Cream butter with boiled condensed milk for cake. Cream with boiled condensed milk for cake - delicious and simple recipes for filling cakes. Video: how to prepare condensed milk cream
A classic of the genre – there’s no other way to describe this culinary masterpiece. The taste of rolls, cakes and desserts prepared with it does not need advertising. The main thing is not to buy a dubious “herbal” counterfeit, but a natural product. It’s easy to prepare it yourself: boil a can of regular condensed milk for 2 hours, then cool.
How to make cream from condensed milk
It is known that cream from boiled condensed milk is prepared simply: you need to mix it with butter and beat well. The taste can be varied if you add something else. For example, the addition of uncooked condensed milk will make it more tender, and vanilla or rum will add flavor. The “caramel” and “creaminess” of the product goes well with cottage cheese, soft Mascarpone cheese, meringue, marshmallows, and nuts. New recipes for original rolls, pastries, pies, and desserts are obtained that do not require advertising.
Cream with condensed milk on cream
Homemade, creamy, not too high in calories, tasty - that’s what it is, cream for a cake with condensed milk. It comes together quickly with a mixer and an ordinary whisk; even a novice housewife will not fail. To make the cake a success, choose the right cream, keeping in mind that sponge and shortbread cakes prefer 30% fat. Puff pastry is quite suitable for 20% cream. There are many recipes, each good in its own way.
Ingredients:
- yolks – 2 pcs.;
- cream - 500 ml;
- boiled condensed milk – 320 g;
- milk – 470 ml;
- starch – 65 g;
- powdered sugar – 75 g.
- Beat starch with eggs and powdered sugar.
- Heat the milk a little, pour a third into the egg mixture, stir.
- Combine the ingredients and simmer over low heat. The mass will thicken.
- Let cool, add boiled condensed milk, beat.
- Next up is the cream: it must be thoroughly whipped with a mixer and added to the cream.
Condensed milk cream with sour cream
It is known that cake cream made from boiled condensed milk and sour cream is universal for sponge, shortbread, puff, and honey cakes. The ingredients are mixed and whipped until smooth. Additives in the form of toasted ground walnuts and one or two tablespoons of cognac will make the cream for the cake with condensed milk more aromatic. The presence of half a lemon: juice and zest will have a good effect on the quality of the delicacy. This is an excellent filling for custard cakes and straws. If you season a fruit salad with it, it will also be tasty and beautiful.
Ingredients:
- condensed milk – 300 g;
- sour cream - 300 g;
- cognac - 1 tbsp. l.;
- vanillin - 1 g.
Step by step cooking method:
- Beat the sour cream for 3 minutes so that it does not separate into butter and buttermilk.
- Continuing to beat, gradually add the contents of the jar.
- Add vanillin, add cognac, stir.
- If the mass has become liquid, well-whipped butter will help fix it. Add the liquid mass to it in small portions and mix.
- Gelatin will benefit. 10 grams of powder must be left to swell in 50 ml of water or milk for 30 minutes, then heated over low heat, added to the cream, and cooled in the refrigerator.
Condensed milk custard
A product based on condensed milk is good as an independent dish with pieces of cookies, biscuit crumbs, but it is especially good for “Eclair” cakes, “Medovik”, “Ryzhik”, “Napoleon” cakes. The cakes soaked in it simply melt in your mouth. Fruits, marshmallows, marmalade, rum or cognac will add piquancy to it. But milk “varenka” and high-quality butter are the main things on which the taste and aroma of home-baked goods depend. The classic cream made from boiled condensed milk has variations, but they are all simply prepared.
Ingredients:
- milk – 2 glasses;
- sugar – 3 tablespoons.;
- 4 yolks;
- boiled condensed milk – 1 standard jar;
- butter - 250 g;
- flour – 5 tbsp. l.
Recipe:
- Combine milk and flour in a saucepan, beat with a whisk or mixer.
- Add sugar, cook for about five minutes, stirring constantly, preferably in a water bath so as not to burn.
- Cool the prepared base. Add butter at room temperature in small pieces. It should not melt, otherwise the result will be unsuccessful.
- Mix the yolks with a few tablespoons of milk and flour.
- Using a mixer, mix all ingredients until fluffy.
Custard with condensed milk
Butter cream with boiled condensed milk This product will never let you down or get boring, even if it is prepared often. It is good not only for layering the cake, but also for decoration. And how delicious are the stuffed tubes, waffles and eclairs! Freshness and high quality products are the key to success. The butter should be full-fat, the condensed milk should be natural. A huge plus is the ease of preparation. But there is also a minus, it lies in the high calorie content of the product. Therefore, it is better if such a culinary delight pleases consumers only on holidays.
Ingredients:
- condensed milk – 220 g;
- sour cream – 250 g;
- vanilla sugar - 10 g;
- butter – 250 g.
Cooking method:
- Combine soft butter with boiled condensed milk. The mixer should be running at low speed.
- Add sour cream one spoon at a time, continuing to whisk.
- Finally, add vanillin or other aromatic fragrance.
- If, after some time, the mixture separates and becomes heterogeneous, do not despair, it is better to put a small part in a clean, dry container, heat it a little, for example, in the microwave, and mix everything again.
Video: how to prepare condensed milk cream
Many people are interested in how to prepare delicious cream with condensed milk. Any additive will give you a chance to create a unique confectionery product. There are many options for making cream from a can of boiled condensed milk: custard or gelatin, with butter, nuts, fruits and chocolate - the yummy product combines perfectly with these products in the desired consistency. Video tutorials with step-by-step instructions presented below will help you choose the right recipe, prepare the treat correctly, and decorate beautifully, showing your individuality. Learn how to make eclair cream.
Custard for condensed milk cake
Gelatin cream with boiled condensed milk for cake
Cream with boiled condensed milk and butter
Few desserts can be prepared without the use of cream, because it is difficult to imagine cakes, pastries, and biscuits without a sweet layer. Often, desserts are chosen based on what kind of cream will be prepared for them. For example, in winter, custard or butter creams are most often prepared. But in the summer, when desserts are often prepared from fruits and berries, the cream for them is chosen to be lighter and airier, for example, protein or cream.
But there are desserts that are literally swept off the table at any time of the year, which are loved by both children and adults. These are, first of all, the most delicate eclairs, as well as the favorite nuts made from shortcrust pastry. And the filling for your favorite delicacies is an amazingly tasty cream made from boiled condensed milk and butter; a step-by-step recipe awaits you below. I THINK you will like this unusual one.
The recipe for such a cream is quite simple, even a schoolchild can prepare it. Moreover, condensed milk does not need to be specially boiled, but can be bought ready-made. The only thing is that when preparing the cream you cannot do without a kitchen assistant - a mixer, which will mix and beat the condensed milk and butter into a homogeneous mass. 
Ingredients:
- butter – 200 gr.,
- condensed milk (“Toffee” – 1 can.
How to cook with photos step by step
For the cream, we need to take good oil, with a fat content of at least 70%, otherwise the cream may separate. Remove the butter from the cold in advance to make it softer. (You do not need to melt the butter, otherwise the cream will not have the desired thick consistency). Place in a bowl. 
Open a jar of toffee (if you can’t buy caramelized condensed milk, you can boil it yourself) and put it in a bowl. 
Then with a mixer, first at low speed, and gradually picking up speed, beat the cream until a fluffy, smooth mass. 
After cooking, let the cream cool for 10-15 minutes, and then use it to prepare dessert. I would also like to draw your attention to this
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 boil 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 prepare a 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 photo 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 at high speed for 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.
At the last stage, you can add finely chopped nuts (it is advisable to fry them) 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
Condensed milk cream. Condensed milk cream is a fairly popular type of cream used in making cakes, pastries, donuts or filled pancakes. This cream pleases housewives not only with its naturalness, but also with its amazing taste!
Condensed milk has been known to man for a long time - it was invented by an American named Gail Borden back in 1856. The savvy man decided that he could preserve the freshness of milk for as long as possible by boiling it with sugar. Since then, the popularity of condensed milk has gradually begun to gain momentum, and now it is consumed not only on its own, but also in the preparation of a wide variety of dishes. Currently, you can find several types of condensed milk on sale: both classic with sugar or boiled, and with various additives: vanilla, chicory, cocoa or coffee.
To prepare creams, classic condensed milk is usually used, which is subsequently combined with the rest of the ingredients in accordance with the recipe. At the same time, you should try to purchase real high-quality condensed milk, and not a low-grade surrogate made from milk powder, sugar and palm fats. In order not to make a mistake in your choice, you should look for the word “GOST” on the packaging or carefully read the composition - besides sugar and milk, there should not be any other ingredients in high-quality condensed milk. Delicious and healthy condensed milk cream can be prepared only from a natural product!
As for the remaining ingredients of condensed milk cream, they can be very diverse: these include other dairy products, nuts, chocolate, and cocoa. The taste of the final product depends on these ingredients.
Preparing condensed milk cream is very simple - all the ingredients are simply mixed well together or whipped. It is only important to ensure that all products have the same temperature - only in this case will it be possible to obtain a homogeneous mass and avoid the formation of lumps or separation of fats. Various essences, vanillin or aromatic spices are added only at the very end of preparing the cream, and if you want to deepen the taste of the finished cream and give it a charming walnut aroma, you can add a spoonful of cognac to it.
If fruits or berries are used as an addition to the cream, under no circumstances should there be any traces of rot or spoilage on them, otherwise the cream will have an extremely unpleasant aftertaste. And condensed milk cream is absolutely not suitable for long-term storage, that is, it must be used as quickly as possible. And you should not cook it in an aluminum bowl - an enamel or plastic bowl is best suited for this purpose. And if the cream needs to be whipped, it is better to prefer an ordinary mixer to a blender, since using a blender to achieve a fluffy mass can be extremely problematic.
Condensed milk cream is much softer than traditional butter cream whipped with sugar. It is suitable for making cakes, cookies, waffles and homemade cakes.
You can prepare several types of cake cream based on condensed milk. A variety of additives - fruit and berry juice, nuts, honey, chocolate, sour cream - will allow you to carry out the most daring experiments, getting a new taste each time.
A classic of the genre is a cream based on condensed milk and butter. Many housewives love it for its speed and ease of preparation.
Creme brulee by . Watch the video!..
RECIPE FOR CLASSIC CONDENSED MILK CREAM
What do you need:
1 can of condensed milk
250 g butter at room temperature
How to make classic condensed milk cream:
1. 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.
2. Gradually add condensed milk. Just don't pour it in at once. Add milk literally 1-2 tablespoons at a time, no more. The mixer speed can be increased. Continue whisking the cream until it no longer sticks to the sides of the pan.
3. 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.
RECIPE FOR CONDENSED MILK CREAM WITH SOUR CREAM
What do you need:
200 g butter at room temperature
0.5 cans of condensed milk
200 g sour cream (it is advisable to use sour cream with a high fat content)
300 g walnuts
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How to prepare condensed milk cream with sour cream:
1. Beat condensed milk with softened butter with a mixer. Add sour cream and beat again.
2. Grind walnuts and add them to sour cream and condensed milk.
3. Mix all ingredients thoroughly. This cream is great for sponge-based cakes.
RECIPE FOR CUSTARD WITH CONDENSED MILK
What do you need:
200 g condensed milk
1 tbsp. milk
100 g butter
2 tbsp Sahara
2 tbsp flour
How to make custard with condensed milk:
1. Pour milk into the pan, 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 be broken up by the 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. If desired, you can add a little 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.
And now it’s time to prepare a delicious Napoleon cake with your favorite cream!
