How to cook butter cream with condensed milk. Cream for cake made from condensed milk and butter

Every housewife has probably ever cooked a cake. What could be tastier homemade biscuit soaked in delicious cream! But in order for the pastries to turn out not only tasty, but also beautiful, it is necessary to properly impregnate. There are a lot of options for its creation, but the most popular is oil cream. They can decorate a cake or pie, make a layer out of it, create a side part and make various inscriptions. Also, buttercream for the cake will become great option to create the filling of custard cakes, wafer rolls and decorate cupcakes. Consider the most popular methods for preparing this type of cream. For each of them, the main ingredient will be butter with a fat content of at least 72%.

Butter cream with condensed milk

To prepare this version of the cream, you will need oil, high-quality condensed milk (it is desirable that it contains only milk and sugar), a blender or a mixer. Vanillin can be added if desired. It will give your cream a pleasant sweet smell.

Leave the butter at room temperature for a while so that it becomes soft, but has not yet begun to melt. Put the mass in a container with high edges and start whisking. Continue processing until the product has a uniform consistency. After that, gradually pour condensed milk into the butter cream in a thin stream. Choose the required amount of condensed milk depending on the resulting consistency. When your mass is as similar as possible to the cream, stop whipping it. Add a pinch of vanilla and mix thoroughly. Do not stir the cream for a very long time, otherwise it will begin to melt.

If necessary, put the butter cream in the refrigerator for 15 minutes. After that, you can start using it.

cognac cream

A cake soaked and decorated with cognac cream has a very piquant and mild taste. To prepare it, you will need butter, one glass of sugar, half a glass of condensed milk, 20 grams of cognac or tart liquor.

Mash the butter mass with a fork and mix with condensed milk. Beat the resulting mixture with a mixer or blender. Place the sugar in a heavy bottomed saucepan and melt over low heat. Pour the resulting caramel into the butter cream and beat thoroughly. At the very end, add alcohol and continue stirring for another minute.

Impregnation prepared in this way has not only unusual taste, but also a brownish cognac color.

Butter cream for milk cake

It turns out especially tender and tasty. And for sure, children will like it and will not leave adults indifferent. For it, you need to take butter, a tablespoon of condensed milk, chicken egg yolk, one glass of sugar, the same amount of milk and one teaspoon of starch.

Pour sugar into a saucepan and let it melt. After that, add a glass of milk and condensed milk. Stir and bring the mixture to a boil. Dissolve starch in a spoonful of water and add to the pan. Cool the resulting mixture and beat with one yolk.

In a separate bowl, beat softened butter until white. Pour in the custard mixture in small portions and mix thoroughly. This buttercream cake has a delicate creme brulee flavor.

Cream glace

This type of cream will be an excellent option for decorating cakes and pastries. To prepare it, you need to take a pack butter, couple chicken eggs, one glass of sugar (if possible, replace with powdered sugar because it dissolves better). It is necessary to carefully and consistently prepare such an oil cream.

The recipe involves the use of fatty oils. It must first be brought to room temperature and mash with a fork. Mix eggs with sugar and heat a little. Be careful not to curdle the egg mixture. Beat the mass into foam. In a separate container, also beat the butter. Combine all ingredients and continue beating until smooth. If desired, you can add a pinch of vanilla or a tablespoon of condensed milk to this buttercream.

cocoa cream recipe

If you need to get a colored mass to decorate pastries, use food coloring. For brown and chocolate flavor You can use regular cocoa powder. So, you need the following ingredients: butter, a couple of tablespoons of cocoa, a glass of condensed milk and a little vanilla. If desired, you can add cinnamon. In this case, the taste of the cream will become even more interesting.

Beat softened butter until white. In a separate container, mix condensed milk with cocoa. While continuing to beat the butter mixture, pour in the condensed milk in small portions. When your cream acquires a uniform consistency, you can start using it and decorating baking.

If you have plans to make cream for a cake or other butter-based pastries, you need to get the product out of the refrigerator in a few hours. It is then that the base will acquire the desired consistency and will be easy to beat. Never defrost cream butter with heat. In this case, the product will melt on the outside, but remain solid on the inside.

It is necessary to act step by step, observing all the nuances in order to prepare a delicious butter cream. Photo finished product you can see in the article. Choose the decoration you like best and start creating it. Try every recipe. Only in this case you will be able to make the right choice.

When choosing condensed milk for cream, give preference well-known manufacturers. The product must have a fat content of at least 9%. Otherwise, your cream may turn out watery, and you will spoil the pastries.

Never beat the mass for too long, this can cause it to delaminate during the decorating process. If you understand that this has happened, melt the resulting cream a little and then beat it again.

To give color to the product, use only proven dyes. Always taste impregnation before applying it to baked goods. Cook with pleasure and delight your home with delicious dishes!

You always want to treat yourself to something sweet, especially on the eve of the holidays, when you just need to brighten up your usual diet with a special dish. For such a case, there is nothing better than baking, however, in order to really surprise her, you need to perfectly prepare the cakes, and most importantly, the cream for the condensed milk cake.

Cream layers of your favorite cake should subtly emphasize its softness and taste, thereby making the dessert truly unusual.

The easiest cream to prepare is classic, because it is made from only 2 ingredients. As a result, the taste of such a product is very delicate, and the consistency is quite thick, which prevents the cream filling from draining from the cake.

Butter cream with condensed milk is suitable for impregnation of absolutely any cake, but the filling is best combined with shortbread, biscuit and waffle cakes.

Classic raw condensed milk cream recipe

Ingredients

Condensed milk - 1 can + -
- 250 g + -

How to make cream for cake with condensed milk

Cut the butter into small pieces, place them in a deep saucepan and beat with a mixer.
Turn on the mixer on low speed and slowly beat the butter with it until smooth.
As a rule, whipping takes about 5 minutes, no more. After we get a homogeneous creamy mass, we begin to dilute it with condensed milk
Important
No need to pour the whole jar of condensed milk into the whipped butter at once. Add milk little by little - no more than 1-2 tbsp. l. at a time.
All the while, while adding condensed milk to the butter, continue to beat the mass with a mixer. At this stage, the mixer speed can be increased. At this pace, we stir the products until the whole can of condensed milk is in the pan, and cream mass won't stop being too sticky.
The prepared cream is generally not recommended for storage. As soon as it is done, we immediately begin to spread the cakes. By the way, you can use the cream not only for lubrication, but also for decorating pies.

Having carefully greased the cakes with a light cream, we give the cake some time to soak. The longer the cake stands, the better it will soak, which means it will become many times softer and tastier.

How much should the cake soak

It is not easy to answer this question precisely. The classic of the genre is to leave the cake overnight at room temperature, so it will be fully saturated and in the morning it will be soft as a feather. However, if you want to achieve a crispy crust, like in a waffle cake, then the soaking time should be reduced to a few hours.

one more important nuance is the temperature index of the cream. If you grease the shortcake cake with warm condensed milk cream (and it is advisable to do just that), then the impregnation will go better and faster, but when lubricating the shortcakes with cold butter cream, you will have to wait, because the impregnation time will stretch for 8-10 hours.

In our recipe, the cream turns out to be cold, to make it warm - you need to use a stove (we heat the filling for several minutes over moderate heat), or heat it in a water bath.

After the cream has warmed up, beat it with a mixer. This will help the filling to maintain the uniformity of its consistency and the smoothness of the surface of the creamy mass, which is important for successful cooking cream lubricants.

Cream for waffle cake from condensed milk with cocoa

cook easy homemade cream good thick consistency is possible not only by classical technology.

Wonderful, slightly piquant in taste, a cream is obtained, the ingredient composition of which includes insoluble cocoa powder that does not contain sugar. It will take no more than 10 minutes to prepare such a product, but what a delicious and unusual impregnation for the cakes of your favorite cake will turn out.

Ingredients

Condensed milk - 200 g
Cocoa powder - 1/3 tbsp.
Butter - 200 g

Beat the butter thoroughly with a blender for 5-6 minutes. It is important that the mass becomes airy.

After that, add a spoonful of condensed milk to the dish, without stopping kneading the cream with a mixer.

When the creamy milk mass is whipped, add cocoa powder to it and beat the products again with a mixer so that the future grease for the cakes acquires a beautiful chocolate shade and a thick, uniform consistency.

Cream for condensed milk cake: additive options

You can make a cream filling for homemade pies with any additives, it all depends on the taste preferences of the hostess herself. If you don’t like the classic cooking option, then feel free to experiment with the composition of the dish.

Products that can be added to the cream:

walnut kernels;
vanilla sugar or vanillin;
cognac;
liquor;
wine;
coffee;
lemon;
cream;
cherry juice and more.

In a word, the taste of the cake depends entirely on your culinary fantasy. Skillfully combine simple ingredients and enjoy delicious slices of delicious dessert.

Cream recipe + secrets

Using simple tips, you will make the cooking process easier and you will be able to make such a filling (and, accordingly, the whole cake from shortcakes with condensed milk cream), which will be ideal for all the necessary culinary parameters.

One of important rules successful cooking of cream filling is the use of non-cold butter. Before you start whipping dairy product, it will need to be removed from the refrigerator beforehand (at least 30 minutes before cooking).

It is better to mix butter with condensed milk when its temperature is close to room temperature.

It is not necessary to use a mixer to whip butter. You can do everything manually: first knead the oil pieces with a spoon, and then grind them until white.

You can prepare a delicious homemade cream, both from raw and boiled condensed milk. Which one is better to take specifically for your cake is up to you. If you don’t have time to cook it at all, then you can prepare a creamy filling from a raw product.

But it would be better if you still use boiled condensed milk. You can cook it at home from scratch or directly in a purchased store container. Read more about how to cook condensed milk in a jar and without it - read on the website.

That's all the secrets of how to quickly make cream cake from condensed milk. As you can see, preparing a tasty product is very simple, and most importantly - it's worth it. After all, for festive table all the guests will gobble up the soaked sweet pieces and praise you for what a skilled miraculous hostess you are.

Good luck with your cooking and a cozy family feast.

Bon appetit!

However, now there is no time to rant and go into history for a long time. For now, I'll just tell you about this perfect chocolate cream on condensed milk with a unique flavor fresh butter, which will take us to those spotless blissful times of our Soviet childhood.

But it will not the only cream for today. As a bonus, I will give you another cream from Soviet childhood. Many cakes were also prepared on it, replacing them with the GOST recipe for Charlotte cream, which was prepared from butter and English custard.

1. Butter cream with condensed milk

It pairs perfectly with juicy, well-soaked biscuits, but just as well with cupcake batter. If you prefer buttercream cakes, then this recipe is for you.

Ingredients:

For 1 medium cake diameter 24 cm

condensed milk - 250 gr.
vanilla extract or aromatic alcohol - 1 tsp.

Cooking:

The most important thing in this recipe is to bring the butter to the right temperature: the ideal temperature for whipping butter is 20 ° C. It's a little colder than room temperature.
Now you need to beat the butter well (it should be of good quality). Beat the butter with a mixer until fluffy, airy. It will take 10 minutes.
Only after the oil has become airy, we begin to gradually, one spoon at a time, introduce condensed milk, whipping the mass until smooth after each serving of condensed milk.

Butter cream with condensed milk is an emulsion, that is, it is fat mixed with water. And since fat doesn't mix with water, we need to properly oxygenate the oil so that the water particles have something to cling to. That's why very important beat butter well and add condensed milk gradually!

If your house is hot and the cream does not hold its shape well, put it in the refrigerator for a few minutes so that the oil stabilizes slightly.

2. Cream of condensed milk and butter with cocoa

This is just an UNREALLY DELICIOUS cream with the taste of melted chocolate ice cream, so familiar, but already forgotten taste! “This is just a genius cream,” I thought to myself as I gradually mixed the mixtures and ingredients. And I consider ingenious those things that, through the wise combination of elementary components, give out high-quality, beautiful and exquisite product. This is exactly what happens with this cream: from butter, cocoa and condensed milk, we get a masterpiece chocolate cream that will decorate any, even the most unremarkable, cake.

In general, I often have to answer questions like “why did it turn out differently than in the picture?”. I answer: EVERYTHING IS IMPORTANT IN THE confectionery business! EVERYTHING! The rule of interchangeability of products does not work here, as in cooking. In pastries and desserts, the quality of the raw material is important, the expiration date is important, the temperature is important, the speed of the mixer is important, the time, the place, the position of the planets, the moon in Virgo or Scorpio is important, and, first of all, your personal mood and mood ...

You probably noticed that the same result in baking is almost never obtained! Every time, at least something, but it will be different. Unless, if you repeat all your previous actions with an accuracy of a micron.

This cream, chocolate-condensed milk, I combined with chocolate biscuit, but it will look no less successful among any other cakes.

And it is extremely easy to prepare. Anyway, if you do a few simple conditions.

For 1 medium cake we take:

butter, softened - 250 gr.
condensed milk - 150 gr.
water - 50 gr.
egg yolks - 2 pcs.
cocoa - 12 gr.
vanilla extract - 1 tsp (Can find Here )

Recipe:

The first step is to bring the oil to room temperature. The ideal butter temperature for whipping is 20 degrees.
Then we will prepare an English cream on condensed milk. To do this, mix the condensed milk with water in a saucepan, and only after that we introduce the yolks and mix.
Do not introduce yolks into undiluted condensed milk, otherwise they will curdle!
We put the saucepan on low heat and WITH CONTINUOUS MIXING with a spoon, bring the mixture to 82º. At this temperature, the cream should thicken slightly and if you run your finger along the back of the spoon, the trace from the line should remain clear and not spread.
In no case should the mixture boil, otherwise you will get a sweet omelet ...
After the mixture has thickened, remove the saucepan from the heat, pour into another container and leave to cool completely.
Then beat the butter with a mixer until very thick. air lung cream. It will take 10 minutes.
In 3 passes, add the sifted cocoa and beat a little more until the ingredients are completely combined.
Continuing to beat, add the cooled condensed milk cream one tablespoon at a time. We carefully work out the cream after each serving.
At the end, you can add a little vanilla extract.

Good luck, love and patience.

The most popular and favorite cream of every housewife. 10 recipes for cream with condensed milk for cake - on our website.

Thanks to its oil base, this cream is able to long time keep its shape, so it is suitable not only for a layer of cakes and biscuits, but also for decorating cakes and pastries.

butter - 300 g;
condensed milk - 1 can;
vanilla sugar - optional.

Cut the butter into pieces and leave to soften at room temperature.

Using a whisk or mixer, beat the butter until completely smooth and fluffy.

Add vanilla sugar and condensed milk to it.

Continue whisking until the ingredients are completely mixed and the mass is smooth.

Recipe 2: Butter Cream with Condensed Milk for Cake

The simplest cream, it is prepared very quickly. Butter with condensed milk will give a very delicate taste.

a pack of butter (200g);
can of condensed milk (not boiled).

Pour the condensed milk into a fairly deep container - so that when whipping the splashes do not scatter - and cut the softened butter into the same place.

Note: later I found out that the cream whips better if you first beat the butter until fluffy, and then, continuing to beat, pour condensed milk into it in a thin stream.

We beat the condensed milk with butter with a mixer according to the biscuit principle: starting at a low speed and gradually increasing the speed.

At first, the cream will be liquid, light yellow in color. Continue whisking for 2-3 minutes, and you will notice that the cream suddenly began to thicken and brighten.

Just when it becomes white, thick, and the whisks of the mixer leave clear marks, the cream is ready.

If he stubbornly refuses to reach the condition, it may be too hot. Place the bowl in the refrigerator for a few minutes.

It is also better to cool the finished cream in the refrigerator before spreading the cakes or filling the cakes. Then it will keep its shape well (you can decorate pastries with beautiful patterns from a confectionery syringe), and it will also be tastier!

Recipe 3: cream for cake with condensed milk and sour cream (step by step photos)

Adding condensed milk to the cream instead of sugar or powdered sugar makes it much more tender. Sour cream also adds special tenderness and juiciness to the cream. Cream of condensed milk, sour cream and butter is especially suitable for layering biscuit and honey cakes.

butter - 400 gr
sour cream - 400 gr
condensed milk - 350 gr

Recipe 4: cream for biscuit cake with condensed milk and cognac

Butter - 400 Grams
Condensed milk - 400 Grams
Cognac - 50 Grams

Beat soft butter with a mixer.

Gradually add condensed milk.

Then add cognac, whisk everything.

The cream turns out to be dense, tasty and very easy to lay on the cake.

It can be used not only for biscuit dough but also for other household flour products. Bon appetit!

Recipe 5: butter cream with condensed milk and white chocolate (with photo)

The aroma of the cream is chocolate, and the taste is very sweet. The cream is suitable for a cake with a neutral or sour taste.

100 gr milk or 20% cream
200 gr white chocolate
1 can of condensed milk
20 gr butter
1 tsp instant coffee

Pour milk into a small saucepan, put chopped chocolate and put the saucepan on a small fire.

Can be added to milk if desired. instant coffee and stir until the coffee is completely dispersed.
Pour in the condensed milk.

Cook with CONTINUOUS stirring until the mixture thickens.
Put a piece of butter. After that, the mass will become a little thinner.

Boil the mass to the desired density.

Apply hot cream on cakes.

Nuts go well with this cream. They can be mixed into the cream or you can sprinkle the cream layers with nuts when applying the cream on the cake.

Recipe 6: sour cream with boiled condensed milk for cake

The fatter the sour cream, the easier the cream will whip. It is recommended to put sour cream with low fat content (15-20%) on gauze and squeeze out the whey, then the cream will turn out to be dense. With boiled condensed milk, the cream will turn out tastier, and the shape will be denser.

Condensed milk boiled - 1 can
Sour cream - 300 ml
Vanilla sugar - 1 sachet

Put all the sour cream in a bowl, after throwing it on cheesecloth and getting a denser consistency. Add half of the condensed milk and vanilla sugar or vanilla. Why half? And to regulate the degree of sweetness of the cream. Beat condensed milk with sour cream until smooth.

Taste, and if there is little sweetness, add more condensed milk.

A well-whipped cream has a fluffy and uniform texture.

Cream is ready!

Recipe 7: curd cream with condensed milk for cake

Cottage cheese cream is a great alternative to butter cream, it turns out to be lighter with a little sourness.

400 gr. soft cottage cheese 9%
100 ml. liquid cream 20%
1 can of boiled condensed milk
a pinch of vanillin

For cream, it is better to cook condensed milk yourself, the store-bought one does not have such a pleasant taste, and the composition of the store-bought milk is not very good.
Using a mixer, beat the cottage cheese with boiled condensed milk and vanilla.

Continuing to beat, gradually add the cream and beat for a few more minutes until the cream becomes a homogeneous mass.

You can adjust the thickness of the cream yourself - by adding extra cream.
This cream is perfect for soft cakes, for example, biscuit, for filling custard cakes, shortbread baskets.

Recipe 8: gentle cream for biscuit cake, sour cream with condensed milk

Sour cream for biscuit cake is very easy to prepare, but the finished dessert has a special taste, delicate texture and sophistication.

Sour cream (fat. not less than 20%) - 400 grams.
Powdered sugar - 100 grams.
Milk - 300 ml.
Vanilla sugar - 1 pack.
Gelatin - 20 grams.

Gelatin should be poured with cold milk for about 40-60 minutes so that it swells. Can be used instead of milk boiled water, but then the finished cream will turn out to be less tender.

Put the swollen gelatin on a slow fire and, with constant stirring, completely dissolve it. Make sure that the mass does not boil! Once the gelatin has dissolved, remove the container from the heat and leave at room temperature.

Cool the sour cream in advance, then add powdered sugar with vanilla sugar and beat with a mixer, gradually increasing the number of revolutions.

Pour in sour cream cooled gelatin, continuing to beat for about 3 minutes at low speed mixer.

Immediately smear the cakes with the resulting cream and put the cake in the refrigerator so that it freezes (2-3 hours).

Recipe 9: Napoleon cake cream with condensed milk

With this cream, the cake turns out to be very tender, sweet, but not cloying.

Condensed milk - 2 cans
Oil - 1.5 packs
Cognac - 1 spoon

Remove the cream butter from the refrigerator beforehand so that it is soft, but not melted.

We send condensed milk, butter to the mixer and beat the cream until it becomes airy. You will understand by the look, the mass will become loose and light. We add a tablespoon of cognac there, is it necessary to say that only the most best product! Beat for a few more minutes and the cream is ready.
We coat each cake well with ready-made cream for Napoleon, also grease the top layer with cream.

Be sure to leave the cake to soak overnight in a cool place, but not in the refrigerator, otherwise the cream will freeze and the cakes may be dry.

Recipe 10: Chocolate-Nut Cream with Condensed Milk for Cake

The taste is sweet, with a nutty aftertaste. The aroma is chocolate. Consistency - fine grainy. At room temperature - thick, stretchy, in the refrigerator freezes to the state of rustic sour cream.
Can be used to cover cakes and also on a sandwich. It satisfies hunger well and is perfect for morning tea.

1 cup (100g) roasted nuts
50g buttermilk
1 large tile dark chocolate(100g),
200g (0.5 cans) condensed milk,
a pinch of salt,
if desired - 1 teaspoon of cognac or 3~5 drops of essence (vanilla, almond, cognac, etc.)

Nuts can be taken any, to taste. You can also take a mixture of different nuts or add poppy seeds to the nuts. Grind the nuts in a coffee grinder as finely as possible.

Place the butter and chopped chocolate into small saucepan. Sprinkle a small pinch of fine salt.

Put on fire slightly below medium. Stir continuously. When the butter and chocolate are completely melted, pour in the condensed milk.

If desired, you can add flavorings to your taste - cognac, rum, Amaretto, various essences. While stirring, bring the mass to a boil. Boil from 2 to five minutes. The longer the mass cooks, the thicker the cream will turn out.

Pour nuts, mix, cook for 1 minute and remove the saucepan from heat.

Transfer the cream to a jar, cool, close the lid and put in the refrigerator. Bon appetit!

Cream of condensed milk for biscuit cake can be prepared at home. Subject to all recommendations, a tender mass is obtained, which can be supplemented with cream or butter.

It is worth noting that this cream is very light. In addition, it can be used not only for making cakes, but also for waffles, cookies and cakes. acts as a base. The finished cream can be diversified by adding chocolate, honey, nuts, a mixture of berries and fruits. You can experiment and introduce a new component into the mass every time. The taste of the cream will change significantly.

Classic recipe

So, how to make condensed milk cream for biscuit cake? To begin with, it is worth considering the classic version. It is easy to prepare. Of the components you will need:

condensed milk - one can;
butter based on animal cream - 200 grams.

Cooking process

To prepare a cream of condensed milk for a biscuit cake, you should remove the butter from the refrigerator in advance. This component must be at room temperature. The softened butter must be cut into cubes, placed in a deep container, and then gently beat with a mixer at low speed. As a result, the mass should become homogeneous. In time, it takes no more than five seconds.

Condensed milk should be gradually introduced into the butter. Don't add the whole jar at once. Each time you need to add no more than 2 tablespoons of condensed milk. In this case, the components should be whipped with a mixer. The speed can be increased if desired. The cream will be ready when the mass stops sticking to the walls of the container.

Recipe Features

Such a cream of condensed milk for a biscuit cake should be used immediately after preparation. It is not recommended to store it. You can use the finished mass not only for biscuit. This cream goes well with both waffle and shortbread cakes.

The mass can be used as an impregnation and lubricate the cakes with it or to decorate the top cake. If necessary, cream liquid condensed milk can add natural dye, such as carrot or beet juice.

Classic cream with sour cream

Cream for condensed milk cake with butter can be prepared with sour cream. Of the components you will need:

cream-based butter - 200 grams;
condensed milk - ½ can;
sour cream - 200 grams;
walnuts - 300 grams.

How to cook

Cream-based butter should be left for some time in a warm room. The product should become soft. Beat the butter with a mixer, gradually introducing liquid condensed milk into it. In the resulting mass, add sour cream and mix everything again.

Walnuts must be peeled and chopped, and then added to the cream. All components should be beaten again. This cream of condensed milk with butter is ideal for cakes.

Custard

How to cook on the basis of condensed milk custard? You will need:

condensed milk - 200 grams;
whole milk - 1 glass;
butter from animal cream - 100 grams;
flour - 2 large spoons;
sugar - 2 large spoons.

How to cook

This condensed milk cream recipe is a little more complicated than the previous ones. To begin with, it is worth pouring milk into the pan, and then add flour and sugar to it. The components should be mixed well. In this case, lumps may appear. There is no need to stir them. When whipping with a mixer, the lumps will break.

Boil milk with sugar until the mass changes color. In this case, everything must be mixed regularly. Otherwise, the cream will burn. The finished mass should be cooled to room temperature, and then add condensed milk and butter into it. Products should be beaten with a mixer. After that, you can start decorating baking. To obtain delicious cream for a condensed milk sponge cake, you can add alcohol to it: liquor, cognac, rum. Vanillin or fruit essences are also suitable as a flavoring agent.

Cream with boiled condensed milk

To prepare a cream of boiled condensed milk and butter, you need a few products. For this use:

butter based on animal cream - from 180 to 200 grams;
condensed milk - one can or 380 grams.

Step by step cooking

So, how to make a cream of boiled condensed milk at home. The first thing to do is prepare the components. The oil should be left in a warm room for a while. The product should become soft. As for condensed milk, it should be boiled. The product must be placed directly in the jar in a container with water. The liquid should completely cover everything. Condensed milk should be boiled for 90-120 minutes. At the end, the jar should be removed and left to cool completely. Do not open condensed milk hot.

Butter should be beaten until a fluffy white mass is formed. This takes no more than 2 minutes. Continuing to beat the product, you need to add boiled condensed milk to it. Need to do it in small portions. Cream of boiled condensed milk and butter should be fluffy and light. When all the components are mixed, it is recommended to beat the mass for another 3 minutes.

Recipe with sour cream and boiled condensed milk

To prepare such a cream, you need to prepare:

sour cream, preferably fatty - 400 grams;
boiled condensed milk - 300 grams;
cream thickener - 10 grams.

Sour cream for the preparation of such a cream should be not only oily, but also thick enough. Refrigerate before whipping. Pour sour cream into a deep container, and then add condensed milk. Beat the components at a low speed, gradually increasing it. The process takes 2 to 3 minutes. The cream should acquire the desired consistency. Finally, add the cream thickener to the mass and mix gently.

This cream is perfect for biscuit cakes even store bought.

Cream with cottage cheese and condensed milk

To cook and cottage cheese, you will need:

powdered sugar - half a glass;
condensed milk - ½ can;
cottage cheese, preferably low-fat - 1 pack, or 250 grams.

Cottage cheese should be combined with powder and beat. Condensed milk must be carefully introduced into the resulting mass. Add this component should be a few tablespoons at a time, without stopping to whip the cream. The result should be a homogeneous and lush mass. Such a cream can be used both for and for impregnation of its cakes.

chocolate cream

For chocolate lovers, there is also a recipe for condensed milk cream. To prepare it, you need:

cream-based butter - 150 grams;
powdered sugar - 3 large spoons;
cocoa powder - 3 large spoons;
condensed milk - 3 large spoons;
cognac - 1 large spoon.

How to make chocolate cream

To prepare a cream of condensed milk and cocoa, you should remove the butter in advance, soften it, and then beat until a white mass is formed. It is also worth adding condensed milk and powdered sugar here, and then pour in cognac.

The components should be thoroughly beaten. If desired, cognac can be replaced with brandy or liquor. Add cocoa powder to the finished mass. The cream must be well whipped. Its color should become uniform. The cream will be ready when the mass acquires a slight sheen.

Recipe with egg and condensed milk

For cooking you will need:

cream-based butter - 300 grams;
condensed milk - 200 grams;
yolks from 2 eggs;
liquor;
vanillin.

Butter should be removed from the cold in advance and left in a warm room. When the product becomes soft, it should be beaten until a white homogeneous mass is formed. Condensed milk must be added to the butter. This should be done gradually, carefully adding a few tablespoons at a time. In this case, the mass should be whipped without stopping at low speed.

Without stopping, it is necessary to bring the yolks into the cream. You need to add them one by one. In conclusion, it is worth adding liquor and vanillin to the mass. The last component can be replaced with another spice. The cream should be whipped again about uniformity.

Cooking Tricks

To make a cream of condensed milk, you can resort to little tricks:

if cognac is added to the mass, then it will acquire the taste of walnuts;
if the cream is too sweet, then you should add a little lemon juice to it;
so that the mass acquires a fruity taste, you can add grated banana when whipping;
in order for the cream to acquire the taste of a Bounty bar, it is worth adding crushed coconut pulp and dry milk to it;
not only cocoa can be added to the mass, but also various chopped nuts, and even fresh coffee.

Cream for condensed milk cake with butter is prepared very quickly and simply. Thanks to a variety of additives, you can get completely different flavors. To give the mass the desired shade, you can use food colorings or juices of berries, vegetables and fruits. To biscuit cake It turned out delicious, you should soak it well. For this, condensed milk with boiled warm, but not hot water, combined in a ratio of 1 to 3. Cream can be put on top of the soaked cake. After cooking, the cake should be placed in the refrigerator for at least a few hours. Then it will turn out more tasty and tender.