Star News
Cream sour cream with boiled condensed milk. A step-by-step recipe for a cream for a cake made from sour cream and condensed milk. Cream for biscuit from sour cream and condensed milk
Condensed milk cream is much softer than traditional butter cream whipped with sugar. It is suitable for making cakes, biscuits, waffles and homemade cakes.
Several types of cake cream can be prepared on the basis of condensed milk. Various additives - fruit and berry juice, nuts, honey, chocolate, sour cream - will allow you to arrange the most daring experiments, getting a new taste every time.
A classic of the genre is a cream based on condensed milk and butter. Many housewives love it for its quick and easy preparation.
Creme brulee by. Watch the video!..
CLASSIC CONDENSED CREAM RECIPE
What do you need:
1 can of condensed milk
250 g butter at room temperature
How to make a classic cream from condensed milk:
1. Cut butter into small cubes and place in a deep saucepan. Turn on the mixer at low speed and use it to whisk the butter into a homogeneous mass. This usually takes only five seconds.
2. Gradually add condensed milk. Just don't pour it in at one time. Add milk literally 1-2 tablespoons, no more. The mixer speed can be increased. Continue whisking the cream until it stops sticking to the sides of the pot.
3. Use the received cream immediately, do not store it. It is perfect for making any cake, but it is especially good in combination with biscuits, shortbread and waffle cakes... The cream can be used both for the interlayer and for decorating the cake.
RECIPE CREAM FROM CONDENSED MILK WITH SOUR CREAM
What do you need:
200 g butter at room temperature
0.5 cans of condensed milk
200 g sour cream (preferably sour cream with a high fat content)
300 g walnuts
((inpage))
How to make condensed milk cream with sour cream:
1. Beat the condensed milk with softened butter with a mixer. Add sour cream and whisk again.
2. Chop walnuts and add them to sour cream and condensed milk.
3. Mix all ingredients thoroughly. This cream is great for biscuit cakes.
RECIPE CREAM WITH CONDENSED MILK
What do you need:
200 g of condensed milk
1 tbsp. milk
100 g butter
2 tbsp Sahara
2 tbsp flour
How to cook custard with condensed milk:
1. Pour milk into a saucepan, add sugar and flour, stir. After adding flour, lumps may appear, but you should not try to get rid of them, as they will then break with a mixer.
2. Cook the cream over low heat, stirring constantly, until thickened. Do not get carried away with cooking, otherwise the cream may burn.
3. Cool the cream to room temperature, add condensed milk and butter, and then beat everything with a mixer. Optionally add some vanilla for flavor.
4. Try experimenting with supplements. Pour a teaspoon of rum, cognac or any liqueur into the prepared cream, and it will become much more aromatic and tastier. You can also use fruit essence or vanillin as a flavoring agent.
Now is the time to cook delicious cake Napoleon with your favorite cream!
Once, back in 1856, the American Gail Borden figured out how to preserve the freshness of milk 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. Especially popular are creams for condensed milk cake, 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, 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 composition. In addition to milk and sugar, it should not contain any other ingredients. Only from such a product will you get a truly tasty and healthy cream for a condensed milk cake.
For additions in 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.
Condensed milk cream: general principles of preparation
Cooking condensed milk cake cream is not difficult. Usually, a recipe uses no more than 3-5 ingredients, which must be mixed or whipped. When cooking, it is important that the products to be mixed have the same temperature, this will prevent fat stratification, the formation of lumps and the mass will turn out to be homogeneous.
If berries and fruits are used in addition, it is important that they are free from signs of spoilage and rot. Otherwise, the cream will get an unpleasant aftertaste. You also need to know that fruit cream for a cake made from condensed milk, it is not subject to long-term storage and must be used immediately. Heat-treated puree can be used to prolong the freshness.
If the cream does not need to be heated, then do not take aluminum containers for cooking. Better to give preference to plastic or enamel cups. For whipping, it is better to use a regular mixer, the blender does not allow you to get a fluffy mass.
Recipe 1: Classic condensed milk cream
Classic cream made from condensed milk and butter is great for decorating cakes, pastries, layer of cakes. It goes well with fruits, chocolate, caramel and honey. It can be spread over a slice of fresh roll or used as an ice cream filling. 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.
The butter must be removed from the refrigerator in advance and kept at room temperature for 2 hours to soften. But if it melts, then the cream from 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, beat the soft butter with a mixer until a lush white mass appears. Gradually add one yolk to it. Without stopping whisking, pour in condensed milk in a thin stream. Add vanillin at the end of whipping. 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 eliminated and the recipe for the classic cream from condensed milk and butter can be simplified.
Recipe 2: Condensed milk cream with sour cream
Condensed milk and sour cream cream has a pleasant, light taste with a slight sourness. It is great for biscuit, honey cakes. Also, condensed milk and sour cream cream can be used to fill custard cakes. It is not only very tasty, but also healthy. It can be safely used in baby food. And if you need to reduce the calorie content, 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.
Beat the sour cream with a mixer, but do it gently, no more than 3 minutes. Otherwise, it can take grains of butter and buttermilk will go away. Then, without stopping whisking, add condensed milk in parts. Pour vanillin at the end, add cognac. Mix everything thoroughly.
Sometimes a cream from 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 lush foam and gradually, in small portions, add liquid cream to it. It will turn out 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 condensed milk and sour cream 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 it is heated in a water bath and combined with condensed milk and sour cream cream. The mass needs to be removed for half an hour in the refrigerator, it will become thicker.
Recipe 3: Boiled condensed milk cream
Boiled condensed milk is a delicacy from childhood. But if earlier it was not always possible to buy it and often had to be cooked, today you can buy a ready-to-eat product in the store. It is easy to make an incredibly tasty cream of boiled condensed milk from it, which will decorate cake, pastries, various desserts and even everyone's favorite biscuits, nuts.
Boiled condensed milk 400 gr .;
Butter 300 gr .;
Vanilla optional.
Beat the softened butter, gradually add condensed milk. When the boiled condensed milk cream becomes homogeneous, you can add vanillin. It also goes well with nuts, which must be pre-fried and chopped. If the cream from boiled condensed milk is very thick, then the nut crumb will clog it even more. It will be difficult to spread the mass on the cake. In this case, it is better to sprinkle the cakes already greased 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 is real and consists of whole milk, without vegetable fats. The jar must be freed from the label, placed in a saucepan, filled with water and cooked for 2 hours, reducing the heat after boiling.
Recipe 4: Condensed milk cream with bananas
Airy, banana cream made from condensed milk and butter can be used in cakes and pastries, as well as as an independent dessert. And if you add gelatin or agar-agar to it, you get a dessert that resembles a soufflé. He will not yield to taste in anything bird milk... This is a great way to apply the cream if you get excess.
Condensed milk 300 gr .;
Bananas 2 pcs.;
Butter 200 gr.
For cooking, remove the oil from the refrigerator in advance so that it is soft. Beat until white and fluffy, then gradually add milk. Kill everything thoroughly and refrigerate. Peel the bananas, place in a blender and mash. It is important that they are ripe, but without black blotches. Remove the cream from the refrigerator and gradually add the banana puree to it.
To make a banana cream with condensed milk and butter tasty and aromatic, you need to choose good fruits. It is better to navigate not by appearance, but by smell. Good and sweet bananas are always fragrant, but if they don't smell, it's 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? A delicious chocolate cream made from condensed milk and butter, it goes well with biscuit, puff, shortbread and honey cakes. It can also be used for sweet sandwiches as a chocolate spread.
Chocolate bar not less than 72% cocoa 100 gr.;
Condensed milk 200 gr .;
Butter 200 gr.
Chop the chocolate bar into pieces and place 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 melted chocolate in a thin stream, whisking with a mixer at the same time. Remove the oil from the refrigerator, immerse the mixer and gradually add the chocolate and milk mixture. Beat until smooth.
Similarly, you can make a cream with white chocolate. If you add a little coconut to it, it tastes like the popular bounty bar. Both options go well with nuts. It is not necessary to make the recipe heavier with them, it is enough to add a small handful, ground in a coffee grinder. And a delicious scent is provided.
Recipe 6: Condensed milk cream with cottage cheese
Is it possible to make a dessert tasty and healthy at the same time? Of course! If you use curd cream with condensed milk and butter. This delicate product, rich in calcium and protein, 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 thoroughly grind the cottage cheese. You can do this by rubbing it 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. Mix the butter and condensed milk separately, beat thoroughly. Combine both masses, gradually adding milk to the curd, add vanillin and mix.
Based on the basic recipe for curd cream with condensed milk and butter, you can prepare various layers for desserts: nut, chocolate, fruit and berry. But especially beautiful cakes can be obtained by alternating layers of cream with jelly layers or marmalade strips. Also, this recipe can be used for filling eclairs.
Recipe 7: Cream from boiled condensed milk and cream
Cream from 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 condensed milk and butter cream.
Boiled condensed milk 400 gr .;
Cream not less than 30% fat.
Condensed milk must be put from a jar into a cup, well punch with a mixer so that the mass becomes homogeneous. Pour the cream into another container and beat until fluffy. It is better if they are specially designed for whipping, in which case it will take 2-3 minutes of working with a mixer.
Next, the mixer must be switched to the slowest mode and gradually, without stopping whipping, add condensed milk. If desired, you can add vanillin or any essence, but the aroma of boiled water is rich in itself and resembles creme brulee.
If the consistency of the condensed milk cake cream is 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 to work with. 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 a custard made from condensed milk and butter will be appreciated by lovers of sweet, rich and high-calorie desserts. It will fill any, even the most bland 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 make a classic custard. To do this, put milk on the stove, mix sugar with flour and pour into the milk. Stirring gradually, bring to a boil, as soon as the mass begins to flop, 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. Interrupt everything and add vanilla. Remove the cream for 2-3 hours in the refrigerator until it hardens completely. You can add more boiled condensed milk than according to the recipe. In this case, the taste will be sweeter and richer.
Recipe 10: Rafaello condensed milk cream
Popular Rafaello sweets leave no one indifferent. This taste is familiar to many, but few people know that it is very easy to recreate it at home. This cream can be used in the preparation of desserts, but it is especially well combined with a fresh croissant or airy bun.
Condensed milk 400 gr .;
Butter 200 gr.;
Coconut flakes 100 gr .;
White chocolate 100 gr.
Coconut shavings must be soaked in advance 100 gr. boiled but cooled water. Let it brew, stirring occasionally. There should be no water left 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 glaze does not like high temperatures and can curdle. For the same reason, you shouldn't use a microwave oven. Mix the melted chocolate with the rest of the condensed milk and gradually add to the butter mixture. Beat everything and add the swollen coconut flakes. Stir 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. It is difficult to do this in a ready-made mass.
- Vanillin, essences and aromatic spices should be added at the end of the cooking process. In this case, turn on the mixer at the minimum speed.
- Beat butter, sour cream, cream before mixing with condensed milk. This will make the cream lighter, more fluffy and less cloying.
- A spoonful of cognac added to the finished cream will add flavor walnut and will make the taste deeper.
- Boiled condensed milk cream is distinguished by its density. It can be difficult to mix with other ingredients. Therefore, you can pre-punch 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 cream for condensed milk cake, which will appeal to both children and adults.
To make the cake tasty, you need to soak it with a delicate cream. For example, a dessert with cream of sour cream and boiled condensed milk will turn out delicious. Read how to cook it in this step-by-step recipe with a photo. Video recipe.
Recipe content:
One of the important elements in cake preparation is the cream, which should be tasty and soak the cakes well. Of many different types of creams, cream made from sour cream and boiled condensed milk perfectly permeates the cake. The product with it turns out to be delicate and tasty. Moreover, the cream is very easy to prepare. Take sour cream for the cream with a fat content of 25% or more and very well cooled. This will easily beat up and turn into a delicate 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 badge. The taste of the final product depends only on the quality of the ingredients used. Condensed milk should contain no other ingredients besides milk and sugar. Only then will the cake cream be truly delicious.
This cream recipe is made with 2 ingredients. But if desired, 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 fat stratification, clumping and a homogeneous mass.
- Caloric content per 100 g - 285 kcal.
- Servings - 600 ml
- Cooking time - 10 minutes, plus the time for boiling condensed milk
Ingredients:
- Sour cream - 400 ml
- Boiled condensed milk - 200 ml (very thick)
- Sugar - to taste and as desired
Step-by-step preparation of a cream for a cake made of sour cream and boiled condensed milk, a recipe with a photo:
1. Pour cold sour cream into a bowl for making cream. I draw your attention to the fact that sour cream must be from the refrigerator so that it whips well.
2. Optionally add sugar to sour cream. But, in my opinion, the cream has enough sweetness from condensed milk. Therefore, this supplement is optional, add it at your discretion.
3. Beat the sour cream with a mixer at first at medium speed, gradually increasing the speed. Beat the sour cream for about 7 minutes. During this time, it will double, saturate with oxygen and become airy. Keep in mind that a blender will not allow you to get a fluffy mass. Therefore, only use a regular mixer for whipping.
4. Add boiled condensed milk to the 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.
6. The cream is ready and you can use it as directed. By the way, you can still make of it delicious jelly or a jelly cake. To do this, pour the diluted gelatin into the sour cream mass, add fruit and pour into plastic molds or enamel cups.
Thanks 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 version of the recipe 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:
- Beat the sour cream with a mixer for two minutes.
- Pour milk in small portions without interrupting the mixer.
- Add vanilla at the end.
Helpful advice: any other flavoring can be used instead of vanilla. A few spoons 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:
- Beat in soft butter. A blender or mixer is suitable as a device.
- We introduce milk gradually.
- Gradually add sour cream.
- 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 “spreading” 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:
- Fill the gelatin with warm water, we act according to the manufacturer's instructions. We warm in a water bath, cool.
- Beat sour cream and condensed milk with a mixer (as in the basic recipe).
- Gently add the gelatin, stirring the mass by hand.
- 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:
- We make a base cream from sour cream and condensed milk.
- 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.
- 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:
- Melt butter and chocolate in a water bath.
- We introduce coconut flakes into the mass.
- Beat the condensed milk and butter.
- 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.
