Thick cream made from butter and condensed milk. Simple condensed milk cream for dessert. Recipe with sour cream and boiled condensed milk

Condensed milk cream for sponge cake can be prepared at home. If all recommendations are followed, a delicate mass is obtained, which can be supplemented with sour cream or butter.

It is worth noting that this cream turns out to be very light. In addition, it can be used not only for making cakes, but also for waffles, cookies and pastries. acts as a basis. The finished cream can be diversified by adding chocolate, honey, nuts, a mixture of berries and fruits. You can experiment and introduce a new component into the mass each time. The taste of the cream will change significantly.

Classic recipe

So, how to prepare condensed milk cream for a sponge cake? To begin with, it is worth considering the classic version. It is easy to prepare. Components you will need:

• condensed milk - one can;
• butter based on animal cream - 200 grams.

Cooking process

To prepare condensed milk cream for sponge cake, you should remove the butter from the refrigerator in advance. This component should be at room temperature. The softened butter must be cut into cubes, place everything in a deep container, and then gently beat with a mixer at low speed. As a result, the mass should become homogeneous. This takes no more than five seconds.

Condensed milk must be gradually added to the butter. Don't add the whole jar at once. Each time you need to add no more than 2 tablespoons of condensed milk. In this case, the components should be beaten with a mixer. The speed can be increased if desired. The cream will be ready when the mass stops sticking to the walls of the container.

Recipe Features

This condensed milk cream for sponge cake should be used immediately after preparation. It is not recommended to store it. You can use the finished mixture not only for sponge cakes. This cream goes well with both waffle and shortbread cakes.

The mass can be used as an impregnation and to grease the cakes with it or to decorate the top cake. If necessary, you can add a natural coloring agent, such as carrot or beet juice, to the liquid condensed milk cream.

Classic cream with sour cream

Cream for a cake made from condensed milk with butter can be prepared with sour cream. Components you will need:

• cream-based butter - 200 grams;
• condensed milk - ½ can;
• sour cream - 200 grams;
• walnuts - 300 grams.

How to cook properly

Cream-based butter should be left in a warm room for some time. The product should become soft. Beat the butter with a mixer, gradually adding liquid condensed milk into it. Add sour cream to the resulting mass and mix everything again.

Walnuts must be peeled and chopped, and then added to the cream. All components should be whisked again. This condensed milk cream with butter is ideal for cakes.

Custard

How to make custard based on condensed milk? You will need:

• condensed milk - 200 grams;
• whole milk - 1 glass;
• animal cream butter - 100 grams;
• flour - 2 large spoons;
• sugar - 2 large spoons.

How to cook

This condensed milk cream recipe is a little more complicated than the previous ones. To begin with, pour the milk into the pan, and then add flour and sugar to it. The components should be mixed well. In this case, lumps may appear. There is no need to stir them. When whipping with a mixer, the lumps will break up.

Boil milk with sugar until the mixture changes color. In this case, everything needs to be mixed regularly. Otherwise the cream will burn. The finished mass should be cooled to room temperature, and then add condensed milk and butter. The products should be beaten with a mixer. After this, you can start decorating the baked goods. To get a delicious cream for a sponge cake made from condensed milk, you can add alcohol to it: liqueur, cognac, rum. Vanillin or fruit essences are also suitable as a flavoring agent.

Cream with boiled condensed milk

To make oils, you will need a few ingredients. For this use:

• butter based on animal cream - from 180 to 200 grams;
• condensed milk - one can or 380 grams.

Step-by-step preparation

So, how to make cream from boiled condensed milk at home. First you need to prepare the components. The oil should be left in a warm room for some time. The product should become soft. As for condensed milk, it should be boiled. The product must be placed directly in the jar into a container of water. The liquid should completely cover everything. Condensed milk should be boiled for 90-120 minutes. Finally, remove the jar and leave it until it cools completely. Do not open condensed milk when it is hot.

Beat the butter until a fluffy white mass forms. This takes no more than 2 minutes. Continuing to beat the product, you need to add boiled condensed milk to it. This should be done in small portions. The cream from boiled condensed milk and butter should be fluffy and light. When all the ingredients are mixed, it is recommended to beat the mixture for another 3 minutes.

Recipe with sour cream and boiled condensed milk

To prepare this cream, you need to prepare:

• sour cream, preferably full-fat - 400 grams;
• boiled condensed milk - 300 grams;
• cream thickener - 10 grams.

To prepare such a cream, sour cream should not only be fatty, but also quite thick. It should be cooled before whipping. Pour sour cream into a deep container, and then add condensed milk. Beat the ingredients at low speed, gradually increasing it. The process takes from 2 to 3 minutes. The cream should acquire the required consistency. Finally, add the cream thickener to the mixture and mix gently.

This cream is ideal for sponge cakes, even store-bought ones.

Cream with cottage cheese and condensed milk

To prepare cottage cheese, you will need:

• powdered sugar - half a glass;
• condensed milk - ½ can;
• cottage cheese, preferably low-fat - 1 pack, or 250 grams.

The cottage cheese should be combined with powder and beaten. Condensed milk must be carefully added to the resulting mass. This component should be added a few spoons at a time, while continuing to whip the cream. The result should be a homogeneous and fluffy mass. This cream can be used both for and for impregnation of its cakes.

Chocolate cream

For chocolate lovers, there is also a recipe for condensed milk cream. To prepare it you need:

• cream-based butter - 150 grams;
• powdered sugar - 3 large spoons;
• cocoa powder - 3 large spoons;
• condensed milk - 3 large spoons;
• cognac - 1 large spoon.

How to make chocolate cream

To prepare cream from condensed milk and cocoa, you should remove the butter in advance, soften it, and then beat until a white mass forms. Here you should add condensed milk and powdered sugar, and then pour in cognac.

The components should be thoroughly mixed. If desired, cognac can be replaced with brandy or liqueur. It is worth adding cocoa powder to the finished mass. The cream must be well beaten. Its color should become uniform. The cream will be ready when the mass acquires a slight shine.

Recipe with egg and condensed milk

To prepare you will need:

• cream-based butter - 300 grams;
• condensed milk - 200 grams;
• yolks from 2 eggs;
• liquor;
• vanillin.

The butter should be removed from the cold in advance and left in a warm room. When the product becomes soft, it should be whipped until a white homogeneous mass is formed. Condensed milk must be added to the butter. This should be done gradually, carefully adding a few tablespoons at a time. In this case, the mass should be whipped without stopping at low speed.

Without stopping, you need to add the yolks into the cream. You need to add them one at a time. Finally, add liqueur and vanillin to the mixture. The last component can be replaced with another spice. The cream should be whipped again until smooth.

Cooking tricks

To make condensed milk cream, you can resort to little tricks:

• if you add cognac to the mixture, it will acquire the taste of walnuts;
• if the cream turns out to be too sweet, then you should add a little lemon juice to it;
• so that the mass acquires a fruity taste, you can add grated banana while whipping;
• In order for the cream to acquire the taste of a Bounty bar, you should add chopped coconut pulp and dry milk to it;
• You can mix not only cocoa, but also various crushed nuts, and even fresh coffee.

Cream for a cake made from condensed milk with butter is very quick and easy to prepare. Thanks to a variety of additives, you can get completely different flavors. To give the mass the desired shade, you can use food coloring or juices of berries, vegetables and fruits. To make the sponge cake tasty, you should soak it well. For this, condensed milk with boiled warm, but not hot water, combined in a ratio of 1 to 3, is suitable. You can put cream on top of the soaked cake. After cooking, the cake should be placed in the refrigerator for at least a few hours. Then it will turn out more tasty and tender.

Condensed milk cream is very tasty and suitable for almost any culinary creation. Based on condensed milk, the cream is very viscous, thick in consistency and is ideal as a layer for puff and sponge cakes, filling for tubes, rings and custard cakes.

Condensed milk mixes very well with sour cream and butter, resulting in a creamy, delicate cream. Cream of butter and condensed milk , Compared to regular butter cream, which is whipped with sugar, it turns out softer. There is one small drawback: the decoration for the dish, made from butter and condensed milk, can melt at room temperature and therefore the baked goods must be kept in the refrigerator.

Cream with condensed milk is a godsend for every housewife who wants to please herself and her loved ones with delicious and juicy pastries. However, in order for the cream with the addition of condensed milk to be truly tender and tasty, you need to learn how to prepare it correctly.

Cream recipe

You can change the proportions of ingredients, but there should always be more butter in the cream than condensed milk. You need to take approximately 300 g of condensed milk per 400 g of butter. The oil must be good, otherwise the cream will not turn out tasty. To be on the safe side, it is better to take oil by weight, or in containers. The main criterion for oil: it must be fresh. Condensed milk can be anything, but it is better if it is whole condensed milk with sugar.

The sequence of actions when preparing the cream is as follows. First, you need to leave the butter on the table (or in any other place at room temperature) so that it becomes softer. This usually takes several hours, so it's best to take care of it in the evening. Under no circumstances should you melt butter on the stove - it should soften on its own.

After this, you need to pour condensed milk into the oil. The butter and condensed milk cream should be whipped for no longer than one minute. The cream should not rise after whipping, it will simply mix thoroughly. The main thing is to prevent the oil from separating due to the condensed milk, so as soon as it becomes clear that the mass has been mixed, you need to immediately turn off the mixer.

If the whole procedure is done correctly, the cream with condensed milk will turn out very tender. You can safely grease cakes with it and add it to other culinary products. The cream can be sprinkled with grated chocolate, nuts or other “edible accessories”.

Want to impress your friends, family and colleagues? Just use cream with condensed milk for baking and everyone will definitely be delighted and appreciate the culinary talents of the hostess.

If you need to soak a cake or complement cakes, cupcakes, or other desserts, buttercream with condensed milk is perfect for this purpose. Any sweet treat with such a filling will turn out to be as tender as possible and will simply melt in your mouth.

How to make cream from butter and condensed milk?

Cream with condensed milk and butter is perhaps the simplest dessert filling, the preparation of which takes only a few minutes, but the technology for creating sweetness still has some subtleties.

1. Butter, like condensed milk, should be chosen of high quality from a trusted manufacturer, ideally with a high percentage of fat content.
2. If the sweetness of condensed milk is not enough, powdered sugar is used as a sweetener.
3. Before you start executing any chosen recipe for cream made from condensed milk and butter, you must remove the ingredients from the refrigerator in advance and leave them for at least an hour at room conditions: the products must become the same temperature.
4. One component should be added to another in small portions, thoroughly mixing the mass each time or beating with a mixer.
5. Any cream recipe can be changed as needed by adding the desired flavor or coloring.

Cream made from boiled condensed milk and butter

Cream with boiled condensed milk and butter is extremely popular among confectioners. With decent quality of the basic ingredients, the delicacy always turns out tender, airy, and excellent in taste. In addition, this impregnation holds its shape perfectly, does not drip from cake layers or cupcakes, and can be used to decorate any desserts. For a softer taste and texture of the cream, you can add a little regular condensed milk to the composition and beat a little again.

Ingredients:

• boiled condensed milk – 1 can;
• butter – 200 g;

Preparation

1. Mix butter and boiled condensed milk at room temperature first with a spoon.
2. Using a mixer or whisk, beat the mixture for a few minutes to achieve a fluffy texture.
3. If desired, flavor the buttercream with condensed milk vanilla or cognac and beat again.

Custard with condensed milk and butter

Classic cream with condensed milk and butter can be made less caloric by preparing it with the addition of a custard base. In this manner, it will be possible to increase the volume of the finished impregnation, which will be especially suitable for coating cakes for Napoleon or any other cake. Vanilla sugar should be added to the ready-made but still hot custard mixture, and soft butter to the mixture that has cooled at room temperature or is lukewarm.

Ingredients:

• eggs – 3 pcs.;
• granulated sugar – 1 cup;
• flour – 1 tbsp. spoon;
• whole milk – 1.5 cups;
• condensed milk – 200 g;
• butter – 300 g;
• vanilla sugar – 20 g.

Preparation

1. Mix eggs with sugar and flour, add whole milk.
2. Place the container with the mixture on the stove and heat with continuous stirring until it thickens.
3. Stir in condensed milk, heat a little more, stirring with a whisk.
4. Add vanilla sugar, and after the mass has cooled, soft butter and beat the butter custard with condensed milk in a blender until smooth.

Cream for Napoleon with condensed milk and butter

The following version of preparing the filling is suitable for those who like heartier versions of the popular Napoleon. Butter cream with condensed milk for cake, unlike the previous recipe, is prepared without a custard base, it turns out to be more nutritious, high in calories and at the same time will delight you with the triviality of the technology.

Ingredients:

• condensed milk – 1 can;
• butter – 250 g;
• vanilla, cognac (optional) - to taste.

Preparation

1. Soft butter is ground with a mixer until white and fluffy.
2. Add condensed milk, optional flavorings (vanilla or cognac) and beat the delicious cream of butter and condensed milk until it acquires an airy and silky texture.

Cream for nuts with condensed milk and butter

The following recipe for cream with condensed milk and butter will come in handy when you need to fill the rosy halves of dough nuts. Often the composition of such a filling is supplemented with walnuts or scraps of dough left over after baking shortbread. In this case, the nut kernels, after cleaning, are first lightly fried until the aroma appears in a dry frying pan or in the oven, and only after that they are crushed.

Ingredients:

• boiled condensed milk – 1 can;
• butter – 125 g;
• walnuts – 0.5-1 cup.

Preparation

1. Beat soft butter until light and smooth.
2. Add boiled condensed milk and beat the mass again until fluffy and smooth.
3. Roast and crush walnuts, pour into a mixture of condensed milk and butter.
4. The finished thick cream of condensed milk and butter is used to fill shortbread nuts.

Cream for eclairs with condensed milk and butter

Light and tender with condensed milk and butter, prepared in a matter of minutes. Having coped with the creation of airy custards, all that remains is to fill them after cooling with the prepared sweet mixture using a pastry bag or syringe and enjoy the delicious taste of the resulting dessert. Cognac can be replaced with vanilla or other flavoring in the recipe.

Ingredients:

• boiled condensed milk – 1 can;
• classic condensed milk – 3 tbsp. spoons;
• butter – 200 g;
• cognac – 1.5 tbsp. spoons.

Preparation

1. Beat soft butter until silky and fluffy.
2. Add boiled and regular condensed milk in small portions, pour in cognac or vanilla extract, beat the mass until its texture is homogeneous, fluffy and silky.

Cream made from cottage cheese, condensed milk and butter

Amazingly tasty and delicate curd-butter cream with condensed milk is suitable for coating cake layers, which are supposed to be supplemented or decorated with fresh or canned berries and fruits. If the cottage cheese will be grainy or dry, it is better to use a blender for whipping.

Ingredients:

• cottage cheese – 400 g;
• condensed milk – 1 can;
• butter – 200 g;
• vanilla.

Preparation

1. Cottage cheese is combined with sour cream and punched to a creamy texture with a blender.
2. Add condensed milk, soft butter, vanilla.
3. Beat in with an oil mixer until it becomes fluffy and airy.

Cream for cupcakes made from butter and condensed milk

Making cream from condensed milk and butter for cupcakes is not much different from the technology for creating cake filling. In this case, it is proposed to supplement the mixture of the main components with sour cream, which will add the missing sourness and make the taste of the delicacy more balanced and harmonious. Nuts, which should be fried until rich in aroma and thoroughly chopped, will also be included.

Ingredients:

• boiled or regular condensed milk - 1 can;
• butter – 200 g;
• sour cream with a fat content of at least 25% - 200 g;
• nuts – 200-300 g.

Preparation

1. Roast the nuts in a dry frying pan or in the oven and grind them in a blender into very fine crumbs.
2. Beat the butter until white.
3. Add condensed milk, full-fat sour cream and beat well again.
4. Mix chopped nuts into butter cream with condensed milk.

Sour cream and butter cream with condensed milk

The cream based on condensed milk and butter prepared according to the following recipe will be an excellent impregnation for any cake. Sour cream added to its composition will give additional whiteness, fluffiness and pleasant sourness. The mixture can be used not only for coating cakes, but also for decorating desserts.

Ingredients:

• condensed milk – 200 g;
• butter – 200 g;
• sour cream with a fat content of at least 25% - 200 g;
• vanillin - a pinch.

Preparation

1. Beat the chilled sour cream with the addition of vanilla until thick and fluffy, 5 minutes.
2. Add condensed milk in portions and beat again.
3. Add soft butter, beat the mixture again for a couple of minutes until smooth and homogeneous.

Cream with cream, condensed milk and butter

Perhaps the most delicate cream in texture and taste is made from condensed milk, butter and cream. The latter must have a fat content of at least 30%, which will allow them to whip up into a fluffy and airy foam, which will transform the final taste of the dessert. In this case, regular condensed milk is most preferable, but boiled milk can also be used.

Ingredients:

• condensed milk – 1 can;
• butter – 300 g;
• cream with a fat content of at least 30% – 300 g.

Preparation

1. Beat the butter with a mixer until it whitens.
2. Add condensed milk and beat until thick.
3. In a separate container, beat well-chilled cream until fluffy foam.
4. Add a mixture of butter and condensed milk little by little to the creamy mass and mix gently.

Cream with chocolate, condensed milk and butter

Thick and rich with condensed milk, it will effectively complement a cake or cupcakes. Using the proposed proportions, you will be able to get a not cloying and not too sweet taste of the delicacy. If desired, you can add a little powdered sugar to the composition. If you increase the portion of condensed milk, the texture of the filling will become sweeter, but more liquid.

Ingredients:

• condensed milk – 0.5 cans;
• butter – 200 g;
• cocoa powder – 0.5 cups.

Preparation

1. Beat soft butter with a mixer for 5 minutes.
2. Add condensed milk in portions, whisking each time.
3. Lastly, add cocoa powder and beat thoroughly again until the finished cream has a uniform texture and color.

Oil cream for mastic with condensed milk

To make oil, condensed milk in this case must be of higher quality than ever before. You can use regular condensed milk, as in the recipe below, or boiled milk, increasing the amount if desired. The mixture is flavored with vanilla or vanilla sugar if desired.

Ingredients:

• condensed milk – 140 g;
• butter – 200 g.

Preparation

1. Beat the soft butter thoroughly until fluffy.
2. Add condensed milk little by little, beating the mixture well with a mixer each time.
3. Coat the surface of the cake with the resulting cream in several passes, placing the product in the refrigerator for 30 minutes each time.

Butter cream with condensed milk for cake decoration

If there is a need to make an oil one, it’s time to use the following proposed proportions of components and recommendations for the implementation of the technology. In this case, you need to choose thick condensed milk with a fat content of at least 8%. The result will be determined by the quality of the oil, which must be natural with a fat content of 82%.

Ingredients:

• condensed milk – 380 g;
• butter – 300 g.

Preparation

1. Beat butter at room temperature with a mixer until light and silky.
2. Add condensed milk at the same temperature little by little, each time achieving uniformity and fluffiness.
3. The finished cream is cooled quite a bit before use, after which they begin to decorate the cake and form all kinds of patterns on its surface.

Idea for decorating a cake with butter cream with condensed milk

An original version of decorating a cream cake with butter and condensed milk

Decorating the cake with butter and condensed milk cream

A simple way to decorate a cake with buttercream with condensed milk

Option for decorating a cake with butter and condensed milk cream

Beautiful cake decorated with butter cream with condensed milk

Children's cake decorated with butter and condensed milk cream

Bright cake decorated with butter cream and condensed milk

Cake decorated with chocolate cream made from butter and condensed milk

Recipe butter cream with condensed milk for cake quite simple and popular. But, still, not everyone can use this cream. Why? To prepare the cream, you definitely need high-quality products without herbal additives, so carefully read the composition of both butter and condensed milk on the label. Butter must have a fat content of at least 82%, condensed milk must have a fat content of at least 8.5% and must contain only milk and sugar.

Ingredients

To prepare butter cream with condensed milk for a cake you will need:

butter 82% fat - 200 g;

condensed milk - 1 can (380 g);

vanilla sugar - 0.5 sachet (optional).

Cooking steps

Leave the butter at room temperature for 1-1.5 hours (it should become soft).

Next, add vanilla sugar and, continuing to beat, add condensed milk at room temperature in parts.

The delicious buttercream with condensed milk prepared for the cake can be used to spread the cakes and smooth the sides. This cream is also great for decorating cakes.

How to make a cake without cream? The correct answer is no. Without it, delicious and thick, I cannot imagine any cake. After all, the cream is the meaning; it is the connecting chain of all the components of this dessert. It doesn’t matter what dough your cake is made from, as long as you top it with gorgeous buttercream with condensed milk.

Butter cream with condensed milk for cake

Kitchen utensils and equipment:

Ingredients

How to choose the right ingredients

• Important to remember, that the cream is a rather gentle product. And the choice of ingredients for its preparation becomes extremely important.
• If boiled condensed milk is used in the cream, then there will be no problems with its consistency. If you use regular white condensed milk, then if the cream is too thin, add more butter.
• Sugar is usually not added to creams with condensed milk, since it is already quite sweet.
• To prepare a thick cream, all ingredients must be fatty. For example, milk is at least 3%, cream is from 33%, and butter is ideally 70% fat.

Try also making a delicious cake cream with condensed milk.

Video recipe

The video shows a clear example of a recipe for making cream for a cake with butter and condensed milk.

Cream for cake with boiled condensed milk and butter

Cooking time: 10-15 minutes.
Number of servings: 1.
Kitchen utensils and equipment: deep bowl; mixer; spoon; two deep plates.

Ingredients

Cooking sequence

Video recipe

I suggest you watch the video on how to prepare butter cream with boiled condensed milk.

How to supplement and how to serve the cream

• Roasted walnuts will be a good addition to this cream; they will give the cream and the cake as a whole a peculiar crunch.
• It would also be nice if you added a little vanilla sugar or extract.
• Using food coloring, you can decorate our cream with all the colors of the rainbow, then the cake to which you add it will sparkle with bright colors and delight any child.
• Using a pastry syringe, the cream can be beautifully placed on the top layer of the cake. Make different patterns and figures out of it.

• To make the cream thick, you can use special thickeners, which are easily purchased in supermarkets.
• If you add cocoa to your cream, be sure to sift it to get rid of any lumps.
• It is important to remember that dairy products become liquid when warm, and it will be difficult for you to bring them to the desired consistency, so observe the temperature regime for the products. The butter should soften before whipping.
• You can also make any cream thicker by adding melted chocolate. But it shouldn't be hot.
• Another option in case the cream turns out to be too liquid is to add coconut flakes to it, this will add an interesting taste to the cream and make it thicker.

In fact, the cream is quite simple, but it is precisely this simplicity that makes it so chic, versatile and applicable in any sweet confectionery. Share with me your thoughts about my recipes and write your options for cake fillings in the comments. Bon appetit!