Cake cream boiled condensed milk and butter. Cream of boiled condensed milk

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.

Condensed milk cream is much softer than traditional butter cream whipped with sugar. It is suitable for making cakes, biscuits, waffles and homemade cakes.

On the basis of condensed milk, you can prepare several types of cake cream. A variety of additives - juice of fruits and berries, nuts, honey, chocolate, sour cream - will allow you to arrange the most daring experiments, getting a new taste every time.

A classic of the genre is a cream based on condensed milk and butter. Many housewives love it for its speed and ease of preparation.

Creme brulee by . Watch the video!..

RECIPE OF CLASSIC CREAM FROM CONDENSER

What do you need:
1 can of condensed milk
250 g butter at room temperature

How to make a classic cream of condensed milk:
1. Cut the butter into small cubes and place them in a deep saucepan. Turn on the mixer on low speed and use it to beat the butter into a homogeneous mass. It usually only takes five seconds.

2. Gradually add condensed milk. Just don't pour it all at once. Add milk literally 1-2 tablespoons, no more. The mixer speed can be increased. Continue whisking the cream until it stops sticking to the sides of the pan.

3. Use the resulting cream immediately, do not store it. It is perfect for making any cake, but is especially good in combination with biscuit, sand and waffle cakes. The cream can be used both for the layer and for decorating the cake.

RECIPE OF CREAM FROM CONDENSER WITH SOUR CREAM

What do you need:
200 g butter at room temperature
0.5 cans of condensed milk
200 g sour cream (it is advisable to use sour cream with a high fat content)
300 g walnuts

How to make cream of condensed milk with sour cream:

1. Beat the condensed milk with softened butter with a mixer. Add sour cream and beat again.

2. Grind walnuts and add them to sour cream and condensed milk.

3. Mix all ingredients thoroughly. This cream is great for biscuit-based cakes.

RECIPE OF CUSTOMER CREAM WITH condensed milk

What do you need:
200 g condensed milk
1 st. milk
100 g butter
2 tbsp Sahara
2 tbsp flour

How to cook custard with condensed milk:

1. Pour milk into the pan, add sugar and flour, mix. After adding flour, lumps may appear, but you should not try to get rid of them, as they will then be broken by a mixer.

2. Cook the cream over low heat, stirring constantly, until thickened. Do not get carried away with cooking, otherwise the cream may burn.

3. Cool the cream to room temperature, add condensed milk and butter, and then beat everything with a mixer. Optionally, you can put a little vanilla for flavor.

4. Try experimenting with supplements. Pour a teaspoon of rum, cognac or any liquor into the prepared cream, and it will become much more aromatic and tastier. You can also use fruit essence or vanillin as a flavoring agent.

And now it's time to cook a delicious cake "Napoleon" with your favorite cream!

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 everybody. 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

Few desserts can be prepared without the use of cream, because it is difficult to imagine cakes, pastries, biscuits without a sweet layer. Often, just desserts are chosen based on what kind of cream will be prepared for them. For example, in winter, custards or butter creams are most often prepared. But in the summer, when desserts are often prepared from fruits and berries, then the cream is selected for them lighter and more airy, for example, protein or creamy.
But there are desserts that are literally swept off the table at any time of the year, which are very fond of both children and adults. These are, first of all, the most delicate eclairs, as well as your favorite shortbread dough nuts. And the filling for your favorite goodies is an amazingly delicious cream of boiled condensed milk and butter, a step-by-step recipe is already waiting for you below. I think you will like this unusual one too.
The recipe for such a cream is quite simple, even a schoolboy can cook it. Moreover, condensed milk does not need to be specially cooked, but you can buy it ready-made. The only thing is that when preparing the cream, you can’t do without a kitchen assistant - a mixer that will mix and whip the condensed milk and butter into a homogeneous mass.




Ingredients:

- butter - 200 gr.,
- condensed milk ("Toffee" - 1 can.

How to cook with a photo step by step

For the cream, we need to take a good oil, with a fat content of at least 70%, otherwise the cream may exfoliate. Remove the butter from the cold in advance so that it becomes softer. (Do not melt the butter, otherwise the cream will not have the desired thick consistency). We send it to the bowl.




We open a jar of toffee (if it is not possible to buy caramelized condensed milk, then you can boil it yourself) and put it in a bowl.




After the mixer, first at low speed, and gradually gaining momentum, beat the cream until a fluffy smooth mass.






After cooking, let the cream cool for 10-15 minutes, and then use it to prepare a dessert. I also want to draw your attention to this

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.

1. You can buy condensed milk ready-made, but it is better to cook it yourself, it will be tastier.
2. The components for the cream must be beaten with a mixer at low speed.
3. To prepare the cream, it is important to use the most natural and high-quality products.
4. 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

1. Milk is rubbed with sugar, flour and vanillin are added.
2. Place the dishes with the mass on the stove and, stirring, boil over low heat until thickened.
3. When the mass has cooled slightly, add condensed milk, butter.
4. 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 separate, all components must be at the same temperature when combined.

Ingredients:

• boiled condensed milk - 350 g;
• cognac or rum - 1 tbsp. spoon;
• fat sour cream - 500 g.

Cooking

1. Connect all components.
2. 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, because it does not hold its shape at all.

Ingredients:

• fat cream - 400 ml;
• boiled condensed milk - 1 can.

Cooking

1. Whip the chilled cream until fluffy.
2. About a third of the cream is taken, mixed with boiled condensed milk and whipped.
3. Next, transfer the device to the minimum speed and mix the mass with the rest of the cream.

With boiled condensed milk for cake - 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

1. The softened butter is mixed with boiled condensed milk with a mixer.
2. Continuing to beat, sour cream is introduced in a spoonful.
3. 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

1. Soft cottage cheese and milk are placed in the blender bowl.
2. 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

1. Mascarpone is mixed with powdered sugar and beaten with a mixer until smooth.
2. Gradually add boiled condensed milk and mix.
3. 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 rolls, nuts and eclairs.

Ingredients:

• condensed milk - 400 g;
• butter - 200 g.

Cooking

1. Condensed milk is boiled right in the jar for about 2 hours, then poured with cold water and cooled to room temperature.
2. Naturally softened butter is beaten, boiled condensed milk is added and beaten again until smooth.
3. 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

1. Sour cream is combined with condensed milk.
2. The resulting mass is whipped with a mixer.
3. 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

1. Condensed milk is boiled for 2 hours on low heat.
2. 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

1. Softened butter is placed in a bowl, cocoa powder is added and mixed with a mixer at low speed.
2. Add boiled condensed milk, cognac and continue to beat, gradually increasing the speed of the device.
3. 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.