Condensed milk was invented back in the 19th century with the aim of increasing the shelf life of a product. Since that time, it has managed to take root on tables in many countries of the world. Condensed milk is used as a sweet sauce for pancakes and pancakes, as one of the components for some desserts, is added to some types of dough for sweet pastries, and some confectionery creams are also prepared on its basis. In addition to the condensed milk itself, their composition can include a wide variety of ingredients - cream, butter, various fruits, cheeses, some fermented milk products.
Condensed milk cream for cake
Even inexperienced housewives can easily cope with this cream. It is very easy to prepare it, as it consists of only two ingredients - condensed milk and sour cream. The latter should be chosen with the maximum fat content, preferably homemade. If this is not possible, then a store with a high fat content will do, but it must first be laid out on cheesecloth or a frequent sieve to remove excess serum. Then the product will become fatter.
Taste Info Syrup and cream
Ingredients
- fat sour cream - 0.5 l;
- condensed milk - 1 can.
How to make a delicious cream with condensed milk
Beat the sour cream with a mixer until fluffy.
Add all the condensed milk to it in a spoon and beat until the ingredients are completely mixed.
A simple cream of condensed milk and sour cream is ready!
Tip: in this recipe, you can use both ordinary condensed milk and boiled ones.
Condensed milk and butter cake cream
Condensed milk and butter cream is very much loved by many housewives for its impeccable taste and ease of preparation. Thanks to the oil base, it is able to hold its shape for a long time, therefore it is suitable not only for interlayers of cakes and biscuits, but also for decorating cakes and pastries.
Ingredients:
- butter - 300 g;
- condensed milk - 1 can;
- vanilla sugar - optional.
Preparation:
Cut the butter into pieces and leave to soften at room temperature.
Using a whisk or mixer, beat the butter until completely homogeneous and fluffy.
Add vanilla sugar and condensed milk to it.
Continue whisking until the ingredients are completely mixed and the mixture is smooth.
Curd cream with condensed milk
The cream made from condensed milk and cottage cheese turns out to be not only tasty, but also healthy. Therefore, it is advisable to use it for making desserts for children. Although adults, of course, will not be indifferent to this light, low-fat dessert with a pleasant sourness.
Ingredients:
- low-fat cottage cheese - 300 g;
- condensed milk - 100 g;
- butter - 100 g;
- icing sugar - 50 g.
Preparation:
Beat the softened butter until white with powdered sugar.
Without stopping whipping, gradually introduce condensed milk into the mass.
Rub the cottage cheese through a sieve, add to the resulting mass and beat everything together again.
Tip: Instead of cottage cheese, you can use cream cheese such as mascarpone or philadelphia.
Cream for a cake made of cream and condensed milk
This recipe is without oil, so the finished cream will not turn out too greasy, unlike the previous options. It is extremely easy to make, and the taste will be unforgettable. The recipe gives the approximate proportion of cream to condensed milk. If desired, the amount of ingredients can be slightly changed, thereby varying the taste of the finished product.
Ingredients:
- cream with a fat content of at least 20% - 500 ml;
- condensed milk - 1 can;
- vanilla - optional.
Preparation:
Combine all ingredients in a bowl and whisk. You can use a whisk or mixer.
After a few minutes of beating, the cream will acquire a smooth, airy consistency - which means it is ready.
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Cream for condensed milk cakes without oil
This cream turns out to be quite liquid, so it is better to use it exclusively for the layer of cakes or filling of cakes. Such a cream is not suitable for decorating desserts.
Ingredients:
- milk - 300 ml;
- starch - 60 g;
- chicken egg yolks - 2 pcs.;
- condensed milk - 1 can.
Preparation:
In a saucepan with a thick bottom, combine all the ingredients, except for condensed milk.
Beat with a whisk until smooth.
Add condensed milk.
Put the saucepan over low heat. Bring the mixture to a boil, and then cook for 7-8 minutes, stirring continuously, until thickened.
Leave the pan to cool, stir occasionally.
After cooling completely, the cream is ready.
Banana and condensed milk cream
Condensed milk cream with bananas will appeal to both adults and children. They can decorate fruit salads, stuff cakes and rolls, layer various cakes. Traditional Napoleon will acquire completely new flavoring qualities if you use banana cream with condensed milk for it.
Ingredients:
- ripe bananas - 300 g;
- butter - 300 g;
- condensed milk - 300 g.
Preparation:
- Peel and puree the bananas. To do this, you can use a blender or a regular fork.
- Beat the softened butter until white.
- Without stopping whipping, pour condensed milk into the butter mass.
- When the mixture is completely smooth, add the banana puree to it and continue whisking until all the ingredients are completely combined.
Condensed milk cream with cocoa
Chocolate lovers will not be able to remain indifferent to this cream. Its taste is not sugary at all, and the cocoa powder gives the finished dessert a unique bitterness characteristic of dark chocolate.
Ingredients:
- cocoa powder - 70 g;
- condensed milk - 200 g;
- softened butter - 200 g.
Preparation:
Beat the butter until fluffy.
Without stopping whipping, add a little condensed milk to the butter.
When butter and condensed milk are completely mixed, add cocoa powder to them and beat until the ingredients are completely combined.
Tip: you can add a couple of tablespoons of brandy or liquor to the finished mass. They will add a special flavor to the chocolate cream.
Cream for a waffle cake made from condensed milk and butter
Ready-made waffle cake is one of the simplest homemade cakes. The cakes themselves are sold in the store, and the cake from them does not require baking. Therefore, the only thing that will have to work a little is the preparation of the cream. This cream is very common and easy to prepare.
Ingredients:
- condensed milk - 1 can.
Preparation:
Place condensed milk and softened butter in a deep bowl.
Whisk everything together until creamy.
Tip: You can add vanilla, cocoa or small pieces of fruit to the wafer crust.
Condensed milk cream with fruit
Summer light cream for the layer of biscuits. Its base is condensed milk and homemade sour cream, and fresh berries and fruits give the cream freshness, lightness and expressiveness. This recipe is very relevant in the summer season, because homemade sour cream and berries, just picked from the garden, are associated with a house in the village. Going out of town, take with you a jar of condensed milk and a whisk to get a cream with an unforgettable summer taste.
Ingredients:
- fatty homemade sour cream - 1 cup (250 ml);
- condensed milk - 1 can;
- strawberries, raspberries - 1 glass.
Preparation:
Beat the sour cream until fluffy. It is important not to overdo it so as not to turn it into butter. For this, it is better to use a hand whisk. If a mixer is used, it should be turned on at the lowest speed.
Pour condensed milk into the whipped sour cream, beat until they mix together.
Cut the berries, put them in the cream and stir gently with a spoon (if the cream is served as an independent dessert, then the berries can not be cut, but left intact). Serve the finished cream separately or lay them in a biscuit.
Tip: currants, cherries, peaches, apricots, plums are also suitable for this recipe. In winter, you can use sliced banana, canned pineapple, kiwi.
Condensed milk coconut cream
The exotic taste of coconut combined with an airy creamy base of condensed milk will delight lovers of Raffaello sweets. The finished cream can be served with fresh waffles. Plus, it pairs well with pineapple.
Ingredients:
- condensed milk - 1 can;
- butter - 1 pack (200 g);
- white chocolate - 100 g;
- coconut flakes - 100 g.
Preparation:
- Soak the coconut flakes in a little warm milk and leave to swell.
- Beat the butter.
- Melt the chocolate in a not too hot water bath.
- Divide the condensed milk into two equal parts. Thoroughly mix one of them with butter, and the second with melted chocolate.
- Gradually pour the chocolate mixture into the mixture with butter, mix at low speed of the mixer.
- Add coconut flakes (drain excess liquid) and beat together a little.
- Serve ready-made butter cream with condensed milk with waffles, fruits or use for a layer of cakes.
Advice
- Condensed milk for cream should be of the best quality. The presence of any inclusions in condensed milk is categorically unacceptable. As a rule, their presence indicates that the product is spoiled.
- The same applies to candied condensed milk - it is better not to use it for making desserts, since the sugar crystals will not be able to dissolve and will be caught in the cream.
- For mixing and whipping, do not choose aluminum dishes. It can color the ingredients gray and give the finished product a metallic taste.
- Various flavors can be added to condensed milk creams to taste - vanilla, cognac, liqueurs, high-quality dessert wines, various fruit syrups and extracts, coffee.
- You can also add nuts, chopped dried fruits, candied fruits, fresh mint or mint syrup, fresh fruits, berries and even various jams and preserves to the cream to taste.
Condensed milk-based creams are very easy to prepare. They usually contain only 2-5 ingredients and do not require any special culinary skills. They are used for filling all kinds of desserts or as an independent dish.
There is one more important advantage of condensed milk creams - most of them are not only very tasty, but also healthy.
It was the cream of condensed milk and butter that turned out to be the most popular among modern housewives. It is not expensive, affordable, versatile. Such a sweet mass can be used to decorate cakes, pastries, fill wafer rolls and complement cookies.
Classic butter cream with condensed milk for cake
Ingredients: a standard pack of butter (more than 80% fat), a whole can of condensed milk, 1/2 packet of vanilla sugar.
- First, the butter is left at room temperature for a while. It should soften well. You can speed up the process by using a microwave oven.
- Next, the butter is whipped with a mixer or blender until fluffy. At this stage, the vanilla sugar is added. This ingredient is optional, so it is used according to the taste of the cook.
- Whisking the ingredients continues. Condensed milk is poured into the butter in small portions. The mass will gradually thicken and become more and more fluffy.
The resulting cream of butter and condensed milk can be used immediately, for example, for spreading over a cake and leveling the sides of baked goods.
Recipe with boiled condensed milk and butter
Ingredients: a pack of butter (170-190 g), a standard can of boiled condensed milk, 60 g of any nuts.
- The oil is removed from the refrigerator in advance, cut into small slices and left to soften.
- Then beat well with a special blender attachment until the mixture doubles in size.
- Boiled condensed milk is sent to butter. Beating is repeated again until a fluffy homogeneous mass is in the container.
The finished cream from boiled condensed milk and butter needs to be cooled a little, after which it can be used to spread the biscuit.
Zest Flavored Cake Cream
Ingredients: a large sweet orange, a whole can of condensed milk (uncooked), a standard pack of fatty butter.
- The zest is carefully removed from the orange with a fine grater. You need to rub only the orange part, leaving the white pulp on the fruit. If it gets into the zest, the product will taste bitter.
- 2 large tablespoons of juice are squeezed out of the orange.
- The pack of butter is removed from the refrigerator beforehand. It should soften but not become too runny. Otherwise, you will not be able to whip the product.
- Next, the oil is processed with a mixer until splendid.
- Without stopping whipping, condensed milk is poured into the mixture in a thin stream. The process takes 3-4 minutes.
- At the end, juice is poured into the mass, and the zest is added.
It remains to whip the cream for another minute, and it is completely ready for decoration.
Chocolate cream
Composition of products: standard pack of fatty butter (more than 80% fat), dark chocolate bar (without sugar), can of condensed milk.
- The oil is removed from the cold in advance and softened.
- The chocolate bar, broken into slices, is sent to a separate bowl. You can take a bitter product without sugar or with a minimum content.
- The chocolate is melted in the microwave or in a water bath and then cooled down.
- In a large bowl, softened butter is whipped and fluffy. Continuing to work as a mixer, condensed milk is gradually poured into the container.
- Once the mixture is thick and smooth, you can pour melted and cooled chocolate into it.
- Beating continues for about a minute.
This cream is great for spreading over chocolate biscuits.
With the addition of bananas
Ingredients: a whole can of condensed milk (uncooked), a large soft banana, 180-200 g of very fatty butter.
- The pack of butter is removed from the cold about half an hour before cooking.
- The peel is removed from the fruit, after which it is kneaded with a crush in mashed potatoes. You can use a hand blender for this purpose. The banana should be ripe, but not darkened.
- The softened butter is whipped with a mixer that is white and airy.
- Condensed milk is slowly poured into it. Whipping does not stop.
- The last to be sent to the mixture is the soft banana puree.
The cream is whipped for about a minute until smooth. Then you can immediately use it to decorate the dessert.
Condensed milk, butter and sour cream
Ingredients: 180 g of condensed milk, a pinch of vanillin, 60 ml of brandy, a full glass of very fat sour cream, a pack of high-quality butter.
- The oil is pulled out of the cold in advance, so that by the beginning of the preparation of the cream, it has time to soften well.
- Next, the component is combined with condensed milk and whipped with a mixer operating at medium speed. Condensed milk should be poured in a thin stream and gradually, combining the products with a wide spoon.
- When both ingredients are well mixed, you can add sour cream, vanillin and cognac.
- After that, you do not need to beat the mass. It is enough to knead all the ingredients with a spoon.
Over time, a cream made from condensed milk, butter and sour cream can separate. But this is normal. If the base is not immediately used to coat the cake layers, it must be put in the refrigerator, and just before decorating the dessert, slightly warmed up in the microwave.
Napoleon cake custard
Ingredients: 220 ml of condensed milk, 70 g of fatty butter, 2-2.5 large spoons of granulated sugar, 2 large spoons of high-grade flour, a full glass of fat milk.
- Half of the declared amount of milk is sent to the stewpan. Bulk components are immediately added to it. All of them are well mixed with a whisk so that there are no lumps left.
- Next, the remaining milk is poured. After stirring again, the saucepan is sent to the fire. The mass is cooked with minimal heating of the plate and frequent stirring until it thickens (it should linger on the whisk).
- When the cream has cooled to room temperature, about half of the condensed milk is added to it. After mixing, the remainder is poured.
- Softened fat (butter) is introduced in small portions.
As a result, the bowl will contain a glossy homogeneous mass that can be used for the Napoleon cake or simply served with pancakes.
Layer option for ready-made cakes
Ingredients: 170 g butter, 1 small. a spoonful of cognac (you can choose an alcoholic drink with any flavors), 120-140 g of condensed milk, half a bag of vanilla sugar.
- The butter is cut into small pieces and left for a while, during which it will have time to soften. Then it is whipped with a mixer until light and white.
- Condensed milk is gradually added to the oil. In this case, the whipping does not stop. You need to start the process at the minimum speed of the device, gradually increasing it.
- Cognac and vanilla sugar are added to the mass. When working with ready-made cake layers, you need to choose a cream with a brighter rich taste. You can make it this way with the help of additional additives, for example, cinnamon or cocoa.
- After adding the selected ingredients, beating continues until the mixture is as homogeneous as possible.
With ready-made sweet cream, you can immediately decorate desserts.
Condensed milk was invented back in the 19th century with the aim of increasing the shelf life of a product. Later, they began to give it to heat treatment - in this way, boiled condensed milk was obtained, which had a brown color and a pronounced caramel taste. Over time, it became the basis of many desserts - sweets, some cakes and pastries, straws, cookies. Especially famous are the cookies "nuts with condensed milk", which consists of two halves of shortcrust pastry stuffed with boiled condensed milk.
In addition to the desserts described, boiled condensed milk is the basis for many confectionery creams. The undoubted advantage of most of them is the ease of preparation. As a rule, they do not require special skills, and the process itself consists of only a few steps.
Boiled condensed milk cream
A simple cream that does not require cooking is made up of available ingredients. It is suitable for filling and interlayers of various confectionery products - cakes, pastries, eclairs. It will be interesting to use it for making the Medovik cake, as an alternative to traditional sour cream. You can replace the classic custard for "Napoleon" with such a cream.
Ingredients
- boiled condensed milk - 1 can;
- whole milk - 90-120 ml (depending on the desired cream thickness);
- nuts (any) - 50 g;
- dried apricots - 50 g;
- prunes - 50 g.
How to make a classic cream from boiled condensed milk
- Combine condensed milk and milk in one bowl, beat them with a mixer until smooth.
- Chop nuts, chop dried fruits.
- Mix everything together and the cream is ready.
Boiled condensed milk and butter cream for biscuit cakes
Condensed milk and butter cream is as easy to prepare as the previous version, but its scope is somewhat wider. It is suitable not only for filling and a layer of desserts, but also as a so-called confectionery putty. In other words - cream for mastic.
- boiled condensed milk - 1 can;
- butter - 1 pack.
Remove the butter from the freezer, cut into small cubes and leave to soften at room temperature.
Beat the lukewarm butter until it approximately doubles in volume.
Add boiled condensed milk to it and beat again until smooth.
The boiled butter cream is ready! You can grease them with biscuit cakes and pastries.
Boiled condensed milk and cream
The cream according to this recipe is much softer and more airy than the previous oil one. It goes well with various pastries or simply with fruits. But for decorating desserts, such a cream is completely unsuitable because of its consistency - it practically does not hold its shape.
- heavy cream - 0.4 l;
- boiled condensed milk - 1 can.
Whisk the cooled cream until stable peaks are formed.
Take a third of the cream and in a separate container mix it with boiled condensed milk using a mixer.
Switch the mixer to the lowest speed and use it to combine the resulting mass with the main part of the whipped cream.
After the ingredients are well mixed, beat the cream for another 1-2 minutes.
Boiled condensed milk and sour cream cream
Perhaps this is one of the simplest recipes for confectionery cream based on condensed milk - it contains only boiled condensed milk and fat farm sour cream. It is completely easy to make such a cream, but the scope of its application is wide enough - it is used for smearing cakes, biscuits, for filling some cakes and other desserts.
- fat sour cream - 200 g;
- boiled condensed milk - 200 g.
Beat the pre-cooled sour cream with a mixer to form a lush air mass.
Without stopping whipping, add all the condensed milk on a spoon and continue whisking until a homogeneous mass is formed.
Cream for a cake made from boiled condensed milk and sour cream can be prepared in a different way - with the addition of butter. This option will keep its shape better, therefore it is suitable for outdoor decoration of baked goods.
- boiled condensed milk - 300 g;
- fat sour cream - 150 g;
- butter - 200 g.
Beat the butter until fluffy.
Add sour cream and continue whisking until smooth.
Add condensed milk in parts, without stopping whipping.
A thicker cream based on condensed milk is ready. Suitable for greasing cakes, it impregnates biscuit well, rolls and cakes can be greased.
- Choose the best quality boiled condensed milk. The presence of any sugar lumps or crystals in the mass is unacceptable.
- To improve the aroma of the finished cream, add a couple of tablespoons of cognac or brandy to it.
- The butter for the cream must first be removed from the refrigerator, and the milk, cream and sour cream, on the contrary, must be cooled.
- It is better to use a mixer or hand whisk to whip up the cream. The blender will not produce the desired airy consistency.
- Add nuts, various berries and fruits, seeds to the finished cream to taste.
- For the preparation of the cream, you can choose any dish except aluminum - it can give a metallic taste.
- If only ordinary condensed milk was at hand, this is not a problem. You can cook it yourself at home.
How to cook condensed milk yourself
How and how much to cook condensed milk worries more than one housewife, because no one wants to eliminate the consequences of an exploded can. Therefore, we will understand in detail all methods of cooking and duration:
- Condensed milk is cooked in a saucepan for 1 hour until a light caramel shade and light viscosity are obtained. To make it very thick, like toffee, you need to increase the cooking time to 2.5 hours.
- It is quite easy to cook condensed milk in a multicooker. To do this, lay the jar on its side, fill it with water so that it is completely covered. Bring water to a boil in the Boil or Fry mode. Then close the device and switch to the "Extinguishing" mode. Condensed milk will cook for 2-3 hours, depending on the desired thickness.
- In a pressure cooker, condensed milk will cook in the same 2-3 hours, but it will probably not explode. Place the jar on the bottom of the appliance, fill with water, close the pressure cooker and bring the water to a boil. You need to boil it for 15 minutes, turn it off, and then cool it completely without opening the lid.
- Condensed milk is cooked the fastest in the microwave - in just 30 minutes. To do this, pour the contents of a tin can into a microwave-safe bowl and cook at 400 watts for half an hour. The only drawback of this method is that the milk must be stirred every 2-3 minutes so that it does not burn.
Important: no matter how the condensed milk is boiled, the jar with it must always be completely covered with water. Otherwise, the bank risks exploding.
Most creams based on boiled condensed milk are extremely easy to prepare, because they consist of 2-4 ingredients and do not require complex culinary techniques. All they need is a mixer or a hand whisk. You do not need any water baths, special devices or nozzles and other things, which not all housewives have at their disposal.
Thick boiled condensed milk has a rich caramel flavor that will saturate the finished cream. Therefore, desserts with it in the composition almost always turn out to be incomparable.
Semenova 10/30/13
I have never added vanilla sugar to condensed milk cream. What can I say - it turned out to be quite interesting taste and aroma. I will do that too, for a change.
Anastasia 11/03/13
The saddest thing is that the cream may not work if you take bad condensed milk, but you can easily run into it. I always use condensed milk from one company, it is proven and the cream is obtained. I make a cake in which the dough contains condensed milk, and the cream itself is made from butter with condensed milk.
Lera 11/05/13
I always do it with boiled condensed milk and add a little oil. In my opinion, with a regular one you get a liquid cream or you need to add a lot of oil. And this is not for everybody.
Natalia 11/06/13
I like to make condensed milk cream when there is no time. Plus, it's so delicious. Stir condensed milk with butter and you're done)) And you can also add chopped nuts, poppy seeds or raisins.
Alexandra 01/15/14
I don't know what other hostesses think, but the combination of butter and condensed milk always gives an excellent cream for any cake. It is not always possible to add liqueur, but vanilla sugar is simply necessary). I add vanillin to almost all baked goods.
Marina 02/28/14
I love condensed milk cream, my favorite! I have been preparing it for more than a year, time-tested, easy to prepare and delicious in taste. Just what you need for cakes!
Olga 05/11/14
The cream with condensed milk turned out to be just a supper! Thanks for the recipe!
[email protected]
27.07.14
I completely agree with the post written above that this cream is very dependent on condensed milk. A couple of times I came across bad condensed milk and the cream turned out to be a little liquid. Better, of course, to choose condensed milk with a high percentage of fat and even better with boiled condensed milk to make this cream. I love this cream "condensed milk + butter" - it is fast, convenient and the taste is not inferior to other creams. Bellisimo! :)
Alyona
[email protected], thanks for the tip! With toffee (boiled condensed milk), this cream is generally a bomb)))
Vika 01/08/15
And I also add lemon zest, grated on a fine grater, to such a cream, it gives an unusual aroma and a pleasant citrus aftertaste. She can even replace vanilla, who does not have it at hand.
Sveta 02/05/15
And I keep thinking where to attach a can of condensed milk, which has been hanging around my fridge for a month now;). Here is the answer to my question - I will bake a biscuit, and I will smear it with such a cream with condensed milk and butter, it will be a bomb! In the evening I will spoil my homemade cake)).
Vlada 02/10/15
I tried to make this cream with both ordinary and boiled condensed milk. The flavors and texture are really different. I think that for biscuit cakes, the lighter option is more suitable, and for honey lovers, you can use boiled condensed milk, then the taste is richer. Well, this is my observation.
Nikolay 02/23/15
You can add halva grated on a fine grater to the cream. Better sunflower and good quality. Try it, you won't regret it!
Evgeniya Savinova 09.03.15
The recipe is just super! I have been using it for several years. I grease with such a cream both a biscuit, and waffles, and cakes made of dough, and much more. The main thing is that you can cook it quickly, but how tasty it is!
Valya 02/27/17
and with this cream you can make patterns on the cake?
Alyona
Valya, yes, of course, I only advise you to use butter with a fat content of at least 82%, because margarine spreads quickly. Condensed milk butter cream should be transferred to a pastry bag and slightly cooled in the refrigerator, after which you can decorate the cake)))))
It's not a secret for anyone that the taste of the dessert directly depends on the cream, which is used both as an interlayer and decoration, and as a filler. Recently, a cream made from boiled condensed milk has been especially popular. Its texture is suitable for both sandwiching a sponge cake and filling eclairs. Its advantage is its quick preparation and the fact that the final product keeps its shape well, and this allows it to be used for decorating confectionery products.
Little tricks
It should be noted that the preparation of this creamy product is simple, as it uses a minimum amount of ingredients. There can be from three to five of them. They, in turn, are mixed and whipped. However, you should pay attention to the fact that the ingredients should be at the same temperature, which will avoid delamination of the creamy substance.
When preparing any cream, certain nuances can be noted.
Some of them should be noted by the hostess:
When preparing a cream from condensed milk and butter, all kinds of essences, cognac or rum to taste, vanillin, walnuts and pieces of fruit can be added to it to add a special taste. It should be remembered that when adding them, it is necessary to slow down the speed of the mixer when whipping;
So that the appearance of the creamy substance is a little lighter, you can use instead of boiled condensed milk when preparing boiled cream;
In order to avoid stratification, it makes sense to use butter at room temperature;
When heating the oil, you should pay attention so that it does not leak in any case;
In case of stratification of the creamy substance, heating it in the microwave or in a water bath can help. After which it will need to be mixed thoroughly;
If bulk ingredients (sugar, cocoa, flour) are added, then it makes sense to sift them first with a strainer to remove lumps;
Components such as butter, sour cream and cream must be whipped before combining with condensed milk, which will give the creamy product more airiness;
It should be remembered that the creamy product is quite thick and difficult to mix with other ingredients. Therefore, you can first beat it with a mixer with a small amount of fresh milk or cream, which will add plasticity to the mass.
1.Recipe for boiled condensed milk and butter cream
Boiled condensed milk and butter cream is one of the simplest recipes. To do this, you need to mix 220 grams of butter 72% fat with 390 milliliters of boiled condensed milk. It should be remembered, however, that the oil must be at room temperature. After the components have been mixed, we begin to beat everything with a mixer until a homogeneous and smooth mass is obtained. And the product is ready.
This creamy product can be used both for interlayer and for decorating biscuit, shortbread cakes.
In a given recipe, the taste can be varied simply by changing the proportion of the main components. You can give it a more delicate aftertaste by adding ordinary condensed milk to it. Also a good addition would be the taste of vanilla or cognac.
2. Recipe for cream from condensed milk and sour cream
Recently, the recipe for a creamy product made from boiled condensed milk and sour cream has become very popular. It is ideal for sandwiching a biscuit cake, and for shortbread and nut cakes.
To make it, 390 milliliters of chilled sour cream is whipped with a mixer until a fluffy mass is formed. 390 milliliters of boiled condensed milk is added to it. In this case, pour in the latter in small portions, constantly whisking the mixture. The result should be a thick, homogeneous creamy product. You can diversify the taste with additives (essences, vanilla, cognac). For decoration, you can add nuts, dried fruits and berries.
3. Recipe for cream from condensed milk, sour cream and butter
It is worth paying close attention to the recipe for the preparation of a creamy product from condensed milk, sour cream and butter, which is best suited for sandwiching cakes, as well as filling for eclairs, waffles and profiteroles.
To make it, 200 grams of butter is whipped with a mixer until a lush air mass is obtained. 150 milliliters of sour cream is added to it. Then butter and sour cream are whipped at first at low speed, gradually increasing them. After receiving a homogeneous mixture, 350 milliliters of boiled condensed milk is added to it in small portions. All components are whipped with a mixer. Upon receipt of a thick, dense and homogeneous substance, we can say that the product is ready.
4. Recipe for cream from condensed milk and cream
Making a creamy product from condensed milk and cream according to this recipe will not be difficult.
For this, 390 milliliters of 33% fat cream is whipped with a mixer until air peaks form. After that, 195 milliliters of boiled condensed milk is added to them. Next, the mass is beaten in order to obtain a thick and dense substance.
In a separate container, 200 grams of butter 72% fat is whipped with a mixer and the rest of the condensed milk (195 milliliters) is added to it.
After that, both masses are combined into one, 35 grams of vanillin, 45 milliliters of brandy or rum are added there and everything is whipped until a fluffy mass is formed. A creamy product made from condensed milk and cream is ready to use.
5. Recipe for cream from condensed milk, sour cream and cottage cheese
It will not be difficult to make a cream according to this recipe. It is perfect for a pancake cake layer.
In 200 milliliters of fatty sour cream, 50 grams of powdered sugar are added. Beat all this with a mixer until smooth.
Separately, 200 grams of cottage cheese is wiped with a sieve to remove lumps. After that, sour cream, cottage cheese and 0.5 cans of boiled condensed milk are combined, 1 packet of vanillin is added here and all this is thoroughly whipped until a dense and stable consistency is formed. The finished product can also be used for the layer of cake layers.
6. Recipe for custard with condensed milk
In order to prepare condensed milk custard, 260 milliliters of milk is heated in a small saucepan with the addition of 65 grams of granulated sugar until the crystals of the latter are completely dissolved. To them are added 70 grams of wheat flour, 10 grams of vanillin. All this is mixed using a whisk and whipped with a mixer. The resulting mixture is placed in a water bath, stirring constantly until it thickens, and then cooled.
After it cools down, 120 grams of butter and 220 milliliters of boiled condensed milk are added to it. Everything is beaten with a mixer until a dense, homogeneous texture is obtained.