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Cream made from boiled condensed milk and butter step by step recipe. Butter cream with boiled condensed milk for cake Whipped boiled condensed milk
Cream from butter is always made from condensed milk, which is why housewives love it so much. It can be used both as a layer and for external decoration of the cake, as well as for cupcakes and other desserts. Despite the simplicity of preparing the cream, questions often arise: “In what proportions should I mix?”, “Do I need to beat the butter before adding condensed milk?”, “Do I need to dilute the condensed milk with water,” etc. In this recipe I will tell you how I make the cream from condensed milk and butter for decorating cakes and cupcakes.
So, the recipe for cream made from butter and condensed milk is simple:
- Soft butter - 200 g
- Good quality condensed milk (in cans) - 200 g
- Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol
How to do:
The most important point is to heat the butter to the desired temperature; its ideal consistency will be at 20 °C. It feels a little cooler than room temperature.
Now you need to thoroughly beat the soft butter with a mixer until it becomes light and fluffy.
It goes without saying that the butter should be the best you can find. No spreads or anything else!
This process takes me an average of 5 minutes.
Only after the butter is well whipped, do we begin to introduce condensed milk in small portions in a thin stream. By volume, each addition is approximately one tablespoon. After each portion of condensed milk, beat the mixture until smooth.
Do not pay attention to the amount of ingredients in the photo (here I mixed just a little butter and condensed milk, since I needed a little cream for).
Butter cream combined with condensed milk is an emulsion - that is, fat mixed with water. We know very well that water and fat do not mix, so you must first saturate the oil with air so that the water particles have something to cling to.
That is why do not neglect the rule: first beat the butter, then add condensed milk in small portions.
Fill a pastry bag with the finished cream and start decorating the cupcakes or cake.
Cream made from boiled condensed milk and butter
- Boiled condensed milk - 1 can (How to properly cook condensed milk in a can so that it does not explode, read the link)
- Milk - 90-120 ml (the amount depends on how thick the cream you want)
- Any nuts - 50 g
- Prunes – 50 g
How to cook:
In one bowl, mix milk and condensed milk (at the same temperature), beat with a mixer until smooth. Chop the nuts and cut the dried fruits into small pieces. Mix. The cream is ready!
Chocolate cream made from butter and condensed milk
To decorate one small cake:
- Butter – 250 g
- Condensed milk - 150 g
- Water - 50 g
- Egg yolks - 2 pcs.
- Cocoa powder – 12 g
- Vanilla extract - 1 tsp. (optional)
First, let the butter heat up to a temperature of 20°C. This is the best temperature for making cream and whipping.
Now you need to prepare cream anglaise with condensed milk. Pour condensed milk into a thick-bottomed ladle, add water, stir. In a separate bowl, beat two yolks and also pour into the ladle. Mix everything well again.
Attention! It is prohibited to add yolks to condensed milk undiluted with water! They'll curl up!
Then, over low heat and with constant stirring, bring the mixture to 82 °C. You'll need a candy thermometer to ensure you're on the safe side. When the mixture reaches this temperature, it will thicken slightly. If you don’t have a candy thermometer, you can check the consistency this way: make a line with your finger on the back of the spoon; the mark should remain clear and not spread.
Attention! If you bring the mixture to a boil, you will get a sweet omelet.
When the mixture has thickened, remove the saucepan from the heat, pour into another container and leave to cool completely.
Using a mixer, beat the butter into a light, fluffy cream. This will take approximately 10 minutes. In three batches, add the sifted cocoa and beat for a while until all the ingredients are combined.
Continuing whipping, add the cooled condensed milk cream one tablespoon at a time. Thoroughly work through the cream using a mixer after each serving of crème anglaise. At the end of whipping, you can add a little vanilla extract.
Another version of cream made from butter and condensed milk in the following video recipe:
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Condensed milk and cakes are made for each other - this is an indisputable fact, an axiom that is known to everyone who has tried a cake with condensed milk at least once in their life. Delicious cream for a cake with condensed milk can be prepared in different ways. Condensed milk goes well with milk, sour cream, cream, butter, cocoa... In a word, for every taste.
Cream with condensed milk is used for meringue cakes, making cakes, cookies and even some fruit desserts. If you diversify it by adding walnuts, a small amount of liqueur or a vanilla stick, you can get completely new, exquisite variations of the cream filling.
Butter cream with condensed milk for cake
Ingredients:
- Butter (200 grams);
- Condensed milk (300 grams).
Cooking method:
Remove the butter from the refrigerator in advance so that it becomes soft. Place it in a bowl suitable for whipping.
Beat the soft butter with a mixer at high speed until it becomes fluffy. About 2-3 minutes. Then, without stopping whisking, pour condensed milk in a thin stream.
Beat the cream until fluffy, glossy and completely homogeneous. This will not take you much time - only 4 minutes. The finished butter cream with condensed milk holds its shape perfectly, it is completely homogeneous and shiny. You can work with this cream right away. It fits perfectly using a pastry bag and does not lose its shape.
A little imagination, proven culinary recipes and you will have a great homemade cake with this simple buttercream
Simple cream for cake made from boiled condensed milk
Ingredients:
- Milk 1 glass;
- Sugar 50 g;
- Flour 70 g;
- Vanilla sugar 1 g;
- Butter 100 g;
- Boiled condensed milk 200 g.
Cooking method:
Mix milk with sugar, add vanillin and flour. Mix everything so that there are no lumps. Place a thick-bottomed pan on the fire and begin to cook the cream. Stir with a wooden spatula until the mixture begins to thicken and turn off the heat. Set aside the pan with the cream and wait for it to cool. Add butter and boiled condensed milk. Beat until smooth.
Boiled condensed milk cream “Tafita”
Ingredients:
- Boiled condensed milk 370 g;
- Cream 170 g;
- Butter 170 g;
- Dark chocolate 200 g.
Cooking method:
Break the chocolate into pieces, put it in a saucepan, pour in the cream, and put it on very low heat. Let the chocolate melt, but do not boil the cream, heat to about 60 degrees, stirring constantly, then remove the saucepan from the heat.
Beat butter at room temperature with a mixer until fluffy, then add condensed milk in parts, beating the mass each time. When the condensed milk is combined with the butter, continue whisking and add the cooled chocolate-cream mixture into the cream. Cool before use.
Boiled condensed milk cream with cream
Ingredients:
- Heavy cream 500 ml;
- Boiled condensed milk 1 can.
Cooking method:
Beat the cream with a mixer or blender. First at low speed, then increasing everything. As sharp tops begin to form, gradually add boiled condensed milk and continue beating until smooth. The very easy to prepare cream is ready!
Cream for cake with condensed milk and sour cream
Ingredients:
- condensed milk – 1 can;
- fat sour cream – 400 g;
- lemon zest - to taste.
Cooking method:
Combine condensed milk and sour cream, mix. Beat the mixture until fluffy and smooth, add grated lemon zest. You can add dried fruits, berries, grated dark chocolate to the cream and use it as a dessert. You can also place the mixture in the freezer and get delicious, homemade ice cream.
Custard with condensed milk for “Napoleon”
Ingredients:
- Condensed milk - 200 g;
- Milk - 250 ml;
- Sugar - 1.5–2 tbsp. l.;
- Flour - 2 tbsp. l.;
- Butter - 50 g.
Cooking method:
Pour half the milk into a saucepan, add sugar and flour, stir thoroughly with a whisk so that there are no lumps left. Pour in the remaining milk and place the saucepan on the fire, bring to a boil. Cook over low heat, stirring constantly, until thickened.
The cream should stick to the whisk. Leave it to cool to room temperature. Then add half the condensed milk and stir thoroughly. Next, add the remaining condensed milk in a thin stream.
Also add soft butter in small portions. If desired, you can add more oil, then the cream will have more calories. The cream should become homogeneous and glossy. This cream can also be served with pancakes or pancakes.
Cream for cake made from condensed milk and cocoa
Ingredients:
- Cocoa powder 2 tbsp. l.;
- Butter 200 g;
- Condensed milk 125 g.
Cooking method:
Beat 200 g of butter at room temperature into a fluffy mass. Add condensed milk (125 g) in portions, whisking constantly. At the end add 2 tbsp. l. sifted cocoa. Beat the mixture for another 1-2 minutes.
Use the cream immediately after preparation, as standing in the refrigerator will make it quite dense and difficult to work with. Then you will have to bring the cream to room temperature again to be able to work with it easily.
Cream for sponge cake made from condensed milk
Ingredients:
For the biscuit:
- 1 cup of sugar,
- 1 cup flour,
- 5 chicken eggs.
For cream:
- raw yolk - 2 pcs.,
- water - 50 gr.,
- condensed milk 1 can,
- vanillin - 1 sachet,
- butter - 300 g.
Cooking method:
Using the ingredients presented, bake a biscuit and let it cool completely. Cut the biscuit into 3 layers. For the cream, yolks + water + condensed milk. Cook until thickened, stirring. This is approximately min. 20.
Cool, add soft butter, vanillin and beat with a mixer. The cream will be airy and very aromatic. Add lemon zest if desired. Spread generously with cream. Decorate as desired and refrigerate.
Condensed milk cream - a classic recipe
Ingredients:
- 1 can of condensed milk;
- 250 g butter at room temperature.
Cooking method:
Cut the butter into small cubes and place them in a deep saucepan. Turn the mixer on low speed and beat the butter until smooth. This usually only takes five seconds.
Gradually add condensed milk. Just don't pour it in at once. Add milk literally 1-2 tbsp at a time. l., no more. The mixer speed can be increased. Continue whisking the cream until it no longer sticks to the sides of the pan.
Use the resulting cream immediately, do not store it. It is perfect for making any cake, but is especially good in combination with sponge, shortbread and waffle cakes. The cream can be used both as a layer and for decorating the cake.
Curd cream with condensed milk
Ingredients:
- Butter 200 g;
- Condensed milk 10 tbsp. l.;
- Sour cream 200 g;
- Cottage cheese 400 g.
Cooking method:
Combine cottage cheese (400 g) and sour cream (200 g) in the bowl of a food processor. Grind until creamy. Add condensed milk (10 tablespoons) and grind again.
Beat butter (200 g) at room temperature into a fluffy mass. Add the curd mixture little by little, whisking constantly. The cream is ready to use.
Condensed milk and margarine cream
Ingredients:
- Margarine - 150 g;
- Condensed milk - 5 tbsp. l.;
- Jam liquid - 3 tsp;
- Cognac - 3 tsp;
- Vanilla sugar - 5 g.
Cooking method:
Boil the condensed milk and leave to cool. In a steam bath, soften the margarine mass, beat it with a hand whisk until fluffy, and, without stopping the whipping movements, gradually pour in milk, syrup and alcohol, and add vanilla as a final chord.
Honey cake with condensed milk cream
Ingredients:
- Wheat flour 3 cups;
- Chicken egg 2 pieces;
- Honey 2 tablespoons;
- Margarine 130 g;
- Sugar 1 glass;
- Baking powder 1 teaspoon;
- Condensed milk 1 can;
- Butter 200 g.
Cooking method:
Melt margarine and honey in a water bath. Add flour, eggs, sugar and baking powder. To stir thoroughly. Grease the frying pan with butter. Pour the mixture into a frying pan in a thin layer (you will get 5-6 cakes).
For the cream, melt the butter in the microwave. Mix with condensed milk. Grease the first cake with cream. Put another one on it. Do this with the following ones. Coat the very top cake layer as well. Coat the walls.
Chocolate cream with condensed milk
Ingredients:
- Butter - 200 grams;
- Condensed milk - 200 grams (0.5 cans).
Cooking method:
Beat the butter softened to room temperature with a mixer until fluffy and white. Add condensed milk little by little and continue whisking. Add cocoa powder to the finished cream, now beat again until the cream becomes a homogeneous mass.
In this recipe, the amount of condensed milk is reduced, so the cream is not too cloying and has a bitter note of chocolate. By adding vanilla, cognac or balm, you can give your cream an exquisite aroma and personality.
Cream for cake made from condensed milk and butter
Ingredients:
- Condensed milk - 480 g;
- Butter - 200 g;
- Vanillin - 1 g.
Cooking method:
Remove the butter from the refrigerator first. When the butter reaches room temperature, cut it into small cubes and place in a deep bowl. Beat with a mixer until smooth. The mass should increase by 2 times.
Add half the measured condensed milk and add a little vanilla if desired. Start beating the mixture with a mixer. The condensed milk should combine well with the butter.
When the mixture acquires a homogeneous structure, add the remaining condensed milk. Continue beating until the cream reaches a soft and fluffy consistency.
If you add crushed walnuts to the cream and put the mixture in the freezer, then after a while you will get an excellent dessert that resembles ice cream.
Condensed cream for pancake cake
Ingredients:
- caramelized condensed milk – 2 jars;
- butter – 200 g;
- nuts of any kind - one handful or to taste.
Cooking method:
Open the canned food and transfer the contents to a bowl. If they were in a cold place, first heat them in a water bath. Melt the butter and stir into the condensed milk. Chop the nuts into small pieces. It is convenient to use a rolling pin for this. Add the rest of the ingredients, stir.
- If you add a tablespoon of cognac to the cream for a condensed milk cake, the mixture will acquire the taste of walnuts;
- The cream can be made less sweet by adding a small amount of lemon juice to it;
- To add a fruity touch, you can add mashed ripe banana to the mixture;
- If you add a little dry milk and coconut flakes, the taste of the cream will resemble the famous Bounty bars;
- Try experimenting with flavors by adding fresh coffee, cocoa powder, and ground nuts to the mixture.
It is no secret that the taste of the dessert directly depends on the cream, which is used both as a layer and decoration, and as a filler. Recently, cream made from boiled condensed milk has become especially popular. Its texture is suitable for both layering sponge cakes and filling eclairs. Its advantage is its quick preparation and the fact that the final product holds its shape well, which allows it to be used for decorating confectionery products.
Here we will look at several recipes for making cream from boiled condensed milk.
Small tricks
It should be noted that the preparation of this creamy product is simple, since it uses a minimal amount of ingredients. There can be from three to five. They, in turn, are mixed and whipped. However, you should pay attention to the fact that the ingredients must be at the same temperature, which will avoid separation of the creamy substance.
When preparing any cream, certain nuances can be noted.
Some of them should be taken into account by the hostess:
When preparing cream from condensed milk and butter, you can add all kinds of essences, cognac or rum to taste, vanillin, walnuts and pieces of fruit to give it a special taste. It should be remembered that when adding them, it is necessary to slow down the mixer speed when whipping;
To make the creamy substance a little lighter in appearance, you can use boiled cream instead of boiled condensed milk when cooking;
In order to avoid separation, it makes sense to use butter at room temperature;
When heating the oil, you should pay attention so that it does not flow under any circumstances;
When the creamy substance separates, heating it in the microwave or in a water bath can help. After which it will need to be mixed thoroughly;
If bulk ingredients are added (sugar, cocoa, flour), then it makes sense to first sift them using a strainer to remove lumps;
Ingredients such as butter, sour cream and cream must first be whipped before combining with condensed milk, which will give the creamy product more airiness;
Please remember that the cream product is quite thick and difficult to mix with other ingredients. Therefore, you can first beat it with a mixer with a small amount of fresh milk or cream, which will give the mass plasticity.
Recipes for your culinary treasure chest
Recipe for cream made from boiled condensed milk and butter
Cream made from boiled condensed milk and butter is one of the simplest recipes. To do this, you will need to mix 220 grams of butter with 72% fat content with 390 milliliters of boiled condensed milk. It should be remembered that the oil should be at room temperature. After the components have been mixed, we begin to beat everything with a mixer until a homogeneous and smooth mass is obtained. And the product is ready.
This cream product can be used both for layering and decorating sponge cakes and shortbread cakes.
In this recipe, the taste can be varied simply by changing the proportion of the main components. You can give it a more delicate taste by adding regular condensed milk to it. The taste of vanilla or cognac would also be a good addition.
Recipe for condensed milk and sour cream cream
Recently, a recipe for a cream product made from boiled condensed milk and sour cream has become very popular. It is ideal for layering sponge cake, and for shortbread and nut cakes.
To make it, 390 milliliters of chilled sour cream is whipped with a mixer until a fluffy mass is formed. 390 milliliters of boiled condensed milk is added to it. At the same time, pour in the latter in small portions, constantly whisking the mixture. The result should be a thick, homogeneous creamy product. You can diversify the taste with additives (essences, vanilla, cognac). For decoration you can add nuts, dried fruits and berries.
Recipe for cream made from condensed milk, sour cream and butter
It is worth paying close attention to the recipe for preparing a creamy product from condensed milk, sour cream and butter, which is better suited for sandwiching cakes, as well as as a filling for eclairs, waffles and profiteroles.
To make it, 200 grams of butter is whipped with a mixer until a fluffy, airy mass is obtained. 150 milliliters of sour cream is added to it. Then the butter and sour cream are whipped first at low speeds, gradually increasing them. After obtaining a homogeneous mixture, 350 milliliters of boiled condensed milk is added to it in small portions. All components are whipped with a mixer. When a thick, dense and homogeneous substance is obtained, we can say that the product is ready.
Recipe for condensed milk and cream cream
Making a cream product from condensed milk and cream according to this recipe will not be difficult.
To do this, 390 milliliters of cream with 33% fat content is whipped with a mixer until airy peaks form. After this, 195 milliliters of boiled condensed milk is added to them. Next, the mass is whipped in order to obtain a thick and dense substance.
In a separate container, 200 grams of butter with 72% fat content is whipped with a mixer and the rest of the condensed milk (195 milliliters) is added to it.
After this, both masses are combined into one, 35 grams of vanillin, 45 milliliters of cognac or rum are added and everything is whipped until a fluffy mass is formed. The creamy product made from condensed milk and cream is ready for use.
Recipe for cream made from condensed milk, sour cream and cottage cheese
Making a cream using this recipe is not difficult. It is ideal for layering pancake cake.
Add 50 grams of powdered sugar to 200 milliliters of fatty sour cream. Beat all this with a mixer until smooth.
Separately, 200 grams of cottage cheese are rubbed using a sieve to remove lumps. After this, sour cream, cottage cheese and 0.5 cans of boiled condensed milk are combined, 1 bag of vanillin is added and all this is thoroughly whipped until a dense and stable consistency is formed. The finished product can also be used for layering cake layers.
Recipe for custard with condensed milk
In order to prepare condensed milk custard, 260 milliliters of milk are heated in a small saucepan with the addition of 65 grams of granulated sugar until the latter crystals are completely dissolved. 70 grams of wheat flour and 10 grams of vanillin are added to them. All this is mixed using a whisk and beaten with a mixer. The resulting mixture is placed in a water bath, stirring constantly until thickened, and then cooled.
After it has cooled, 120 grams of butter and 220 milliliters of boiled condensed milk are added to it. Everything is whipped with a mixer until the product has a dense, uniform texture.
Bon appetit.
It is no secret that the taste of the dessert directly depends on the cream, which is used both as a layer and decoration, and as a filler. Recently, cream made from boiled condensed milk has become especially popular. Its texture is suitable for both layering sponge cakes and filling eclairs. Its advantage is its quick preparation and the fact that the final product holds its shape well, which allows it to be used for decorating confectionery products.
Small tricks
It should be noted that the preparation of this creamy product is simple, since it uses a minimal amount of ingredients. There can be from three to five. They, in turn, are mixed and whipped. However, you should pay attention to the fact that the ingredients must be at the same temperature, which will avoid separation of the creamy substance.
When preparing any cream, certain nuances can be noted.
Some of them should be taken into account by the hostess:
When preparing cream from condensed milk and butter, you can add all kinds of essences, cognac or rum to taste, vanillin, walnuts and pieces of fruit to give it a special taste. It should be remembered that when adding them, it is necessary to slow down the mixer speed when whipping;
To make the creamy substance a little lighter in appearance, you can use boiled cream instead of boiled condensed milk when cooking;
In order to avoid separation, it makes sense to use butter at room temperature;
When heating the oil, you should pay attention so that it does not flow under any circumstances;
When the creamy substance separates, heating it in the microwave or in a water bath can help. After which it will need to be mixed thoroughly;
If bulk ingredients are added (sugar, cocoa, flour), then it makes sense to first sift them using a strainer to remove lumps;
Ingredients such as butter, sour cream and cream must first be whipped before combining with condensed milk, which will give the creamy product more airiness;
Please remember that the cream product is quite thick and difficult to mix with other ingredients. Therefore, you can first beat it with a mixer with a small amount of fresh milk or cream, which will give the mass plasticity.
1. Recipe for cream made from boiled condensed milk and butter
Cream made from boiled condensed milk and butter is one of the simplest recipes. To do this, you will need to mix 220 grams of butter with 72% fat content with 390 milliliters of boiled condensed milk. It should be remembered that the oil should be at room temperature. After the components have been mixed, we begin to beat everything with a mixer until a homogeneous and smooth mass is obtained. And the product is ready.
This cream product can be used both for layering and decorating sponge cakes and shortbread cakes.
In this recipe, the taste can be varied simply by changing the proportion of the main components. You can give it a more delicate taste by adding regular condensed milk to it. The taste of vanilla or cognac would also be a good addition.
2. Recipe for cream from condensed milk and sour cream
Recently, a recipe for a cream product made from boiled condensed milk and sour cream has become very popular. It is ideal for layering sponge cake, and for shortbread and nut cakes.
To make it, 390 milliliters of chilled sour cream is whipped with a mixer until a fluffy mass is formed. 390 milliliters of boiled condensed milk is added to it. At the same time, pour in the latter in small portions, constantly whisking the mixture. The result should be a thick, homogeneous creamy product. You can diversify the taste with additives (essences, vanilla, cognac). For decoration you can add nuts, dried fruits and berries.
3. Recipe for cream made from condensed milk, sour cream and butter
It is worth paying close attention to the recipe for preparing a creamy product from condensed milk, sour cream and butter, which is better suited for sandwiching cakes, as well as as a filling for eclairs, waffles and profiteroles.
To make it, 200 grams of butter is whipped with a mixer until a fluffy, airy mass is obtained. 150 milliliters of sour cream is added to it. Then the butter and sour cream are whipped first at low speeds, gradually increasing them. After obtaining a homogeneous mixture, 350 milliliters of boiled condensed milk is added to it in small portions. All components are whipped with a mixer. When a thick, dense and homogeneous substance is obtained, we can say that the product is ready.
4. Recipe for cream made from condensed milk and cream
Making a cream product from condensed milk and cream according to this recipe will not be difficult.
To do this, 390 milliliters of cream with 33% fat content is whipped with a mixer until airy peaks form. After this, 195 milliliters of boiled condensed milk is added to them. Next, the mass is whipped in order to obtain a thick and dense substance.
In a separate container, 200 grams of butter with 72% fat content is whipped with a mixer and the rest of the condensed milk (195 milliliters) is added to it.
After this, both masses are combined into one, 35 grams of vanillin, 45 milliliters of cognac or rum are added and everything is whipped until a fluffy mass is formed. The creamy product made from condensed milk and cream is ready for use.
5. Recipe for cream made from condensed milk, sour cream and cottage cheese
Making a cream using this recipe is not difficult. It is ideal for layering pancake cake.
Add 50 grams of powdered sugar to 200 milliliters of fatty sour cream. Beat all this with a mixer until smooth.
Separately, 200 grams of cottage cheese are rubbed using a sieve to remove lumps. After this, sour cream, cottage cheese and 0.5 cans of boiled condensed milk are combined, 1 bag of vanillin is added and all this is thoroughly whipped until a dense and stable consistency is formed. The finished product can also be used for layering cake layers.
6. Recipe for custard with condensed milk
In order to prepare condensed milk custard, 260 milliliters of milk are heated in a small saucepan with the addition of 65 grams of granulated sugar until the latter crystals are completely dissolved. 70 grams of wheat flour and 10 grams of vanillin are added to them. All this is mixed using a whisk and beaten with a mixer. The resulting mixture is placed in a water bath, stirring constantly until thickened, and then cooled.
After it has cooled, 120 grams of butter and 220 milliliters of boiled condensed milk are added to it. Everything is whipped with a mixer until the product has a dense, uniform texture.
It is the cream made from condensed milk and butter that has proven to be the most popular among modern housewives. It is not expensive, accessible, and versatile. This sweet mixture can be used to decorate cakes, pastries, fill wafer rolls and complement cookies.
Ingredients: a standard pack of butter (more than 80% fat), a whole can of condensed milk, 1/2 packet of vanilla sugar.
Butter cream with condensed milk binds the cakes together well.
- First, the butter is left at room temperature for some time. It should soften thoroughly. You can speed up the process by using a microwave oven.
- Next, beat the butter with a mixer or blender until fluffy. At this stage, vanilla sugar is added. This ingredient is optional, so it is used according to the taste of the cook.
- Whisking of ingredients continues. Condensed milk is added to the butter in small portions. The mass will gradually thicken and become more and more fluffy.
The resulting cream from butter and condensed milk can be used immediately, for example, for frosting a cake and leveling the sides of baked goods.
Recipe with boiled condensed milk and butter
Ingredients: a pack of butter (170-190 g), a standard can of boiled condensed milk, 60 g of any nuts.
- The butter is removed from the refrigerator in advance, cut into small slices and left to soften.
- Next, beat well with a special blender attachment until the mixture doubles in size.
- Boiled condensed milk is added to the butter. The beating is repeated again until there is a fluffy, homogeneous mass in the container.
The finished cream from boiled condensed milk and butter needs to be cooled a little, after which it can be used to coat the sponge cake.
Cake cream with zest flavor
Ingredients: large sweet orange, a whole can of condensed milk (uncooked), a standard pack of fatty butter.
The cream will add a citrus note to baked goods. - Carefully remove the zest from the orange using a fine grater. You only need to grate the orange part, leaving the white pulp on the fruit. If it gets to the zest, the product will be bitter.
- Squeeze 2 large spoons of juice from the orange.
- The pack of butter is removed from the refrigerator in advance. It should soften but not become too runny. Otherwise, you won’t be able to whip up the product.
- Next, the butter is processed with a mixer until fluffy.
- Without stopping whipping, pour condensed milk into the mixture in a thin stream. The process lasts 3-4 minutes.
- At the end, juice is poured into the mass and zest is added.
All you have to do is beat the cream for another minute, and it is completely ready for decoration.
Chocolate cream
Ingredients: a standard pack of full-fat butter (more than 80% fat), a bar of dark chocolate (possibly without sugar), a can of condensed milk.
- The oil is removed from the cold in advance and softened.
- The chocolate bar, broken into slices, goes into a separate bowl. You can take a bitter product without sugar or with minimal sugar content.
- The chocolate is melted in the microwave or in a water bath and then cooled.
- In a large bowl, softened butter is whipped until white and fluffy. Continuing to work with the mixer, condensed milk is gradually poured into the container.
- Once the mixture becomes thick and homogeneous, you can pour the melted and cooled chocolate into it.
- Beating continues for about another minute.
This cream is perfect for coating chocolate sponge cake.
With added bananas
Ingredients: a whole can of condensed milk (uncooked), a large soft banana, 180-200 g of very fatty butter.
This cream is very delicate and fragrant. - Remove the pack of butter from the cold about half an hour before cooking.
- The peel is removed from the fruit, after which it is mashed with a masher. You can use an immersion blender for this purpose. The banana should be ripe, but not darkened.
- The softened butter is whipped with a mixer until white and fluffy.
- Condensed milk is slowly poured into it. The beating does not stop.
- The last thing to add to the mixture is soft banana puree.
Whip the cream for about another minute until smooth. Then you can immediately use it to decorate dessert.
Made from condensed milk, butter and sour cream
Ingredients: 180 g of condensed milk, a pinch of vanillin, 60 ml of cognac, a full glass of very rich sour cream, a pack of high-quality butter.
- The butter is taken out of the cold in advance so that it has time to soften thoroughly before preparing the cream.
- Next, the component is combined with condensed milk and whipped with a mixer operating at medium speed. Condensed milk should be poured in a thin stream and gradually, combining the products with a wide spoon.
- When both components are well mixed, you can add sour cream, vanillin and cognac.
- There is no need to beat the mixture after this. Just mix all the ingredients with a spoon.
Over time, the cream made from condensed milk, butter and sour cream may separate. But this is normal. If the base is not immediately used to coat the cake layers, it should be put in the refrigerator and slightly warmed in the microwave immediately before preparing the dessert.
Custard for Napoleon cake
Ingredients: 220 ml of condensed milk, 70 g of full-fat butter, 2-2.5 large spoons of granulated sugar, 2 large spoons of high-grade flour, a full glass of full-fat milk.
The cream perfectly saturates Napoleon's cakes. - Half of the declared amount of milk is sent to the saucepan. Bulk components are immediately added to it. All of them are mixed well with a whisk so that there are no lumps left.
- Next, the remaining milk is poured in. After the next stirring, the saucepan is sent to the fire. The mass is cooked with minimal heat on the stove and stirring frequently until it thickens (it should linger on the whisk).
- When the cream has cooled to room temperature, add about half of the condensed milk. After mixing, the rest is poured in.
- Softened fat (butter) is introduced in small portions.
- The butter is cut into small pieces and left for some time, during which it will have time to soften. Next, it is whipped with a mixer until light and white.
- Gradually condensed milk is added to the oil. At the same time, the beating does not stop. You need to start the process with the minimum speed of the device, gradually increasing it.
- Cognac and vanilla sugar are added to the mixture. When working with ready-made cake layers, you need to choose a cream with a brighter, rich taste. You can make it this way with the help of additional additives, for example, cinnamon or cocoa.
- After adding the selected ingredients, whisking continues until the mixture is as smooth as possible.
You can immediately decorate desserts with the prepared sweet cream.
