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 connects the cakes well.

1. 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.
2. 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.
3. 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.

1. The butter is removed from the refrigerator in advance, cut into small slices and left to soften.
2. Next, beat well with a special blender attachment until the mixture doubles in size.
3. 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.

1. 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.
2. Squeeze 2 large spoons of juice from the orange.
3. 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.
4. Next, the butter is processed with a mixer until fluffy.
5. Without stopping whipping, pour condensed milk into the mixture in a thin stream. The process lasts 3-4 minutes.
6. 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.

1. The oil is removed from the cold in advance and softened.
2. The chocolate bar, broken into slices, goes into a separate bowl. You can take a bitter product without sugar or with minimal sugar content.
3. The chocolate is melted in the microwave or in a water bath and then cooled.
4. 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.
5. Once the mixture becomes thick and homogeneous, you can pour the melted and cooled chocolate into it.
6. 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.

1. Remove the pack of butter from the cold about half an hour before cooking.
2. 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.
3. The softened butter is whipped with a mixer until white and fluffy.
4. Condensed milk is slowly poured into it. The beating does not stop.
5. 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.

1. The butter is taken out of the cold in advance so that it has time to soften thoroughly before preparing the cream.
2. 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.
3. When both components are well mixed, you can add sour cream, vanillin and cognac.
4. 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.

1. 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.
2. 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).
3. When the cream has cooled to room temperature, add about half of the condensed milk. After mixing, the rest is poured in.
4. Softened fat (butter) is introduced in small portions.

1. 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.
2. 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.
3. 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.
4. 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.

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

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.

One of the simplest and most delicious ways to prepare 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:

1. Mix regular and condensed milk well.
2. Chop the nuts.
3. Finely chop the dried fruits.
4. 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 advanced and flavorful recipe for butter cream made from boiled condensed milk involves adding 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 guarantee of obtaining a delicious cream is high-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:

1. Beat softened butter with boiled condensed milk.
2. Continue whisking, gradually adding sour cream.
3. 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 at the 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:

1. Condensed milk needs to be divided into 2 equal parts.
2. The first half of the condensed milk is whipped with cream until a dense mass is obtained.
3. The second part of the condensed milk is whipped with butter.
4. Next, you need to combine both parts and add cognac and vanillin.

This cream is perfect for soaking shortbread and sponge cakes.

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 desired shape and not spreading over the 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:

1. Beat the sour cream well with a mixer, gradually pouring in the condensed milk.
2. Add vanillin and cognac to the mixture.
3. Mix with gelatin.

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.

1. Beat starch with eggs and powdered sugar.
2. Heat the milk a little, pour a third into the egg mixture, stir.
3. Combine the ingredients and simmer over low heat. The mass will thicken.
4. Let cool, add boiled condensed milk, beat.
5. 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:

1. Beat the sour cream for 3 minutes so that it does not separate into butter and buttermilk.
2. Continuing to beat, gradually add the contents of the jar.
3. Add vanillin, add cognac, stir.
4. If the mass has become liquid, well-whipped butter will help fix it. Add the liquid mass to it in small portions and mix.
5. 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:

1. Combine milk and flour in a saucepan, beat with a whisk or mixer.
2. Add sugar, cook for about five minutes, stirring constantly, preferably in a water bath so as not to burn.
3. Cool the prepared base. Add butter at room temperature in small pieces. It should not melt, otherwise the result will be unsuccessful.
4. Mix the yolks with a few tablespoons of milk and flour.
5. 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:

1. Combine soft butter with boiled condensed milk. The mixer should be running at low speed.
2. Add sour cream one spoon at a time, continuing to whisk.
3. Finally, add vanillin or other aromatic fragrance.
4. 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

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.