The most popular and favorite cream of every housewife. 10 cream recipes with condensed milk for the cake - on our website.

Thanks to the oil base, this cream is able to maintain its shape for a long time, therefore it is suitable not only for a layer of cakes and biscuit, but also for decorating cakes and pastries.

• butter - 300 g;
• condensed milk - 1 can;
• vanilla sugar - optional.

Cut the butter into slices and leave to soften at room temperature.

Using a whisk or mixer, beat the butter until a fully homogeneous fluffy mass.

Add to it vanilla sugar and condensed milk.

Continue whipping until the ingredients are completely mixed and the mass becomes homogeneous.

Recipe 2: butter cream with condensed milk for cake

The easiest cream to cook very quickly. Butter with condensed milk will give a very delicate taste.

• pack of butter (200g);
• a can of condensed milk (not boiled).

Pour the condensed milk into a rather deep container - so that the sprays do not fly apart when whipping - and cut the softened oil there.

Note: later I found out that the cream is whipped better if you first beat the butter until fluffy, and then, continuing to beat, pour condensed milk into it with a thin stream.

Beat with a mixer the condensed milk with butter according to the biscuit principle: starting at low speed and gradually increasing speed.

First, the cream will be liquid, light yellow in color. Continue whisking for 2-3 minutes, and then you will notice that the cream suddenly began to thicken and brighten.

That's just when it becomes white, thick, and the mixer corollas will leave clear marks - the cream is ready.

If he stubbornly refuses to reach the standard, perhaps it is too hot. Place the bowl in the refrigerator for several minutes.

Ready cream before smearing cakes or filling cakes is also better to cool in the refrigerator. Then it will keep its shape well (you can decorate pastries with beautiful patterns from a pastry syringe), moreover, it will be tastier!

Recipe 3: cream cake with condensed milk and sour cream (step by step photos)

Adding condensed milk to the cream instead of sugar or powdered sugar makes it much more tender. Also, sour cream adds special tenderness and juiciness to the cream. Cream of condensed milk, sour cream and oil is especially suitable for intercalation of biscuit and honey cakes.

• oil - 400 gr
• sour cream - 400 gr
• condensed milk - 350 gr

Recipe 4: cream for biscuit cake with condensed milk and cognac

• Butter - 400 Gram
• Condensed milk - 400 Gram
• Cognac - 50 Gram

Whisk soft butter with a mixer.

Gradually add condensed milk.

Then add brandy, whisk everything.

The cream is dense, tasty and very easy to lay on the cake.

You can use it not only for biscuit dough, but also for other home-made flour products. Enjoy your meal!

Recipe 5: butter cream with condensed milk and white chocolate (with photo)

The cream has a chocolate flavor, and the taste is very sweet. The cream is suitable for a cake with a neutral or sour taste.

• 100 g of milk or 20% cream
• 200 g white chocolate
• 1 can of condensed milk
• 20 g butter
• 1 tsp instant coffee

Pour milk into a small saucepan, put the broken chocolate and put the saucepan on a small fire.

If desired, you can pour instant coffee into the milk and stir until the coffee is completely dispersed.
  Pour in the condensed milk.

Cook with CONTINUOUS stirring until the mixture thickens.
  Put a slice of butter. After that, the mass will become a little thinner.

Boil the mass to the desired density.

Apply cream hot on cakes.

Nuts are well combined with this cream. They can be mixed into the cream or, when applying the cream on the cake, sprinkle the cream layers with nuts.

Recipe 6: Sour cream with boiled condensed milk for cake

The fatter the sour cream, the easier the cream will break. Sour cream with low fat content (15-20%) is recommended to be folded onto gauze and squeezed whey, then the cream will be dense. With boiled condensed milk, the cream will turn out tastier and the shape will be denser.

• Boiled condensed milk - 1 can
• Sour cream - 300 ml
• Vanilla Sugar - 1 sachet

Put all the sour cream in a bowl, after having thrown it back on the cheesecloth and obtained a denser consistency. Add half the condensed milk and vanilla sugar or vanilla. Why half? And to regulate the degree of sweetness of the cream. Beat condensed milk with sour cream until smooth.

Try, and if there is little sweetness, add more condensed milk.

A well-whipped cream has a lush and uniform structure.

The cream is ready!

Recipe 7: curd cream with condensed milk for cake

Curd cream is a great alternative to oil cream, it turns out to be lighter with a little acidity.

• 400 gr. soft cottage cheese 9%
• 100 ml liquid cream 20%
• 1 can of boiled condensed milk
• a pinch of vanillin

For cream, it is better to cook condensed milk on your own, the store milk does not taste so good, and the composition of the store milk is not very good.
  Beat the cottage cheese with boiled condensed milk and vanilla using a mixer.

Continuing to whip, add cream gradually and whisk for a few more minutes until the cream becomes a homogeneous mass.

You yourself can adjust the density of the cream - adding extra cream.
  This cream is perfect for soft cakes, for example, biscuit, for filling custard cakes, sand baskets.

Recipe 8: a delicate cream for biscuit cake, sour cream with condensed milk

Sour cream for biscuit cake is very easy to prepare, but the finished dessert has a special taste, delicate texture and sophistication.

• Sour cream (fat. Not less than 20%) - 400 grams.
• Powdered Sugar - 100 grams.
• Milk - 300 ml.
• Vanilla sugar - 1 pack.
• Gelatin - 20 grams.

Gelatin should be poured with cold milk for about 40-60 minutes to swell. Instead of milk, you can use boiled water, but then the finished cream will turn out to be less tender.

Put the swollen gelatin on a slow fire and, with constant stirring, completely dissolve it. Make sure that the mass does not boil! Once the gelatin has dissolved, remove the container from the heat and leave at room temperature.

Cool sour cream in advance, then add icing sugar with vanilla sugar and beat with a mixer, gradually increasing the number of revolutions.

Pour the cooled gelatin into the sour cream, continuing to beat for about 3 minutes at low speed of the mixer.

Immediately grease the cake with the resulting cream and put the cake in the refrigerator so that it freezes (2-3 hours).

Recipe 9: cream for cake "Napoleon" with condensed milk

With this cream, the cake is very tender, sweet, but not cloying.

• Condensed milk - 2 cans
• Oil - 1.5 packs
• Cognac - 1 spoon

Remove the butter for the cream from the refrigerator to be soft, but do not melt.

In the mixer we send condensed milk, butter and whip the cream until it becomes airy. You will understand by sight, the mass will become loose and light. Add a tablespoon of cognac there, is it necessary to say that only the best product goes to the cream! Beat a few more minutes and the cream is ready.
  We coat each shortbread well with a ready-made cream for Napoleon, grease the top layer with cream too.

Be sure to leave the cake soaked overnight in a cool place, but not in the refrigerator, otherwise the cream will freeze and the cakes may be dry.

Recipe 10: Chocolate Nut Cream with Condensed Cake

The taste is sweet, with a nutty finish. The aroma is chocolate. Consistency - finely grained. At room temperature - thick, lasting, in the refrigerator freezes to the state of village sour cream.
  Can be used to cover cakes, as well as a sandwich. It satisfies hunger and is perfect for morning tea.

• 1 cup (100g) roasted nuts,
• 50g creamy mala,
• 1 large bar of dark chocolate (100g),
• 200g (0.5 cans) of condensed milk,
• a pinch of salt,
• if desired - 1 hour spoon of cognac or 3 ~ 5 drops of essence (vanilla, almond, cognac, etc.)

You can take any nuts to taste. You can also take a mixture of different nuts or add poppy seeds to the nuts. Grind the nuts in a coffee grinder as finely as possible.

In a small saucepan, put butter and chocolate broken into slices. Pour a small pinch of shallow salt.

Put on fire slightly below average. Stir continuously. When the butter and chocolate have completely melted, pour in the condensed milk.

If desired, you can add flavorings to your taste - cognac, rum, Amaretto, various essences. When stirring, bring the mass to a boil. Cook from 2 to five minutes. The longer the mass is cooked, the thicker the cream.

Pour nuts, mix, cook for 1 minute and remove the saucepan from the heat.

Put the cream in a jar, cool, close the lid and put in the refrigerator. Enjoy your meal!

Condensed Cream. Condensed milk cream is a fairly popular type of cream used in the preparation of cakes, pastries, donuts or spring rolls. Such a cream pleases the hostesses not only with their naturalness, but also with an amazing taste!

Condensed milk has long been known to man - it was invented by an American named Gail Borden back in 1856. The savvy man decided that preserving the freshness of milk as long as possible by boiling it with sugar. Since then, the popularity of condensed milk has gradually begun to gain momentum, and now it is used not only in its own form, but also in the preparation of a wide variety of dishes. Currently, on sale you can find several types of condensed milk: both classic with sugar or boiled, and with various additives: vanilla, chicory, cocoa or coffee.

For the preparation of creams, classic condensed milk is usually used, which is subsequently combined with the rest of the ingredients in accordance with the recipe. At the same time, you should try to get a real high-quality condensed milk, and not a low-grade substitute from dried milk, sugar and palm fats. In order not to be mistaken in your choice, you should look for the word “GOST” on the packaging or carefully read the composition — in addition to sugar and milk, there should be no other ingredients in high-quality condensed milk. A delicious and healthy cream of condensed milk can be prepared only from a natural product!

As for the other ingredients of condensed milk cream, they can be very diverse: these are other dairy products, and nuts, and chocolate, and cocoa. The taste of the final product depends on these ingredients.
  It is very simple to prepare cream from condensed milk - all the ingredients are simply mixed well together or whipped. It is important to ensure that all products have the same temperature - only in this case it will be possible to obtain a uniform mass and avoid the formation of lumps or stratification of fats. Various essences, vanillin or aromatic spices are added only at the very end of the cream preparation, and if you want to make the taste of the finished cream deeper and give it a captivating aroma of walnut, you can add a spoonful of cognac to it.

If fruits or berries will be used as an addition to the cream, they should in no case have traces of rot or spoilage, otherwise the cream will have an extremely unpleasant aftertaste. And the cream of condensed milk is categorically not suitable for long-term storage, that is, it must be used as quickly as possible. And do not cook it in aluminum dishes - an enameled or plastic bowl is best suited for these purposes. And if you need to whip the cream, it is better to prefer an ordinary mixer to a blender, since using a blender to achieve magnificent mass can be extremely problematic.

Hello. Today I will tell you how to make a cream cake with condensed milk and butter. This is a very quick and easy recipe. It is perfect for both a layer of cakes, and for stuffing nuts, wafer rolls, eclairs, custard cakes.

We need only 2 ingredients and 10 minutes of free time. The cream is so simple that even a schoolboy can handle it.

One rule - oil and condensed milk should be at the same temperature - room temperature. I take out the butter in advance and leave it overnight. Then I’m sure of the result. I do not recommend drowning oil in the microwave; we need not a melted look, but a chilled one. In order to speed up the process, you can cut the butter into small cubes and put in a warm place, next to the stove or battery. Then the oil will reach the consistency we need in an hour.

Boiled condensed milk can be bought ready-made, but I took the longest path in order to tell you all the nuances.

In order for us to turn condensed milk into boiled milk we need to remove the label, place the jar in the pan, pour water so that the water covers the jar completely.

We put on the fire and cook for 1.5 to 3 hours, depending on the effect that we need, periodically add water, if necessary. The longer we cook, the thicker we get the consistency at the output. I needed cream for Snickers cake, so it had to be very thick. I cooked condensed milk for 3 hours, for a thicker consistency.

So, how do you prepare a cream of boiled condensed milk and butter for biscuit cakes and cake toppings recipe with photos step by step.

Ingredients:

1. 1 can of boiled condensed milk (380 grams)
2. 1 pack of butter 82.5% fat (180 g.)

Cooking:

Place butter at room temperature in the mixer bowl. Beat a couple of minutes at low speed to saturate the oil with oxygen. A prerequisite is a very good oil. Then the cream will turn out stable.

Everything, our cream is ready! It must be put in the refrigerator for at least 30 minutes.

If, nevertheless, your cream is stratified, don’t worry, heat it a little in a water bath, beat it with a blender or whisk again with a mixer.

Ready cream can be coated with cakes. Very tasty combination in,. By the way, if you like it in a crispy finish, then this cream is perfect.

Here's what it looks like as a layer in. By the way, in the next article there is a complete recipe for this delicious dessert.

This amount of cream is enough for the layer of cake in 18 diameter.

Enjoy your meal.

There are many recipes for making creams without adding butter. They turn out light, delicate, suitable both for filling desserts, and for their alignment, decoration. They are prepared from creamy and curd cheeses, cottage cheese, cream, sour cream and whole milk with the addition of starch. For color, aroma they are supplemented with cocoa, coffee, berries, cognac and vanilla. Cream for condensed milk cake without butter is prepared from classic or boiled condensed milk.

Boiled milk with cream

A simple quick recipe of two products. The mixture is tender, sweet. Great for filling various types of confectionery.

Ingredients

• Boiled condensed - 1 can;
• Cream with a fat content of 33% - 500 ml.

Cooking

It turns out thick, suitable for aligning and decorating products. It can be supplemented with cocoa or vanilla.

Ingredients

• Milk - 200 ml .;
• Condensed milk - 360-380 gr.;
• Starch - 40 gr.;
• Chicken egg (yolk) - 1 pc.

Cooking

A sweet mixture of light texture with hints of cheese, well soaks cake cakes. If you freeze it, you get a delicious ice cream.

Ingredients

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• Almette - 500 gr.;
• Classical condensed milk - 250 gr.

Cooking

1. Pour the sweet mass into the bowl, add the curd cheese.
2. Beat well until thick.

Cream without oil can also be prepared from sour cream, cream cheese and cottage cheese. Cream cheese (Mascarpone or Philadelphia) is simply whipped with boiled or regular sweetness. Before production, the curd is ground by rubbing through a sieve, 200 g. take 100 gr. milk. A mixture of sour cream is obtained with a slight acidity, 500 g. take 1 can of boiled sweets. They are supplemented with fresh berries (strawberries, wild strawberries, raspberries), they are crushed before adding. If supplemented with bulk ingredients, then be sure to sift through a strainer so that no lumps form in the mass.

Choose any manufacturing method and delight your loved ones with delicious desserts.

Tastes of childhood ... What, at times, by the wonderful rhythm of nostalgia do these words respond in the heart. Someone will think “Napoleon” or “Kievsky” in their thoughts, someone will think about the “Honey cake” or “Ginger” cakes, and some people will have a smile from the memories of homemade nuts with condensed milk.

Can modest miniature cookies compete with such famous pastry masterpieces? Nuts can, because they were not only a hit of the Soviet era along with popular cakes, but they also had something in common - a delicious cream with condensed milk. Many hostesses give preference to his recipe, planning to make cakes, wafer rolls, cakes, cupcakes, homemade nuts and other products.

If someone is not too fond of desserts with condensed milk, considering them somewhat sugary, having prepared the cream, he will be pleasantly surprised. Custard, in combination with butter or cream cheese, the cream is incredibly light, delicate and moderately sweet.

Cream of condensed milk and butter

“You can’t imagine anything easier” - such a motto, no doubt, can be attributed to this recipe. Fast process, minimum products and fabulous taste.

Ingredients:

• Boiled condensed milk - 600 gr
• Butter - 400 gr

How to make butter cream with condensed milk:

In a simple classic recipe for cream cake with condensed milk, you can include vanilla (1-2 tsp), liquor or cognac for flavor (1-2 tbsp)

Custard with condensed milk

Compared to butter, custard is a notch in complexity. However, its taste is more delicate and light, which is ideal for almost any product.

By the way, about the products: experimenting with desserts, the hostesses found an interesting and tasty way - to use the condensed milk custard recipe in the preparation of the filling for honey biscuits.

Ingredients:

• Boiled condensed milk - 400 gr (1 can)
• Milk - 300 ml
• Butter - 70 gr
• Egg - 2 pcs.
• Flour - 1 tbsp. a spoon
• Vanilla Sugar - 1 sachet (1 tbsp.spoon)

Cooking:

To properly prepare custard with condensed milk, it is important to bring the egg and milk mass to the desired density during cooking. If it is sufficiently liquid, similar to jelly, after adding oil and condensed milk, many small grains may form in the cream, making it difficult to beat it. In order to eliminate the risk of burning, it is recommended to brew the cream in a water bath, but in this case it will thicken after 10-15 minutes.

Before using the cream, for a more refined taste, cakes are often coated with the juice of canned pineapples.

Cream with condensed milk and Mascarpone cheese

Those who are familiar with the taste of Tiramisu will probably agree that the famous Italian Mascarpone is an ideal component of desserts. The taste of the cream from this cheese, condensed milk and cream is beyond praise. In case the Mascaropne was not found in the store, any other cream cheese like Philadelphia will do.

Ingredients:

• Cream 33-35% - 450 ml
• Mascarpone - 400 gr
• Condensed milk (boiled or regular) - 400 gr

How to make cream from condensed milk and Mascarpone:

Due to the heavy cream, the finished cream is light, airy and perfectly keeps its shape. But, if you need an even more magnificent mass, you can whip the cream until soft peaks in a separate container, then gently combine with cheese, condensed milk and mix with folding movements.

These recipes for condensed milk cream are considered the main and most successful: the cooking process is simple, and the taste is amazing. Variety of fillings can be flavored with additives, nuts, berries or fruits.