Yema Frosting Recipe

December 8, 2014
(Last Updated On: December 8, 2014)

How to make Yema Frosting

Yema Cake is a very popular Filipino cake and most requested among the cake recipes on our inbox.  We decided to experiment with this cake recipe since this is the season where many recipe hunters are also experimenting with the food recipes they want to put on the table for the Christmas celebration.

This Yema Frosting Recipe when frosted on any Sponge Cake will surely make it decadent and delicious.  Yema frosting derived from the popular Filipino milk candy, Yema.  It is a chewy milk candy made of condensed milk with egg yolks cooked until becomes sticky and chewy.  The Yema Frosting version is more creamy but less sticky to make it more spreadable on any cakes.

Here is our version of Yema Frosting Recipe.
yema frosting recipe

Yema Frosting Ingredients:

  • 1 can Condensed milk (400ml)
  • 1 can  Evaporated milk (125ml)
  • 6 large sized Egg yolks
  • 1/4 teaspoon Vanilla extract

yema frosting recipe

Yema Frosting Instructions:

  • In a stove top mixing bowl, combine Condensed milk, Egg yolks and Evaporated milk
  • Turn on the heat to the bowl on top of a saucepan with simmering water for until the Yema mixture becomes thick and spreadable.
  • Turn off the heat once it reached the desired thickness you want.
  • Add the vanilla extract and mix well until combined.
  • Let the Yema frosting cool down, take note that as it cools down the milk mixture will thicken more.
  • Cover it with a plastic wrap and make sure there is no air in between until it is completely cool.
  • Spread it evenly when frosting your cake, then place in a clean container the remaining Yema frosting, seal it and refrigerate.

yema frosting recipe

 Yema Frosting Recipe when frosted on any Sponge Cake will surely make it decadent and delicious.

yema frosting recipe



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  • Reply

    Rica david

    October 27, 2016 at 9:11 am

    Hi there. Thank you for this recipe. i have a question though can i freeze yema filling? If so how long? Thank you

  • Reply


    October 12, 2016 at 5:00 am

    Perfect! ..i usually add a tbsp of butter or margarine or oil just to make the yema stay soft and shiney

  • Reply


    July 26, 2015 at 4:27 am

    Will the mixture be cooked in direct heat or double-boiler style?

    • Reply
      Ed Joven
      July 27, 2015 at 2:35 am

      Hi Camille,

      the mixture is cooked in direct heat. thank you for your inquiry!

  • Reply


    December 9, 2014 at 12:25 am

    I can reuse the yema filling recipe and make it a filling on a different food

    • Reply
      Ed Joven
      December 9, 2014 at 11:28 pm

      Yes you can re-use it even as a sandwich spread.

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