These Kinder Bueno Filling recipe tastes exactly like its namesake. The combination of ingredients blend together to perfectly recreate the delectable filling that you find in the classic Kinder Bueno chocolate bar.
This cream is beyond delicious and can be used in a variety of ways. Scroll down to see how you can use it.
5 ways to use Kinder Bueno Cream Filling
- Filling in donuts and churros
- Frosting on cakes and cupcakes
- Cream on pancakes, crepes and waffles
- Freeze it to turn it into ice cream
- Dig in with a spoon and indulge
I used this recipe as frosting for my decadent Kinder Bueno & Nutella Brownie Cake (and froze the rest to make ice cream)
As always, let me know if you make this, I’d love to see!
Happy indulging,
Kim x
For more custards, creams, and spreads recipes, click here. For more no bake recipes, click here.
Kinder Bueno Cream Filling Recipe
These Kinder Bueno Cream Filling recipe tastes exactly like...well the Kinder Bueno hazelnut filling. It's beyond delicious and can be used in a variety of ways.
Ingredients
- 80g milk chocolate
- 200g white chocolate
- 500ml whipping cream
- 1 sachet pannafix (optional)
- 1 can condensed milk, room temp (397g)
- 140g hazelnut butter and/or cream (not nutella)
Instructions
- Melt the chocolates with the whipping cream. Set aside to cool then refrigerate until chilled. In the meantime, mix the condensed milk with the hazelnut until smooth.
- Whisk the cooled chocolate whipping cream to stiff peaks. For a more stable consistency, add a sachet of pannafix and whisk (optional).
- Fold 1/3 of the whipping cream into the condensed milk to loosen the consistency. Repeat this process until everything is incorporated.
- Give the kinder bueno cream filling a final whisk and refrigerate at least 3 hours until thick or ideally overnight.
- Use as a filling in donuts, as frosting on cakes and cupcakes, or as a cream on pancakes, crepes and waffles. You can also freeze it to turn it into ice cream.
- Enjoy!
Notes
Storage: Store in an airtight container for up to 5 days or in the freezer for up to 3 months.
This recipe makes enough to fill and frost 2 layers of 6" cakes.
You can use this Kinder Bueno cream filling as:
- Filling in donuts
- Frosting on cakes/cupcakes
- Cream on pancakes, crepes and waffles
- Freeze it to turn it into ice cream
Love Kinder Bueno? Take a look at these truffles:
Click here to get the recipe.
16 comments
Amazing recipe. Tastes absolutely incredible.
Only downside is it required refrigeration the whole time to prevent it collapsing or going too loose. I didn’t use pannafix seeing as I’ve never heard of it before and have never seen in stores so maybe that will help.
Incredible taste though. Thanks for posting this. Will try and adapt for my needs but highly recommend.
Hi. Sorry for the late reply. Yes, pannafix is very important to keep it stable. An alternative is to try using gelatin powder. Glad you liked it! 🙂
Would sweetened condensed milk work?
Hi. Sorry for the late reply. Yes, I used sweetened condensed milk. 🙂
For some reason my whipping cream chocolate isn’t thickening? I’ve been whipping it for like 10 minutes and it’s still like water. Any ideas about why it could be doing that?
Nevermind, I think it just wasn’t chilled enough 🙂
Yes, it must be very cold. Glad it worked out for you! 🙂
can you use it to fill dough rolls? So in the end cinnamon rolls only as Bueno rolls?
Hi. Sorry for the late reply. Due to its consistency and since it must be kept cool, I wouldn’t recommend it as a filling but I think it would work great as frosting on top!
What hazelnut butter are you using ?
Hi. Sorry for the late reply. I used a 100% pure hazelnut butter (no added oil or sugar), but you can also use hazelnut spread (not the chocolate kind). Hope this helps!
Mine split! Tried warming it and it just split again 😭 tastes good but totally unusable texture
Hi Robyn. Sorry for the late reply. At which stage did it split, please? Apart from melting the chocolate in the first step, it’s really important that the ingredients are cold for the rest of the process. Splitting can happen due to temperature or over-whisking.
Made 2 batches and it seperated both times 🙁 What can I do to fix it??
Hi. Sorry for the late reply. Did it separate while making it or after?
When I tried to whisk the whipping cream with melted chocolate (after a complete cooling down), it wasn’t getting thick after a long time and then suddenly it turned into butter and water. I only used the buttery part at the end and the taste was delicious as well as good consistency. However, next time I would mix the melted chocolate with a bit of whopping cream to loosen the consistency and then whisk the remaining cream and add the cooled down cream in the middle of the whisking.
Otherwise, an amazing recipe and flavour even better than from kinder bueno! Thank you 🙂