Cream with boiled condensed milk for the cake turns out to be incredibly appetizing, although it is prepared quickly and simply. The cream is suitable for layering cakes, and it can also be used to decorate various confectionery products, fill eclairs, tubes and nuts.
How to make cream from boiled condensed milk?
A cream based on boiled condensed milk can be prepared even by a schoolboy, but in order for the impregnation to turn out delicious, you need to have some knowledge and skills. This will avoid incidents in the cooking process and do everything at the highest level.
- You can buy condensed milk ready-made, but it is better to cook it yourself, it will be tastier.
- The components for the cream must be beaten with a mixer at low speed.
- To prepare the cream, it is important to use the most natural and high-quality products.
- So that the cream does not exfoliate, it is better that the products used be at about the same temperature.
Custard with boiled condensed milk is great for layering biscuits, Napoleons and other cakes. After complete cooling, the cream becomes thicker, and therefore it is necessary to coat the cakes with them while it is still warm, but for stuffing tubules or eclairs, it is better to use it after thickening.
Ingredients:
- milk 3.2% fat - 200 ml;
- butter - 120 g;
- granulated sugar - 50 g;
- sifted wheat flour - 70 g;
- vanilla sugar - 10 g;
- boiled condensed milk - 200 g.
Cooking
- Milk is rubbed with sugar, flour and vanillin are added.
- Place the dishes with the mass on the stove and, stirring, boil over low heat until thickened.
- When the mass has cooled slightly, add condensed milk, butter.
- Beat the cream with boiled condensed milk until smooth.
With boiled condensed milk for a cake, it has a pleasant delicate taste with a slight sourness. It is great for layering honey cakes, and it can also be used for other confectionery products. In addition, such a cream is served as a filler for ice cream, and in order for the finished cream to not exfoliate, all components must be at the same temperature when combined.
Ingredients:
- boiled condensed milk - 350 g;
- cognac or rum - 1 tbsp. a spoon;
- fat sour cream - 500 g.
Cooking
- Connect all components.
- Using a mixer, beat everything until the cream with boiled condensed milk and sour cream for the cake becomes completely homogeneous.
Cream for cake with boiled condensed milk, the recipe of which is presented below, turns out to be airy and tender. Such a cream is great not only for a layer of cake layers, it also harmonizes very well with fruits, but it is not suitable for decorating confectionery products, because it does not hold its shape at all.
Ingredients:
- fat cream - 400 ml;
- boiled condensed milk - 1 can.
Cooking
- Whip the chilled cream until fluffy.
- About a third of the cream is taken, mixed with boiled condensed milk and whipped.
- Next, transfer the device to the minimum speed and mix the mass with the rest of the cream.
With boiled condensed milk for a cake, it is a universal product, it is used for layering cakes and for decorating products, because after hardening the cream retains its shape perfectly. It is only important to use natural butter with a high percentage of fat content and high-quality condensed milk.
Ingredients:
- condensed milk - 250 g;
- butter 82.5% fat - 250 g;
- sour cream - 250 g;
- vanilla sugar - 10 g.
Cooking
- The softened butter is mixed with boiled condensed milk with a mixer.
- Continuing to beat, sour cream is introduced in a spoonful.
- At the end, add vanilla sugar or vanillin and beat well again.
With boiled condensed milk, it has a delicate structure and a unique taste. Cottage cheese in this case should be used soft, granular here will not work, because the mass will not reach the desired consistency. Instead of milk, cream can also be used here; if desired, chopped nuts can be added to the cream.
Ingredients:
- boiled condensed milk - 150 g;
- milk - 60 ml;
- cottage cheese - 250 g.
Cooking
- Soft cottage cheese and milk are placed in the blender bowl.
- Beat until smooth, add boiled condensed milk and beat again.
Cream cheese with boiled condensed milk
With boiled condensed milk, you can cook in a matter of minutes. At the same time, it turns out incredibly appetizing and tender. Other soft cream cheeses can be used instead of mascarpone. Such a cream is best suited for soaking a light biscuit with the addition of fruits or berries.
Ingredients:
- condensed milk - 1 can;
- powdered sugar;
- mascarpone - 500 g.
Cooking
- Mascarpone is mixed with powdered sugar and beaten with a mixer until smooth.
- Gradually add boiled condensed milk and mix.
- Beat the mass again with a mixer, and as soon as it becomes homogeneous, the cream with boiled condensed milk and mascarpone for the cake is ready.
Butterscotch cream with boiled condensed milk
The delicious cream of boiled condensed milk for the cake presented in this recipe has been familiar to many since childhood. At a time when there were not as many sweets as now in stores, this cream was often prepared and used for a layer of delicious waffle cakes, for stuffing tubes, nuts and eclairs.
Ingredients:
- condensed milk - 400 g;
- butter - 200 g.
Cooking
- Condensed milk is boiled right in the jar for about 2 hours, then poured with cold water and cooled to room temperature.
- Naturally softened butter is beaten, boiled condensed milk is added and beaten again until smooth.
- If desired, a little cognac or rum can be added to the finished cream from boiled condensed milk, if the product will not be eaten by children later.
Cream ice cream with boiled condensed milk
The recipe for cream with boiled condensed milk, presented below, will help make any cake very tasty. Cream thickener will add viscosity to the finished product. Beat the components with a mixer, starting at a low speed and gradually increasing it. Sour cream in this case is better to use fat.
Ingredients:
- boiled condensed milk - 300 g;
- cream thickener - 10 g;
- sour cream - 400 ml.
Cooking
- Sour cream is combined with condensed milk.
- The resulting mass is whipped with a mixer.
- Cream thickener is added, mixed and the cream is used for its intended purpose.
Based on boiled condensed milk, they even cook with yogurt. It is better to choose a fermented milk product natural, without fillers and flavors. As in other recipes, it is advisable to use self-brewed condensed milk here. If you want the cream to thicken after cooling, it is better to add a package of a special thickener for sour cream or cream to it.
Ingredients:
- condensed milk - 1 can;
- natural yogurt - 250 g.
Cooking
- Condensed milk is boiled for 2 hours on low heat.
- When the product has cooled down a bit, mix it with natural yogurt until splendor and uniformity.
Cream of boiled condensed milk with the addition of cocoa and cognac will become one of the most favorite for everyone who tries it at least once. The cream comes out fragrant, very appetizing, but not cloying. It has a delicate, one might even say silky texture. It is used for spreading cake layers, for decorating cupcakes and other desserts.
Ingredients:
- butter 82.5% fat - 180 g;
- boiled condensed milk - 200 g;
- cocoa powder - 50 g;
- cognac - 25 ml.
Cooking
- Softened butter is placed in a bowl, cocoa powder is added and mixed with a mixer at low speed.
- Add boiled condensed milk, cognac and continue to beat, gradually increasing the speed of the device.
- When the mass acquires a uniform consistency, the cream with boiled condensed milk and butter will be completely ready for further work.
How to make cream from boiled condensed milk so that it is tasty, thick, but at the same time light, is a question that worries many novice confectioners. Cream of condensed milk and bananas will satisfy all of the above requirements. In addition, such a cream comes out less high-calorie than traditional fillings with the addition of oil, while ripe bananas should be chosen, because they are both tastier and more aromatic than unripe fruits.
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, a natural dye can be added to the liquid condensed milk cream, for example, 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 custard based on condensed milk? 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 get a delicious cream for condensed milk biscuit 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. You need to do this 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 ideal for biscuit cakes, even store-bought ones.
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 coloring or juices of berries, vegetables and fruits. To make a sponge cake tasty, you should soak it well. For this, condensed milk with boiled warm, but not hot water, combined in a ratio of 1 to 3, is suitable. You can put cream 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.
Even the simplest cake can be turned into a chic dessert if you choose the right cream for the cakes. out of competition - the porous crumbly base perfectly absorbs any cream, so there is a large choice here: cream from sour cream or butter, chocolate, custard, caramel. And just grease with jam - and it will be delicious. And what cream to choose if you still don’t dare to prepare a biscuit, but you want to cook a delicious cake? Try making cream out of boiled condensed milk and butter. It fits well on any cakes, does not spread, is very tasty and easy to prepare. You do not even have to boil condensed milk, you can buy ready-made boiled milk. Surely there is a pack of butter in the refrigerator. Actually, this is all that is needed. Well, maybe add a handful of roasted nuts or finely chopped prunes, but these additives are not for everyone. So that you know for sure. what and how to do to prepare a delicious cream of boiled condensed milk and butter, we have prepared a detailed and step-by-step recipe. Take it into service and cook by all means!
Ingredients:
- a pack of butter 72-80% - 200 g;
- boiled condensed milk - 2/3 cans;
- crushed nuts optional;
- prunes optional.
Recipe with photo step by step:
Butter for cream is suitable only for high-quality, neither margarine nor spread should be used. We take it out of the refrigerator in advance, cut it into small pieces and leave it at room temperature for two to three hours or until it becomes soft.
With a whisk (not manual, but with a blender nozzle) or a mixer, beat the butter well until fluffy.
You need to beat at high speed for about five minutes, until you notice that the mass begins to lighten and acquire a creamy structure.
Add boiled condensed milk. It is better to introduce into the cream in portions, so as not to make it overly sweet.
After each serving of condensed milk, beat the cream. In general, whipping condensed milk with butter will take no more than five minutes. Condensed milk quickly combines with butter, the cream brightens and becomes lush.
At the last stage, you can add finely chopped nuts (it is advisable to fry them) or pieces of prunes. Whipping is no longer necessary, just mix the cream with additives and you can layer the cakes. Bon Appetit!
With this cream, you can still cook very tasty
Condensed milk was invented back in the 19th century in order to increase the shelf life of the product. Since that time, it has managed to take root on the 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, 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, they can include a wide variety of ingredients - cream, butter, various fruits, cheeses, and some fermented milk products.
Cream of condensed milk for cake
Even inexperienced housewives can easily cope with this cream. It is very easy to prepare, as it consists of only two ingredients - condensed milk and sour cream. The latter should be chosen with maximum fat content, best of all homemade. If this is not possible, then a high-fat store is also suitable, but it must first be laid out on gauze or a frequent sieve to remove excess whey. Then the product will become fatter.
Taste Info Syrup and cream
Ingredients
- fat sour cream - 0.5 l;
- condensed milk - 1 can.
How to cook delicious cream with condensed milk
Beat sour cream with a mixer until fluffy.
Spoonful add all the condensed milk to it 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 regular condensed milk and boiled.
Cream for cake from condensed milk and butter
Cream of condensed milk and butter is very 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, so it is suitable not only for a layer of cakes and biscuits, but also for decorating cakes and pastries.
Ingredients:
- butter - 300 g;
- condensed milk - 1 can;
- vanilla sugar - optional.
Cooking:
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.
Curd cream with condensed milk
Cream of condensed milk and cottage cheese turns out not only tasty, but also healthy. Therefore, it is advisable to use it for the preparation of desserts intended 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;
- powdered sugar - 50 g.
Cooking:
Beat 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: Cream cheese such as mascarpone or Philadelphia can be used instead of cottage cheese.
Cream for cream and condensed milk cake
This recipe is oil-free, so the finished cream will not be too greasy, unlike the previous options. It is extremely easy to make, and the taste will be unforgettable. The recipe gives an 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.
Cooking:
Combine all ingredients in a bowl and whisk. You can use a whisk or mixer.
After a few minutes of whipping, the cream will acquire a smooth airy consistency - it 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 a layer of cakes or filling cakes. This cream is not suitable for decorating desserts.
Ingredients:
- milk - 300 ml;
- starch - 60 g;
- egg yolks - 2 pcs.;
- condensed milk - 1 can.
Cooking:
In a heavy-bottomed saucepan, combine all the ingredients, except for the condensed milk.
Beat with a whisk until a homogeneous mass is formed.
Add condensed milk.
Put the pot on a slow fire. Bring the mass to a boil, and then cook for 7-8 minutes, stirring constantly, until thickened.
Set the pot aside to cool, stirring occasionally.
After complete cooling, the cream is ready.
Cream of bananas and condensed milk
Cream of condensed milk with bananas will appeal to both adults and children. They can decorate fruit salads, stuff cakes and rolls, sandwich various cakes. The traditional Napoleon will acquire completely new taste qualities if you use banana cream with condensed milk for it.
Ingredients:
- ripe bananas - 300 g;
- butter - 300 g;
- condensed milk - 300 g.
Cooking:
- Peel bananas and mash them. 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 oil mass.
- When the mass becomes completely homogeneous, add the banana puree to it and continue beating until all the ingredients are completely combined.
Cream of condensed milk with cocoa
Chocolate lovers will not be able to remain indifferent to this cream. Its taste is not at all cloying, and 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.
Cooking:
Beat butter until fluffy.
Without stopping beating, gradually add condensed milk to the butter.
When the 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 cognac or liquor to the finished mass. They will give a special flavor to the chocolate cream.
Cream for waffle cake from condensed milk and butter
Waffle cake made from ready-made cakes is one of the easiest 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, it is not difficult to prepare it.
Ingredients:
- condensed milk - 1 can.
Cooking:
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 waffle cake cream.
Cream of condensed milk with fruits
Summer light cream for a layer of biscuits. Its base is condensed milk and homemade sour cream, and freshness, lightness and expressiveness are given to the cream by fresh berries and fruits. 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 a jar of condensed milk and a whisk with you to get a cream with an unforgettable taste of summer.
Ingredients:
- fatty homemade sour cream - 1 cup (250 ml);
- condensed milk - 1 can;
- strawberries, raspberries - 1 cup.
Cooking:
Whisk sour cream until fluffy. It is important not to overdo it so as not to turn it into oil. For this, it is better to use a hand whisk. If a mixer is used, it must be turned on at the lowest speed.
Pour condensed milk into whipped sour cream, beat until they are mixed together.
Cut the berries, put them in the cream and mix gently with a spoon (if the cream is served as an independent dessert, then the berries can not be cut, but left whole). Serve the finished cream separately or layer the biscuit with it.
Tip: currants, cherries, peaches, apricots, plums are also suitable for this recipe. In winter, you can use a sliced banana, canned pineapple, kiwi.
Coconut cream from condensed milk
The exotic taste of coconut combined with an airy creamy base of condensed milk will appeal to lovers of Raffaello sweets. Ready cream can be served with fresh waffles. Plus, it pairs well with pineapples.
Ingredients:
- condensed milk - 1 can;
- butter - 1 pack (200 g);
- white chocolate - 100 g;
- coconut flakes - 100 g.
Cooking:
- Soak coconut flakes in a little warm milk and leave to swell.
- Whisk butter.
- Melt the chocolate in a not too hot water bath.
- Divide the condensed milk into two equal parts. Mix one of them thoroughly 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 must be of the best quality. The presence of any inclusions in condensed milk is strictly 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 sugar crystals will not be able to dissolve and will be caught in the cream.
- For mixing and whipping, you should not choose aluminum utensils. It can turn ingredients gray and give the finished product a metallic taste.
- Various flavors can be added to condensed milk creams to taste - vanilla, cognac, liquors, high-quality dessert wines, various fruit syrups and extracts, coffee.
- Also, to taste, you can add nuts, chopped dried fruits, candied fruits, fresh mint or mint syrup, fresh fruits, berries and even various jams and preserves to the cream.
Creams prepared on the basis of condensed milk are very easy to prepare. As a rule, they include only 2-5 ingredients and do not require special culinary skills. Use them for filling various desserts or as an independent dish.
There is another important advantage of condensed milk creams - most of them are not only very tasty, but also healthy.
The taste of many homemade sweet treats is largely determined by the cream that fills them. Especially popular is a cream prepared on the basis of. This product goes well with butter, sour cream and cream, creating the perfect filling texture for cakes, pastries and other sweet desserts loved by many.
Cream of boiled condensed milk and butter
Ingredients:
- boiled condensed milk - 390 g;
- butter with a fat content of 72% - 220 g.
Cooking
The simplest cream of boiled condensed milk can be prepared by simply mixing it with a certain amount of butter at room temperature, and beat it well until smooth and smooth. The taste of such a filling for a cake and other desserts can be varied by changing the ratio of components, as well as adding other components to it. So, for example, by adding ordinary condensed milk to the cream, we will make its taste more delicate, and by adding vanilla or, say, cognac, we will add a special flavor to it.
Chopped nuts, dried fruits and even pieces of fresh fruits and berries can also be introduced into such a cream.
Cream for cake from boiled condensed milk and sour cream
Ingredients:
- condensed milk - 390 g;
- rustic sour cream or fat content of at least 30% - 390 g.
Cooking
As an option, you can make a cream of boiled condensed milk, supplementing it with fat sour cream. To prepare it, we process well-chilled sour cream with a mixer until light and fluffy, and then gradually add boiled condensed milk and continue the whipping procedure until a homogeneous cream texture is obtained. As in the previous version, you can fill the cream with a wide variety of flavors, adding nuts, dried fruits and pieces of fresh and canned fruits and berries to it.
Custard with boiled condensed milk
Ingredients:
- whole milk - 260 ml;
- butter with a fat content of 72% - 120 g;
- granulated sugar - 65 g or to taste;
- boiled condensed milk - 220 g;
- wheat flour - 70 g;
- vanilla sugar - 10 g.
Cooking
For lovers of the custard base of the cream, we recommend preparing the cream according to this recipe. To implement it, we warm milk in a ladle or a small saucepan, dissolve sugar in it, the amount of which is adjustable to your liking. Pour flour, vanilla sugar there and stir directly in the pan intensively with a whisk or mixer, achieving complete dissolution of all flour lumps. Now we place the pan in another bowl with hot water and keep the contents in a water bath, stirring, until the mixture thickens, after which we remove the container from the heat and let the custard base cool completely at room conditions.
At the final stage of preparing the cream, we introduce boiled condensed milk and butter at room temperature into it and carefully process it with a mixer until a homogeneous and airy texture.
Cream of boiled condensed milk with cream
Ingredients:
Cooking
Starting to prepare the cream according to this recipe, we process heavy cream with a mixer to a dense airy texture and gradually add half the norm of boiled condensed milk during the whipping process. In another container, beat a little butter at room temperature and add the remaining boiled condensed milk. Now we combine both mixtures, add vanilla sugar, cognac or rum and beat again until a homogeneous texture and smoothness of the cream.