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Milk Cake Cream Calories
Creamy, milk-based, sweet, cake filling
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
2 tablespoon (medium) of Milk Cake Cream (40 g) has 72 calories. That works out to 180 calories per 100 g. It contains 10.8 g of carbs, 1.7 g of protein, 2.4 g of fat and 0 g of fiber. Its 0.2 µg of B12 covers 7% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Milk Cake Cream Nutrition Facts
Selected: 2 tablespoon (medium) · 40 g
72
KCAL / 40G
Carbs
10.8g
· 4% DV
Protein
1.7g
· 3% DV
Fat
2.4g
· 3% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 9% · Fat 31%
Milk Cake Cream nutrition facts table · 2 tablespoon (medium) (40 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 72 kcal | |
| Total fat | 2.4 g | 3% |
| Saturated fat | 1.48 g | 7% |
| Trans fat | 0.02 g | |
| Sodium | 26 mg | 1% |
| Total carbohydrate | 10.8 g | 4% |
| Fiber | 0 g | 0% |
| Protein | 1.7 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 2 Tablespoons of Milk Cake Cream?
| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 40 g | 72 kcal |
| 1 tablespoon (small) | 20 g | 36 kcal |
| 1 slice (thin) | 30 g | 54 kcal |
| 1 serving (medium) | 50 g | 90 kcal |
| 1 slice (thick) | 50 g | 90 kcal |
| 3 tablespoon (large) | 60 g | 108 kcal |
| 1 piece (medium) | 60 g | 108 kcal |
| 100 g | 100 g | 180 kcal |
| 1 cup (large) | 200 g | 360 kcal |
Calculated from 180 calories per 100 g.
Frequently Asked Questions About Milk Cake Cream
What is milk cake cream?
Milk cake cream is a sweet, milk-based filling used between cake layers and in other desserts. It is usually cooked until thick, so it has a custard-like texture rather than the airy texture of whipped cream.
How do you make milk cake cream from scratch?
To make milk cake cream from scratch, whisk milk with sugar, egg yolks, and starch or flour, then cook while stirring until thick. Cover the surface as it cools to prevent a skin from forming before you fill the cake.
Can milk cake cream be used as cake frosting?
Milk cake cream can cover a cake, but it is usually too soft to make a firm, smooth frosting. It works better as a layer filling; use a sturdier frosting for sharp edges or piped decorations.
Why does milk cake cream make cake layers slide?
Milk cake cream can make cake layers slide if it is still warm, too loose, or spread too close to the edge. Cool it fully, use an even layer, and chill the assembled cake before serving so the filling can set.
How do you add flavor to milk cake cream without thinning it?
Add concentrated flavorings to milk cake cream, such as citrus zest, vanilla, or a small amount of melted chocolate. Avoid adding much juice or other watery ingredients, which can loosen the filling and make it harder to spread.
Can milk cake cream be used in éclairs or cream puffs?
Yes, milk cake cream can fill éclairs and cream puffs if it is cooked to a thick, pipeable consistency and cooled first. Fill the pastries shortly before serving or keep them chilled, since the cream softens the pastry over time.
How do you fix lumpy milk cake cream?
If milk cake cream is lumpy, whisk it vigorously while it is still warm or press it through a fine-mesh sieve. To avoid lumps next time, blend the starch or flour with cold milk before heating and keep stirring as it cooks.
How long does milk cake cream last in the refrigerator?
Store milk cake cream covered in the refrigerator. Homemade egg-based versions are best used within a few days; for a packaged product, follow the storage directions for after opening.
Can you freeze milk cake cream?
Freezing milk cake cream is not recommended because thawing can make its dairy-based texture separate, turn watery, or become grainy. Make it fresh for a cake filling, or refrigerate leftovers and use them promptly.
What can you serve with milk cake cream besides cake?
Milk cake cream also works as a filling for tart shells, layered dessert cups, and pastries. Pair it with fresh berries or sliced stone fruit, and add the cream only after the baked base has cooled so it keeps its texture.
Milk Cake Cream Vitamins & Minerals
Vitamins
B12
0.16µg · 7% DV
B2
0.07mg · 5% DV
B5
0.14mg · 3% DV
Vitamin A
24µg · 3% DV
Minerals
Phosphorus
36mg · 5% DV
Calcium
48mg · 5% DV
Iodine
4µg · 3% DV
Zinc
0.2mg · 2% DV
Potassium ⭐
44mg · 1% DV
Sodium
26mg · 1% DV
Milk Cake Cream Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Milk Cake Cream
To burn the 72 calories in 2 tablespoon (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Milk Cake Cream?
Milk cake cream is a sweet, milk-based filling used in cakes and pastries. It is spread between sponge layers or spooned into desserts, and is made in home kitchens as well as by bakeries. Its smooth, creamy texture and gentle sweetness make it an easy match for plain cake, fruit and crisp pastry; chilling helps it set and keeps layered desserts neat when sliced.
Across English-speaking kitchens, it is commonly used for celebration cakes, trifles and filled pastries, served as dessert rather than on its own. It is mainly a source of carbohydrate, with 27 g per 100 g, alongside a modest amount of protein. For a less rich-feeling cake, use a thinner layer and add fresh berries or other fruit for contrast.
How Nutritious Is Milk Cake Cream?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Milk Cake Cream Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Milk Cake Cream Contain Allergens?
Contains these allergens:
Which Diets Is Milk Cake Cream Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Milk Cake Cream Fat Profile
SATURATED
1.48g
MONOUNSATURATED
0.64g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.