Cream with boiled condensed milk for the cake turns out to be incredibly appetizing, although it is prepared quickly and easily. The cream is suitable for interlayers of cakes, and can also be used to decorate various confectionery products, fill eclairs, tubes and nuts.

How to make a cream from boiled condensed milk?

Even a schoolboy can make a cream based on boiled condensed milk, but in order for the impregnation to turn out delicious, you need to have some knowledge and skills. This will allow you to avoid incidents in the cooking process and do everything at the highest level.

1. You can buy condensed milk ready-made, but it is better to cook it yourself, it will be tastier this way.
2. Beat the components for the cream with a mixer at low speed.
3. For the preparation of the cream, it is important to use the most natural and high-quality products.
4. So that the cream does not exfoliate, it is better that the products used are at about the same temperature.

Custard with boiled condensed milk is great for a layer of biscuits, napoleons and other cakes. After complete cooling, the cream becomes thicker, and therefore it is necessary to coat the cakes with it while it is still warm, but for filling the tubes or eclairs it is better to use it after thickening.

Ingredients:

• milk 3.2% fat - 200 ml;
• butter - 120 g;
• granulated sugar - 50 g;
• sifted wheat flour - 70 g;
• vanilla sugar - 10 g;
• boiled condensed milk - 200 g.

Preparation

1. Milk is ground with sugar, flour and vanillin are added.
2. Place the dishes with the mass on the stove and, stirring, boil over low heat until they thicken.
3. When the mass cools slightly, add condensed milk, butter.
4. Beat the cream with boiled condensed milk until smooth.

With boiled condensed milk for the cake, it has a pleasant delicate taste with a slight sourness. It is great for layering honey cakes and can be used for other pastries too. In addition, such a cream is served as a filler for ice cream, and in order for the finished cream to exfoliate, all components must be at the same temperature when combined.

Ingredients:

• boiled condensed milk - 350 g;
• cognac or rum - 1 tbsp. spoon;
• fat sour cream - 500 g

Preparation

1. Connect all the components.
2. Using a mixer, beat everything until the cream with boiled condensed milk and sour cream for the cake becomes completely homogeneous.

Cream for a cake with boiled condensed milk, the recipe for which is presented below, turns out to be airy and tender. Such a cream is great not only for the layer of cake cakes, it also harmonizes very well with fruits, but it is not suitable for decorating confectionery products, because it does not hold its shape at all.

Ingredients:

• fat cream - 400 ml;
• boiled condensed milk - 1 can.

Preparation

1. Whisk the chilled cream until fluffy.
2. Take about a third of the cream, mix it with boiled condensed milk and whip.
3. Next, transfer the device to the minimum speed and mix the mass with the rest of the cream.

With boiled condensed milk for a cake - a universal product, it is used for interlayers of cakes and for decorating products, because after hardening, the cream retains its shape perfectly. It is only important to use natural butter with a high percentage of fat and high-quality condensed milk.

Ingredients:

• condensed milk - 250 g;
• butter 82.5% fat - 250 g;
• sour cream - 250 g;
• vanilla sugar - 10 g.

Preparation

1. The softened butter is mixed with a mixer with boiled condensed milk.
2. Continuing to beat, add sour cream on a spoon.
3. At the end, add vanilla sugar or vanillin and beat well again.

With boiled condensed milk it has a delicate structure and unique taste. In this case, cottage cheese should be used soft, grainy will not work here, because the mass will not reach the desired consistency. Instead of milk, cream can also be used here, if desired, chopped nuts can be added to the cream.

Ingredients:

• boiled condensed milk - 150 g;
• milk - 60 ml;
• cottage cheese - 250 g.

Preparation

1. Soft cottage cheese and milk are placed in a blender bowl.
2. Beat until smooth, add boiled condensed milk and beat again.

Cream cheese with boiled condensed milk

You can cook with boiled condensed milk in a matter of minutes. At the same time, it turns out to be incredibly appetizing and tender. Other soft, creamy cheeses can be used in place of mascarpone. This cream is best suited for soaking a light biscuit with fruits or berries.

Ingredients:

• condensed milk - 1 can;
• powdered sugar;
• mascarpone - 500 g.

Preparation

1. Mascarpone is mixed with powdered sugar and beat with a mixer until smooth.
2. Gradually add boiled condensed milk and mix.
3. Again, beat the mass with a mixer, and as soon as it becomes homogeneous, the cream with boiled condensed milk and mascarpone for the cake is ready.

Toffee cream with boiled condensed milk

The delicious cream of boiled condensed milk for the cake, presented in this recipe, is familiar to many since childhood. At a time when there was no such amount of sweets in stores as now, this cream was often prepared and used for a layer of delicious waffle cakes, for filling tubes, nuts and eclairs.

Ingredients:

• condensed milk - 400 g;
• butter - 200 g.

Preparation

1. Condensed milk is boiled right in a jar for about 2 hours, then poured with cold water and cooled to room temperature.
2. Beat the naturally softened butter, add boiled condensed milk and beat again until smooth.
3. If desired, a little cognac or rum can be added to the finished cream from boiled condensed milk, if the children will not eat the product later.

Creamy ice cream with boiled condensed milk

The recipe for cream with boiled condensed milk, presented below, will help make any cake very tasty. The thickener will give the finished product a viscosity. Beat the components with a mixer, starting at a low speed, and gradually increasing it. In this case, it is better to use fat sour cream.

Ingredients:

• boiled condensed milk - 300 g;
• thickener for cream - 10 g;
• sour cream - 400 ml.

Preparation

1. Sour cream is combined with condensed milk.
2. The resulting mass is beaten with a mixer.
3. Add the cream thickener, mix and use the cream as directed.

On the basis of boiled condensed milk, they are even prepared with yogurt. It is better to choose a fermented milk product natural, without fillers and flavors. As in other recipes, it is advisable to use your own boiled condensed milk here. If you want the cream to thicken after cooling, it is better to add a package of a special thickener for sour cream or cream to it.

Ingredients:

• condensed milk - 1 can;
• natural yogurt - 250 g.

Preparation

1. Condensed milk is boiled for 2 hours over low heat.
2. When the product cools down a little, mix it with natural yogurt until fluffy and smooth.

Boiled condensed milk cream for with the addition of cocoa and cognac will become one of the most beloved, for everyone who tries it at least once. The cream comes out fragrant, very appetizing, but not cloying. It has a delicate, one might even say silky texture. It is used to coat cake layers, to decorate cupcakes and other desserts.

Ingredients:

• butter 82.5% fat - 180 g;
• boiled condensed milk - 200 g;
• cocoa powder - 50 g;
• cognac - 25 ml.

Preparation

1. Softened butter is placed in a bowl, cocoa powder is added and mixed with a mixer at low speed.
2. Add boiled condensed milk, brandy and continue to beat, gradually increasing the speed of the device.
3. When the mass acquires a homogeneous consistency, the cream with boiled condensed milk and butter will be completely ready for further work.

How to make a cream from boiled condensed milk so that it is tasty, thick, but at the same time light is a question that worries many novice confectioners. Condensed milk and banana cream will satisfy all of the above requirements. In addition, such a cream comes out less high-calorie than traditional fillings with the addition of oil, while bananas should be chosen ripe, because they are both tastier and more aromatic than unripe fruits.

There are different recipes for making biscuit impregnation, but one of the simplest and fastest is the recipe for sour cream with condensed milk. Firstly, a very soft and pleasant structure, and secondly, it will take no more than half an hour to prepare this type of impregnation. This cream is suitable for any cake, since it is quite light, and sour cream gives a delicate, not sugary taste.

For many creams, sour cream must be filtered, since a large amount of liquid in it can make condensed milk and sour cream cream very liquid. But if you need a strong impregnation of the cake layers, then filtering is not necessary. In this case, it is necessary to apply the impregnation in small portions, wait a little for it to be absorbed and again a portion on the cake. If you do not do this, then everything will be absorbed into the cake and no layer may remain between the cakes.

The simplest recipe for how to strain sour cream is to put it in the refrigerator overnight using the usual construction for this action. Put a colander on the pan, put a layer of gauze or several layers of sterile bandage in it and pour out the sour cream. Some people prefer to buy sour cream in jars and glasses, but if a multiple of 0.5 liters is required for impregnation, then it is better to buy the corresponding number of bags. This has many benefits. And the most important of them is that you can squeeze the contents out of the bag to the last drop by unscrewing the bag like a rag. And you don't overpay for plastic cups.

About making creams

The simplest is the usual whipping of sour cream with condensed milk at medium mixer speeds. To do this, you need to take a can of condensed milk and 200 gr. sour cream. Pour everything into one bowl and beat. When there is a homogeneous mass in the bowl, the impregnation is ready. At this point, you can add any additional ingredients to the cream that will make the cream taste more intense. Finely chopped nuts, dried apricots, chopped in a meat grinder or blender, raisins.

Sour cream can also be mixed with boiled condensed milk, the cream will turn out to be slightly darker than the color of champagne. This impregnation will look good between light-colored cakes.

But this is the simplest form, there are many more recipes that require a little more food. Some of the creams can only serve as an impregnation, but with the help of some you can decorate the top cake and sides of the cake.

There is also a recipe with butter, the more you add it, the better the small decorations from this cream on the cake will hold.

What you need:

• Butter - 200 gr.;
• Condensed milk - 0.5 cans;
• Sour cream - 200 gr.;
• Chopped nuts - 300 gr.

At the very beginning, strain the sour cream by placing it in the refrigerator overnight. Next, we begin to prepare the cream, beat the softened butter at low speed of the mixer or with a whisk, then add the condensed milk and beat again. Then add sour cream in parts (spoons) without turning off the mixer. When the cream has reached the required thickness, add the nuts and mix well. This cream works well for decorating a cake, and its nutty flavor will go well with simple cakes without additives.

With the addition of butter to this type of impregnation, the density necessary for decorating from a confectionery syringe appeared. If you use this recipe, then you can replace the nuts with 3 tablespoons (tablespoons) of cocoa, then you get a regular chocolate cream. In general, when butter hardens, any cream with it is quite suitable for making decorations for the top cakes and sides of the cake.

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But there are also more exotic types of cake cream. To do this, you can take any basic recipe and add finely chopped fruits or fresh berries to it. In this case, the appearance of the cream will acquire the color of the additive, and the taste will become much brighter.

And now it is worth remembering how we try to feed the children with cottage cheese mixed with sour cream and sugar, and how many of them move the spoon away.

What mothers do not do, for the sake of the notorious calcium contained in cottage cheese.

Dried apricots, honey, nuts and many other products are added to it to put the cherished 100 gr into the child's mouth. curd mass.

But so that our mothers do not suffer, we will suggest a simple recipe for a morning dessert.

For cooking you will need:

• 4 cookies (which the child loves);
• ¼ cans of boiled condensed milk;
• 100 g cottage cheese;
• 100 g sour cream;
• 1 tablespoon of powdered sugar;
• 1 small chocolate bar.

We start cooking by whisking sour cream with powdered sugar. Pass the cottage cheese through a sieve and mix with sweet sour cream and boiled condensed milk. Beat well. Put 2 cookies in a bowl, after breaking them into pieces of medium size. Add half of the cream, more cookies and more cream. Now you need to sprinkle with grated chocolate on top, give the child a dessert and leave the kitchen, so as not to listen to how this delicacy is bursting behind little ears.

Of course, it is better not to give this to children under 2 years of age, but after two years of age you cannot pull them away from this dessert by the ears. If you use this recipe, just replace the boiled condensed milk in it with a regular one and add a tablespoon of any seedless jam, you can get not only a morning dessert, but also a wonderful cream for any cake. In this case, all ingredients must be multiplied by 2.

This way you can make a delicious and long-lasting cream for decorating the cakes without adding butter. In this case, the taste of the cake will be pleasant, and the appearance will be original, since the jam will give a unique impregnation color.

Since many people do not like the taste of butter on the cake, and most importantly its amount, it is for this reason that you use a recipe for decorating a cake based on cottage cheese. Such fudge is much easier and faster processed by the body, does not leave a cloying oily aftertaste and is suitable for women on a diet.

Any recipe based on condensed milk and sour cream will be a good addition to the cake. Remember that this is the easiest type of impregnation and the most delicious cream. If the guests are already knocking on the door, then you can smear any purchased cakes in this way and no one will guess that you did not cook this pastry yourself.

The culinary rule says that we should select creams for the cake depending on the cakes. Although the guests, eating your masterpiece, first of all give praise to the filling and roseanas that adorn the surface of the dessert. So, on dry layers of dough (a cake like "Napoleon") there is a thinner cream so that it soaks the cakes well, on a fluffy biscuit - thicker. In this sense, sour cream with condensed milk is universal. It can be prepared in a variety of ways. Let's take a look at them.

Liquid impregnation of cakes

If you have baked cakes or they should be like this according to the recipe, there is nothing better than soaking them in a delicate cream with condensed milk. In this caramel-creamy taste, you can also weave other notes - cognac, lemon, vanilla. But aromatic additives enter the scene at the end, and at the beginning of the process we need to stock up on a half-liter jar of sour cream. It may not be very greasy if we want to achieve a semi-liquid consistency, or have 25-30% fat content if we deem it necessary to create a thick and fluffy sour cream with condensed milk, which can be used to coat the top and sides of the cake. Beat this sour cream with a mixer, gradually adding condensed milk (half or two-thirds of a can), juice of half a lemon, grated zest, a few drops of flavoring essences or one spoonful of brandy to it.

Creamy sour cream with condensed milk

It is ideal for honey lovers, gingerbreads and similar products, where the taste of the dough is very rich, sugary and needs to be diluted with something delicate and light. Beat a glass of very fat (not less than 35%) cream until the "peaks" appear. In another bowl, we do the same with 400 grams of sour cream mixed with a small amount of powdered sugar. If she doesn't want to foam, add a cream thickener (available in sachets in stores). Mix sour cream with a third can of condensed milk, and at the end, carefully stir in the whipped cream with a spoon from bottom to top.

Sour cream with condensed milk-boiled milk

If you don't like to cook, but want to treat yourself to a sweet treat, then you can make a cake from ready-made waffle sheets. The cream for it should be thick enough so that the waffles do not sour, and at the same time have the property of soaking the dough (otherwise the cake will resemble biscuits with butter). An excellent solution for impregnating sheets is a boiled cream. How to prepare condensed milk so that it acquires a semi-solid consistency, brown color and caramel flavor? It's very simple: put a jar without a label in a saucepan, fill with water so that it completely covers the tin , and cook for two hours, adding hot water from time to time. Then cool, mix with sour cream, beat a little with a mixer and spread cream on waffles.

It is good for biscuits - both cakes and pastries. You can just put it in shortcrust pastry baskets. To prepare this cream, 250 g of homemade cottage cheese is rubbed through a sieve, pounded with a glass of granulated sugar and one packet of vanilla. Then add 400-500 g of sour cream and mix thoroughly. Raisins and other dried fruits can be added to this mass. Then the cream will be ideal for curd cakes.

If you have prepared a sponge cake with fruit, then a high layer of cream will look beautiful. So that it does not fall off, edible gelatin is added to its composition. Dissolve two spoons in half a glass of cold water, and then cook in a water bath until a thick jelly is obtained. Beat sour cream (half a liter) with a mixer until the volume doubles, add a glass of sugar in small portions and beat again. Gelatin is added in a thin stream, continuing to work with a mixer. The mass is spread, without waiting for complete solidification, on top of the berries and put in the cold.

Familiar sensations: you want something sweet, but you have neither the strength nor the desire to cook in the kitchen for a long time. Of course, you can buy something for dessert by visiting a pastry shop or store. But purchased cakes and cakes do not match the taste of those that are prepared at home and with your own hands. Still, it's worth carving out time and baking cakes or biscuits. And to make the homemade cake tasty, we recommend trying the cream of condensed milk and sour cream. It is universal, suitable for biscuit, dry sand, puff, honey or wafer cakes.

Universal cream from condensed milk and sour cream

Such a cream made from condensed milk and sour cream can be used to impregnate dry and hard cakes. The most delicate creamy caramel mass will help to prepare a delicious and pleasant cake. Also, this cream can be used to fill custard cakes or as a dressing for dessert fruit salads.

Ingredients:

• condensed milk - 400 g;
• sour cream - 400 g;
• vanilla extract -? tsp;
• cognac (optional) - 20 ml.;
• lemon - 0.5 pcs.

Preparation:

1. Sour cream for this cream must be used cold. An hour before cooking, it must be left in a warm room so that the dairy product reaches room temperature. Then put in a mixer or blender bowl. Beat for a couple of minutes.
2. Little by little add condensed milk to sour cream, without stopping whipping the mass with whisks.
3. After the condensed milk has been added and whipped, it is necessary to add cognac, vanilla to the cream, and at the very end, lemon juice.
4. After about 15 minutes of beating with a mixer, it will be noticeable how the mass thickens, but at the same time remains airy. The cream is ready. But it is still too early to grease the cakes with them. Let the creamy mass stand in the refrigerator for several hours.

Creamy cream with condensed milk

The recipe for the proposed butter cream is worth remembering for those who often cook honey cakes and similar cakes with sugary-sweet cakes. The creamy mass will not only soften rough dry cakes, but also give them a spicy refined taste.

Ingredients:

• fatty (at least 35%) cream - 200 ml.;
• sour cream - 400 ml.;
• sweet powder - 2 tbsp. l .;
• condensed milk - 130 ml.;
• sour cream thickener (optional).

Preparation:

1. First, whip the slightly chilled cream in a dry bowl. It is important not to overdo it or turn them into oil.
2. Sour cream is whipped separately in another clean dish. Sweet powder is gradually poured here during the operation of the mixer. To make the cream fragrant, you can add a few bags of vanilla sugar instead of powder. In this case, it is important to beat until the granules dissolve in the sour cream.
3. The sour cream should become thick. If, after a long whipping process, it still does not thicken, you can add a little special thickener.
4. It's time to add condensed milk. Pour this product into a bowl with sour cream and whisk until smooth.
5. At the very end, cream is injected into the cream. You need to work with them carefully, otherwise the cream will not turn out the desired consistency. With a spoon, or better with a silicone pastry spatula, it is necessary to knead in the cream, moving from bottom to top and to the center. In general, everything is done in the same way as during kneading biscuit dough. The cream is ready, you can spread it on the cakes.

Curd-sour cream with boiled condensed milk

As an option for dessert, you can make a quick cake from ready-made waffle cakes or cookies. Sour cream with boiled condensed milk is perfect for this. It will turn out to be quite thick and dense, at the same time it will saturate the wafer cakes well and will not allow them to soften.

Ingredients:

• condensed milk - 1 can;
• sour cream - 1 glass;
• cottage cheese - 200 g;
• vanilla - tastes;
• citric acid - to the taste.

Preparation:

1. You should start with the preparation of condensed milk. Of course, you can buy an already boiled product, but it is better to bring the milk to a caramel taste and the desired color on your own and at home. Moreover, the process has no difficulties. Fill a saucepan with water and put a can of milk in it. Do not forget to remove the label. After 2 hours, the condensed milk will be ready. As you cook, make sure the tin is completely submerged in the liquid. If boiled away, add warm water.
2. Grind the curd product. Add vanilla.
3. Beat the sour cream, adding a little citric acid to it, and then combine with boiled condensed milk.
4. Little by little, add the curd mass into the sour cream-caramel cream and beat. If it turns out to be very liquid, you can add a little thickener.

Jelly cream with condensed milk and sour cream

Repeat this cream recipe if you plan to make a cake from biscuit cakes with a dense layer. From it it will turn out to beautifully arrange the top and sides of a sweet treat. Berries, raisins, candied fruits, dried fruits, nuts or diced jelly are added to such a creamy mass.

Ingredients:

• sour cream - 500 ml.;
• boiled condensed milk - 1 can;
• gelatin - 2 tbsp. l .;
• berries or nuts - optional.

Preparation:

1. Beat the sour cream to such an extent that its initial volume increases several times.
2. Combine with condensed milk, whisking the mixture. Do not add sugar, otherwise it will turn out very cloying. You can add a little sourness with citric acid or natural juice squeezed from lemon.
3. Prepare gelatin. Pour the specified amount of product with warm water (1/3 cup). Achieve complete dissolution by placing in a water bath. Remember that gelatin cannot be boiled during dissolution.
4. Pour gelatinous water into the sour cream mass and beat immediately. If desired, you can add nuts, dried fruits or finely chopped multi-colored jelly here.
5. That's all, we can assume that they coped with the preparation of the cream. It remains to put it on biscuit cakes, and then put it in the refrigerator.

Butter cream with condensed milk

Many housewives love to cook a cream made on the basis of butter with condensed milk. It turns out to be tasty, perfectly impregnates the cakes, keeps its shape, which makes it possible to spread various decorations from the cream on the cake.

If you mix the creamy mass with food or natural dyes, you will be able to make a mass for the design of different colors.

Ingredients:

• condensed milk - 200 g;
• sour cream - 250 g;
• vanilla sugar - 10 g;
• butter - 1 pack.

Preparation:

1. The oil should be soft by the time it is cooked. This product must be mixed well with condensed milk. It is convenient to work with a mixer. Pouring condensed milk in a thin stream, beat, setting the medium speed.
2. As soon as the mass has become homogeneous, little by little (literally in a spoon), you need to add sour cream. Continue whipping without increasing the mode.
3. At the very end, vanillin or aromatic sugar is added to the cream.
   Do not be upset if, having prepared it according to the recipe, it is noticed that the cream, after standing for a while, has exfoliated. This is possible if the added ingredients were at different temperatures during mixing. You can correct the situation in the following way. You should put some cream in a clean and, importantly, dry dish. First, warm this mass slightly, and then mix with the main cream. It is convenient to heat the set aside cream using a microwave oven.

Fruit sour cream caramel cream

If you want to surprise and amaze everyone with an unusual taste, prepare such a sour cream-caramel cream with fruity notes for the cake. . The stated recipe can be considered the basis. Only bananas are used in the ingredients. But if desired, the fruit list of products can be supplemented.

Ingredients:

• condensed milk - 1 can;
• thick sour cream - 500 ml.;
• banana - 2 pcs.

Preparation:

1. Bananas, after peeling, must be turned into a homogeneous puree. It is convenient to work with a blender. You can also mash a banana with a fork, but the mass will not turn out very homogeneous.
2. Whisk sour cream and combine with condensed milk. Beat quickly to the desired consistency in the bowl of a food processor.
3. At the very end, banana puree is added. The mass may be watery. If you add thickener powder, you can get a thicker and thicker cream.
   Based on this recipe, you can make a creamy mass with a berry flavor. Raspberries, strawberries, pitted cherries, currants will do. Just before sending the berry puree to the main cream, the mass must be thoroughly rubbed through a sieve.
   When choosing a recipe, before preparing the cream, you need to remember that a thicker mass is suitable for a biscuit, for dry cakes it is better to use a liquid impregnation.

Everyone remembers from his childhood that the best sweetness is cream. It was a real pleasure to dip your finger into a bowl with it or then finish eating the leftovers from a spoon. And if the cream is so good, in itself, then what does it make from desserts!

Cakes, eclairs and other pastries have become a favorite of the sweet tooth thanks to the cream. There are many recipes for making it. Some are simple, others are complex. But even if you want to show off your pastry talents, it's better to start with the first. And here comes the ingredient that guarantees success - condensed milk.

Step by step recipe

Consider the preparation of cream from sour cream and condensed milk for a cake step by step.

Step # 1

Put the sour cream in a bowl. If it has a low fat content (15 - 20%), sour cream must first be thrown onto cheesecloth and squeezed out the serum (approx. - this will increase the density of the cream).

Step # 2

Open a can of condensed milk and, to begin with, add only half to the sour cream. Then add some vanilla.

Step # 3

Stir the condensed milk with sour cream and taste the cream for sweetness. Add the remaining condensed milk gradually until the cream reaches sufficient sweetness. It should be homogeneous.

Cream with condensed milk, butter and sour cream for cake

Ingredients:

• 200 grams of butter;
• 0.5 cans of condensed milk;
• 200 grams of 30 percent sour cream;
• 300 grams of walnuts.

Cooking time: 35 minutes.

Caloric content: 498 Kcal / 100 g.

To prepare the cream, the oil must first be softened a little, that is. Just keep it on the table for 20 - 30 minutes at room temperature.

Then you need to put it in a bowl, add condensed milk to it and beat with a mixer (note - it is better to add condensed milk gradually to control the level of sweetness).

The next step is adding sour cream. Beat again until smooth. The final touch is walnuts. Grind them and add them to the almost finished cream.

Mix well again and the cream is ready. It is great for biscuit cakes.

Sour cream with condensed milk and gelatin

Ingredients:

• 200 gr sour cream (20%);
• 10 grams of gelatin;
• 100 grams of ground sugar (powder);
• 50 ml of water;
• 1 tsp vanillin.
• 1 can of condensed milk.

Cooking time: 1 hour.

Caloric content: 202 Kcal / 100 g.

Pour gelatin with water, leave it for 15 - 20 minutes to swell. After that, put a bowl with the resulting mass over a saucepan with boiling water and finally dissolve in a water bath. Gelatin must be constantly stirred and not allowed to boil, otherwise the gelatin will lose all its properties.

While the gelatin is cooling, it's time to beat the sour cream with vanilla, powdered sugar and condensed milk. The number of ingredients can be reduced or increased as desired and as needed.

A little secret: in order for the sour cream to turn out to be airy, the dishes in which you will whip it, you need to leave it in the freezer for 30 minutes.

It's time to add the gelatin. Pour it into the sour cream mixture in a thin stream, whisk the mass at the same time. When it becomes homogeneous, the cream is ready and you can smear the cakes with it.

Sour cream curd cream with condensed milk

Ingredients:

• 400 gr sour cream;
• 30 grams of gelatin;
• 400 gr of cottage cheese;
• 300 gr cherries;
• 200 grams of sugar;
• 1 tsp vanilla;
• 1 can of condensed milk;
• ½ glass of water.

Cooking time: 1 hour.

Caloric content: 168 Kcal / 100 g.

First, remove all the seeds from the cherries and sprinkle the berries with granulated sugar. Using a blender, make cherry puree. Add cottage cheese (5% fat) to it, vanillin and mix everything again with a blender or mixer.

Pour gelatin with warm water. It should be left for 15 minutes and allowed to swell. Melt it to a completely liquid state in a water bath, without boiling, and stir constantly. The gelatin should cool down.

Only after that, it must be carefully poured into the curd-cherry preparation in a thin stream, add sour cream, condensed milk to taste and stir well. The prepared cream will give the perfect sponge cake flavor.

- try to cook an incredibly tasty and unusual dessert that will amaze you with its tenderness.

Read chicken fillet in sour cream - it makes the chicken even more interesting and delicious.

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Sour cream creme brulee with boiled condensed milk

Ingredients:

• 500 g low-fat sour cream;
• 1 can of boiled condensed milk;
• 1 tsp vanillin.

Cooking time: 30 minutes.

Caloric content: 328 Kcal / 100 g.

Unlike previous recipes, for the preparation of this filler, you need ready-made boiled condensed milk. It is she who gives it the taste of classic crème brulee. Condensed milk does not have to be bought at the store.

You can cook it yourself, it will not be worse. This is done very simply. You just need to put a can of condensed milk in water, put it on the stove and cook for two hours. There should be enough water in the pan, therefore, when it boils, it is worth adding boiling water.

Boiled condensed milk should be allowed to cool. This will also take about 30 - 40 minutes. After that, you can start preparing the cream. The manipulations will be simple. You just need to mix boiled condensed milk with sour cream.

Since the condensed milk becomes very thick, it is better to take medium-fat sour cream. The mass is whipped until a fluffy consistency is obtained.

Condensed milk and sour cream creams, one might say, are usually prepared easier than others. However, their recipes can be complicated and thus made original by experimenting with the addition of various ingredients: cottage cheese, sour cream, fruits, and so on. But no matter how complicated the cream is, the principles of its preparation for all methods and recipes remain the same.

1. As a rule, 2 to 5 ingredients are involved in the preparation of a "thickened" cream. Everyone should have the same temperature so that they mix better.
2. If you decide to use berries and fruits in the filler, then it is important that they are fresh, even without signs of rot. Otherwise, the taste will be spoiled.
3. Please note that the fruit cream cannot be stored for a long time, as fruit is a perishable product. This filler should be applied immediately. If it's left over from the cake, you can use it as a sweet pasta for cookies.
4. You can prepare the cream in deep bowls from almost any material: plastic, aluminum, enameled iron. However, if the mass needs to be heated, aluminum is out of the question. It is better then to cook the sweetness in a plastic or enamel cup.
5. Beat the creamy mass better with a mixer. The very popular blenders today, unfortunately, will not make the cream airy.
6. You need to immediately decide on the taste of the pasta and, depending on this, choose condensed milk. It can be of three types: classic with sugar, boiled, and maybe with coffee, cocoa, chicory or vanilla.
7. Choose quality products. When buying condensed milk, be sure to look for the GOST icon on the can and carefully study the composition.

Only high-quality products can be used to make a good cream of sour cream and condensed milk for a cake. And, of course, you need to cook with your soul. Then success is assured.