Butter cream with condensed milk and light sour cream. Curd-sour cream with boiled condensed milk

Any bad mood is best raised with sweet pastries, only one of its aromas can make you forget about spiritual bad weather. For an impressive result, the delicacy should be prepared by yourself, it would be ideal if you make your own hands and cakes, and cream of sour cream and condensed milk for the cake. You will get pleasure from the laborious process, and from your relatives who have tasted the treat, you will receive exceptionally grandiloquent words and compliments.

Why do many housewives prefer a cream based on sour cream and condensed milk? The answer is very simple: because sour cream filling is a great option for quickly soaking any type of cake.

In addition to lubricating cakes, the cream is also suitable for filling wafer rolls, as well as for making homemade cakes. The cream filling perfectly soaks every piece of pastry, making it tender, soft and incredibly juicy.

Cream of condensed milk with sour cream for classic cake

Ingredients

• - 20 g + -
• Condensed milk - 1 can + -

How to cook cream boiled condensed milk and sour cream

Pour a jar of condensed milk into a bowl, add sour cream to it, then beat the products with a mixer at medium speed. You should get a homogeneous and lush mass.

Everything - the cream with condensed milk and sour cream is ready, we can start lubricating the cakes.

Since the warm cream impregnates the shortbreads more actively, it is advisable to warm the cream filling a little (for example, in a water bath).

What you need to know when preparing cream

A good cream has its own secrets of success. And they consist mainly in 2 simple culinary nuances:

1. The sour cream used must be high fat (at least 25%), always fresh and cold enough. That is, you need to get it out of the refrigerator just before the start of cooking, and not half an hour or an hour before cooking.
2. Condensed milk, on the basis of which cream impregnation is made, must be boiled. This does not mean that cream cannot be made from raw condensed milk.

A cream made with boiled condensed milk will have completely different characteristics: a rich caramel-coffee taste, a persistent aroma and a thick consistency that is incomparable with store-bought products.

Sour cream cake with condensed milk: recipes with additives

The sour cream filling has a wonderful feature - it is combined with all the additional ingredients that you can imagine. Food additives very subtly emphasize the taste of the baked delicacy, emphasizing their uniqueness and sophistication. Butter and sour cream

Quite a popular combination of products in the cream. Slightly melted butter, cold sour cream and boiled condensed milk, whipped with a blender, give an amazing result in the form of a thick creamy filling with a pleasant caramel shade.

Sour cream and fruit

To get a truly spicy impregnation, you should add pieces of fresh fruit, dried fruits (raisins, dried apricots), berries or even fruit puree to the cream filling.

Delicate banana puree is ideally combined with a refined creamy taste.

Original additives in sour cream and condensed milk

Cake with sour cream can be prepared with other additives:

• honey;
• nuts, almonds;
• cream (sometimes they are put into the cream at the same time as sour cream);
• powdered sugar;
• cognac;
• grated chocolate;
• berry or fruit jam;
• jam;
• fruit syrup, etc.

The technology for preparing cream impregnation, with such unusual ingredients, is the same as in the classic recipe. Additional products are put last (sometimes, as an exception, they are added at the initial stage of preparation), when condensed milk and sour cream are already whipped.

After adding the “zest” to the cream filling, do not forget to mix it again with a mixer.

Is it possible to store cream of sour cream and condensed milk

Remember that you should not store the finished cream impregnation for more than 5 hours, even in the refrigerator.

During this time, it will lose its shape and taste. So immediately after cooking, start lubricating the cakes.

Make the cream fillings a little larger than you need directly for greasing the cakes. Put the “extra” portion in the freezer for a while, so you can get excellent home-made creamy ice cream.

Not only your children will be delighted with such a delicacy, but also you yourself.

To make a cream of sour cream and condensed milk for a cake a real masterpiece, experiment with the ingredient composition. Add your imagination to the classics of cooking - and let your creamy delicacy become the perfect basis for your favorite pastries.

Bon appetit!

It's no secret that the taste of the cake directly depends on which cream you choose for. You have probably tried products with sour cream or condensed milk-based impregnation. And today we offer cream options that combine these two magnificent bases. The sweetness of condensed milk is softened by the sourness and creamy taste of sour cream, creating a delicious flavor duet.

Cream for honey cake with boiled condensed milk, sour cream and butter - recipe

Ingredients:

• - 380 g;
• butter - 175 g;
• sour cream with a fat content of at least 25% - 200 g.

Cooking

We take the butter out of the refrigerator in advance and give it some time to soften. Then we combine it with boiled condensed milk in a deep bowl and beat with a mixer until a lush, homogeneous and shiny mass is obtained. Then add well-chilled sour cream and beat again until airy. We let the finished cream cool in the refrigerator and only then proceed to smearing the cakes.

Cream for "Napoleon" with condensed milk and sour cream

Ingredients:

• condensed milk - 250 g;
• sour cream with a fat content of more than 30% or cream - 550 g;
• lemon juice - 30 ml;
• cognac or rum - 20 ml.

Cooking

Put sour cream with a fat content of thirty percent or more in a deep bowl and beat with a mixer until fluffy. Without interrupting the whipping procedure, add small portions of condensed milk and the juice of half a lemon. At the end of whipping, add cognac, rum or vanilla extract for aroma and additional taste. Such a cream can be used to impregnate not only Napoleon, but also for any other biscuit or honey cakes.

How to make curd cream for biscuit with sour cream and condensed milk?

Ingredients:

• sour cream with a fat content of at least 30% - 450 g;
• cottage cheese - 450 g;
• condensed milk - 380 g;
• vanilla sugar - 75 g.

Cooking

We grind the cottage cheese through a fine strainer or break it with a blender until smooth. Then add sour cream, mix and beat with a mixer or blender until fluffy and airy. Now add vanilla sugar and condensed milk and beat well again. Such a cream goes well in a biscuit cake with pieces of fresh or canned fruits or berries.

The dilemma is how to impregnate the cake with cream to make the cake juicy, but at the same time light. Many chefs, having finished baking the dough, begin to prepare a cream of sour cream and condensed milk - the fastest and most delicious way to emphasize the taste of the cake at minimal cost.

The first version of cream on condensed milk

To prepare a cream of condensed milk and sour cream, you will need a small amount of ingredients and time spent. It is necessary to beat a jar of boiled condensed milk with 400 g of fat sour cream until creamy. Sour cream must be fresh and well chilled. Some people use a combination of cream and sour cream instead of fatty sour cream, and if you add a little more gelatin to the cream, it will not spread out of the cakes, although it will lose a little of its especially delicate texture. There is also an interesting variety of this cream: you can add ground walnuts and a couple of tablespoons of cognac to sour cream, then the cake will be even more fragrant. Creams on sour cream and cream should not be stored for more than 5 hours in the refrigerator.

The second method of preparing impregnation with condensed milk

Cream of sour cream and condensed milk can also be prepared in a different way: butter (1 pack) softened at room conditions with a small amount of sour cream, beat together with powdered sugar (a little more than half a glass) until a fluffy white mass is formed. In the process of whipping, gradually add condensed milk (in total, half a can is required). After all the sour cream is gone, continue beating for about 15 more minutes.

To enhance the smell, you can put a pinch of vanilla. To prepare chocolate cream from sour cream and condensed milk, you can add a tablespoon of cocoa powder or liquor to the lush mass. If the hostess wishes, the cream can be varied with a spoonful of jam or jam, as well as citrus juice and zest. This cream of sour cream and condensed milk turns out to be fatter and better holds the form of baking without spreading.

Classic sour cream

This type of cream is perhaps one of the most common in the world. A cream of sour cream and sugar is perfect for honey-based cakes: the cream itself is quite liquid, and honey absorbs a large amount of moisture, as a result, the cakes are tender and juicy. Sour cream chilled in the refrigerator should be beaten with sugar and vanilla, but in order for the sugar grains to completely dissolve, the mass must be set aside for 10-15 minutes. After a while, stir again. The less fat sour cream you take for the cream, the more it will be absorbed. The slightly sour taste of sour cream softens the sweetness of honey - and now the perfect duet is ready!

Curd-sour cream

To prepare it, cottage cheese (450 g) must be mixed in a blender with sour cream (350 g) and sugar (to taste) until a homogeneous mass without grains is formed. Gradually (if desired) pour 3 tbsp. l. cognac and a little more honey and continue to beat. Culinary experts consider this cream of sour cream and cottage cheese to be one of the simplest ones, so if you are just taking the first steps in cooking, we recommend this recipe to you.

Once upon a time, back in 1856, the American Gail Borden figured out how to keep milk fresh for a long time. By boiling the product with sugar, everyone's favorite condensed milk appeared. Today it is actively used both as an independent dish and added to various recipes. Creams for condensed milk cake are especially popular, which differ not only in their amazing taste, but also in naturalness. If, of course, you choose the right product.

Types of condensed milk:

• classic with sugar;
• with additives (coffee, cocoa, chicory, vanilla);

For creams, a classic product is most often used, which is then mixed with other ingredients. It is important to purchase real condensed milk, and not a mixture of palm fats, sugar and milk powder. To do this, you must carefully read the packaging and find the GOST icon on it. Or read the ingredients. In addition to milk and sugar, it should not contain other ingredients. Only from such a product will you get a truly tasty and healthy cream for condensed milk cake.

To complement the recipe, dairy products, butter, cocoa, chocolate, nuts are usually used. The taste of the final product also depends on the quality of these ingredients.

Cream of condensed milk: general principles of preparation

Making cream for a cake from condensed milk is simple. Typically, the recipe uses no more than 3-5 ingredients that need to be mixed or whipped. When cooking, it is important that the products to be mixed have the same temperature, this will prevent the separation of fats, the formation of lumps and the mass will be homogeneous.

If berries and fruits are used in addition, it is important that they are free from spoilage and rot. Otherwise, the cream will acquire an unpleasant aftertaste. You also need to know that fruit cream for condensed milk cake is not subject to long-term storage and must be used immediately. To prolong freshness, you can use thermally processed puree.

If the cream does not need to be heated, then do not take aluminum containers for cooking. It is better to give preference to plastic or enameled cups. For whipping, it is better to use a conventional mixer, do not allow a blender to get a lush mass.

Recipe 1: Classic Condensed Milk Cream

The classic cream of condensed milk and butter is great for decorating cakes, pastries, layers of cakes. It pairs wonderfully with fruit, chocolate, caramel and honey. It can be spread on a piece of fresh bread or used as a topping for ice cream. It is difficult to find a person who is indifferent to the taste of vanilla cream made from condensed milk and butter.

Condensed milk 200 gr.;

Butter 200 gr.;

Egg yolk 2 pcs.;

Vanillin 0.5 gr.

Butter must be removed from the refrigerator in advance and kept at room temperature for 2 hours to make it soft. But if it melts, then the cream of condensed milk and butter will not work. Therefore, in no case should you melt the product on the stove or use a microwave oven.

Next, soft butter should be beaten with a mixer until a lush white mass appears. Gradually add one yolk to it. Whisking constantly, pour in the condensed milk in a thin stream. At the end of beating, add vanilla. Also, to add flavor to the cream of condensed milk and butter, you can add a little liquor.

If there are concerns about eating raw yolks, then they can be excluded and the recipe for a classic cream of condensed milk and butter can be simplified.

Recipe 2: Cream of condensed milk with sour cream

Cream of condensed milk and sour cream has a pleasant, light taste with a slight sourness. It is great for biscuit, honey cakes. Also, a cream of condensed milk and sour cream can be used to fill custard cakes. It is not only very tasty, but also useful. It can be safely used in baby food. And if you need to reduce calories, then instead of sour cream, you can use natural yogurt.

Condensed milk 300 gr.;

Sour cream at least 20% fat 300 gr.;

Vanillin 1 gr.;

Cognac 1 tablespoon.

Sour cream needs to be beaten with a mixer, but do it carefully, no more than 3 minutes. Otherwise, it may take on grains of butter and buttermilk will depart. Then, without stopping whisking, gradually add the condensed milk. At the end, pour out vanillin, add cognac. Mix everything thoroughly.

Sometimes a cream of condensed milk and sour cream can turn out to be liquid. In this case, you can correct the situation with butter. Beat 200 gr. product into a lush foam and gradually, in small portions, add liquid cream to it. You get sour cream from condensed milk and butter, which can also be used in any desserts.

If there is no butter or there is no desire to increase the calorie content of the cream from condensed milk and sour cream, then gelatin can be used. For this 10 gr. powder is poured into 50 ml of water or milk, allowed to swell for 30 minutes. Then heated in a water bath and combined with a cream of condensed milk and sour cream. The mass must be removed for half an hour in the refrigerator, it will become thicker.

Recipe 3: Cream of boiled condensed milk

Boiled condensed milk is a delicacy from childhood. But if earlier it was not always possible to buy it and often had to be boiled, today in the store you can buy a ready-to-eat product. It is easy to make an incredibly delicious boiled condensed milk cream from it, which will decorate a cake, pastries, various desserts, and even your favorite nut cookies.

Boiled condensed milk 400 gr.;

Butter 300 gr.;

Vanilla optional.

Beat softened butter, gradually add condensed milk. When the cream of boiled condensed milk becomes homogeneous, you can add vanillin. It also goes well with nuts, which must first be roasted and chopped. If the boiled condensed milk cream turned out to be very thick, then the nut crumbs will clog it even more. The mass will be difficult to smear on the cake. In this case, it is better to sprinkle the cakes already smeared with cream from boiled condensed milk with nuts.

If there is no boiled condensed milk at home, but there is an ordinary one, then you can cook it. But at the same time, it is important that it be real and consist of whole milk, without vegetable fats. The jar must be freed from the label, placed in a saucepan, poured with water and boiled for 2 hours, reducing the fire after boiling.

Recipe 4: Banana Condensed Milk Cream

Airy, banana cream made from condensed milk and butter can be used in cakes and pastries, as well as an independent dessert. And if you add gelatin or agar-agar to it, you get a dessert that resembles a soufflé. It tastes in no way inferior to bird's milk. This is a great way to apply cream if you get too much.

Condensed milk 300 gr.;

Bananas 2 pcs.;

Butter 200 gr.

To prepare the butter, take it out of the refrigerator in advance so that it is soft. Beat until white and fluffy, then gradually add milk. Mix everything thoroughly and refrigerate. Peel bananas, place in a blender and puree. It is important that they are ripe, but without black patches. Remove the cream from the refrigerator and gradually add banana puree to it.

To make banana cream with condensed milk and butter tasty and fragrant, you need to choose good fruits. It is better to be guided not by appearance, but by smell. Good and sweet bananas are always fragrant, but if they do not smell of anything, then it is better to pass by. Tasteless and soapy fruits only worsen the quality of the cream.

Recipe 5: Chocolate Condensed Milk Cream

Condensed milk and chocolate are two products that no sweet tooth can resist. So why not combine them? Delicious chocolate cream made from condensed milk and butter goes well with biscuit, puff, sand and honey cakes. It can also be used for sweet sandwiches as a chocolate spread.

Bar of chocolate not less than 72% cocoa 100 gr.;

Condensed milk 200 gr.;

Butter 200 gr.

Chop the chocolate bar into pieces and put in a water bath to melt. At this time, beat the butter and put it in the refrigerator. Pour the condensed milk into a bowl and add the melted chocolate in a thin stream, while whisking with a mixer. Remove the butter from the refrigerator, immerse the mixer and gradually add the chocolate-milk mixture. Beat until a homogeneous mass is obtained.

Similarly, you can prepare a cream with white chocolate. If you add a little coconut flakes to it, then the taste will resemble the popular bounty bar. Both options go well with nuts. It is not necessary to weight the recipe with them, just add a small handful, ground in a coffee grinder. And a delicious aroma is guaranteed.

Recipe 6: Cream of condensed milk with cottage cheese

Is it possible to make a dessert tasty and healthy at the same time? Certainly! If you use curd cream with condensed milk and butter. Gentle, rich in calcium and protein, the product will be loved even by those people who do not like cottage cheese. This is especially true in baby food.

Cottage cheese 200 gr.;

Condensed milk 200 gr.;

Butter 50 gr.;

Vanillin 0.5 gr.

To make the cream tender, airy, without a tart taste, it is important to carefully grind the cottage cheese. You can do this by rubbing through a sieve, but it is better to use a blender. If the mass is too thick, then you can add a few tablespoons of condensed milk. Separately, mix the butter and condensed milk, thoroughly punch. Combine both masses, gradually adding milk to the curd, add vanillin and mix.

Based on the basic recipe for cottage cheese cream with condensed milk and butter, you can prepare various layers for desserts: nuts, chocolate, fruit and berries. But especially beautiful cakes can be obtained by alternating layers of cream with jelly layers or strips of marmalade. Also, this recipe can be used for stuffing eclairs.

Recipe 7: Cream of boiled condensed milk and cream

Cream of boiled condensed milk and cream is light, airy. It is great not only for cakes, but also for filling eclairs. And, importantly, the calorie content of such a product is lower than that of a cream of condensed milk and butter.

Boiled condensed milk 400 gr.;

Cream at least 30% fat.

The condensed milk should be put out of the jar into a cup, beat well with a mixer so that the mass becomes homogeneous. Pour the cream into another bowl and beat until fluffy. It is better if they are specially designed for whipping, in which case it will take 2-3 minutes of work with a mixer.

Next, the mixer must be switched to the slowest mode and gradually, without stopping whisking, add condensed milk. If desired, you can add vanillin or any essence, but the aroma of the varenka itself is rich and resembles creme brulee.

If the consistency of the cream for the condensed milk cake turned out to be too lush, then you can punch it for half a minute at a high mixer speed. The foam will settle, and the mass will become more pliable in work. And it is better to fill custard cakes with a lush mass, so they turn out to be less cloying and light.

Recipe 9: Custard Condensed Milk Cream

This recipe for custard from condensed milk and butter will be appreciated by lovers of sweet, rich and high-calorie desserts. It will fill any, even the most insipid and primitive cake with taste. Boiled condensed milk gives a pleasant creamy color and caramel flavor.

Cow's milk 400 gr.;

Flour 3 tbsp. spoons;

Butter 200 gr.;

Boiled condensed milk 300 gr.;

Sugar 200 gr.;

From milk, sugar, flour, you need to prepare a classic custard. To do this, put milk on the stove, mix sugar with flour and pour into milk. Bring to a boil, stirring gradually, as soon as the mass begins to plop, turn off and cool.

While the custard is cooling, you need to beat the softened butter and condensed milk. Then gradually add the cooled custard mass. Beat everything and add vanilla. Remove the cream for 2-3 hours in the refrigerator until completely solidified. You can add more boiled condensed milk than according to the recipe. In this case, the taste will be sweeter and richer.

Recipe 10: Raffaello Condensed Milk Cream

The popular Raffaello sweets do not leave anyone indifferent. This taste is familiar to many, but few people know that it is very easy to recreate it at home. Such a cream can be used in the preparation of desserts, but it is especially well combined with a fresh croissant or an airy bun.

Condensed milk 400 gr.;

Butter 200 gr.;

Coconut flakes 100 gr.;

White chocolate 100 gr.

Coconut flakes need to be soaked in advance 100 gr. boiled but cooled water. Let stand, stirring occasionally. Water should not remain at the bottom of the container.

Beat the butter, add half of the condensed milk to it and mix thoroughly. Melt the chocolate in a water bath. It is important not to let the water boil. White icing does not like high temperatures and may curdle. For the same reason, do not use the microwave. Mix the melted chocolate with the rest of the condensed milk and gradually add to the butter mixture. Mix everything and add the swollen coconut flakes. Mix and cream can be used.

• When adding bulk ingredients (sugar, coffee, cocoa), you need to sift them through a strainer or just knead the lumps. In the finished mass, it is difficult to do this.
• Vanillin, essences and aromatic spices should be added at the end of the cooking process. At the same time turn on the mixer at the minimum speed.
• Butter, sour cream, cream must be beaten separately before mixing with condensed milk. So the cream will be lighter, airier and less cloying.
• A spoonful of cognac added to the finished cream will add a walnut flavor and make the taste deeper.
• Cream of boiled condensed milk is distinguished by its density. It can be difficult to mix with other ingredients. Therefore, you can pre-break condensed milk with a mixer with a small addition of fresh milk, cream or boiled water. The mass will become more plastic.

These simple tips will help you prepare the most delicious and healthy condensed milk cake cream that will appeal to both children and adults.

To make the cake delicious, it needs to be soaked with a gentle cream. For example, a dessert with sour cream and boiled condensed milk cream will turn out delicious. How to cook it, read in this step-by-step recipe with a photo. Video recipe.
Recipe content:

One of the important elements in the preparation of the cake is the cream, which should be tasty and soak the cakes well. Of the many different types of creams, the cream of sour cream and boiled condensed milk perfectly soaks the cake. The product with it turns out tender and tasty. At the same time, the cream is very easy to prepare. Take sour cream for cream with a fat content of 25% or more and very well chilled. This will easily fluff up and turn into a gentle airy mass.

It is equally important to purchase real condensed milk, and not a mixture of palm fats, milk powder and sugar. Therefore, before buying, carefully look at the packaging: read the composition and find the GOST icon. The taste of the final product depends only on the quality of the ingredients used. Condensed milk should not contain any ingredients other than milk and sugar. Only then will the cake cream turn out to be truly delicious.

This cream recipe is made from 2 ingredients. But at will, each housewife can supplement it with other products: butter, cocoa powder, chocolate, nuts, chicory, vanilla. When preparing the cream, it is important to observe the temperature of the products, which should be the same. This will prevent the separation of fats, the formation of lumps and the mass will be homogeneous.

• Calorie content per 100 g - 285 kcal.
• Number of servings - 600 ml
• Cooking time - 10 minutes, plus time for boiling condensed milk

Ingredients:

• Sour cream - 400 ml
• Boiled condensed milk - 200 ml (very thick)
• Sugar - to taste and optional

Step-by-step preparation of cream for cake from sour cream and boiled condensed milk, recipe with photo:

1. Pour cold sour cream into a bowl for making cream. I draw your attention to the fact that sour cream should be from the refrigerator so that it whips well.

2. Optionally, you can add sugar to sour cream. But, in my opinion, the cream has enough sweetness from condensed milk. Therefore, this additive is optional, add it at your discretion.

3. With a mixer, beat the sour cream first at medium speed, gradually increasing the speed. Beat sour cream for about 7 minutes. During this time, it will double in size, saturate with oxygen and become airy. Keep in mind that the blender will not allow you to get a lush mass. Therefore, for whipping, use only a conventional mixer.

4. Add boiled condensed milk to whipped sour cream. By the way, you can use raw condensed milk. But then put it a little less, because. it has a liquid consistency and the cream can turn out to be very liquid.

5. Continue whipping the cream so that the condensed milk is completely distributed throughout the mass. This process will take you about 2-3 minutes.