Few desserts can be prepared without the use of a cream, because it is difficult to imagine cakes, pastries, biscuits without a sweet layer. Often, just the desserts are chosen based on which 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, then the cream for them is selected lighter and more airy, for example, protein or cream.
  But there are desserts that are literally swept off the table at any time of the year, which both children and adults love. This is, first of all, the most delicate eclairs, as well as your favorite nuts from the shortcrust pastry. And the filling for your favorite goodies is an amazingly delicious cream of boiled condensed milk and butter, a step-by-step recipe is already waiting for you below. I think you will like it and so unusual.
  The recipe for such a cream is quite simple, even a schoolboy can cook it. Moreover, condensed milk does not need to be specially cooked, but you can buy it ready-made. The only thing you can’t do without a kitchen assistant when preparing the cream is a mixer, which will mix and beat the condensed milk and butter into a homogeneous mass.




Ingredients:

- butter - 200 gr.,
- condensed milk ("Toffee & quot - 1 can.

How to cook with a photo step by step

  For the cream, we need to take a good oil, with a fat content of at least 70%, otherwise the cream may exfoliate. We take the oil out of the cold in advance to make it softer. (No need to melt the butter, otherwise the cream will not have the desired thick consistency). Sent to the bowl.




  Open a jar of toffee (if it is not possible to buy caramelized condensed milk, then you can boil it yourself) and put it in a bowl.




  After the mixer, first at low speed, and gradually gaining momentum, beat the cream until a lush smooth mass.






  After cooking, let the cream cool for 10-15 minutes, and then use it to make a dessert. I also want to draw your attention to this

Once, back in 1856, the American Gail Borden figured out how to keep milk fresh for a long time. By boiling the product with sugar, everyone’s favorite condensed milk appeared. Today it is actively used as an independent dish, and added to various recipes. Creams for condensed milk cake are especially popular, which differ not only in their amazing taste, but also in naturalness. Unless, of course, choose the right product.

Types of condensed milk:

Classic with sugar;

With additives (coffee, cocoa, chicory, vanilla);

Boiled.

For creams, the classic product is most often used, which is then mixed with other ingredients. It is important to buy real condensed milk, and 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 other ingredients. Only from such a product will you get a truly tasty and healthy cream for condensed milk cake.

To complement 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.

Cream of condensed milk: general principles of preparation

The preparation of cream for condensed milk cake is simple. Typically, the recipe uses no more than 3-5 ingredients that need to be mixed or whipped. When cooking, it is important that the products for mixing have the same temperature, this will prevent the separation of fats, the formation of lumps and the mass will turn out to be uniform.

If berries and fruits are used in addition, it is important that they are free from spoilage and rot. Otherwise, the cream will get an unpleasant aftertaste. You also need to know that fruit cream for condensed milk cake is not subject to long-term storage and should be used immediately. To prolong freshness, you can use heat-treated mashed potatoes.

If the cream does not need to be heated, then do not take aluminum containers for cooking. It is better to give preference to plastic or enameled cups. For whipping, it is better to use a conventional mixer, the blender does not allow to get a magnificent mass.

Recipe 1: Classic Condensed Cream

A classic cream of condensed milk and butter is great for decorating cakes, pastries, layers of cakes. It combines wonderfully with fruits, chocolate, caramel and honey. It can be spread on a slice of fresh bread or used as a filler for ice cream. It is difficult to find a person indifferent to the taste of vanilla cream from condensed milk and oil.

Ingredients Required:

Condensed milk 200 gr.;

Butter 200 gr.;

Egg yolk 2 pcs.;

Vanillin 0.5 gr.

Cooking method

Butter must be removed from the refrigerator in advance and held at room temperature for 2 hours to make it soft. But if it melts, then the cream of condensed milk and oil will not work. Therefore, in no case should you melt the product on a stove or use a microwave.

Next, soft oil should be beaten with a mixer until a lush white mass appears. Gradually add one yolk to it. Do not stop whipping, pour condensed milk into a thin stream. At the end of whipping, add vanillin. You can also add a little liquor to add flavor to the cream of condensed milk and butter.

If there are concerns about eating raw yolks, you can exclude them and simplify the formulation of a classic cream of condensed milk and butter.

Recipe 2: Cream of condensed milk with sour cream

Cream of condensed milk and sour cream has a pleasant, light taste with a slight acidity. It is great for biscuit, honey cake. Cream of condensed milk and sour cream can also 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 calories, then instead of sour cream, you can use natural yogurt.

Ingredients Required:

Condensed milk 300 gr.;

Sour cream at least 20% fat content 300 g .;

Vanillin 1 gr.;

Cognac 1 tablespoon.

Cooking method

Sour cream should be beaten with a mixer, but do it carefully, no more than 3 minutes. Otherwise, it may take grains of butter and buttermilk will depart. Then, without stopping whipping, add the condensed milk in parts. At the end, pour out vanillin, add cognac. Mix everything thoroughly.

Sometimes cream from condensed milk and sour cream can turn out 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. You get a cream of condensed milk and butter, which can also be used in any desserts.

If there is no butter or if there is no desire to increase the calorie content of cream with condensed milk and sour cream, then you can use gelatin. For this 10 gr. powder is poured into 50 ml of water or milk, allowed to swell for 30 minutes. Then heated in a water bath and combined with a cream of condensed milk and sour cream. The mass needs to be removed for half an hour in the refrigerator, it will become more dense.

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 in the store you can buy a product ready for use. It is easy to make incredibly delicious cream of boiled condensed milk from it, which will decorate the cake, pastries, various desserts and even everyone’s favorite nut cookies.

Ingredients Required:

Boiled condensed milk 400 gr.;

Butter 300 gr.;

Vanilla at will.

Cooking method

The softened butter needs to be whipped, gradually add condensed milk. When the cream of boiled condensed milk becomes homogeneous, you can add vanillin. It also combines well with nuts, which must first be fried and chopped. If the cream from boiled condensed milk turned out to be very thick, then the nut crumb will clog it even more. The mass will be difficult to smear on the cake. In this case, it is better to sprinkle nuts with grease cream already cooked from boiled condensed milk cakes.

If there is no boiled condensed milk at home, but there is ordinary condensed milk, then you can cook it. But at the same time, it is important that it be real and consisted of whole milk, without vegetable fats. The jar needs to be freed from the label, placed in a pan, pour water and cook for 2 hours, reducing the heat after boiling.

Recipe 4: Cream of condensed milk with bananas

Airy, banana cream from condensed milk and butter can be used in cakes and pastries, as well as an independent dessert. And if you add gelatin or agar-agar to it, you get a dessert that resembles a souffle. It will taste as good as bird's milk. This is a great way to apply the cream if you get excess.

Ingredients Required:

Condensed milk 300 gr.;

Bananas 2 pcs.;

Butter 200 gr.

Cooking method

For cooking, remove the oil from the refrigerator in advance so that it is soft. Beat until white and lush, then gradually add milk. Interrupt everything thoroughly and refrigerate. Peel bananas, place in a blender and beat in mashed potatoes. It is important that they are ripe, but without black patches. Remove the cream from the refrigerator and gradually add banana puree to it.

In order for a banana cream with condensed milk and butter to turn out 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 do not smell, then it is better to pass by. Tasteless and soapy fruits only worsen the quality of the cream.

Recipe 5: Chocolate Condensed Cream

Condensed milk and chocolate are two products that no sweet tooth can resist. So why not combine them? Delicious chocolate cream made from condensed milk and butter goes well with biscuit, puff, sand and honey cakes. It can also be used for sweet sandwiches as a chocolate paste.

Required ingredients

Chocolate bar at least 72% cocoa 100 gr.;

Condensed milk 200 gr.;

Butter 200 gr.

Cooking method

Crumble the chocolate bar into pieces and put in a water bath to melt. Beat the butter at this time and put it in the refrigerator. Pour the condensed milk into a bowl and add melted chocolate in a thin trickle, whisking with a mixer. Remove the oil from the refrigerator, immerse the mixer and gradually add the chocolate-milk mixture. Beat until smooth.

Similarly, you can prepare a cream with white chocolate. If you add a little coconut to it, the taste will resemble a popular bounty bar. Both options go well with nuts. It is not necessary to weight the recipe with them, just add a small handful, ground in a coffee grinder. And a delicious aroma is provided.

Recipe 6: Cream of condensed milk with cottage cheese

Is it possible to make dessert tasty and healthy at the same time? Sure! If you use curd cream with condensed milk and butter. A delicate product rich in calcium and protein will be loved even by people who do not like cottage cheese. Which is especially true in baby food.

Ingredients Required:

Cottage cheese 200 gr.;

Condensed milk 200 gr.;

Butter 50 gr.;

Vanillin 0.5 gr.

Cooking method

To make the cream tender, airy, without a tart taste, it is important to thoroughly grind the cottage cheese. You can do this by wiping through a sieve, but it is better to use a blender. If the mass is too thick, then you can add a few spoons of condensed milk. Separately mix the butter and condensed milk, thoroughly punch. Combine both masses, gradually adding milk to the curd, pour in vanillin and mix.

Based on the basic recipe for cottage cheese cream with condensed milk and butter, you can prepare various layers for desserts: walnut, chocolate, fruit and berry. But especially beautiful cakes can be obtained by alternating layers of cream with jelly layers or strips of marmalade. Also, this recipe can be used for filling eclairs.

Recipe 7: Cream of boiled condensed milk and cream

Cream of boiled condensed milk and cream is light, airy. It is great not only for cakes, but also for filling eclairs. And, importantly, the caloric content of such a product is lower than that of a cream of condensed milk and oil.

Required ingredients

Boiled condensed milk 400 gr.;

Cream at least 30% fat.

Cooking method

Condensed milk needs to be put out of the can in a cup, well pierced with a mixer so that the mass becomes homogeneous. Pour cream into another container and beat in lush foam. It is better if they are specifically designed for whipping, in which case it will take 2-3 minutes to work with the mixer.

Next, the mixer must be switched to the slowest mode and gradually adding the condensed milk without stopping whipping. If desired, you can add vanillin or any essence, but the aroma of boiled in itself is rich and resembles creme brulee.

If the consistency of cream for condensed milk cake is too lush, you can break it for half a minute at a high speed mixer. The foam will settle and the mass will become more malleable at work. And it is better to fill custard cakes with lush mass, so they turn out less sugary and light.

Recipe 9: Custard Condensed Cream

This recipe for custard with condensed milk and butter will be appreciated by lovers of sweet, rich and high-calorie desserts. It will fill any, even the most fresh and primitive cake with taste. Boiled condensed milk gives a pleasant cream color and caramel flavor.

Ingredients Required:

Cow's milk 400 gr.;

Flour 3 tbsp. spoons;

Butter 200 gr.;

Boiled condensed milk 300 gr.;

Sugar 200 gr.;

  vanillin 1 gr.

Cooking method

From milk, sugar, flour you need to cook a classic custard. To do this, milk must be put on the stove, mix sugar with flour and pour into milk. Gradually stirring to bring to a boil, as soon as the mass begins to flop, turn off and cool.

While the custard mass cools, you need to whip the softened butter and condensed milk. Then gradually add the cooled custard mass. To kill everything and add vanilla. Remove the cream for 2-3 hours in the refrigerator until completely solidified. You can add more boiled condensed milk than with a prescription. In this case, the taste will be more sweet and rich.

Recipe 10: Raffaello Condensed Cream

Popular Raffaello sweets do not leave anyone indifferent. This taste is familiar to many, but few people know that it is very simple to recreate it at home. Such a cream can be used in the preparation of desserts, but it is especially successfully combined with a fresh croissant or air bun.

Ingredients Required:

Condensed milk 400 gr.;

Butter 200 gr.;

Coconut flakes 100 gr.;

White Chocolate 100 gr.

Cooking method:

Coconut flakes need to be soaked in advance 100 gr. boiled but cooled water. Let it brew, stirring occasionally. Water should not remain at the bottom of the container.

Beat the butter, add half 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 curl. For the same reason, do not use a microwave. Mix the melted chocolate with the rest of the condensed milk and gradually introduce it into the oil 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. In the finished mass, this is difficult to do.

Vanillin, essences and aromatic spices should be added at the end of the cooking process. In this case, turn on the mixer at minimum speed.

Butter, sour cream, cream must be whipped separately before mixing with condensed milk. So the cream will be lighter, airier and less sugary.

A spoonful of brandy, added to the finished cream, will add the aroma of walnut and make the taste deeper.

Cream of boiled condensed milk is notable for its density. It can be difficult to mix with other ingredients. Therefore, you can pre-knead with a mixer a condensed milk with a small addition of fresh milk, cream or boiled water. The mass will become more plastic.

These simple tips will help prepare the most delicious and healthy cream for condensed milk cake, which will appeal to both children and adults.

Condensed milk creams are very often used for a layer of cakes from any dough - sand, biscuit, sour cream and puff. Due to sugar, which is part of condensed milk, you do not need to add it - it turns out to be sweet and tender.

Condensed milk for creams can be used fresh or boiled. After cooking, it changes its consistency: it becomes dense, keeps its shape better. In combination with soft butter, condensed milk is used to make a classic layer for homemade cakes.

Ingredients:

• Soft butter - one pack (180-200 grams).
• Vanilla - one pack.
• Condensed milk - 1 can.

Cooking process:

1. Get oil in advance. If it is very cold, and you need to cook the cream quickly, you can chop it as finely as possible or rub on a coarse grater.
2. Beat already soft butter until it starts to turn white and becomes lush.
3. Pour the condensed milk in a trickle into the oil right in the process of whipping.
4. At the end, add vanilla and whisk the mixture a little more.
5. The maximum whipping time is no more than 5-7 minutes, otherwise the oil will begin to delaminate.
6. Lubricate the cakes or cake base immediately.

Cream of sour cream and condensed milk

  This cream is very soft and delicate. It turns out to be quite liquid, therefore, it can be used for a layer of solid, for example, honey cakes. Great for sour cream or biscuit cake.

Ingredients:

1. Sour cream - 0.5 liters.
2. Condensed milk - 1 can.
3. Vanilla to taste.

Cooking process:

1. Take only fat thick sour cream. If you don’t have such an opportunity, you can make a fat and thick product from a regular storefront: put sour cream on gauze and place in a sieve. The serum drains and a thick lump remains, which can be used for the layer.
2. Beat sour cream until splendid.
3. It is advisable to use boiled condensed milk. Add it on a spoon to whipped sour cream.
4. Add vanilla and mix.
5. Immediately coat the cake with the prepared mass and put it in the cold for final solidification.

Cream for sponge cake with condensed milk

  Delicate biscuit dough requires an extremely cautious attitude. It can not be turned over again, squeezed. The cream is also selected taking into account the especially light and airy texture of the cakes: too liquid - completely absorbed, too thick - does not stick together the base. A layer with condensed milk is traditionally used for the preparation of biscuit cakes.

Ingredients:

1. Whole condensed milk is one standard can.
2. A pack of butter.
3. Shelled walnut - 150 grams.
4. Vanilla 1 sachet.
5. Cognac (liquor, rum) - 75 milliliters.

Cooking process:

1. Soften the butter and chop into cubes.
2. Then we transfer it to the bowl of the mixer and beat for about 5 minutes to full splendor.
3. When it increases in volume, you can spread the condensed milk on a spoon, not stopping to beat, but only slow down the speed of the mixer.
4. Pour vanilla into alcohol and stir.
5. Pour this mixture at the very end of the whipping into the base.
6. Pour into a mass crushed and lightly roasted nuts in a dry pan.

Cream of cream and condensed milk

The lightest and most airy cream is obtained when it contains cream. This sufficiently high-calorie product in a whipped state perfectly holds its shape and saturates the finished mass with air bubbles. Cream with condensed milk can be used in almost any home-made cake, since it holds its shape, does not spread, it turns out to be voluminous and porous.

Ingredients:

1. Choose cream with a fat content of 33% or more - half a liter.
2. Condensed milk is one standard jar.
3. Vanilla - 1 pack.

Cooking process:

1. Cool the cream. Pour into a deep container (they will significantly increase in volume during whipping).
2. Beat out first at a low mixer speed, then at maximum for 5 minutes. It should make a lush foam.
3. Cook condensed milk for 1.5–2 hours over low heat. Cool completely.
4. Introduce the condensed milk in parts into the cream, stirring from the bottom up and, as it were, raising the mass. Use a whisk or plain spoon.
5. Add vanilla and mix.

Cream of curd and condensed milk

  A wonderful dairy product - cottage cheese - is perfect as an ingredient for creams. Before use, it is important to loosen it and make it softer and more pasty. Therefore, it is rubbed through a sieve or whipped with a blender. Cottage cheese and condensed milk combine perfectly, turn into a sweet and creamy tender mixture.

Ingredients:

1. 200 grams of homemade granular cottage cheese.
2. One glass of condensed milk.
3. Vanilla - 1 sachet.
4. Rum essence - half a teaspoon.

Cooking process:

1. We wipe the cottage cheese, preferably twice. If desired, you can use the curd mass, but in this case the cream will be more liquid.
2. Pour the condensed milk in parts into it and mix with a whisk.
3. Pour the essence and pour vanilla at the end of mixing.
4. Store the finished layer in the refrigerator or immediately use it for the cake layer.

Video gallery

Recipe butter cream with condensed milk for cake   quite simple and popular. But, nevertheless, not everyone gets 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 should be taken with a fat content of at least 82%, condensed milk - at least 8.5% fat and should 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 sachets (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 whisk, add the condensed milk at room temperature in parts.

A delicious butter cream with condensed milk, prepared for the cake, you can smear cakes, smooth the sides. This cream is perfect for decorating cakes.

We are so used to the presence of condensed milk on the shelves of our stores that we sincerely consider it a national product. But it turns out that this product was invented in America, and only then its production was mastered in Russia.

Gail Borden developed and patented cooking technology back in 1856. His goal was to invent a method for the long-term storage of perishable meat, juice, tea.

Concentrated condensed milk became especially popular during the Civil War, it was supplied to the soldiers of the North.

The popularity of condensed milk in our time does not become less, it is often used in baking to prepare cream for a cake with condensed milk. I want to note that this filling is suitable for any cake layers, it can be easily and quickly cooked.

Cream for condensed milk cake is incredibly tasty and tender, if you follow all the rules of its preparation.

Basic recipe for a creamy layer of condensed milk

Ingredients: a glass of condensed milk; 250 g of peasant oil; 1/3 teaspoon vanilla sugar.

Prepare the layer according to this scheme:

1. Remove oil in advance from the refrigerator, it should become soft and light for further processing.
2. Transfer the butter to a bowl and beat until fluffy. Use a whisk, blender or mixer to make the task easier.
3. Pour in vanilla sugar and start adding a little condensed milk. Continue whipping until the mass has a uniform consistency and becomes airy.
4. The cream is ready to smear cakes with them or to fill wafer rolls.

Tips from experienced pastry chefs:

1. To make cream for the cake not so sugary will help lemon fresh, just a few drops.
2. You can enrich the taste by adding a couple of tablespoons of grape or apple juice.
3. Want to give a fruity touch? Mash a ripe banana and whip the resulting mashed potatoes along with condensed milk and other ingredients.
4. Experiments with cocoa powder, coffee or ground nuts will tell you the most appropriate option.
5. Powdered milk and some coconut flakes added to the cream will remind you of the taste of the famous Bounty treat.

In order for the cream to turn out to be of good quality and the correct consistency, take:

0.5 cans of condensed milk; 0.5 cups icing sugar and a pack of low-fat cottage cheese

• Mix all foods, starting with softened butter.
• Once the mass has become airy and uniform, turn off the mixer and use the cream as intended.

Essential ingredients: ¾ packs of oil; 3 large spoons of cocoa and the same amount of powdered sugar. You will also need 3 tbsp. spoons of condensed milk.

Let's start cooking:

1. Beat soft butter.
2. Add condensed milk and powdered sugar.
3. At the end of whipping, add cocoa powder and beat until smooth.

Take: 400 g fat sour cream; a can of condensed milk; a teaspoon of lemon zest.

• Beat with a mixer the lush mass of sour cream and condensed milk.
• Add the lemon zest and mix.

This cream goes well with pastries from any dough. If you add chocolate chips, berries or chopped dried fruits to it, you will get a ready-made dessert that can be packaged in bowls and served.

Ice cream lovers will also not be left out, I recommend them to freeze the cream and drink instead of the store treats.

The ingredients that a cook need to stock up in advance:

2 yolks; 200 g of condensed milk; oil - one and a half packs; vanilla extract or vanilla sugar

Prepare the cream for the cake, following the instructions:

1. Soften the butter and beat it with a mixer.
2. Add the condensed milk in portions.
3. At the end of whipping, pour one yolk first, then another.
4. Pour in vanilla sugar.
5. The cream is completely ready for use.

The product list includes only two components:

half a liter of cream and a can of condensed milk. This cream is not as greasy as the previous ones, because instead of butter you need to take cream.

• To prepare the layer, take a large bowl and pour in both ingredients.
• Beat the mixture until it increases in volume and acquires airiness.

You need:   oil - one pack; can of boiled condensed milk; cocoa powder, vanilla sugar, nuts if desired.

How to cook:

1. Cook a can of condensed milk by lowering it in a pot of water.
2. The fire should be of medium intensity, time - one hour.
3. Take out a can of condensed milk, cool it, and only then uncork.
4. Whisk the butter with a whisk, add the condensed milk on a spoon.

It remains to enrich the cream with some filler and mix so that it is evenly distributed.

Cream of condensed milk is very often smeared with biscuit cakes. It is moderately thick, so it is ideal for this purpose. As you know, a biscuit should be handled as carefully as possible, it will not be turned over once again and will not be shaken for nothing.

Using cream from condensed milk, you will achieve the integrity of the cake, and at the same time, do not deprive it of an airy texture.

Necessary components for making a cream:

oil - one pack; 150 g ground nuts; a can of condensed milk and a small packet of vanilla sugar

Start the cooking process by cutting the chilled butter into cubes and arrange on a plate.

Leave the product until completely softened, then:

1. Beat it until splendid and increase in volume.
2. Having reduced speed, add condensed milk on a spoon.
3. At the end, add vanilla and crushed nuts (they must first be fried in a dry pan), stir for the last time.

Condensed milk and wonderful cottage cheese combine with each other, forming a gentle airy paste. It is only important to get rid of the lumps that may be in the curd, and for this you need to wipe it through a sieve or carefully grind in a blender.

So, you will need these ingredients:

0.2 kg of homemade cottage cheese; a glass of condensed milk; flavoring - vanilla sugar

Preparing the filling is very easy:

1. Rub the cottage cheese twice through a sieve. If you want to speed up the process, use the kitchen "helpers" - a blender or mixer.
2. Pour the condensed milk in parts, constantly whipping the cream with a whisk. Do not forget about vanilla sugar, you need to add it at the end.

The cream is ready to eat.

The product list consists of:

200 g of boiled condensed milk; oil - half packs; 200 ml of heavy cream. Top up the cream of your choice with vanilla sugar or crushed nuts

We start to cook:

1. Halve the condensed milk. Whisk one part with cream, the other with butter, which must be softened.
2. Combine the butter and butter cream in one bowl and mix thoroughly with a whisk.
3. Add vanilla sugar or nuts.

Delicious cream for boiled condensed milk cake is ready.