Cream of boiled. Method for making custard

Condensed milk was invented back in the 19th century in order to increase the shelf life of the product. Later, they began to give it heat treatment - in the same 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 cookies are "nuts with condensed milk", which consists of two halves of shortcrust pastry stuffed with boiled condensed milk.

In addition to the described desserts, boiled condensed milk is the basis for many pastry 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.

Cream of boiled condensed milk

A simple cream that does not require cooking consists of available ingredients. It is suitable for filling and layering various confectionery products - cakes, pastries, eclairs. It will be interesting to use it for making Honey cake, as an alternative to traditional sour cream. You can replace the classic custard for Napoleon with such a cream.

Taste Info Syrup and cream

Ingredients

• boiled condensed milk - 1 can;
• whole milk - 90-120 ml (depending on the desired thickness of the cream);
• nuts (any) - 50 g;
• dried apricots - 50 g;
• prunes - 50 g.

How to make a classic cream of boiled condensed milk

1. Combine condensed milk and milk in one bowl, beat them with a mixer until smooth.
2. Chop nuts, chop dried fruits.
3. Mix everything together and the cream is ready.

Cream of boiled condensed milk and butter for biscuit cakes

Cream of condensed milk and butter is just as easy to prepare as the previous version, but its scope is somewhat wider. It is suitable not only for filling and layering desserts, but also as a so-called confectionery putty. In other words - cream under mastic.

Ingredients:

• boiled condensed milk - 1 can;
• butter - 1 pack.

Cooking:

Remove the butter from the freezer, cut into small cubes and leave to soften at room temperature.

Whip the warm butter until it has about doubled in volume.

Add boiled condensed milk to it and beat again until smooth.

Butter cream with boiled water is ready! You can grease them with biscuit cakes and pastries.

Cream of 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 just with fruit. But for decorating desserts, such a cream is completely unsuitable because of its consistency - it practically does not hold its shape.

Ingredients:

• fat cream - 0.4 l;
• boiled condensed milk - 1 can.

Cooking:

Whip the chilled cream until stiff peaks form.

Select a third of the cream and in a separate container mix them with boiled condensed milk using a mixer.

Switch the mixer to the smallest 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.

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Cream of boiled condensed milk and sour cream

Perhaps this is one of the simplest recipes for confectionery cream based on condensed milk - it contains only boiled condensed milk and fatty farm sour cream. It is not difficult to make such a cream, but its scope is quite wide - it is used for spreading cakes, biscuits, for filling some cakes and other desserts.

Ingredients:

• fat sour cream - 200 g;
• boiled condensed milk - 200 g.

Cooking:

Beat pre-chilled sour cream with a mixer until a fluffy air mass is formed.

Without stopping beating, add all the condensed milk in a spoonful and continue beating until a homogeneous mass is formed.

With butter

Cream for a cake of boiled condensed milk and sour cream can be prepared in a different way - with the addition of oil. This option will keep its shape better, so it is suitable for outdoor baking.

Ingredients:

• boiled condensed milk - 300 g;
• fat sour cream - 150 g;
• butter - 200 g.

Cooking:

Beat butter until fluffy.

Add sour cream and continue whisking until smooth.

Gradually add condensed milk, continuing to beat.

A thicker cream based on condensed milk is ready. Suitable for lubrication of cakes, it impregnates biscuit well, you can lubricate rolls and cakes.

• Choose the best quality boiled condensed milk. The presence of any lumps or crystals of sugar in the mass is unacceptable.
• To improve the aroma of the finished cream, add a couple of tablespoons of cognac or brandy to it.
• Cream butter must first be removed from the refrigerator, and milk, cream and sour cream, on the contrary, must be cooled.
• For whipping the cream, it is better to use a mixer or a hand whisk. The blender will not allow you to get the desired airy consistency.
• Add nuts, various berries and fruits, seeds to the finished cream to taste.
• To prepare the cream, you can choose any dishes, except for 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 the methods of cooking and duration:

• Condensed milk is boiled in a saucepan for 1 hour until it becomes light caramel and slightly viscous. To make it very thick, similar to toffee, you need to increase the cooking time to 2.5 hours.
• Cooking condensed milk in a slow cooker is quite simple. 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 "Boiling" or "Frying" 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 certainly 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.
• In the microwave, condensed milk is cooked the fastest - in just 30 minutes. To do this, pour the contents of the can into a microwave bowl and cook at 400 W 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 cooked, the jar with it should always be completely covered with water. Otherwise, the bank runs the risk of exploding.

Most creams based on boiled condensed milk are extremely easy to prepare, because they consist of 2-4 ingredients and do not require the use of complex culinary techniques. All you need is a mixer or a hand whisk. You do not need any water baths, special devices or nozzles and other things that not all housewives have.

Thick boiled condensed milk has a rich caramel flavor, which will saturate the finished cream. Therefore, desserts with it in the composition almost always turn out incomparable.

This amazing invention of confectioners is suitable for biscuit and honey cakes. Cream with condensed milk is used for meringue cakes, cakes, cookies and even some fruit desserts. If you diversify it with the addition of walnuts, a small amount of liqueur or vanilla sticks, you can get completely new, exquisite variations of the cream filling.

How to make cream for condensed milk cake at home

To prepare the perfect impregnation for cakes or toppings for cakes, you will need: a minimum set of products, a drop of inspiration and very little time. A variety of creams with condensed milk will allow you to choose the one that will give the pastries unusual and exotic flavor notes. Let's see how to implement these recipes.

With butter

The most delicious classic buttercream is suitable for lubricating cakes, baking choux pastry and decorating confectionery. A mixture of butter and condensed milk will wonderfully fall under the mastic, and with the addition of a small amount of cocoa it will become an excellent impregnation for the "Prague" cake. For cooking, use the following ingredients:

• butter - 200 g;
• condensed milk - 1 can.

Cooking steps:

1. Do not refrigerate the butter, it should be soft.
2. To soften the butter, mash it in a bowl with a fork, beat with a mixer at low speed until smooth.
3. Without turning off the mixer, add condensed milk in portions. When the mixture begins to move away from the sides of the bowl, the speed of whipping can be increased slightly to give the mass airiness.

With sour cream

Delicate creamy, not cloyingly sweet, this version with a light texture perfectly soaks the cakes, giving them softness and juiciness. Thanks to this filling, a pancake cake or sour cream will acquire a rich, bright taste. For cooking, it is better to use sour cream with a high percentage of fat content, having previously cooled and removed excess liquid from it. For taste, you can add chopped walnuts, vanilla or a few drops of lemon juice. Cream of sour cream and condensed milk is suitable for Zebra cake. Required Ingredients:

• condensed milk - 1 can;
• sour cream - 200 grams (not less than 20% fat).

Cooking steps:

1. Put the sour cream into a bowl, beat for 2-3 minutes.
2. Add condensed milk, beat for a couple more minutes.

Custard

It is suitable for filling cakes, buns. Delicious, fragrant custard with condensed milk is used to soak biscuit cakes, waffle cakes or shortcrust pastry pies. Boiled condensed milk will give the creamy mass a rich caramel hue. In the classic recipe, yolks are necessarily included, in this case, eggs are not used for cooking. Ingredients:

• wheat flour (sifted) - 3 tbsp. l.;
• softened butter - 100 g;
• sugar - 2 tbsp. l.;
• vanilla sugar - 1 item (15 g);
• condensed milk - 200 g;
• milk - 250 ml.

Cooking steps:

1. Pour milk into a saucepan, put on the weakest fire.
2. Combine flour with sugar, add to milk. Cook, stirring, until the sugar grains completely disappear.
3. Remove mixture from fire. Let cool.
4. In a bowl, combine butter and condensed milk. While stirring with a mixer (do not beat), gradually add the milk mixture.
5. Thicken the resulting mass by putting it in the refrigerator for 25 minutes.

With cream

It turns out less greasy than oily, very tender and light. Whipped cream gives the finished mass volume, airiness and porous structure. This creamy mixture is ideal for filling puff pastry, decorating desserts, cakes and ice cream, as it keeps its shape perfectly. The main nuances - the cream must be fresh, high percentage of fat content (from 33%), chilled. Main Ingredients:

• cream - 500 ml;
• condensed milk - 1 can.

Cooking steps:

1. Cool cream beforehand.
2. Beat them with a mixer at low speed, gradually increasing the speed.
3. Carefully combine the finished cream with condensed milk, cool.

Curd

The main ingredient of such a creamy mass is cottage cheese. To achieve uniformity and softness, before use, it should be rubbed through a sieve or beat with a blender. Cream of cottage cheese and condensed milk is very velvety and airy. It turns out thick, does not spread, therefore it can be used in products from any type of dough, but it is also a delicious dessert in itself. You will need the ingredients:

• butter - 200 g;
• condensed milk - ½ can;
• cottage cheese - 200 g.

Cooking steps:

1. Soften the butter, combine in a bowl with condensed milk, beat with a mixer.
2. While whisking, add cottage cheese in portions, bring the mass to a homogeneous state.

From mascarpone and condensed milk

Desserts with this unusually delicate cream with an exquisite creamy taste melt in your mouth. It fits well on cakes, goes well with various additives (cocoa, berries, liquor, dried fruits, chocolate), is very simple and quick to prepare. The consistency of the finished mixture depends on the proportions of cheese with the added amount of milk. The less condensed milk, the denser the texture will be. Ingredients for this mass:

• mascarpone cheese - 500 g;
• condensed milk - 100 - 300 g.

Cooking steps:

1. Lightly beat the cheese with a mixer.
2. Gradually add condensed milk until the desired quality of the mixture is obtained.
3. For more sweetness, you can add a little powdered sugar.
4. Beat until fluffy.

What cream to prepare from condensed milk

Almost every recipe for cream with condensed milk is universal, suitable for any baking option. However, each type of dough and confectionery has its own taste characteristics, so certain varieties of this impregnation are harmonious for them. Explore the features of the most popular creamy mass with condensed milk for different desserts.

• For Napoleon. This cake uses custard cream mass. Adding condensed milk to it makes the taste of the dish rich and original. As a "highlight", the classic cream for Napoleon can be diversified with pine nuts, almonds, berry puree or lemon zest.
• For honey cake. You need to choose an impregnation for such a dessert, based on the desired result. Butter cream for a honey cake with condensed milk will add more sweetness to the cake, sour cream - sourness and a light taste. Impregnation based on whipped cream will make the cake airy, and with mascarpone - creamy and tender. The addition of cherries will bring a new flavor note.
• For biscuit cake. So that this dessert is not dry, it is very important to soak the biscuit cakes well. For such baking, the most suitable are: cream of sour cream and condensed milk or butter, curd or custard impregnation. Leave the cake in the room for a while, then refrigerate for a few hours to soak.
• For eclairs. These chocolate-coated choux pastry cakes retain their softness and freshness for a long time. For their filling, an oil or custard filler is used, you can give it a piquant taste by adding a few drops of lemon juice. Fill the cakes with a pastry bag, making a small cut in the finished dough. Sprinkle chopped nuts or powdered sugar on top.

Video recipes for a delicious simple cream of boiled condensed milk

It is no secret to anyone that the taste of dessert directly depends on the cream, which is used both as a layer and decoration, and as a filler. Recently, cream made from boiled condensed milk has been especially popular. Its texture is suitable for layering a biscuit cake, as well as for filling eclairs. Its advantage is quick preparation and the fact that the final product keeps its shape well, which allows it to be used for decorating confectionery.

Here we will look at several recipes for making cream from boiled condensed milk.

Little tricks

It should be noted that the preparation of this creamy product is a simple matter, since it uses a minimum amount of ingredients. They can be from three to five. They, in turn, are mixed and whipped. However, you should pay attention to the fact that the ingredients must 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 give a special taste. It should be remembered that when adding them, it is necessary to slow down the speed of the mixer when whipping;

To make the creamy substance look a little lighter, you can use boiled cream instead of boiled condensed milk when cooking;

In order to avoid delamination, it makes sense to use butter at room temperature;

When heating the oil, you should pay attention so that it does not flow in any case;

When layering a creamy substance, heating it in a microwave or in a water bath can help. After that, it will need to be thoroughly mixed;

If bulk ingredients are added (sugar, cocoa, flour), then it makes sense to pre-sift them with a strainer to eliminate lumps;

Components such as butter, sour cream and cream must be beaten before combining with condensed milk, which will give the cream product more airiness;

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It should be remembered that the cream product is quite thick and difficult to mix with other components. Therefore, you can first beat it with a mixer with a small amount of fresh milk or cream, which will give the mass plasticity.

Recipes for your culinary piggy bank

Recipe for cream of boiled condensed milk and butter

Cream of boiled condensed milk and butter is one of the simplest recipes. To do this, you need to mix 220 grams of 72% fat butter with 390 milliliters of boiled condensed milk. It should be remembered 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 layering and decorating biscuit, shortbread cakes.

In this recipe, the taste can be varied, simply by changing the proportion of the main components. You can give it a more delicate flavor by adding ordinary condensed milk to it. Also a good addition would be the taste of vanilla or cognac.

Recipe for cream of 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 layering a biscuit cake, and for sand 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. At the same time, pour 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.

Recipe for cream of condensed milk, sour cream and butter

It is worth paying close attention to the recipe for the preparation of a creamy product made from condensed milk, sour cream and butter, which, like no other, is better suited for layering cakes, as well as filling for eclairs, waffles and profiteroles.

To make it, 200 grams of butter is whipped with a mixer until a fluffy airy mass is obtained. 150 milliliters of sour cream is added to it. Then the butter and sour cream are whipped first at low speeds, gradually increasing them. After obtaining a homogeneous mixture, 350 milliliters of boiled condensed milk are 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.

Recipe for cream of condensed milk and cream

Making a creamy product from condensed milk and cream according to this recipe will not be difficult.

To do this, 390 milliliters of cream with a 33% fat content is whipped with a mixer until air peaks form. After that, 195 milliliters of boiled condensed milk are added to them. Next, the mass is whipped in order to obtain a thick and dense substance.

In a separate container, 200 grams of 72% fat butter 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 cognac or rum are added there and everything is whipped until a fluffy mass is formed. The creamy product of condensed milk and cream is ready for use.

Recipe for cream of condensed milk, sour cream and cottage cheese

Making a cream according to this recipe is not difficult. It is perfect for layering a pancake cake.

In 200 milliliters of fat sour cream, 50 grams of powdered sugar is added. Beat it all with a mixer until smooth.

Separately, 200 grams of cottage cheese is rubbed with a sieve to eliminate lumps. After that, sour cream, cottage cheese and 0.5 cans of boiled condensed milk are combined, 1 bag 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 a layer of cake layers.

Recipe for custard with condensed milk

In order to prepare custard from condensed milk in a small saucepan, 260 milliliters of milk is heated with the addition of 65 grams of granulated sugar until the crystals of the latter are completely dissolved. 70 grams of wheat flour, 10 grams of vanillin are added to them. All this is mixed using a whisk and whipped with a mixer. The resulting mixture is placed in a water bath, stirring constantly until thickened, and then cooled.

After it cools down, 120 grams of butter and 220 milliliters of boiled condensed milk are added to it. Everything is whipped with a mixer until a product of a dense, uniform texture is obtained.

Bon appetit.

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 not exfoliate, 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.

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

Thanks to the oil base, this cream is able to hold its shape for a long time, so it is suitable not only for layering 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.

You can use it not only for biscuit dough, but also for other homemade 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.

If desired, you can pour instant coffee into the milk 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. Instead of milk, you can use 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 the cooled gelatin into the sour cream cream, continuing to beat for about 3 minutes at low speed of the 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, needless to say, only the best product goes into the cream! 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 bar of 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!