Sour cream with boiled condensed milk cake cream. Cooking a delicious cake cream from sour cream and condensed milk. Sour cream with condensed milk and gelatin

Condensed milk has a pleasant creamy taste, adored by many sweet tooth. Even simply spreading it on a bun or a slice of white bread, you can get an amazing dessert from childhood. Every housewife knows that on the basis of this product, a very delicate and delicious creamy cream for the cake is obtained. There are hundreds of recipe variations, but real pastry chefs have their own secrets of making the perfect one. Condensed or concentrated milk gives it an amazing, unlike anything else flavor, and the layer based on it is suitable for a variety of recipes: for vanilla and biscuit cakes, for puff and honey cakes.

It goes well with most of the additives that confectioners prefer to add to cake fillings. Most recipes for condensed milk cake creams are simple, even a beginner can cope with them when preparing his first dessert in an attempt to surprise family and friends.

The simplest recipes based on concentrated milk are considered to be two-component mixtures, that is, one more ingredient is added to the condensed milk, mixed or whipped thoroughly, the result is an amazing layer for a cake or pie.

You can add butter, whipped cream or sour cream to condensed milk to create a cream. The percentage of butter and condensed milk is 1: 2. Pre-soften the butter, then beat for 1-2 minutes. After that, pour in the condensed milk and beat again.

See this simple recipe in the photo:

Consistency, how you can beat butter with condensed milk:

Video describing the cooking process:

Alternatively, you can use chocolate butter. Delicate taste is obtained by adding sour cream or cream. Here, the product shares are equal. You need to take 400 grams of condensed milk, the same amount of cream or sour cream. First, whip the cream or sour cream, then gradually pour the condensed milk product, while thoroughly mixing the resulting composition.

cream and condensed milk

For all these recipes, you can take both light condensed milk and a boiled product.

Making it harder by adding more ingredients

In addition to the simplest recipes that do not require time to prepare them, housewives make much more intricate variations on the basis of condensed milk, suitable for different cakes or for a certain type of baking. Here your imagination is not limited - you can put a variety of fresh or dried fruits and berries, cognac or aromatic liqueur, chocolate chips or nut mixture. How to make cognac at home is written in.

Cottage cheese, sour cream, eggs, margarine are added to condensed milk - almost everything that can be found in the refrigerator is suitable for a particular recipe.

With butter: vanillin, nuts or cocoa

These recipes are among the favorites of pastry chefs. They come in handy for many types of baked goods.

The classic recipe for butter-thickened sweet pie cream includes:

• vanillin;
• 400 grams of whole condensed milk;
• 200 grams of butter (preferred fat content 82%).

Preparation:

1. Beat soft butter for 1-2 minutes.
2. Condensed milk is added to it in a thin stream.
3. The composition is mixed.
4. At the end, vanillin is poured, everything is mixed again.

You can make butter cream from boiled milk. It will require:

• 200 grams of butter;
• 400 grams of boiled condensed milk;
• a nut or fruit mixture.

Several types of nuts / dried fruits or one favorite are suitable for the recipe. Here the hostess can choose herself what she likes best. Stages:

1. The oil should be left for several hours to reach room temperature, or softened in the microwave. The quality of the product should not be in doubt, the recommended fat content is over 80%.
2. When softness is reached, it is whipped, pour condensed milk into it in parts.
3. After thoroughly mixing the resulting mass, add chopped nuts or dried fruits. It is better to pre-soak dried fruits in hot water for a few minutes, or at least rinse thoroughly.

butter with boiled condensed milk

You can surprise guests by adding coffee taste to the layer. For such a chocolate cream you need to take:

• a pack of oil;
• condensed milk - 1 can;
• a teaspoon;
• a teaspoon of soluble.

For a special sweet tooth, you can add a couple of tablespoons of sugar. Experienced pastry chefs advise adding a few drops of lemon juice to those who like not too sweet pastries. Preparation:

1. The butter softens, whips in the same way as in the previous recipes.
2. Condensed milk is added to it, everything is thoroughly mixed.
3. At the end, add coffee and cocoa. Mix again.

It is better to spread the layer immediately, preferably on warm cakes, so the impregnation will be better. If the filling hardens, it must be softened again for use.

coffee cream cake

With sour cream: caramel or milk

The main rule in sour cream for biscuit is the most fatty high-quality sour cream so that the composition does not spread.

In addition to simply mixing a condensed product with sour cream, confectioners often prepare another option. It will require:

• caramel;
• 200 g butter;
• 250 g sour cream;
• 250 g of condensed product.

Stages of making cream from sour cream:

1. We leave all products to acquire them at room temperature.
2. Beat the butter first. It turns white and takes on an airy texture.
3. Then pour in the condensed product, continuing to beat.
4. Next in line is sour cream. It should be injected in a spoon and mixed thoroughly.
5. Caramel is added last.
6. If the taste does not seem sweet enough, you can add a spoonful of powdered sugar.

How can you use sour cream for baking:

sour cream cake

The following recipe for a sour cream layer for a cake contains gelatin, therefore it tends to harden and keep its shape. It is ideal for tall cakes. To prepare it you need:

• 250 g sour cream;
• 60-70 g of milk;
• 15-20 g of gelatin;
• 250 g of whole condensed milk.

Milk can be replaced with juice, coffee, cocoa, or other liquid. This is how different flavors are obtained.

1. Gelatin must be combined with liquid and allowed to swell. It is better to double-check the swelling time on the package, as it can take from 10 to 30 minutes.
2. At this time, mix the dairy products.
3. Melt the swollen gelatin and pour it into a bowl with the filling preparation. You can use it right away.
4. For complete solidification of the mass, long-term cooling is required.

Fresh coconut or flakes are a good addition to this recipe. You can make a dessert that resembles Bounty or Raffaello sweets.

With cottage cheese

For a gentle curd cream, the following ingredients are required:

• 180 grams of butter;
• 180 grams of condensed milk;
• a pack of fatty cottage cheese;
• 80 grams of powdered sugar.

1. Beat in soft butter.
2. Pour in condensed milk, beat again.
3. Add sugar flour. Stir by hand or at low rpm.
4. Add cottage cheese. If it is soft and has a uniform consistency, you can add it right away. If it is grained or has small grains, it is better to first bring it to a puree state with a blender.
5. Stir again and refrigerate for 15-20 minutes before use.

cream with cottage cheese

It is good to add berries or fruits here, as well as cocoa or zest.

With eggs

An interesting option is obtained by adding yolks. For the layer you need:

• 2 yolks;
• 200 grams of butter;
• vanilla or cocoa;
• 100 grams of condensed milk product.

1. The butter needs to be softened, whipped, mixed with milk.
2. Introduce the yolks separated from the proteins.
3. At the end, vanillin or cocoa is poured. After mixing, the mass is ready.

cream with yolks

With fruit: orange or banana

Fruit and berry supplements are great additions to any filling. Fresh, frozen or dried - in any form, they add zest to baked goods.

The most popular fruit recipes involve adding citrus fruits or bananas.

For the version with citrus notes you will need:

• pack of butter;
• 1 can of whole condensed milk;
• large orange (preferably sweet varieties).

If the orange is not sweet, you need to add sugar to taste. You can also replace the orange with lemon, and you will need even more sugar.

Steps on how to make a cream for a delicious dessert:

1. Add oil to reach room temperature.
2. Meanwhile, grate the orange zest, avoiding the white pulp.
3. Squeeze the juice out of the orange, two to three tablespoons will be enough for this volume.
4. Beat butter.
5. Add concentrated milk.
6. At the end, juice is poured and the zest is poured. The mass is mixed by hand.

Delicate texture with a pleasant aftertaste is obtained in the banana recipe. You will need here:

• oil - 180-200 g;
• large banana;
• can of condensed milk.

Preparation:

1. The butter softens and churns like other cooking methods.
2. Then pour in the condensed milk.
3. The banana needs to be smashed with a blender and added to the mass.
4. The resulting composition is mixed.

With cognac

Any aromatic alcohol (rum, whiskey or liqueurs with different flavors) can be added to the cream.

The recipe with the addition of an alcoholic note includes the following products:

• a spoonful of brandy;
• 200 grams of butter;
• condensed milk - 1 can.

Preparation:

1. We soften the butter and beat until white.
2. Add condensed milk without stopping whipping.
3. Pour in cognac last.

cream with cognac

Alcohol essence can also be added to sour cream. This recipe requires:

• vanillin;
• 400 g sour cream;
• 400 g of condensed milk;
• a tablespoon of alcohol.

Preparation:

1. We combine dairy products, mix them thoroughly.
2. At the end, add vanillin and a spoonful of the selected alcohol.

With margarine

If you need to save money and make a budget version of the filling for biscuits, margarine comes to the aid of the hostesses.

Required products:

• can of condensed milk;
• 200 g margarine;
• cocoa / vanillin / cognac.

The recipe is very simple:

1. Soft margarine is mixed with condensed milk.
2. Then the selected additional flavoring element (cocoa, vanillin or alcoholic essence) is added, the mass is mixed again.

With chocolate

For some with a sweet tooth, chocolate is an integral part of every dessert. To combine milk with a chocolate note, you need to take:

• 200 g butter;
• 100 g of milk;
• 200 g of condensed milk;
• 100 g dark chocolate (better bitter).

1. We heat the chocolate, pour in the milk, mix thoroughly.
2. Beat the butter, add the chocolate mass to it, and then the condensed milk. We mix again thoroughly.

chocolate for cream

For white chocolate lovers, there is a terrific coconut recipe. For him you need:

• 1 bar of white chocolate;
• fresh coconut or shavings;
• 200 g of fatty butter;
• half a can of concentrated milk product.

1. We drown chocolate, mix with condensed milk.
2. Throw butter into the resulting mixture, beat again.
3. Add the coconut flakes last, mix gently.

cream with white chocolate

With cream

The most delicious filling is made with heavy cream. For her you need:

• 50 g sugar flour;
• vanilla essence;
• can of condensed milk product;
• 400 g cream (fat content not less than 30%).

Cooking steps:

1. Cream (we take cold) is whipped at maximum speed.
2. Sugar flour is poured, the mixture is whipped until thickened.
3. Condensed milk is poured in a thin stream, everything is mixed again.
4. Vanillin is added at the end.

whipped cream

Cooking custard without problems

This type of filling is loved by many. It takes a little more time for it, but the result is worth it. For the recipe you need:

• 2 eggs;
• pack of butter;
• 250 ml of milk;
• can of condensed milk;
• 50 g sugar flour.

1. Cooking begins with combining and grinding eggs with sugar.
2. Pour milk into a saucepan, put it on a small fire.
3. After heating, add eggs with sugar, keep on fire, stir until thickened. It is important not to bring the mass to a boil!
4. After partial cooling of the billet, butter and condensed milk are added to it.
5. Everything is mixed and left to cool. Only then can the filling be taken for spreading.

adding milk to the custard

adding butter to the custard

making custard

The right choice for different desserts

Butter cream is good both for spreading on biscuit cakes in a warm state, and for creating jewelry. Roses and sockets from it will hold well if you put such a cake in the refrigerator.

butter cream cake decoration

It is also suitable for cupcakes and muffins, it is used to make “hats” of various shapes.

Eclairs, nuts from childhood and other cakes are a good option to complement with butter and condensed milk filling.

Chocolate cream is suitable for spreading shortbread, puff, honey and biscuit cakes. It can also be eaten neat with a bun.

Various cakes are made on the basis of custard, for example, the famous "Napoleon". It is also good for creating an independent dessert. The base is laid out in a bowl, grated berries or fruits are added to it, whipped cream serves as decoration.

The sour cream layer is good for spreading soft porous cakes, but not suitable for creating jewelry, since it does not hold its shape at all.

The curd version of the cream goes well with various cakes and pastries: profiteroles, eclairs, all kinds of biscuits and muffins. It can be used for decoration, but it is better to do this just before serving, since the curd filling holds its shape worse than the butter filling, and it can also turn slightly yellow during long storage.

Cooking for filling and decorating cupcakes

In muffins, concentrated dairy recipes can be used for both decoration and filling. The recipe for cupcake cream will be the same:

• pack of butter;
• 200 g sour cream;
• can of condensed milk;
• caramel (or any other) sauce.

This amount is enough for 5-6 servings:

1. Combine butter with dairy products, beat at low speed.
2. At the end, pour the sauce to taste, stir again and fill the dough with it or spread on top of the finished baked goods.

sour cream and butter

adding sauce to muffin cream

We use boiled condensed milk

The layer for cakes based on boiled milk has a beautiful caramel shade and turns out to be thicker, which means it is suitable for cooking for beginners.

For the simplest version of boiled condensed milk cream you need:

• 100 g of milk;
• nuts as an addition;
• a can of boiled condensed milk.

How to cook:

1. Mix dairy products.
2. Grind the nuts and pour into the mixture.
3. Stir the mass again.

Another recipe is also extremely simple. For him you need:

• oil - 1 pack;
• a can of boiled condensed milk.

For cooking, both products are mixed and used as a cake layer or. The taste can be varied with fruits or flavoring essences.

For or, you can prepare a filling with cheese. Let's take for it:

• 500 g cream cheese;
• sugar flour to taste;
• a jar of boiled condensed milk.

Steps on how to make boiled condensed milk filling:

1. Beat the cheese first in a bowl, then add the condensed product.
2. Mix all. If the taste does not seem sweet enough, add sugar flour.

boiled condensed milk and mascarpone cheese

To make a good cream with condensed milk, pastry chefs must choose quality fresh produce. To prevent the future layer of the cake from spreading, all dairy ingredients should be as fat as possible.

If, nevertheless, the consistency turned out to be liquid, you can always add a little oil or gelatin to the interlayer.

Nuts and any berry or fruit mixtures are welcome guests of any stratum. There is no need to be afraid to experiment here. So any bored dessert can sparkle with new colors. Perhaps you will discover your unique recipe and do not want to tell anyone how to make a funky cream from condensed milk using it.

How many cakes I bake, I always discover something new for myself. I take something from my friends, employees, I find something myself and adapt it for myself. I discovered another masterpiece on the eve of my birthday. I was going to bake a sponge cake with sour cream, but sour cream was not enough, and I did not want to run to the store. In the bins there was also a jar of boiled water, which for some reason was bought, but survived. So another version of the confectionery cream was born. It is the perfect combination for honey cakes and biscuits. Delicate texture, pleasant color and delicate, unusual taste make simple biscuit cakes incredibly tasty.

Sour cream and condensed cake cream

Kitchen appliances and utensils: blender or mixer, bowl.

Ingredients

How to choose the right products

• You can take any sour cream, but fresh.
• Boiled condensed milk can be cooked on your own or you can buy ready-made.
• If you take homemade sour cream, then you may not need a thickener.
• For vanilla flavor and aroma, you can use vanilla pod, vanillin, sugar with this taste and smell, and special vanilla essence.

Cooking step by step

Video recipe

This cream is also prepared with homemade sour cream. Everything is cooked in just a few minutes, and the resulting mass is suitable not only for filling and spreading cakes, but also for leveling cakes. Everything is described in detail and shown in the video.

• You can take any sour cream... If you take good homemade sour cream, then you should not take a thickener, otherwise the texture of the cream will be very dense. Conversely, when using store-bought sour cream, it is best to keep a sachet of thickener handy. This allows you to adjust the density and density.
• You don't have to add sugar at all... If the sour cream is not sour, then you can do without it.
• If there is no vanilla sugar, you can put a pinch of vanillin, but not more, otherwise it will taste bitter.
• This amount of cream is designed for a classic biscuit with a diameter of 20-23 cm and a height of 5-7 cm.

In order to remove the cloyingness and give the cream an unusual touch, you can add a little lemon or brandy juice.

With what and how you can serve

• The main option is cake cream.
• Can be used as a filling for eclairs and cakes.
• It can be served as a sweet dessert for coffee or as a spread for cookies.

If there is no boiled condensed milk, you can make sour cream cake with ordinary condensed milk. True, it will already have a different taste and composition, but it will also turn out very tasty.

Recipe for cream cake with sour cream and condensed milk

Cooking time: 20-25 minutes.
Servings: 1.
Kitchenware: mixer or blender, cream container.
Calories per 100 g: 251 kcal

Ingredients

Cooking step by step

Video recipe

You can watch a step-by-step recipe for boiled condensed milk cream with sour cream in dynamics in this video.

I love this cream for its simplicity and cost effectiveness. It is not as high in calories as buttery, not as cloying as chocolate, and also has a very delicate and fresh taste. As an aspiring pastry chef, I often used a simple and proven one for my cakes. The beauty is that any hostess can cook it, and the desserts are tender and airy. I also cooked, and decorated it with fruits on top. Such fresh and light cakes were eaten instantly at children's parties and women's gatherings.

What creams do you use on cakes? Share simple and delicious recipes in the comments. Write comments and reviews.

No less important is the cakes. The proposed recipes based on condensed milk and sour cream are simple, prepare quickly, you just have to remember about the limited shelf life of desserts.

The quality of the cream depends even more on the percentage of moisture in the sour cream than on the amount of fat. If the product is not thick enough, it must be weighed. Most descriptions recommend using electrical appliances for whipping. In practice, this can be done by hand, but some recipes require lengthy and vigorous work.

Cream of sour cream and condensed milk for cake

Labeling with reference to GOST compliance does not always guarantee quality. Having opened the canned milk, it is necessary to make sure that there are no foreign odors and that there is sufficient density. You can sweeten a little and even thicken the mass by adding sweet powder. Sprinkle the powder with a spoon, stirring it into the ready-made cream.

How to choose products?

The standard requirement is the naturalness of the products used. Only with a very modest budget is it permissible to replace butter with a quality spread. You can also use sour cream products, although this has a noticeable effect on the splendor of the mass.

Ideal ingredients are homemade sour cream and condensed milk prepared in accordance with GOST. Flavoring additions, if required by the recipe, it is also advisable to use natural ones. The only exception is for essences that imitate alcohol. If it is undesirable to add alcoholic beverages, use a flavoring agent.

A table of possible ingredient substitutions will tell you what to do if a specific product is missing:

Before calculating the likelihood of replacement, you should carefully study the composition of the available products.

How to thicken sour cream?

Technically, excess moisture needs to be removed from the product. It is difficult to work with a completely liquid mass, the percentage of thick at the exit will be low. The recommended method is optimal for sour cream with a caloric value of 25% or higher. A large piece of gauze is folded several times, at least 4 layers should be obtained.

Placed on a shallow bowl, forming a depression, put sour cream in it. Gathering the corners of the gauze to the middle, they are suspended for them not high above the container, they are kept so up to 1.5 hours, they monitor the drainage of the liquid. As soon as the drops stop swelling on gauze, the sour cream is transferred to a clean dish. Using the prepared product, measure the volume or mass after weighing.

Step-by-step preparation of creams from sour cream and condensed milk for cakes

The density of a particular cream depends rather not on the recipe chosen, but on the quality of the products used. Natural condensed milk and high-fat sour cream add density to the mass, and recipes with butter after hardening, cottage cheese and gelatin are also thick.

Instant cream

The basic recipe is simple, with two main ingredients. The addition of flavoring is optional, it is also possible to replace vanilla with cognac or lemon juice.

Ingredients:

• condensed milk (GOST) - 250 g;
• medium fat sour cream - 250 g;
• vanilla sugar to taste.

How to cook:

1. Sour cream and a jar of condensed milk must be removed from the refrigerator ahead of time, and allowed to stand warm for at least an hour.
2. Sour cream is sent to the whipping bowl first, the mixer is set to medium speed, it can be a little slower.
3. Beat the mass up to 2 minutes, at the end of the process, you can slightly increase the rotation speed of the beaters.
4. Then condensed milk is poured into the cream in small portions. Stir, still using the mixer vigorously.
5. The mass will begin to thicken quickly. As soon as no more than 1/3 of the condensed milk remains, add vanillin, it is optimal to use essence or vanilla sugar. After mixing in the flavoring completely, add the remaining milk.

Cream of sour cream and condensed milk for the cake is good even without vanilla. Despite the large amount of condensed milk, it does not seem cloying.

With lemon or orange

A thick cream is prepared from sour cream of 30% or higher fat content. Such a mass is suitable for decoration and spreading of cakes; low volumetric decorations can be molded from it. Using a lower-calorie ingredient, whip a soft impregnation cream.

What to cook from:

• 1/2 standard jar of quality condensed milk;
• 200 ml 30% sour cream;
• a small orange or medium-sized lemon.

How to cook:

1. In order not to suspend the whipping process, the citrus components are prepared first. The selected fruit is scalded, washed, blotted dry with a towel.
2. Having peeled off half of the brightly colored zest, depending on the type of citrus, 2/3 tsp are selected. grated lemon peel or a spoonful of orange. Juice is taken in the amount of 4 tbsp. l. if lemon is selected and 6 tbsp. l. for an orange.
3. Sour cream is used cool, in no case very chilled. Spread in a bowl for beating, pour in all the condensed milk at once. Within 2-3 minutes. mix with a mixer, adjusting the speed so that drops do not scatter.
4. Add the zest, mix with a spoon, then pour in fresh juice and again pass through the mass with a mixer. The total whipping time is up to 5 minutes, it is undesirable for the process to last longer, otherwise the density will be unstable.

In addition to the specified flavoring, you can add a drop of savory alcohol tincture to the mass. A similar taste is obtained if a lemon with an orange peel is selected.

With added oil

The taste and structure of the oil depends on the fat content of the oil. The product should consist exclusively of natural cream, with a total fat content of 72, and even better - 82%.

What to cook from:

• standard packaging of "Traditional" butter - 200 g;
• high-fat sour cream - 200 ml;
• condensed whole milk - 1/2 jar.

How to cook:

1. The oil is taken out of the refrigerator ahead of time, unpacked, coarsely chopped into a bowl. Tighten with foil or cover tightly, leave for a couple of hours in the warmth of the kitchen to slowly soften.
2. Part of the condensed milk is added to the oil, stirred with a spoon, then with a mixer at moderate speed. After 2-3 minutes. add the remaining condensed milk, continue to beat without changing the speed.
3. Spread sour cream into the creamy mass with a spoon, the whipping time is 6 minutes. If the mass has not found the desired splendor, beat it twice more for 1 min. with the same one minute break.

The cream of sour cream and condensed milk for the cake, thanks to the addition of butter, comes out fatty, but tasty. It goes well with cocoa, you can add a pinch for a delicate creamy color or 1 tsp. for a rich shade.

With gelatin

A denser mass is prepared from the same basic products with the addition of natural thickeners.

What to cook from:

• 1 tsp gelatin granules;
• heated, but not hot milk - 50 ml;
• a glass of fatty (30% and more) sour cream;
• 1/2 standard jar of condensed milk, plus 2 tbsp. l.

How to cook:

1. Gelatin is poured into an enamel container with milk. According to the manufacturer's instructions, let it swell, place it in a bowl of hot water, put it on heating.
2. In a water bath, heat the gelatin, stirring, until dissolved. The resulting mass is allowed to cool slowly (not completely), filtered, rubbing slightly with your fingers, through a fine sieve.
3. Whisk slightly chilled sour cream for 1 min. separately, then in parts, but rather quickly pour condensed milk. Having given the desired splendor, put the mixer aside, stir in the gelatin with a spoon.
4. The cream needs to thicken, for this, the container with the whipped mass is covered, it is removed in the cold for a couple of hours, it is worth watching the thickening of the cream. On desserts, it is still applied partially liquid.

If in all previous versions it was allowed to replace whole condensed milk with caramelized (boiled), this time it is better not to do this. It is only permissible to mix boiled and ordinary condensed milk in a 1: 1 ratio.

Walnut sour cream

The choice of the type of nuts remains at the discretion of the chef. Hazelnuts or walnuts are optimal, it is undesirable to use peanuts.

What to cook from:

• 2 cups 25% thick sour cream (natural product only);
• cracked nuts - an incomplete glass;
• tin can of GOST condensed milk.

How to cook:

1. Nuts are peeled from the shell, the kernels are sorted, removing the spoiled ones. Spread out in a massive frying pan without handles, sent to the oven at a moderate (up to 170 ° C) temperature. Dry, fry a little, pour into a spacious dish, leave to cool.
2. The recipe for the base of the cream is standard. Pour concentrated milk into chilled and slightly whipped sour cream, stirring with a mixer at a moderate speed. The fluffy mass is set aside after 3 minutes of beating.
3. The cooled nut kernels are wiped with your fingers, trying to exfoliate the skin from them as much as possible, it is not necessary to specially clean it. They are laid out in small portions on a cutting board, kneaded by rolling with a rolling pin.
4. The nut component must be mixed into the total volume quickly, but without using a mixer. If necessary, beat the base quickly again for a minute, then add nut crumbs and stir with a spoon.

The cream must be applied without delay to the dessert, it is also good as a separate delicacy.

Raffaello with sour cream and condensed milk

A very successful recipe, the cream comes out thick, especially good for small cakes or impregnating desserts.

Ingredients:

• packing of sweet butter - 200 g;
• 100 gram white chocolate bar;
• coconut flakes (white) - 50 g;
• a glass of 20% sour cream (not sour);
• whole milk, condensed - 250 g.

How to cook:

1. Break the chocolate or rub it coarsely, put it in a bowl, cut the butter there. Placed over a container of boiling water, heat with constant stirring until the pieces of chocolate dissolve.
2. Quickly leaving the chocolate mass from the water bath, add 2/3 of the shavings to it, stir evenly. Then the coconut chips are poured at their discretion, in the cream it swells a little, making it thicker.
3. Condensed milk is whipped with sour cream, suspended chocolate is added to the lush mass in parts. During mixing, they work with a mixer at low power, the cream is brought to the desired density and used immediately.

If the task is not to get a white mass, similar to the color of the cakes of the same name, you should mix the varieties of chocolate. One of the best ratios: 2/3 milk chocolate, plus 1/3 dark chocolate.

With candied fruits

The cream is good for impregnating light biscuit cakes. Homemade candied fruit preparations or purchased candied fruits are suitable for him. The proportions of condensed milk to sour cream 1: 1.

Ingredients:

• 450-500 g of base cream;
• candied fruits - 75 g;
• lemon juice - 1 tbsp l.

How to cook:

1. The cream is whipped from the usual whole condensed milk with cool fat sour cream. You can use any of the descriptions given in the article.
2. Candied fruits are cut with a knife, trying not to grind too small, sprinkled with juice, mixed with a spoon into the creamy mass.

Using such a cream for filling crumbly shortcrust pastry baskets is the simplest option for cakes. It takes up to a quarter of an hour to cook with all the preparatory procedures.

Curd-sour cream with boiled condensed milk

By adding cottage cheese, the mass is given a slight sourness and remarkable volume. It is important to choose natural products.

What to cook from:

• caramelized condensed milk - 1/2 standard can;
• 200 ml of 30 percent sour cream;
• crumbly cottage cheese, 12% - 200 g;
• sweet powder - 50 g;
• vanilla sugar - small package.

How to cook:

1. Sour cream is kept outside the refrigerator for up to 3 hours, the warmed-up product is placed in a bowl, lightly whipped with a mixer. Slowly add the icing sugar while continuing to stir.
2. Rub the cottage cheese through a sieve into the same bowl, mix the ingredients with a spoon and turn on the mixer again. Beat for a short time, then begin to introduce 1 tbsp. l. condensed milk.
3. The cream should turn out to be quite dense and stable, if it lacks sweetness, the taste is corrected by adding powder.

A creamy base works well with additions like hazelnut or almond crumbs. Nuts must be fried, almonds are pre-soaked in boiling water and the skin is removed.

Sour cream-caramel version with banana

The recipe with the addition of fresh fruits is not difficult, but it is necessary to take into account their taste and the amount of moisture contained. Fruits that are too harsh to taste do not resemble, as well as overly juicy.

What to cook from:

• a couple of medium-sized ripe bananas;
• sour cream of maximum calorie content (30% and above);
• standard tin can of Carmelized condensed milk.

How to cook:

1. Bananas need ripe, black dots should not be present on their peel. The pulp of such fruits quickly sours and releases a lot of moisture. After peeling the bananas, knead the pulp with a fork in mashed potatoes; it is undesirable to use a blender.
2. Beat sour cream separately with a fast mixer; no more than 1 tsp can be added to it. sweet powder. A minute later, they begin to introduce condensed milk in parts.
3. Banana puree is added to the homogeneous cream, mixed with a mixer turned on at the lowest speed. The resulting mass is used immediately after beating.

The traditional flavoring of these creams, vanillin, can be used in this recipe as well, but keep in mind that the mass will become almost sugary.

With cream cheese

Cream of sour cream and condensed milk for a cake with the addition of delicate cream cheese is ideal for soaking the cakes.

What to cook from:

• 500 ml of natural medium fat sour cream (up to 25%);
• cream cheese - 200 g;
• 1/3 tsp vanilla sugar;
• a can of high-quality condensed milk;
• 6 tbsp. l. heavy cream.

How to cook:

1. Put the cheese in a bowl, knead it with a fork, add concentrated milk to it in portions. Using a high-speed blender, beat until smooth and fluffy.
2. Vanillin is poured into sour cream, stir with a spoon, then begin to transfer in portions to the rest of the ingredients, continuing to work with a mixer. Beat the cream separately, the amount can be increased.
3. Connect both parts very neatly, with vertical movements of the spoon. The cream is applied to the surface of the cakes quickly, it is quite dense, but cannot be stored before use.

The recipe does not need aromatic and flavoring additives; it is also not worth changing the proportions of products. An interesting effect will turn out if this cream is used together for impregnation, with the one prepared according to the following recipe.

Creme brulee

It is quite acceptable to replace the liqueur with a flavoring that does not contain alcohol. Oil is used only with the maximum fat content, for example, the "Traditional" variety.

Ingredients:

• 35-50 ml of Amaretto liqueur or similar flavor;
• 1/2 cans of boiled condensed milk;
• butter - 90 g;
• a glass of fat sour cream;
• vanilla sugar - half a small bag.

How to cook:

1. The oil is softened by prolonged exposure in a covered bowl; forced heating cannot be used. Beat with a hand mixer at low speed for up to 3 minutes.
2. Stir the sour cream, add to the butter in portions, continue to beat, increasing the speed of the device. Vanillin is added as soon as the mass becomes fluffy enough.
3. The cream is then mixed with a spoon. As soon as the crystals of aromatic sugar disperse by weight without residue, pour in the liqueur, bring to full homogeneity.

Liqueur will completely replace cognac, including homemade. The drink must not contain more than 40% alcohol.

Delicate cream for Napoleon cake

The classic dessert is prepared with custard, but you can use denser formulations. This recipe is easy to repeat and can be supplemented with cocoa powder.

What to cook from:

• a glass of medium fat, 20% sour cream;
• butter (72-82%) - 200 g;
• 0.5 cans of whole condensed milk.

How to cook:

1. The butter must be softened before whipping. It is not required and not desirable to heat the product; it is enough to withstand the sealed package in the warmth of the kitchen.
2. Then the butter is cut into a bowl, beat with a mixer at medium or low speed to add fluffiness.
3. Condensed milk is poured in small portions, mixing it in with a circular motion of the corollas, sour cream is added to the thickening mass. It is advisable to use the finished cream immediately upon preparation.

When adding cocoa, it is optimal to do this at the first stage, mixing and whipping it together with butter. The powder must be free of sugar.

With boiled condensed milk for Honey cake

The recipe contains slightly more components, but this does not affect the complexity of preparation. The cream is designed to be used in cakes or pastries.

Ingredients:

• corn starch - 1 tbsp. l .;
• 3 fresh eggs;
• peasant oil - 150 g;
• 2 tbsp. l. honey;
• 300 ml of milk;
• can of caramelized condensed milk;
• sour cream with maximum fat content (up to 35%) - 100 g.

How to cook:

1. Milk is put on low heat in a massive saucepan, heated without boiling. Eggs are released into a bowl with high walls, starch is added, beat with a wire whisk.
2. Milk is added to the egg mass in small portions. The whisk is replaced with a mixer, beat at a low speed. A homogeneous base is placed on the included burner, slowly warmed up until it thickens.
3. Having set aside the cream from the stove, they begin to mix honey with condensed milk into it in parts, still working as a mixer. Next, softened butter is introduced, when it evenly combines with the cream, the mixer is set aside, and the mass is mixed with sour cream with a spoon.

Sour cream and condensed milk cake cream is also good for any other baked goods, and as a separate dessert. It can be served with cherries to liqueurs or brandy.

Custard Chocolate Biscuit Cream

Instead of using chocolate bars, cocoa is used. The powder must be perfectly dry and fresh; formulations with added sugar are not suitable.

Ingredients:

• sweet powder - 1/2 cup;
• 150 g of Traditional oil (82.5%);
• 100 g of powdered cocoa;
• 1 full glass of milk and fat sour cream;
• standard can of condensed milk;
• flour - 1.5 tbsp. l .;
• yolks from 6 eggs;
• vanilla sugar.

How to cook:

1. Eggs are washed in warm water and soap, this precaution is required! The proteins are broken, separated and laid aside, and the yolks are poured into a bowl of powdered sugar. Using a mixer, adjusting the speed as needed, beat into a snow-white foam.
2. The milk is heated to 70 ° C, a bag of vanilla sugar and flour are added. After stirring, beaten yolks are introduced in parts and placed on heating again. Stir continuously, heat until thickened, cook for another 5 minutes, after which the brewed base is cooled.
3. Beat soft butter first with cocoa, then gradually add condensed milk with sour cream. Connect both parts with a spoon or by switching the mixer to low speed.

Pancake cake cream

It is prepared exclusively from natural condensed milk, but it is permissible to replace the oil with a spread, this will not noticeably affect the taste.

What to cook from:

• 1/2 cup fatty thick sour cream;
• sweet butter - a slice of 30 g;
• condensed milk - 1 can.

How to cook:

1. The oil is allowed to melt in the warmth of the kitchen, sour cream, on the contrary, is kept for about an hour in the refrigerator.
2. Put the ingredients in a bowl, mix with a spoon. If the mass is not dense enough, beat with a mixer at low speed.

The cream must be cooled before use, for which it is enough for 40 minutes. put it in the common compartment of the refrigerator.

Coffee cream

One of the most popular tastes when creating desserts is coffee. The cream described in the first recipe is recommended as a base.

What to cook from:

• equally, 250 g of condensed milk and 20% sour cream;
• instant coffee in granules - 2 tbsp. l. or to taste.

How to cook:

1. About 80 g of sour cream is transferred into a glass, half of the indicated amount of coffee is added, mixed with a mixer until the granules are completely dissolved. The rest is whipped, slowly adding condensed milk.
2. The coffee mass is combined with the main volume of products, tasted, if necessary, add more coffee. Mix with a mixer all the same at low speeds.

Cakes soaked in such a mass come out wet, regardless of the thickness of the condensed milk. Creams based on sour cream can withstand short storage in the refrigerator, but it is advisable to resort to this only in extreme cases.

Video about cream of sour cream and condensed milk for cake

Sour cream for honey cake:

Due to its light texture and unobtrusive creamy taste, this option can be used not only for spreading cakes, but also for filling baskets, decorating fruit desserts, but also as independent sweet dishes.

The cream goes well with fruits, chocolate, as well as other sweet ingredients used to create masterpieces of confectionery.

Simple cream of condensed milk and sour cream

Sometimes this recipe option is called basic or basic. For cooking, you need only three components.

Ingredients:

• condensed milk, 250 grams;
• sour cream, 250 grams (not cold);
• vanilla to taste.

Important: sour cream should be as fat and thick as possible. If you bought a product, and it turned out to be not of the desired consistency, fold the cheesecloth in several layers, put sour cream on it, let the excess liquid drain for half an hour over a bowl.

How to make a cream:

1. Beat the sour cream with a mixer for two minutes.
2. Pour milk in small portions without interrupting the mixer.
3. Add vanilla at the end.

Helpful advice: any other flavoring can be used instead of vanilla. A few tablespoons of lemon juice will give a pleasant sourness, 20-30 ml. cognac - a hint of piquancy, and coconut or chopped nuts will add an unusual taste.

If you want to make a cream of sour cream with boiled condensed milk, then the proportions need to take boiled condensed milk and sour cream in a 1: 1 ratio.

Please note that the finished product is very thick!

Condensed milk and sour cream cream with oil

It is not difficult to prepare creamy and condensed milk for the cake, the main condition: the butter must have a fat content above 72% and be natural. Saving on the cost of oil, you risk ruining all your work.

Ingredients:

• oil - two hundred grams;
• sour cream - 200 grams;
• condensed milk - half a jar.

Cooking cream for the cake:

1. Beat in soft butter. A blender or mixer is suitable as a device.
2. We introduce milk gradually.
3. Gradually add sour cream.
4. Beat for 8-10 minutes.

The cream should be thick and smooth.

Helpful advice: a little cocoa can be added to the creamy mass - it will acquire a brown tint. In addition, the color can be changed by adding fresh fruit or berry juice. Don't be afraid to use whole berries like strawberries or pitted cherries.

Condensed milk and sour cream cream with gelatin

If you plan to use a cream of condensed milk and sour cream not only for spreading the cakes, but also for decorating the cake, in order to avoid the “blurring” of the decor elements, we recommend preparing this “strong” cream with gelatin.

Ingredients:

• 50 ml. warm water or milk;
• one teaspoon of gelatin;
• 200 ml. sg. milk;
• 200 grams of fatty sour cream.

Preparation:

1. Fill the gelatin with warm water, we act according to the manufacturer's instructions. We warm in a water bath, cool.
2. Beat sour cream and condensed milk with a mixer (as in the basic recipe).
3. Gently add the gelatin, stirring the mass by hand.
4. We remove the mass in the refrigerator for two to three hours.

If you are preparing a cream from boiled condensed milk, then the use of gelatin is undesirable - the mass will turn out to be too thick.

Important: remember that all sour cream-based creams are perishable - prepare cakes and pastries before using them directly.

Condensed milk cream and sour cream with chocolate

Condensed milk chocolate cream is a great cake filling. Prepared with very simple ingredients.

Ingredients:

• 200 grams of sour cream and condensed milk;
• 100 grams of chocolate;
• 50 grams of butter.

Preparation:

1. We make a base cream from sour cream and condensed milk.
2. We heat the chocolate and butter in a water bath. You do not need to simmer for a long time, the main thing is that the pieces melt. Cool to a warm state.
3. Combine with the base cream, beat well.

The basis for your culinary experiments is ready.

Coconut cream with sour cream and condensed milk

We need:

• 250 grams cg. milk;
• 200 grams of butter;
• 150 grams of sour cream;
• 100 grams of white chocolate;
• 50 grams of coconut flakes.

Cooking:

1. Melt butter and chocolate in a water bath.
2. We introduce coconut flakes into the mass.
3. Beat the condensed milk and butter.
4. We mix both masses.

Helpful advice: if you want to make sour cream with boiled condensed milk, it is not at all necessary to buy ready-made milk - cook it yourself, and you will get a product that is two to three times tastier than its counterpart from the store.

Sugar is usually not added, but if necessary, it is better to give preference to powdered sugar, as it dissolves faster.

Due to its light texture and unobtrusive creamy taste, this option can be used not only for spreading cakes, but also for filling baskets, decorating fruit desserts, but also as independent sweet dishes.

The cream goes well with fruits, chocolate, as well as other sweet ingredients used to create masterpieces of confectionery.

Simple cream of condensed milk and sour cream

Sometimes this recipe option is called basic or basic. For cooking, you need only three components.

Ingredients:

• condensed milk, 250 grams;
• sour cream, 250 grams (not cold);
• vanilla to taste.

Important: sour cream should be as fat and thick as possible. If you bought a product, and it turned out to be not of the desired consistency, fold the cheesecloth in several layers, put sour cream on it, let the excess liquid drain for half an hour over a bowl.

How to make a cream:

1. Beat the sour cream with a mixer for two minutes.
2. Pour milk in small portions without interrupting the mixer.
3. Add vanilla at the end.

Helpful advice: any other flavoring can be used instead of vanilla. A few tablespoons of lemon juice will give a pleasant sourness, 20-30 ml. cognac - a hint of piquancy, and coconut or chopped nuts will add an unusual taste.

If you want to make a cream of sour cream with boiled condensed milk, then the proportions need to take boiled condensed milk and sour cream in a 1: 1 ratio.

Please note that the finished product is very thick!

Condensed milk and sour cream cream with oil

It is not difficult to prepare creamy and condensed milk for the cake, the main condition: the butter must have a fat content above 72% and be natural. Saving on the cost of oil, you risk ruining all your work.

Ingredients:

• oil - two hundred grams;
• sour cream - 200 grams;
• condensed milk - half a jar.

Cooking cream for the cake:

1. Beat in soft butter. A blender or mixer is suitable as a device.
2. We introduce milk gradually.
3. Gradually add sour cream.
4. Beat for 8-10 minutes.

The cream should be thick and smooth.

Helpful advice: a little cocoa can be added to the creamy mass - it will acquire a brown tint. In addition, the color can be changed by adding fresh fruit or berry juice. Don't be afraid to use whole berries like strawberries or pitted cherries.

Condensed milk and sour cream cream with gelatin

If you plan to use a cream of condensed milk and sour cream not only for spreading the cakes, but also for decorating the cake, in order to avoid the “blurring” of the decor elements, we recommend preparing this “strong” cream with gelatin.

Ingredients:

• 50 ml. warm water or milk;
• one teaspoon of gelatin;
• 200 ml. sg. milk;
• 200 grams of fatty sour cream.

Preparation:

1. Fill the gelatin with warm water, we act according to the manufacturer's instructions. We warm in a water bath, cool.
2. Beat sour cream and condensed milk with a mixer (as in the basic recipe).
3. Gently add the gelatin, stirring the mass by hand.
4. We remove the mass in the refrigerator for two to three hours.

If you are preparing a cream from boiled condensed milk, then the use of gelatin is undesirable - the mass will turn out to be too thick.

Important: remember that all sour cream-based creams are perishable - prepare cakes and pastries before using them directly.

Condensed milk cream and sour cream with chocolate

Condensed milk chocolate cream is a great cake filling. Prepared with very simple ingredients.

Ingredients:

• 200 grams of sour cream and condensed milk;
• 100 grams of chocolate;
• 50 grams of butter.

Preparation:

1. We make a base cream from sour cream and condensed milk.
2. We heat the chocolate and butter in a water bath. You do not need to simmer for a long time, the main thing is that the pieces melt. Cool to a warm state.
3. Combine with the base cream, beat well.

The basis for your culinary experiments is ready.

Coconut cream with sour cream and condensed milk

We need:

• 250 grams cg. milk;
• 200 grams of butter;
• 150 grams of sour cream;
• 100 grams of white chocolate;
• 50 grams of coconut flakes.

Cooking:

1. Melt butter and chocolate in a water bath.
2. We introduce coconut flakes into the mass.
3. Beat the condensed milk and butter.
4. We mix both masses.

Helpful advice: if you want to make sour cream with boiled condensed milk, it is not at all necessary to buy ready-made milk - cook it yourself, and you will get a product that is two to three times tastier than its counterpart from the store.

Sugar is usually not added, but if necessary, it is better to give preference to powdered sugar, as it dissolves faster.