness of the ingredients unlike uncooked fillings.
What type of cake pairs well with this filling?
It is recommended to pair this praline filling with a moist yellow cake.
Which frostings are recommended to use with this recipe?
Chocolate buttercream frosting and a warm ganache are suggested toppings for a decadent dessert.
How much butter is required for the filling?
The recipe calls for 1 cup of butter, which is equivalent to 2 sticks.
What is the proper way to melt the butter?
Melt the butter in a heavy saucepan over medium heat, taking care to ensure it does not brown.
How much brown sugar is needed?
You will need 2 cups of firmly packed brown sugar.
How long should the butter and sugar mixture boil initially?
The mixture should boil for 2 minutes while being stirred constantly to prevent scorching.
When should I add the evaporated milk?
Whisk in the evaporated milk after the initial 2-minute boil once the saucepan has been removed from the heat.
What temperature must the mixture reach on a candy thermometer?
The mixture needs to reach a temperature of 232°F (110°C).
What should I do after the mixture reaches 232°F?
Remove the saucepan from the heat and let the mixture cool, stirring occasionally until it reaches a lukewarm temperature.
When do I add the powdered sugar and pecans?
Stir in the powdered sugar, vanilla extract, and chopped pecans once the cooked mixture has cooled to lukewarm.
How much chopped pecans are used in the recipe?
The recipe requires 2 cups of chopped pecans.
What should I do if the filling is too thick to spread?
Add evaporated milk one tablespoon at a time, mixing well until you achieve a spreadable consistency.
How much extra evaporated milk might be needed for thinning?
Approximately 1/4 cup or slightly more may be needed to reach the desired consistency.
Does the filling need to cool before being used on a cake?
Yes, let the filling cool completely before spreading it on your cake.
Is salt included in the ingredients?
Yes, the recipe uses 1/8 teaspoon of salt.
How much vanilla extract is required?
The recipe calls for 1 teaspoon of vanilla extract.
How much powdered sugar is used?
You will need 1 cup of powdered sugar to be added during the cooling phase.
What total amount of evaporated milk is in the base recipe?
The base recipe uses 1 1/4 cups of evaporated milk, plus extra for thinning.
Can the consistency of the filling be customized?
Yes, the consistency is easily adjusted with additional evaporated milk to ensure optimal spreadability.
What is the texture of the final product?
The final product has a velvety smooth and spreadable texture.
Is it necessary to stir the mixture while it boils?
Yes, you must stir constantly to prevent the sugar mixture from scorching.
What type of saucepan is best for this recipe?
A heavy saucepan is recommended to provide even heat distribution.
Can I use this for desserts other than cakes?
While designed as a cake filling, its rich flavor profile makes it a decadent addition to various desserts.
What are the primary flavors in this filling?
The primary flavors are buttery brown sugar and toasted pecans.
Is the brown sugar measured specifically?
Yes, it should be firmly packed into the measuring cup.
How many ingredients are in this recipe?
There are 8 ingredients total: butter, brown sugar, salt, evaporated milk, vanilla, pecans, powdered sugar, and extra milk for thinning.
When is the heat returned after adding the milk?
Return the saucepan to the heat and bring to a boil again immediately after whisking in the evaporated milk.
What is the key to a smooth filling?
The key is mixing thoroughly after adding the powdered sugar and pecans until the consistency is well combined.