Cream made from condensed milk and sour cream step by step. Cream made from condensed milk and sour cream - any baked goods will become candy! A selection of recipes and desserts with condensed milk and sour cream cream

Cream made from condensed milk and sour cream step by step. Cream made from condensed milk and sour cream - any baked goods will become candy! A selection of recipes and desserts with condensed milk and sour cream cream

12.04.2024 Salads

Condensed milk has a pleasant creamy taste, adored by many sweet tooths. Even just spreading it on a bun or a slice of white bread, you can get an amazing dessert from childhood. Every housewife knows that this product makes a very delicate and tasty buttercream for cakes. There are hundreds of recipe variations, but real confectioners have their own secrets for preparing the perfect one. Condensed or concentrated milk gives it an amazing, unique taste, and a layer based on it is suitable for a variety of recipes: for vanilla and sponge cake, for puff and honey cakes.

It combines with most additives that confectioners prefer to add to cake fillings. Most recipes for condensed milk cake creams are simple; even a beginner who is preparing his first dessert in an attempt to surprise family and friends can cope with them.

The simplest recipes based on concentrated milk are two-component mixtures, that is, one more ingredient is added to condensed milk, thoroughly stirred or whipped, the result is an amazing layer for a cake or pie.

You can add butter, whipped cream or sour cream to condensed milk to create cream. The percentage ratio of oil and condensed milk is 1:2. Pre-soften the butter, then beat for 1-2 minutes. After this, pour in the condensed milk and beat again.

This simple recipe is pictured:

Consistency, how to beat butter with condensed milk:

Video describing the cooking process:

You can use chocolate butter instead of regular butter. A delicate taste will be obtained by adding sour cream or cream. Here the product shares are equal. You need to take 400 grams of condensed milk, the same amount of cream or sour cream. First, whip the cream or sour cream, then gradually pour in the condensed milk product, thoroughly mixing the resulting composition.

cream and condensed milk

For all these recipes, you can use either light condensed milk or a boiled product.

We complicate the preparation by adding more ingredients

In addition to the simplest recipes that do not require time to prepare, housewives make much more intricate variations based on condensed milk, suitable for different cakes or for a specific type of baking. Here, imagination is not limited - you can put various fresh or dried fruits and berries, cognac or aromatic liqueur, chocolate chips or mixed nuts. How to make cognac at home is written in.

Condensed milk is accompanied by cottage cheese, sour cream, eggs, margarine - almost everything that can be found in the refrigerator is suitable for this or that recipe.

With butter: vanillin, nuts or cocoa

These recipes are among the favorites among pastry chefs. They are useful for many types of baking.

The classic recipe for condensed butter cream for a sweet pie includes:

vanillin;
400 grams of whole condensed milk;
200 grams of butter (preferred fat content 82%).

Preparation:

Beat soft butter for 1-2 minutes.
Condensed milk is added to it in a thin stream.
The composition is mixed.
At the end, vanillin is added and everything is mixed again.

You can make buttercream from boiled milk. It will require:

200 grams of butter;
400 grams of boiled condensed milk;
nut or fruit mixture.

Several types of nuts/dried fruits or one favorite are suitable for the recipe. Here the hostess can choose for herself what she likes best. Stages:

The butter should be left for several hours to reach room temperature or softened in the microwave. The quality of the product should not be in doubt; the recommended fat content is more than 80%.
When softness is achieved, it is whipped, and condensed milk is poured into it in parts.
After thoroughly mixing the resulting mass, add chopped nuts or dried fruits. It is better to pre-soak dried fruits in hot water for several minutes or at least rinse them thoroughly.

butter with boiled condensed milk

You can surprise your guests if you add coffee flavor to the layer. For this chocolate cream you need to take:

a pack of butter;
condensed milk - 1 can;
teaspoon;
a teaspoon of instant.

For those with a special sweet tooth, you can add a couple of tablespoons of sugar. For those who like not too sweet pastries, experienced pastry chefs advise adding a few drops of lemon juice. Preparation:

The butter is softened and whipped in the same way as in previous recipes.
Condensed milk is added to it, everything is thoroughly mixed.
At the end, add coffee and cocoa. Mix again.

It is better to spread the layer right away, preferably on warm cakes, so the impregnation will be better. If the filling hardens, it must be softened again for use.

coffee cream cake

With sour cream: caramel or milk

The main rule in sour cream for sponge cakes is the highest possible fatty quality sour cream so that the composition does not spread.

In addition to simply mixing the condensed product with sour cream, confectioners often prepare another option. It will require:

caramel;
200 g butter;
250 g sour cream;
250 g of condensed product.

Steps for preparing sour cream cream:

We leave all products to be purchased at room temperature.
First you need to beat the butter. It turns white and acquires an airy texture.
Then pour in the condensed product, continuing to beat.
Next in line is sour cream. It should be added one spoon at a time and mixed thoroughly.
Caramel is added last.
If the taste seems not sweet enough, you can add a spoonful of powdered sugar.

How to use sour cream for baking:

cake with sour cream

The following recipe for a sour cream layer for a cake contains gelatin, so it tends to harden and hold its shape. It is ideal for tall cakes. To prepare it you need:

250 g sour cream;
60-70 g milk;
15-20 g gelatin;
250 g whole condensed milk.

Milk can be replaced with juice, coffee, cocoa or other liquid. This produces different shades of taste.

Gelatin must be combined with liquid and allowed to swell. It is better to double-check the swelling time on the packaging, as it can take from 10 to 30 minutes.
At this time, mix the dairy products.
Melt the swollen gelatin and pour it into the bowl with the filling. Can be used immediately.
To completely harden the mass, long cooling is required.

A good addition to this recipe would be fresh coconut or shavings. You can prepare a dessert reminiscent of Bounty or Raffaello candies.

With cottage cheese

For a delicate curd cream, the following ingredients are needed:

180 grams of butter;
180 grams of condensed milk;
a pack of fat cottage cheese;
80 grams of powdered sugar.

Beat soft butter.
Pour in condensed milk, beat again.
Add sugar flour. Mix by hand or at low speed.
Add cottage cheese. If it is soft and has a uniform consistency, you can add it right away. If it is grainy or has small grains, it is better to first use a blender to puree it.
Stir again and cool for 15-20 minutes before using.

cream with cottage cheese

It’s good to add berries or fruits, as well as cocoa or zest.

With eggs

An interesting option is obtained by adding yolks. For the layer you need:

2 yolks;
200 grams of butter;
vanilla or cocoa;
100 grams of condensed milk product.

The butter needs to be softened, whipped, mixed with milk.
Add the yolks separated from the whites.
At the end, vanillin or cocoa is added. After mixing, the mass is ready.

cream with yolks

With fruit: orange or banana

Fruit and berry additions are amazing additions to any filling. Fresh, frozen or dried - in any form they add zest to baked goods.

The most popular recipes with fruit involve adding citrus fruits or bananas.

For the version with citrus notes you will need:

pack of butter;
1 can of whole condensed milk;
large orange (it is advisable to choose sweet varieties).

If the orange is not sweet, you need to add sugar to taste. You can also replace the orange with lemon, which will require even more sugar.

Steps on how to make cream for a delicious dessert:

Let the oil reach room temperature.
Meanwhile, grate the orange zest, avoiding the white pulp.
Squeeze the juice from the orange, two or three tablespoons will be enough for this volume.
Beat the butter.
Add concentrated milk.
At the end, the juice is poured in and the zest is added. The mass is mixed by hand.

A delicate texture with a pleasant aftertaste is obtained in the recipe with bananas. Here you will need:

butter - 180-200 g;
big banana;
can of condensed milk.

Preparation:

The butter is softened and churned as in other cooking methods.
Then pour in condensed milk.
The banana needs to be broken up with a blender and added to the mixture.
The resulting composition is mixed.

With cognac

You can add any aromatic alcohol to the cream (rum, whiskey or liqueurs with various flavors).

The recipe with the addition of an alcoholic note includes the following products:

spoon of cognac;
200 grams of butter;
condensed milk - 1 can.

Preparation:

Soften the butter and beat until white.
Add condensed milk without stopping whisking.
Lastly, pour in the cognac.

cream with cognac

You can also add alcoholic essence to sour cream. For this recipe you need:

vanillin;
400 g sour cream;
400 g condensed milk;
a tablespoon of alcohol.

Preparation:

Combine the dairy products and mix them thoroughly.
At the end, add vanillin and a spoonful of the selected alcohol.

With margarine

If you need to save money and make a budget version of the filling for biscuits, margarine comes to the aid of housewives.

Required Products:

can of condensed milk;
200 g margarine;
cocoa/vanillin/cognac.

The recipe is very simple:

Soft margarine is mixed with condensed milk.
Then the selected additional flavoring element (cocoa, vanillin or alcoholic essence) is added and the mass is mixed again.

With chocolate

For some sweet tooths, chocolate is an integral part of every dessert. To combine milk with a chocolate note you need to take:

200 g butter;
100 g milk;
200 g condensed milk;
100 g dark chocolate (preferably dark chocolate).

Melt the chocolate, pour in the milk, mix thoroughly.
Beat the butter, add the chocolate mass to it, and then condensed milk. Mix thoroughly again.

chocolate for cream

For white chocolate lovers, there is an amazing recipe with coconut. It requires:

1 bar of white chocolate;
fresh coconut or shavings;
200 g fatty butter;
half a can of concentrated milk product.

Melt the chocolate and mix with condensed milk.
Add butter to the resulting mixture and beat again.
Lastly, add the coconut flakes and mix gently.

white chocolate cream

With cream

The most delicious filling is made with heavy cream. It requires:

50 g sugar flour;
vanilla essence;
can of condensed milk product;
400 g cream (fat content not less than 30%).

Cooking steps:

Cream (take cold) is whipped at maximum speed.
Add sugar flour and beat the mixture until thick.
Condensed milk is poured in in a thin stream and everything is mixed again.
Vanillin is added at the end.

whipped cream

Cooking custard without any problems

This type of filling is loved by many. It takes a little more time, but the result is worth it. For the recipe you need:

2 eggs;
pack of butter;
250 ml milk;
can of condensed milk;
50 g sugar flour.

Cooking begins by combining and grinding eggs with sugar.
Pour milk into a saucepan and place it on low heat.
After heating, add eggs with sugar, keep on fire, stir until thickened. It is important not to bring the mixture to a boil!
After the workpiece has partially cooled, butter and condensed milk are added to it.
Everything is mixed and left to cool. Only then can you take the filling for spreading.

adding milk to custard

adding butter to custard

making custard

Suitable choice for different desserts

Buttercream is good both for spreading on sponge cakes when warm, and for creating decorations. Roses and rosettes made from it will hold up well if you put this cake in the refrigerator.

buttercream cake decoration

It is also suitable for cupcakes and muffins; “hats” of various shapes are made from it.

Eclairs, nuts from childhood and other cakes are a good option for adding butter and condensed milk filling.

Chocolate cream is suitable for frosting shortbread, puff, honey and sponge cakes. You can also eat it plain with a bun.

Various cakes are made from custard, for example, the famous “Napoleon”. It is also good for creating your own dessert. The base is placed in a bowl, grated berries or fruits are added to it, and whipped cream serves as decoration.

The sour cream layer is good for spreading soft porous cakes, but is not suitable for creating decorations, since it does not hold its shape at all.

The curd version of the cream goes well with various cakes and pastries: profiteroles, eclairs, all kinds of biscuits and muffins. It can be used for decoration, but it is better to do this immediately before serving, since the curd filling holds its shape worse than butter filling, and may also turn slightly yellow during long-term storage.

Prepare for filling and decorating cupcakes

In cupcakes, recipes with concentrated dairy product can be used both for decoration and filling. The recipe for the cupcake cream will be the same:

pack of butter;
200 g sour cream;
can of condensed milk;
caramel (or any other) sauce.

This amount is enough for 5-6 servings:

Combine the butter with the dairy products and beat at low speed.
At the end, pour in the sauce to taste, stir again and stuff it into the dough or place it on top of the finished baked goods.

sour cream and butter

adding sauce to cupcake cream

We use boiled condensed milk

The layer for cakes based on boiled milk has a beautiful caramel shade and is thicker, which means it is suitable for beginners.

For the simplest version of boiled condensed milk cream you need:

100 g milk;
nuts as an addition;
a can of boiled condensed milk.

How to cook:

Mix dairy products.
Chop the nuts and add to the mixture.
Stir the mixture again.

Another recipe is also extremely simple. It requires:

butter - 1 pack;
a can of boiled condensed milk.

To prepare, both products are mixed and used as a layer for a cake or. The taste can be varied with fruits or flavor essences.

For or you can prepare the filling with cheese. Let's take for it:

500 g cream cheese;
sugar flour to taste;
a can of boiled condensed milk.

Steps on how to make filling from boiled condensed milk:

The cheese is whipped first in a bowl, then the condensed product is added.
Mix all. If the taste does not seem sweet enough, add sugar flour.

boiled condensed milk and mascarpone cheese

To make good cream with condensed milk, confectioners must choose high-quality fresh products. To prevent the future layer of the cake from spreading, all dairy ingredients should be as fat as possible.

If, however, the consistency turns out to be liquid, you can always add a little oil or gelatin to the layer.

Nuts and any berry or fruit mixtures are long-awaited guests of any layer. There is no need to be afraid to experiment here. This way, any boring dessert can sparkle with new colors. Perhaps you will discover your own unique recipe and won’t want to tell anyone how to make awesome condensed milk cream using it.

The dilemma arises, what kind of cream to soak the cake in order to make the cake juicy, but at the same time light. Many chefs, having finished baking the dough, begin to prepare cream from sour cream and condensed milk - the fastest and most delicious way to emphasize the taste of the cake at minimal cost.

The first version of cream with condensed milk

To prepare cream from condensed milk and sour cream, you will need a small amount of ingredients and time. It is necessary to beat a can of boiled condensed milk with 400 g of fat sour cream until creamy. Sour cream must be fresh and well chilled. Some people use a combination of cream and sour cream instead of fatty sour cream, and if you add a little more gelatin to the cream, it will not spread out of the cakes, although it will lose a little of its especially delicate consistency. There is also an interesting variation of this cream: if desired, you can add ground walnuts and a couple of tablespoons of cognac to the sour cream, then the cake will be even more aromatic. Creams made with sour cream and cream should not be stored for more than 5 hours in the refrigerator.

The second method of preparing impregnation with condensed milk

Cream from sour cream and condensed milk can be prepared in another way: beat butter softened at room temperature (1 stick) with a small amount of sour cream together with powdered sugar (a little more than half a glass) until a fluffy white mass is formed. While beating, gradually add condensed milk (you will need half a can in total). After all the sour cream has gone, continue whisking for about 15 minutes.

To enhance the smell, you can add a pinch of vanillin. To prepare chocolate cream from sour cream and condensed milk, you can add a tablespoon of cocoa powder or liqueur to the fluffy mass. If the housewife wishes, the cream can be varied with a spoonful of jam or jam, as well as citrus juice and zest. This cream made from sour cream and condensed milk is richer and holds the shape of the baked goods better without spreading.

Classic sour cream

This type of cream is perhaps one of the most common in the world. Cream made from sour cream and sugar is perfect for honey-based cakes: the cream itself is quite liquid, and honey absorbs a large amount of moisture, resulting in tender and juicy cakes. The sour cream chilled in the refrigerator must be beaten with sugar and vanilla, but in order for the sugar grains to completely dissolve, the mixture must be set aside for 10-15 minutes. After a while, mix everything again. The less fatty sour cream you use for the cream, the more it will be absorbed. The slightly sour taste of sour cream softens the sweetness of honey - and the perfect duet is ready!

Curd and sour cream

To prepare it, cottage cheese (450 g) must be mixed in a blender with sour cream (350 g) and sugar (to taste) until a homogeneous mass without grains is formed. Gradually (if desired) pour in 3 tbsp. l. cognac and a little more honey and continue whisking. Cooks consider this cream made from sour cream and cottage cheese to be one of the simplest, so if you are just taking your first steps in cooking, we recommend this recipe.

When preparing any cake or sponge roll, cream plays an important role. Cream can both improve the taste of the biscuit and make it less tasty. Therefore, it is very important to choose the right cream for a specific biscuit.

Today I bring to your attention a cream made from boiled condensed milk and sour cream. This cream has a delicate, pleasant taste, with a slight sourness, and is great for sponge and honey cakes. It can also be used to fill eclairs, shortbread baskets and nuts. It can be spread on a piece of fresh bread or used as a topping for ice cream.

Preparing cream from boiled condensed milk is quite simple, because it contains only three ingredients that need to be whipped. But here it is very important that all ingredients, when mixed, have the same temperature, because this will prevent the cream from separating.

It is also very important to purchase real condensed milk to prepare this cream, and not a mixture of palm fats, sugar and milk powder. If the condensed milk contains only sugar and natural milk, as it should be, you will see how tasty this cream will turn out.

Just as important are the cakes. The proposed recipes based on condensed milk and sour cream are simple, quick to prepare, you just have to remember the limited shelf life of desserts.

The quality of the cream depends even more on the percentage of moisture in sour cream than on the amount of fat. If the product is not thick enough, it must be weighed out. Most descriptions recommend using electrical appliances for whipping. In practice, you can do this by hand, but some recipes require long, vigorous work.

Cream of sour cream and condensed milk for cake

Labeling with reference to GOST compliance does not always guarantee quality. After opening canned milk, you need to make sure that there are no foreign odors and that it is sufficiently thick. You can sweeten it a little and even thicken the mass by adding sweet powder. Add powder with a spoon, mixing it into the prepared cream.

How to choose products?

The standard requirement is that the products used are natural. Only on a very modest budget is it permissible to replace butter with a high-quality spread. You can also use sour cream products, although this significantly affects the splendor of the mass.

The ideal ingredients are homemade sour cream and condensed milk prepared according to GOST. Flavoring additions, if they are required by the recipe, it is also advisable to use natural ones. The only exception is for essences that imitate alcohol. If it is undesirable to add alcoholic beverages, use a flavoring agent.

The table of possible ingredient substitutions will tell you what to do if a specific product is missing:

Product and replacement options	Whole condensed milk	Sour cream	Butter	Flavors
Creams for decoration	Undesirable	Cream 30%	Homemade heavy cream	Undesirable
Impregnation	Substitute or 1:1 mixture	Cream 20%	Spread	Acceptable
As a separate dessert	Undesirable	Undesirable	Homemade cream	Undesirable

Before calculating the likelihood of replacement, it is worth carefully studying the composition of the available products.

How to thicken sour cream?

Technically, excess moisture needs to be removed from the product. It is difficult to work with a completely liquid mass; the percentage of thickness at the output will be low. It is optimal to use the recommended method for sour cream with a calorie content of 25% or higher. A large piece of gauze is folded several times, at least 4 layers should be obtained.

Place on a shallow bowl, forming a depression, put sour cream in it. Gathering the corners of the gauze to the middle, hang them by them low above the container, keep it there for up to 1.5 hours, and watch the liquid drain. As soon as the drops stop swelling on the gauze, transfer the sour cream to a clean bowl. Using the prepared product, measure the volume or mass after weighing.

Step-by-step preparation of sour cream and condensed milk creams for cakes

The thickness of a particular cream depends not on the chosen recipe, but on the quality of the products used. Natural condensed milk and high-fat sour cream add density to the mass; recipes with butter after hardening, cottage cheese and gelatin also turn out thick.

Instant cream

The basic recipe is simple, made from two main ingredients. Adding flavoring is optional; it is also possible to replace vanilla with cognac or lemon juice.

Ingredients:

condensed milk (GOST) – 250 g;
medium fat sour cream – 250 g;
vanilla sugar - to taste.

How to cook:

Sour cream and a jar of condensed milk must be removed from the refrigerator ahead of time and allowed to sit in a warm place for at least an hour.
Sour cream is placed first in a mixing bowl, the mixer is set to medium speed, maybe a little slower.
Beat the mixture for up to 2 minutes; at the end of the process, you can slightly increase the speed of rotation of the whisks.
Next, add condensed milk to the cream in small portions. Stir, still vigorously using the mixer.
The mass will begin to thicken quickly. As soon as no more than 1/3 of condensed milk remains, add vanillin; it is optimal to use essence or vanilla sugar. After mixing in the flavoring completely, add the remaining milk.

Cream made from sour cream and condensed milk for a cake is good even without vanilla. Despite the large amount of condensed milk, it does not seem cloying.

With lemon or orange

Thick cream is prepared from sour cream with 30 percent or higher fat content. This mass is suitable for decorating and coating cakes; it can be used to mold low volumetric decorations. Using an ingredient with a lower calorie content, whip up a soft cream for impregnation.

What to cook from:

1/2 standard jar of high-quality condensed milk;
200 ml 30% sour cream;
small orange or medium sized lemon.

How to cook:

In order not to interrupt the beating process, prepare the citrus components first. The selected fruit is scalded, washed, and blotted dry with a towel.
After peeling off half of the brightly colored zest, take 2/3 tsp depending on the type of citrus. grated lemon peel or a full spoon of orange. Juice is collected in the amount of 4 tbsp. l., if lemon is chosen and 6 tbsp. l. for orange.
Use cool sour cream, never very chilled. Place in a mixing bowl and add all the condensed milk at once. Within 2–3 minutes. mix with a mixer, adjusting the speed so that drops do not scatter.
Add the zest, mix with a spoon, then pour in fresh juice and pass through the mixture again with a mixer. The total duration of whipping is up to 5 minutes; it is undesirable for the process to continue longer, otherwise the density will be unstable.

In addition to the specified flavoring, you can add a drop of savory alcohol tincture to the mass. A similar taste is obtained if you choose a lemon with an orange tint of zest.

With added oil

The taste and structure depend on the fat content in the oil. The product should consist exclusively of natural cream, with a total fat content of 72, or even better – 82%.

What to cook from:

standard packaging of “Traditional” butter – 200 g;
high-fat sour cream – 200 ml;
condensed whole milk - 1/2 jar.

How to cook:

The butter is taken out of the refrigerator ahead of time, unpacked, and coarsely chopped into a bowl. Cover with cling film or cover tightly and leave for a couple of hours in the warmth of the kitchen to slowly soften.
Add some of the condensed milk to the butter, stir with a spoon, then with a mixer at moderate speed. After 2–3 minutes. Add the remaining condensed milk and continue beating without changing the speed.
Spoon sour cream into the creamy mixture and whisk for 6 minutes. If the mass has not achieved the desired fluffiness, beat it twice more for 1 minute. with the same minute break.

Thanks to the addition of butter, the cream made from sour cream and condensed milk for the cake is greasy but tasty. It goes well with cocoa, you can add a pinch for a delicate creamy color or 1 tsp. for a rich shade.

With gelatin

A denser mass is prepared from the same basic products with the addition of natural thickeners.

What to cook from:

1 tsp. gelatin granules;
warmed but not hot milk – 50 ml;
a glass of full-fat (30% or higher) sour cream;
1/2 standard jar of condensed milk, plus 2 tbsp. l.

How to cook:

Milk is poured into gelatin in an enamel container. According to the manufacturer's instructions, let it swell, place it in a bowl of hot water, and put it on heat.
Heat the gelatin in a water bath, stirring, until dissolved. The resulting mass is allowed to cool slowly (not completely), filter, lightly rubbing with your fingers, through a fine sieve.
Beat slightly cooled sour cream for 1 minute. separately, then in parts, but quite quickly, add condensed milk. Having given the desired fluffiness, put the mixer aside and stir in the gelatin with a spoon.
The cream needs to thicken, to do this, cover the container with the whipped mass, put it in the cold for a couple of hours, you should monitor the thickening of the cream. It is applied to desserts while still partially liquid.

If in all previous options it was possible to replace whole condensed milk with caramelized (boiled) one, this time it is better not to do this. It is only permissible to mix boiled and regular condensed milk in a 1:1 ratio.

Nut-sour cream

The choice of type of nuts is at the discretion of the cook. Hazelnuts or walnuts are optimal; peanuts are not recommended.

What to cook from:

2 cups 25% thick sour cream (natural product only);
chopped nuts - half a glass;
tin can of GOST condensed milk.

How to cook:

The nuts are peeled and the kernels are sorted, removing spoiled ones. Place in a massive frying pan without handles and place in the oven at moderate (up to 170°C) temperature. Dry, lightly fry, pour into a spacious dish, and leave to cool.
The recipe for making the cream base is standard. Add concentrated milk to the cooled and lightly whipped sour cream, stirring with a mixer at moderate speed. The fluffy mass is set aside after beating for 3 minutes.
The cooled nut kernels are rubbed with your fingers, trying to peel off the skin as much as possible; it is not necessary to specifically peel them. Lay them out in small portions on a cutting board, knead them by rolling them with a rolling pin.
The nut component must be mixed into the total volume quickly, but without using a mixer. If necessary, quickly beat the base again for a minute, then add the nut crumbs and mix with a spoon.

The cream must be applied to dessert without delay; it is also good as a separate treat.

Raffaello with sour cream and condensed milk

A very successful recipe, the cream comes out thick, especially good for small cakes or soaking desserts.

Ingredients:

package of sweet cream butter – 200 g;
100 gram white chocolate bar;
coconut flakes (white) – 50 g;
a glass of 20% sour cream (not sour);
whole milk, condensed – 250 g.

How to cook:

The chocolate is broken or coarsely grated, placed in a bowl, and butter is cut into it. Place over a container of boiling water and heat with constant stirring until the chocolate pieces dissolve.
Quickly removing the chocolate mass from the water bath, add 2/3 of the chips and stir evenly. Next, add coconut crumbs at your discretion; they swell a little in the cream, making it thicker.
Condensed milk is whipped with sour cream, and cooled chocolate is added to the lush mass in parts. While mixing, use a mixer at low power, bring the cream to the desired thickness and use immediately.

If the goal is not to obtain a white mass similar to the color of the cakes of the same name, it is worth mixing types of chocolate. One of the successful ratios is: 2/3 milk chocolate, plus 1/3 dark.

With candied fruits

The cream is good for soaking light-colored sponge cakes. Homemade candied fruit preparations or store-bought candied fruits are suitable for it. The proportions of condensed milk to sour cream are 1:1.

Ingredients:

450–500 g base cream;
candied fruits – 75 g;
lemon juice – 1 tbsp. l.

How to cook:

The cream is whipped from ordinary whole condensed milk with cool, fatty sour cream. You can use any of the descriptions given in the article.
The candied fruits are cut with a knife, being careful not to make them too small, sprinkle with juice, and stir into the creamy mass with a spoon.

Using this cream to fill crumbly shortcrust pastry baskets is the simplest version of cakes. It takes up to a quarter of an hour to prepare with all the preparatory procedures.

Curd and sour cream with boiled condensed milk

Adding cottage cheese gives the mixture a slight sourness and wonderful volume. It is important to choose natural products.

What to cook from:

caramelized condensed milk – 1/2 standard jar;
200 ml 30 percent sour cream;
crumbly cottage cheese, 12% – 200 g;
sweet powder – 50 g;
vanilla sugar - small package.

How to cook:

The sour cream is kept out of the refrigerator for up to 3 hours, the heated product is placed in a bowl and lightly beaten with a mixer. Slowly add powdered sugar while continuing to mix.
Rub the cottage cheese through a sieve into the same bowl, mix the ingredients with a spoon and turn on the mixer again. Beat briefly, then begin to add 1 tbsp. l. condensed milk.
The cream should be quite dense and stable; if it lacks sweetness, the taste is adjusted by adding powder.

The cream base is good with additions in the form of hazelnut or almond crumbs. The nuts must be roasted, the almonds must first be soaked in boiling water and the skins removed.

Sour cream caramel version with banana

The recipe with the addition of fresh fruit is simple, but you need to take into account their taste and the amount of moisture contained. Fruits that are too strong in taste are not suitable, nor are fruits that are too juicy.

What to cook from:

a couple of medium-sized ripe bananas;
sour cream with maximum calorie content (30% and above);
standard tin of carmelized condensed milk.

How to cook:

Bananas need to be ripe; there should be no black spots on their peel. The pulp of such fruits quickly turns sour and releases a lot of moisture. After peeling the bananas, mash the pulp with a fork into a puree; it is not advisable to use a blender.
Separately, beat the sour cream using a quick mixer; you can add no more than 1 tsp to it. sweet powder. After a minute, they begin to introduce condensed milk in parts.
Add banana puree to the cream that has become homogeneous and mix with a mixer turned on at the lowest speed. The resulting mass is used immediately after whipping.

The traditional flavoring of such creams, vanillin, can be used in this recipe, but keep in mind that the mass will become almost cloying.

With cream cheese

Cream made from sour cream and condensed milk for a cake with the addition of soft cream cheese is ideal for soaking cakes.

What to cook from:

500 ml of natural medium fat sour cream (up to 25%);
cream cheese – 200 g;
1/3 tsp. vanilla sugar;
a can of high-quality condensed milk;
6 tbsp. l. heavy cream.

How to cook:

The cheese is placed in a bowl, kneaded with a fork, and concentrated milk is added to it in parts. Using a high-speed blender, beat into a homogeneous fluffy mass.
Vanillin is poured into sour cream, stirred with a spoon, then they begin to add portions to the rest of the ingredients, continuing to work with the mixer. Whip the cream separately, the amount can be increased.
Connect both parts very carefully, using vertical movements of the spoon. The cream is applied to the surface of the cakes quickly; it is quite dense, but cannot be stored before use.

The recipe does not need aromatic and flavoring additives, and you should not change the proportions of the products either. The effect will be interesting if you use this cream for impregnation together with one prepared according to the following recipe.

Creme brulee

It is quite acceptable to replace the liqueur with a non-alcoholic flavoring. Oil is used only with the highest fat content, for example, the “Traditional” variety.

Ingredients:

35–50 ml Amaretto liqueur or similar flavor;
1/2 can of boiled condensed milk;
butter – 90 g;
a glass of fat sour cream;
vanilla sugar - half a small bag.

How to cook:

The oil is softened by keeping it in a covered bowl for a long time; forced heating should not be used. Beat with a hand mixer at low speed for up to 3 minutes.
Mix the sour cream, add it to the butter in portions, continue to beat, increasing the speed of the device. Add vanillin as soon as the mass becomes fluffy enough.
The cream is then mixed with a spoon. As soon as the aromatic sugar crystals disperse throughout the mass without any residue, pour in the liqueur and bring to complete homogeneity.

Liqueur can completely replace cognac, including homemade one. The drink should not contain more than 40% alcohol.

Delicate cream for Napoleon cake

The classic dessert is prepared with custard, but denser formulations can also be used. The proposed recipe is easy to repeat; it can be supplemented with cocoa powder.

What to cook from:

a glass of medium fat, 20% sour cream;
butter (72–82%) – 200 g;
0.5 cans of whole condensed milk.

How to cook:

The butter must be softened before whipping. It is not necessary and not advisable to heat the product; it is enough to keep the closed package in the warmth of the kitchen.
Next, cut the butter into a bowl and beat with a mixer at medium or low speed to make it fluffy.
Condensed milk is poured in small portions, stirring it with circular movements of the whisks, and sour cream begins to be added to the thickening mass. It is advisable to use the finished cream immediately after preparation.

When adding cocoa, it is optimal to do this at the first stage, mixing and whipping it together with the butter. The powder should not contain sugar.

With boiled condensed milk for Honey cake

The recipe contains slightly more components, but this does not affect the complexity of preparation. The cream is designed for use in cakes or pastries.

Ingredients:

corn starch – 1 tbsp. l.;
3 fresh eggs;
butter “Peasant” – 150 g;
2 tbsp. l. honey;
300 ml milk;
a can of caramelized condensed milk;
sour cream with maximum fat content (up to 35%) – 100 g.

How to cook:

The milk is placed on low heat in a massive saucepan and heated, without bringing it to a boil. Eggs are released into a bowl with high walls, starch is added, and beaten with a wire whisk.
Add milk to the egg mixture in small portions. Replace the whisk with a mixer and beat at low speed. The homogeneous base is placed on the switched on burner and slowly heated until thickened.
Having put the cream away from the stove, they begin to mix honey and condensed milk into it in parts, still working as a mixer. Next, add softened butter, when it is evenly combined with the cream, put the mixer aside, and mix the mixture with sour cream with a spoon.

Cream made from sour cream and condensed milk for cake is also good for any other baked goods, and as a separate dessert. It can be served with cherries with liqueurs or brandy.

Chocolate custard for sponge cake

Instead of using chocolate bars, cocoa is used. The powder must be perfectly dry and fresh; formulations with added sugar are not suitable.

Ingredients:

sweet powder – 1/2 cup;
150 g butter “Traditional” (82.5%);
100 g cocoa powder;
1 full glass of milk and full fat sour cream;
standard can of condensed milk;
flour – 1.5 tbsp. l.;
yolks from 6 eggs;
vanilla sugar.

How to cook:

Eggs are washed in warm water and soap, this precaution is mandatory! Break, separate and set aside the whites, and pour the yolks into a bowl with powdered sugar. Using a mixer, adjusting the speed as needed, beat into a snow-white foam.
The milk is heated to 70°C, a bag of vanilla sugar and flour are added. After stirring, add the beaten yolks in parts and place on heat again. Stir continuously, heat until thickened, cook for another 5 minutes, then cool the brewed base.
Soft butter is first whipped with cocoa, then condensed milk with sour cream is gradually added. Both parts are connected with a spoon or by switching the mixer to low speed.

Cream for pancake cake

It is prepared exclusively from natural condensed milk, but it is permissible to replace the butter with a spread; this will not noticeably affect the taste.

What to cook from:

1/2 cup thick fat sour cream;
sweet butter – slice 30 g;
condensed milk – 1 can.

How to cook:

The butter is allowed to melt in the warmth of the kitchen; the sour cream, on the contrary, is kept for about an hour in the refrigerator.
Place the ingredients in a bowl and mix with a spoon. If the mass is not dense enough, beat with a mixer at low speed.

The cream must be cooled before use, for which 40 minutes is sufficient. put it in the general compartment of the refrigerator.

Coffee cream

One of the most popular flavors when creating desserts is coffee. The cream described in the first recipe is recommended as a base.

What to cook from:

equally, 250 g of condensed milk and 20% sour cream;
instant coffee granules – 2 tbsp. l. or to taste.

How to cook:

Place about 80 g of sour cream into a glass, add half the specified amount of coffee, and mix with a mixer until the granules are completely dissolved. Beat the rest, slowly adding condensed milk.
The coffee mass is combined with the main volume of products, tasted, and if necessary, more coffee is added. Knead with a mixer, still at low speed.

Cakes soaked in this mixture come out moist regardless of the thickness of the condensed milk. Sour cream based creams can withstand short-term storage in the refrigerator, but it is advisable to resort to this only in extreme cases.

Video about sour cream and condensed milk cream for cake

Sour cream for honey cake:

Very easy to prepare recipe condensed milk cake with sour cream. The result always pleases with its wonderful taste and beautiful appearance. Any filling will suit this biscuit. I really like making this cake with prunes, this time I decided to replace the prunes with strawberries.

Ingredients

To prepare a condensed milk cake with sour cream we will need:
1 can of condensed milk;
1 cup flour;
2 eggs;
1 packet of vanilla sugar;
1 tsp. soda slaked with vinegar.
For cream:
600 g sour cream;
150 g powdered sugar;
prunes, strawberries or any berries to taste.

Cooking steps

Beat eggs with vanilla sugar and add condensed milk.

Gradually adding flour, knead the dough. At the very end, add slaked soda and mix.

Pour the dough into a mold with a diameter of 24 centimeters. I don’t line the pan, but if desired, you can line the pan with baking paper. Bake the cake for 30-40 minutes in a preheated oven at 180 degrees. Cut the finished and cooled sponge cake into 3 layers. If desired, each cake can be soaked, for example, in syrup or berry juice.