Delicious condensed milk cream. Cream of butter and condensed milk
There are many recipes for making creams without adding butter. They turn out to be light, delicate, suitable both for filling desserts and for leveling and decorating them. They are prepared from cream and curd cheeses, cottage cheese, cream, sour cream and whole milk with the addition of starch. For color and aroma they are supplemented with cocoa, coffee, berries, cognac and vanillin. Condensed milk cake cream without butter is prepared from classic or boiled condensed milk.
From boiled milk with cream
Simple quick recipe from two products. The mixture turns out tender and sweet. Great for filling various types confectionery products.
Ingredients
- Boiled condensed - 1 can;
- Cream 33% fat - 500 ml.
Preparation
It turns out thick, suitable for leveling and decorating products. It can be supplemented with cocoa or vanilla.
Ingredients
- Milk - 200 ml;
- Condensed milk - 360-380 gr.;
- Starch - 40 gr.;
- Egg(yolk) - 1 pc.
Preparation
A sweet mixture of light texture with hints of cheese, it soaks the cake layers well. If you freeze it, you get delicious ice cream.
Ingredients
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- Almette - 500 gr.;
- Classic condensed milk - 250 gr.
Preparation
- Pour the sweet mixture into a bowl, add cottage cheese.
- Beat well until thick.
Cream without butter can also be made from sour cream, cream cheese and cottage cheese. Cream cheese(Mascarpone or Philadelphia) simply whipped with boiled or regular sweetness. Before production, the cottage cheese is crushed by rubbing through a 200 g sieve. take 100 gr. milk. A mixture of sour cream is obtained with a slight sourness, for 500 g. take 1 jar of boiled sweets. They are supplemented with fresh berries (strawberries, wild strawberries, raspberries), which are crushed before adding. If they are supplemented with bulk ingredients, be sure to sift through a strainer so that lumps do not form in the mass. 
Choose any production method and delight your loved ones with delicious desserts.
Hi all. Today I will tell you how to make cake cream from condensed milk and butter. This is a very quick and easy recipe. It is great for both layering cakes and filling nuts, wafer rolls, eclairs, and custard pies.
We only need 2 ingredients and 10 minutes of free time. The cream is so simple that even a schoolchild can handle it.
One rule - butter and condensed milk should be at the same temperature - room temperature. I take out the butter in advance and leave it overnight. Then I am absolutely sure of the result. I don’t recommend melting butter in the microwave; we don’t want the melted kind, but the cooled kind. In order to speed up the process, you can cut the butter into small cubes and put it in warm place, next to the stove or battery. Then the oil will reach the consistency we need in an hour.
Boiled condensed milk can be bought ready-made, but I took the longest route in order to tell you all the nuances.
In order to turn condensed milk into boiled milk, we need to remove the label, place the jar in a saucepan, add water so that the water completely covers the jar.
Place on the fire and cook for 1.5 to 3 hours, depending on the effect we need, periodically adding water if necessary. The longer we cook, the thicker the resulting consistency will be. I needed cream for the Snickers cake, so it had to be very thick. I boiled the condensed milk for 3 hours for a thicker consistency.
So, how to prepare cream from boiled condensed milk and butter for sponge cakes and cake filling, recipe with photos step by step.
Ingredients:
- 1 can of boiled condensed milk (380 grams)
- 1 stick of butter 82.5% fat (180 gr.)
Preparation:
Place room temperature butter in a mixer bowl. Beat for a couple of minutes at low speed to oxygenate the oil. A prerequisite is a very good oil. Then the cream will be stable.
That's it, our cream is ready! It must be placed in the refrigerator for at least 30 minutes.
If your cream still separates, don’t worry, heat it a little in a water bath, beat it with a blender or beat it again with a mixer.
You can coat the cakes with the prepared cream. A very tasty combination in... By the way, if you like it crispy, then this cream is ideal.
This is what it looks like as a layer in . By the way, in the next article there is full recipe this delicious dessert.
This amount of cream is enough for a cake layer of 18 in diameter.
Bon appetit.
Everyone is familiar with boiled condensed milk as a favorite childhood delicacy, but not many know that it can be used to prepare a wide variety of creams for soaking and decorating any confectionery and desserts. This condensed milk is so malleable and versatile that with the help of one or another ingredient you can give it a completely new and unique taste.
Classic cream made from boiled condensed milk
One of the simplest and delicious ways preparing cream from boiled condensed milk does not require special preparation in terms of processing the components. But, despite this, it remains at the forefront among the most popular recipes for soaking a pie or cake. The tart sweetness of condensed milk and the unobtrusive sourness of dried fruits give the culinary product unique flavor shades. To prepare this cream you will need:
- 300g. boiled condensed milk;
- 100g. regular milk;
- 50g. walnuts (any other nuts can be used);
- 50g. prunes;
- 50g. dried apricots.
The cooking method is very simple:
- Mix regular and condensed milk well.
- Chop the nuts.
- Finely chop the dried fruits.
- Mix everything.
A great combination would be to use this cream with honey cakes. An interesting variation would also be to coat the Napoleon cake with it.
Recipe with butter for cake
Adding simple butter to boiled condensed milk will create a delicious universal cream that will become an excellent layer for cakes, and will also serve as a pliable mastic for confectionery. In addition to making cakes, this cream made from boiled condensed milk and butter can be used to fill crispy waffle rolls or soft, delicious eclairs.
To create, we only need 300g. boiled condensed milk and 250g. butter. The butter should be soft, but not melted. It is better to take it out of the freezer in advance, cut it into small cubes and let it stand at room temperature.
When the butter acquires a soft consistency, you need to beat it with a mixer. It should increase in volume by 2 times. Now all that remains is to add condensed milk and beat well again. Delicious cream is ready to eat!
With the addition of sour cream
A more expanded and flavorful recipe butter cream from boiled condensed milk involves the addition of sour cream. This option can also be used for soaking cake layers and decorating cakes, as well as for making fillings for waffles, straws and eclairs.
The cream will be quite greasy, which can have a bad effect on your figure, so it would be best to use it only on holidays.
To prepare cream from boiled condensed milk and sour cream you will need:
- 250g. boiled condensed milk;
- 250-300g. sour cream;
- 200g. butter;
- 10g. vanillin.
The main key to obtaining a delicious cream is quality products, so you need to take care of this in advance and not spare financial expenses.
To get excellent boiled condensed milk, just boil a can of regular condensed milk for 2 hours, then cool.
The cream is prepared as follows:
- Beat softened butter with boiled condensed milk.
- Continue whisking, gradually adding sour cream.
- Add vanillin.
It doesn’t matter if after some time the cream begins to separate. In this case, you need to heat it a little in the microwave and stir.
Layer with added cream
The most delicate and aromatic cream is made from boiled condensed milk and cream. Adding a small amount of cognac gives it a unique, refined flavor that will never go unnoticed and will be appreciated by guests for festive table. For this layer you will need the following ingredients:
- 400g. boiled condensed milk;
- 400ml. cream;
- 200g. butter;
- 30g. vanillin;
- 50ml. cognac
Having prepared all the necessary components, you can start preparing the cream:
- Condensed milk needs to be divided into 2 equal parts.
- The first half of the condensed milk is whipped with cream until a dense mass is obtained.
- The second part of the condensed milk is whipped with butter.
- Next, you need to combine both parts and add cognac and vanillin.
This cream is perfect for soaking shortbread and sponge cakes.
Custard with boiled condensed milk
Custard is highly valued for its ability to soak cakes well. Adding boiled condensed milk to it will provide this cream with a more delicate and soft texture and is ideal for puff, shortbread and biscuit dough. A great option would be to fill straws and eclairs with it, or soak honey cakes. To prepare it you will need:
- 200g. boiled condensed milk;
- 100g. butter;
- 200ml. milk;
- 1 tbsp. l. granulated sugar(may not be added);
- 2 tbsp. l. flour.
Prepare according to the description:
- First you need to remove the oil from the refrigerator and leave it to warm up to room temperature.
- Meanwhile, pour milk into a saucepan and place it over low heat. While stirring, gradually add flour and sugar. Lumps should not be allowed to appear.
- When the mass becomes thick, it must be removed from the heat and allowed to cool.
- After the cream has cooled, you need to beat it with a mixer with butter and boiled condensed milk.
The most delicate cream is ready! To give it more flavor, you can add vanillin.
Gelatin cream with boiled condensed milk for cake
Gelatin cream with boiled condensed milk is perfect for soaking cakes, as well as for decorating cakes and other desserts. Its main advantage is that after hardening it gels, thereby holding the required form and without spreading over confectionery product. You can add almost anything to it: nuts and dried fruits, cognac and orange zest, here you can fully express your imagination and please your taste preferences.
The gelatin cream contains the following ingredients:
- 300g. boiled condensed milk;
- 300g. sour cream;
- 20 cognac;
- 10g. gelatin;
- vanillin.
Gelatin should be pre-soaked in 50 ml. water and leave to swell for 30 minutes. During this time it is necessary:
- Beat the sour cream well with a mixer, gradually pouring in the condensed milk.
- Add vanillin and cognac to the mixture.
- Mix with gelatin.
Even the simplest cake can be turned into a chic dessert if you choose the right cream for the cakes. there is no competition - the porous crumbly base perfectly absorbs any cream, so there is a wide choice: sour cream or butter cream, chocolate, custard, caramel. And just spread it with jam and it will be delicious. And what cream should you choose if you don’t yet dare to make a sponge cake, but want to make a delicious cake? Try making cream from boiled condensed milk and butter. It fits well on any cake, does not spread, is very tasty and is easy to prepare. You don’t even have to cook condensed milk, you can buy ready-made boiled milk. There's probably a stick of butter in the refrigerator. Actually, that's all you need. Well, maybe add a handful of roasted nuts or finely chopped prunes, but these additives are not for everyone. So that you know for sure. what and how to do to cook delicious cream from boiled condensed milk and butter, we have prepared a detailed and step by step recipe. Take it into service and prepare it without fail!
Ingredients:
- a pack of butter 72-80% - 200 g;
- boiled condensed milk – 2/3 cans;
- crushed nuts as desired;
- prunes optional.
Recipe with photos step by step:
Only high-quality butter is suitable for cream; neither margarine nor spread should be used. Remove from the refrigerator in advance, cut into small pieces and leave at room temperature for two to three hours or until soft.
Using a whisk (not a hand whisk, but a blender attachment) or a mixer, thoroughly beat the butter until fluffy.
You need to beat high speed about five minutes until you notice that the mass begins to lighten and acquire a creamy structure.
Add boiled condensed milk. It is better to add it to the cream in portions so as not to make it overly sweet.
After each portion of condensed milk, whip the cream. In general, it will take no more than five minutes to whip condensed milk with butter. Condensed milk quickly combines with butter, the cream brightens and becomes fluffy.
On last stage You can add finely chopped nuts (preferably toasted) or pieces of prunes. There is no need to whip, just mix the cream with the additives and you can layer the cakes. Bon appetit!
With this cream you can also make very tasty