Cream sour cream cream boiled condensed milk. Step-by-step recipe for cream for sour cream and condensed milk cake

30.04.2019 Vegetable dishes

Cream with condensed milk and sour cream is an excellent decoration for sweet pastries. There are many recipes for this product. To give special taste added to it various additional components- fruits, berries, chocolate, coffee, cheese, boiled condensed milk. Cream can be smeared with biscuit and pancake cakes, it is suitable for such popular cakes as "Honey cake" and "Napoleon". First you need to choose the right products and know some of the features of cooking.

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Classic recipe for cream of condensed milk and sour cream

delicious cream can be quickly prepared from condensed milk and sour cream according to a simple recipe.

Ingredients:

condensed milk - 300 g;
sour cream - 200 g;
vanillin - 1 pinch.

Step by step recipe:

This universal recipe cream for cake from sour cream and condensed milk. The product can be used for baking puff pastry, spread it biscuit cakes.

With various additives

On the basis of a product prepared according to a classic recipe, creams with various flavors can be made.

Nuts, candied fruits, cocoa, chocolate are used as additives, coconut flakes, citrus.

With boiled condensed milk

give beautiful caramel color product can be added by adding boiled condensed milk.

Required components:

cream - 1 portion;
boiled condensed milk - 1 can.

How to cook:

1. Lightly beat the boiled condensed milk to make a fluffy mass.
2. Combine with the finished cream and mix thoroughly until a homogeneous consistency is obtained.

You can buy boiled condensed milk in the store or cook it yourself at home.

Nut and sour cream

Cream with the addition of nuts has a pleasant, unusual taste.

Ingredients:

finished product - 1 portion;
nuts - 1/2 tbsp.

How to cook:

1. Pre-calcine the nuts in a pan or in an oven.
2. Grind the nuts with a blender.
3. Combine with the finished product and mix everything.

"Raffaello"

To obtain a product with the taste of Raffaello sweets, coconut flakes are added to the composition.

Would need:

ready cream- 1 portion;
coconut flakes - 50 g.

Cooking:

1. Take a ready-made cream.
2. Add coconut flakes to it and mix thoroughly.

With lemon and orange

To prepare the cream you will need:

finished product - 1 portion;
half a lemon or orange.

Recipe:

1. Peel citrus fruits, grate the zest.
2. Get juice from fruits in the amount of 2 tbsp. l.
3. Add all to finished product and mix.

With candied fruits

Candied fruits can be used instead of fresh citrus fruits. Required components:

finished product - 1 portion;
candied fruits - 50 g.

How to cook:

1. Using a blender or a knife, chop candied fruit.
2. Mix everything with the finished cream.

With coffee or cocoa

For cooking coffee cream would need:

finished product - 1 portion;
instant coffee (cocoa) - 1-2 tbsp. l.

Cooking:

1. Take a ready-made cream.
2. Thoroughly mix with coffee or cocoa, making sure that the mass is homogeneous.

With chocolate

For cooking delicious product With chocolate flavor the following components are required:

ready-made cream - 1 serving;
chocolate - 50 g.

Recipe:

1. Melt a chocolate bar in a water bath.
2. Carefully add chocolate mass to sour cream.
3. Mix everything thoroughly.

Thick cream with gelatin

Cream prepared according to the classic recipe is liquid. It is suitable for impregnating cakes, but it will not work as a decoration. To achieve a thicker, denser consistency, gelatin can be added to the composition. In this case, sour cream should be taken with a high fat content.

Ingredients:

sour cream - 1 tbsp.;
condensed milk - 1 tbsp.;
milk or water - 1⁄4 tbsp.;
gelatin - 1 tsp

How to cook:

1. Make a strong gelatin solution. To do this, fill it with water or milk, preheating them.
2. Leave the gelatin to swell for a while (usually it is marked on the package).
3. Stir the solution and heat in a water bath, then cool.
4. Combine sour cream and condensed milk in exactly the same way as in classic version cooking.
5. Add gelatin and continue to beat gently by hand or with a mixer.
6. To thicken the cream, put it in the refrigerator for at least 2-3 hours.

Butter cream

The product prepared according to this recipe will soften dry dough and give the dish pleasant taste. To prepare it, you will need heavy cream (at least 35% fat).

Required Components:

cream - 1 tbsp.;
sour cream - 2 tbsp. ;
powdered sugar - 2 tbsp. l.;
condensed milk - 1 tbsp.

Recipe:

1. Cool the cream a little, place in a deep bowl and beat with careful movements, not allowing it to turn into butter.
2. Put the sour cream in a deep bowl and, adding powdered sugar gradually, beat with a mixer. Sour cream should thicken, if this does not happen, then you need to put a thickener.
3. Mix sour cream and condensed milk and continue whisking until you get a homogeneous mass.
4. Gently use a spoon to introduce the cream into the resulting product, mixing with smooth movements from the bottom up and towards the center.

If instead of powder in the cream add vanilla sugar, then in this case you need to beat until the moment when it is completely dissolved in sour cream.

Curd-sour cream with boiled condensed milk

For waffle cake you can use a cream of a dense consistency with the addition of cottage cheese. This product will impregnate waffle cakes but they don't get wet.

Ingredients:

boiled condensed milk- 1 bank;
sour cream - 200 ml;
cottage cheese - 200 g;
vanillin and citric acid - to taste.

Step by step preparation:

1. Place the cottage cheese in a deep bowl and grind.
2. Put vanillin and mix.
3. In a separate container, add citric acid to sour cream and beat everything thoroughly.
4. Carefully put to whipped sour cream curd mass while continuing to whisk. Add thickener if necessary.

Sour cream caramel with banana

You can give the cream an unusual taste by adding various fruits and berries. The most popular is the banana product recipe.

Required components:

boiled condensed milk - 1 can;
fat sour cream - 0.5 l;
bananas - 2 pcs.

Step by step recipe:

1. Peel the bananas and grind with a fork or blender into a puree of a uniform consistency.
2. Whipping sour cream, gradually add condensed milk to it.
3. At the end add banana puree. To get more thick cream, it is worth putting a thickener.

As additives, you can use not only bananas, but also cherries, raspberries, strawberries, currants.

With cream cheese

To prepare the cream, you will need the following components:

heavy cream - 1 tbsp. l.;
condensed milk - 1 can;
sour cream - 0.5 l;
cream cheese - 200 g;
vanillin - to taste.

Product preparation:

1. Put the cheese together with condensed milk in a deep bowl.
2. Beat the mixture with a blender until a homogeneous mass is obtained.
3. Continuing to beat, carefully add sour cream and vanilla.
4. Whip the cream into a stiff foam in a separate bowl.
5. Mix them with cream.

Creme brulee

To make creme brulee you will need the following ingredients:

sour cream - 250 g;
boiled condensed milk - 0.5 cans;
liquor - 1 tbsp. l.;
butter - 80 g;
vanillin - to taste.

Step by step preparation:

1. Beat butter with a mixer or whisk for 3 minutes.
2. Continuing to beat, carefully pour in the sour cream.
3. At the end, add vanilla and liquor.
4. Mix everything until smooth.

In creme brulee, you can add instant coffee or cognac.

Delicate cream for cake "Napoleon"

A cream recipe with the addition of butter. This product is more viscous and does not spread, so it is suitable as a filling for various cakes, it can also be used to decorate cakes with it. It is better to take oil with a high fat content - at least 72%.

Required components:

sour cream - 1 tbsp. ;
condensed milk - 0.5 cans;
butter - 200 g.

Product preparation method:

1. Remove the oil from the refrigerator in advance. Wait until it becomes soft. Chop it into small pieces.
2. Place in a bowl, then beat with a mixer or blender.
3. Add condensed milk, continuing to beat, and after some time - sour cream. The result should be a homogeneous air mass.

This cream is well suited for the Napoleon cake. You can add cocoa, fruits or berries to it, then the product will acquire a beautiful rich color.

For the honey cake with boiled condensed milk

Cream prepared according to the following recipe goes well with honey cakes.

Required components:

boiled condensed milk - 1 can;
fat sour cream - 100 g;
honey - 2 tbsp. l.;
cornstarch - 1 tbsp. l.;
eggs - 3 pcs.;
milk - 1.5 tbsp.;
oil - 150 g.

Step by step recipe:

1. Break eggs into a deep bowl and add starch, mix everything and beat.
2. Heat milk in a saucepan, but do not bring to a boil. Then add to the resulting mixture and beat again.
3. After the mass becomes homogeneous, heat over low heat for about 5 minutes until it thickens, then cool.
4. Add honey, condensed milk to the resulting product and beat thoroughly.
5. After that, put the butter, continue beating.
6. Add sour cream, carefully mix all the ingredients.

Custard Chocolate Biscuit Cream

To decorate the biscuit, you can prepare a delicate chocolate cream.

You will need:

condensed milk - 1 tbsp.;
egg yolks - 6 pcs.;
cocoa - 100 g;
butter - 150 g;
powdered sugar - 0.5 tbsp.;
milk - 1 tbsp.;
fat sour cream - 200 g;
vanillin - to taste.

Step by step recipe:

1. Pour milk into a deep bowl, heat.
2. In a separate container, beat the yolks with the addition of powdered sugar until a white foam is obtained.
3. Combine the mixture with milk, flour and vanilla, mix well.
4. Heat over low heat, remembering to stir.
5. When the mixture thickens, boil it for 5 minutes, then cool.
6. Beat butter separately, gradually adding cocoa, condensed milk and sour cream.
7. Combine the ingredients with the custard mass and mix everything until the consistency becomes homogeneous.

Easy Carrot Cake Recipe

Make a layer for carrot cake you can follow a simple recipe.

Ingredients:

fat sour cream - 200 g;
condensed milk - 0.5 cans.

Cooking:

1. Prepare all ingredients.
2. Mix the ingredients in a deep bowl with a spoon.

Cream for pancake cake

Cream with sour cream and condensed milk is well suited for pancake cakes. It can be prepared according to the following recipe.

Components:

condensed milk - 1 can;
butter - 30 g;
sour cream - 0.5 tbsp.

Cooking:

1. Mix all components.
2. Place in the refrigerator.

How to choose products

The quality of the prepared cream is affected by its composition. When choosing products, you should follow these recommendations:

To make the cream tender and not spread, for its preparation it is worth taking sour cream with a high fat content.
Condensed milk should be of high quality, without adding vegetable fats. Usually on cans with such products it is indicated that it is made in accordance with GOST, it contains nothing but whole milk and sugar.
Other components that can be added to the cream - butter, cocoa, coffee - should also be High Quality, otherwise it will affect the taste of the resulting product. Spoiled berries and fruits or rancid nuts should also be avoided.

To properly prepare the cream, you need to take into account the advice of experienced chefs:

Shouldn't be used aluminum cookware, it is advisable to take a plastic or enameled container.
It is more effective to take a mixer for whipping, since it will not work to get a fluffy mass with a blender.
All components used to prepare the cream should be taken at approximately the same temperature. Otherwise, the mixture will begin to delaminate and will be inhomogeneous.
To avoid lumps when adding bulk products(cocoa, coffee, etc.), they should first be sifted through a strainer.
If boiled condensed milk is used, then it should be whipped first, otherwise the cream will not turn out lush.
Vanillin and other flavorings should be added only after cream mass will be sufficiently whipped.

If the sour cream is too liquid, it can be pre-thickened. To do this, fold the gauze in two layers and place in a sieve, then pour sour cream. The product should be left in this state all night - during this time, excess liquid will drain.

You can store the prepared cream for 1 week in the refrigerator, tightly closing the container with a lid. Products with the addition of fruits can not be kept for a long time. To extend the shelf life, you can replace fresh raw materials with heat-treated ones.

Cream with boiled condensed milk for the cake turns out to be incredibly appetizing, although it is prepared quickly and simply. The cream is suitable for layering cakes, and it can also be used to decorate different confectionery, fill eclairs, tubules and nuts.

How to make cream from boiled condensed milk?

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

You can buy condensed milk ready-made, but it is better to cook it yourself, it will be tastier.
The components for the cream must be beaten with a mixer at low speed.
To prepare the cream, it is important to use the most natural and high-quality products.
So that the cream does not exfoliate, it is better that the products used be at about the same temperature.

Custard with boiled condensed milk is great for layering biscuits, Napoleons and other cakes. After complete cooling, the cream becomes thicker, and therefore it is necessary to coat the cakes with them while it is still warm, but for stuffing tubules 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.

Cooking

Milk is rubbed with sugar, flour and vanillin are added.
Place the dishes with the mass on the stove and, stirring, boil over low heat until thickened.
When the mass has cooled slightly, add condensed milk, butter.
Beat the cream with boiled condensed milk until smooth.

With boiled condensed milk for a cake, it has a pleasant delicate taste with a slight sourness. It's great for layering honey cakes, and for other confectionery it can also be used. In addition, such a cream is served as a filler for ice cream, and in order for the finished cream to not exfoliate, all components must be at the same temperature when combined.

Ingredients:

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

Cooking

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

Cream for cake with boiled condensed milk, the recipe of which is presented below, turns out to be airy and tender. Such a cream is great not only for a layer of cake layers, 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.

Cooking

Whip the chilled cream until fluffy.
About a third of the cream is taken, mixed with boiled condensed milk and whipped.
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, it is a universal product, it is used for layering 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 content and high-quality condensed milk.

Ingredients:

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

Cooking

The softened butter is mixed with boiled condensed milk with a mixer.
Continuing to beat, sour cream is introduced in a spoonful.
At the end, add vanilla sugar or vanillin and beat well again.

With boiled condensed milk delicate structure and unique taste. In this case, cottage cheese should be used soft, granular will not work here, because the mass will not reach 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.

Cooking

Place in blender bowl soft curd and milk.
Beat until smooth, add boiled condensed milk and beat again.

Cream cheese with boiled condensed milk

With boiled condensed milk, you can cook in a matter of minutes. At the same time, it turns out incredibly appetizing and tender. Instead of mascarpone, you can use other soft cream cheeses. This cream is best for soaking light biscuit with the addition of fruits or berries.

Ingredients:

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

Cooking

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

Butterscotch cream with boiled condensed milk

Delicious boiled condensed milk cream for cake, presented in this recipe familiar to many since childhood. At a time when there were not as many sweets as now in stores, this cream was often prepared and used for a layer of delicious waffle cakes, for stuffing tubes, nuts and eclairs.

Ingredients:

condensed milk - 400 g;
butter - 200 g.

Cooking

Condensed milk is boiled right in the jar for about 2 hours, then poured cold water and cool down to room temperature.
Naturally softened butter is beaten, boiled condensed milk is added and beaten again until smooth.
If desired, a little cognac or rum can be added to the finished cream from boiled condensed milk, if the product will not be eaten by children later.

Cream ice cream with boiled condensed milk

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

Ingredients:

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

Cooking

Sour cream is combined with condensed milk.
The resulting mass is whipped with a mixer.
Cream thickener is added, mixed and the cream is used for its intended purpose.

Based on boiled condensed milk, they even cook with yogurt. Fermented milk product it is better to choose natural, without fillers and flavors. As in other recipes, it is advisable to use self-brewed 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.

Cooking

Condensed milk is boiled for 2 hours on low heat.
When the product has cooled down a little, mix it with natural yogurt until fluffy and uniform.

Cream of boiled condensed milk with the addition of cocoa and cognac will become one of the most favorite 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 for spreading cake layers, for decorating cupcakes and other desserts.

Ingredients:

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

Cooking

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

How to make 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. Cream of condensed milk and bananas 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 ripe bananas should be chosen, because they are both tastier and more aromatic than unripe fruits.

No matter how much I bake cakes, I always discover something new. I take something from my friends, employees, I find something myself and adapt it for myself. Discovered another masterpiece on the eve of my birthday. I was going to bake a biscuit cake with sour cream, but the sour cream was not enough, and I didn’t want to run to the store. In the bins there was another jar of boiled potatoes, which was bought for some reason, but survived. So another option was born pastry cream. This - perfect combination for honey and biscuit cakes. Delicate texture, pleasant color and delicate, unusual taste make simple biscuit cakes amazingly delicious.

Sour cream condensed cream for cake

Kitchen appliances and utensils: blender or mixer, bowl.

Ingredients

How to choose the right products

Sour cream can be taken any, but fresh.
You can cook boiled condensed milk yourself or buy ready-made.
If you take homemade sour cream, then a thickener may not be needed.
For vanilla taste and aroma, you can use a vanilla pod, vanillin, sugar with this taste and smell, and special vanilla essence.

Cooking step by step

video recipe

This cream is also prepared with homemade sour cream. Everything is prepared in just a few minutes, and the resulting mass is suitable not only for filling and spreading cakes, but also for leveling cakes. Everything is detailed and shown in the video.

Sour cream can be taken any. If you take good homemade sour cream, then you should not take a thickener, otherwise the texture of the cream will be very dense. Conversely, when using store-bought sour cream, it is best to keep a bag of thickener on hand. So you can adjust the density and density.
You can't add sugar at all.. If sour cream is not sour, then you can do without it.
If not vanilla sugar , you can put a pinch of vanillin, but not more, otherwise it will be bitter.
This amount of cream is designed for classic biscuit with a diameter of 20-23 cm and a height of 5-7 cm.

In order to remove cloying and give the cream an unusual touch, you can add a little lemon juice or cognac.

With what and how to serve

The main option is cream cake.
Can be used as a filling for eclairs and cakes.
Can be submitted as sweet dessert for coffee or as a spread for cookies.

If there is no boiled condensed milk, you can cook sour cream for a cake with regular condensed milk. True, it will be a different taste and composition, but it will also turn out very tasty.

Cream cake recipe with sour cream and condensed milk

Cooking time: 20-25 minutes.
Servings: 1.
Kitchenware: mixer or blender, container for cream.
Calories per 100 g: 251 kcal.

Ingredients

Cooking step by step

video recipe

You can watch a step-by-step recipe for a cream of boiled condensed milk with sour cream in dynamics in this video.

I love this cream for its simplicity and economy. It is not as high-calorie as butter, not as sugary as chocolate, and also has a very gentle and fresh taste. As a novice confectioner, I often used a simple and proven one for my cakes. The beauty is that any housewife can cook it, and the desserts are tender and airy. She also cooked, and decorated with fruit on top. Such fresh and light cakes were eaten instantly at children's parties and women's gatherings.

What kind of cream do you spread on cakes? Share simple and delicious recipes in comments. Write comments and reviews.

Cream of sour cream and condensed milk is universal. It can be used for cakes and pastries, and as a sweet sauce for pastries or eaten with a spoon just like that. And if you freeze it, it will look like ice cream.

Delicate, melting texture of the cream will not leave indifferent any sweet tooth.

This cream is prepared very quickly and without much cost. Any cakes are easily soaked due to the properties of sour cream. In addition, a slight sourness will save the cake from cloying. Addendum different ingredients can turn sour cream with condensed milk into something completely new and unrecognizable.

Every housewife should have a recipe for such a delicious cream in stock.

Taste Info Syrup and cream

Ingredients

Fatty sour cream (more than 20%) - 200 ml;
Condensed milk - 1 can (200 g).

How to cook sour cream with condensed milk

Put the sour cream in a bowl and beat a little with a mixer so that it becomes more airy.

Open a can of condensed milk and carefully pour its contents into the sour cream. Beat everything together until you get a fluffy mass.

Our cream of sour cream and condensed milk for the cake is ready. You can spread the cakes. Only they must be cooled down so that the cream does not “float”.

It was classic recipe cream, such a cream is perfect for a biscuit or puff pastry cake, as well as for a honey cake.

Cream of sour cream, condensed milk and butter

Sour cream prepared with butter has a denser and more viscous texture and is suitable even for decorating a cake, and is also good for filling various cakes.

Ingredients:

Sour cream - 200 ml;
Condensed milk - 0.5 cans;
Butter (no spreads, only real butter with a fat content of at least 72.5%) - 200 g.

Cooking:

The oil should be taken out of the refrigerator about half an hour or an hour before the preparation of the cream, so that it becomes soft. Cut it into pieces and beat with a mixer or blender in a bowl.

Then gradually pour in the condensed milk, continuing to beat, and only then add sour cream. Beat everything together for another 10 minutes, until we get a homogeneous air cream.

If desired, you can add cocoa to the cream for a brown color or fruit for the desired color. Remember that the taste will change as well.

Cream with sour cream, condensed milk and gelatin

If you need sour cream with condensed milk for sponge cake was stronger and thicker (and it sometimes turns out to be too liquid), you need to cook it with the addition of gelatin. They will be able to smear the layers and decorate the top of the cake.

Ingredients:

Fatty sour cream - 200 ml;
Condensed milk - 200 ml;
Warm water or milk (regular, not condensed) - 50 ml;
Gelatin - 1 tsp

Cooking:

First you need to dissolve the gelatin. Pour it with a little warmed milk or water and leave to swell (the required time is indicated on the package). After keeping the time according to the instructions, mix the gelatin and heat it in a water bath, without bringing to a boil. Then you will need to cool the mass so as not to spoil the cream.
While the gelatin is cooling, mix and beat the sour cream with condensed milk, as in the classic recipe.
Now carefully add the gelatin and mix by hand or with a mixer at the lowest speed.
To thicken, we will remove the sour cream with condensed milk in the refrigerator for 2-3 hours, and then it will be possible to start decorating the cake.

Note to the owner:

It happens that sour cream is too liquid, usually this happens if the sour cream is not fat enough. To avoid this, you need to get rid of excess liquid in advance: put gauze in 2 layers on a sieve, sour cream on it, and so leave it overnight.
The prepared cream can be stored for 1 week in a tightly closed jar in fridge.
If you put freshly whipped cream of sour cream and condensed milk in bowls and decorate fresh berries makes a great holiday dessert.
If adding cocoa, coffee or other loose ingredients, sift them with a strainer so that there are no lumps in the cream.
Any flavors (vanillin, essences, etc.) are added at the very end of cooking.
A spoonful of cognac added to the cream will give it the taste and aroma of walnuts.
Instead of sour cream for cream, you can use heavy cream, adding, if you want sourness, a little lemon juice.
You can cook sour cream with boiled condensed milk, then the taste of the cream will resemble toffee, and its color will become beige. But due to the density of boiled condensed milk, the cream may not mix well enough, so in this case, the condensed milk is first thoroughly whipped without sour cream to soften, or diluted regular milk(also with active whipping).
To give cream of sour cream and condensed milk for a cake of different colors and taste, you can add any fruits and syrups, chocolate, ground nuts and coconut flakes.

Condensed milk has a pleasant creamy taste adored by many sweet tooth. Even just spreading it on a bun or slice white bread, you can get an amazing dessert from childhood. Every hostess knows that on the basis of this product it turns out very tender and tasty. butter cream for the cake. There are hundreds of variations of recipes, but real confectioners have their own secrets for making the perfect one. Condensed or concentrated milk gives it an amazing, one-of-a-kind flavor, and a layer based on it is suitable for a variety of recipes: for vanilla and biscuit cake, for puff and honey cakes.

It combines with most of the additives that confectioners prefer to add to the filling of cakes. 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 handle them.

The simplest recipes: two components and yummy is ready

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

You can add butter, whipped cream or sour cream to condensed milk to create a cream. The percentage of butter and condensed milk is 1:2. Soften the butter first, then beat for 1-2 minutes. After that, pour in the condensed milk and whisk again.

This simple recipe in the photo:

Consistency, how to beat butter with condensed milk:

Video describing the cooking process:

Instead of the usual one, you can use chocolate butter. Delicate taste obtained by adding sour cream or cream. Here the shares of products 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 the condensed milk product, while thoroughly mixing the resulting composition.

cream and condensed milk

For all these recipes, you can take both light condensed milk and boiled product.

Making cooking more difficult by adding more ingredients

Except the most simple recipes, which do not require time to prepare them, housewives make much more intricate variations based on condensed milk, suitable for different cakes or for a certain type of pastry. Here the fantasy is not limited - you can put various fresh or dried fruits and berries, cognac or aromatic liquor, chocolate chips or nut mix. How to make cognac at home is written in.

Cottage cheese, sour cream, eggs, margarine are added to condensed milk - almost everything that can be found in the refrigerator is suitable for one or another recipe.

With butter: vanillin, nuts or cocoa

These recipes are among the favorite among pastry chefs. They are suitable for many types of baking.

The classic buttercream sweet cake recipe includes:

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

Cooking:

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

Can do oil cream from boiled milk. It will require:

200 grams of oil;
400 grams of boiled condensed milk;
nut or fruit mix.

For the recipe, several types of nuts / dried fruits or one favorite will do. 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 reached, it is whipped, pour condensed milk into it in parts.
After thoroughly mixing the resulting mass, add crushed nuts or dried fruits. Dried fruits should be pre-soaked in hot water for a few minutes or at least rinse thoroughly.

butter with boiled condensed milk

You can surprise guests if you add to the layer coffee taste. For such chocolate cream have to take:

a pack of oil;
condensed milk - 1 can;
teaspoon;
a teaspoon of soluble

For a special sweet tooth, you can add a couple of tablespoons of sugar. For those who don't love too much sweet pastries, experienced confectioners It is advised to add a few drops of lemon juice. Cooking:

The butter softens, whips just like in previous recipes.
Condensed milk is added to it, everything is thoroughly mixed.
Finally add coffee and cocoa. Mix again.

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

cake with coffee cream

With sour cream: caramel or milk

The main rule in sour cream for biscuit is the most fatty high-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 making sour cream:

We leave all products for their purchase 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 introduced in a spoon and mix thoroughly.
Caramel is added last.
If the taste seems not sweet enough, you can add a spoonful of powdered sugar.

How can you use sour cream for baking:

cake with sour cream

Next recipe sour cream layer for the cake it contains gelatin, therefore it tends to solidify and keep its shape. It is ideal for tall cakes. For its preparation you need:

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

Milk can be replaced with juice, coffee, cocoa or other liquid. This results in different flavors.

Gelatin must be combined with the liquid and allowed to swell. It is best to double check the swelling time on the package, 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. You can use immediately.
For complete solidification of the mass, long-term cooling is required.

A good addition to this recipe is fresh coconut or shavings. You can make a dessert that resembles Bounty or Raffaello sweets.

With cottage cheese

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

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

Whisk soft butter.
Pour in the condensed milk, beat again.
Add sugar flour. Stir 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 bring it to a puree state with a blender beforehand.
Stir again and refrigerate for 15-20 minutes before use.

cream with cottage cheese

It is good to add berries or fruits here, 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 oil;
vanilla or cocoa;
100 grams of condensed milk product.

The butter needs to be softened, beaten, mixed with milk.
We introduce the yolks separated from the proteins.
At the end, vanillin or cocoa is poured. After mixing, the mass is ready.

cream with yolks

With fruits: orange or banana

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

The most popular fruit recipes involve the addition of citrus fruits or bananas.

For the option with citrus notes 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:

Put the oil to reach room temperature.
Meanwhile, grate the zest of the orange, avoiding the white pulp.
Squeeze juice from an orange, two to three tablespoons will be enough for such a volume.
Whip the oil.
Add concentrated milk.
At the end, juice is poured and zest is poured. The mass is mixed manually.

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

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

Cooking:

The butter is softened and whipped, as in other cooking methods.
Then pour in the condensed milk.
Banana needs to be broken with a blender and added to the mass.
The resulting composition is mixed.

With cognac

Any cream can be added aromatic alcohol(rum, whiskey or liqueurs with different flavors).

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

a spoonful of cognac;
200 grams of oil;
condensed milk - 1 can.

Cooking:

Soften the butter and beat until white.
Add condensed milk without stopping beating.
Lastly add cognac.

cream with cognac

Alcoholic essence can also be added to sour cream. For this recipe you need:

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

Cooking:

We combine dairy products, 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 option fillings for biscuits, margarine comes to the aid of housewives.

Required products:

bank 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 flavor element (cocoa, vanillin or alcohol essence) is added, the mass is mixed again.

With chocolate

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

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

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

cream chocolate

For lovers white chocolate There is an amazing recipe with coconut. For him you need:

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

Melt chocolate, mix with condensed milk.
In the resulting mixture, we throw the oil, beat again.
Add the coconut flakes last, mix gently.

white chocolate cream

With cream

The most delicious filling is obtained with heavy cream. For her you need:

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

Cooking steps:

Cream (we take cold) is whipped at maximum speed.
Sugar flour is poured, the mixture is whipped until thickened.
Condensed milk is poured in a thin stream, everything is mixed again.
Vanillin is added at the end.

whipped cream

Custard is prepared without 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 of milk;
bank of condensed milk;
50 g of sugar flour.

Cooking begins with combining and grinding eggs with sugar.
Pour milk into a saucepan, put it on a small fire.
After heating, add eggs with sugar, keep on fire, stir until thickened. It is important not to bring the mass to a boil!
After partial cooling of the workpiece, butter and condensed milk are added to it.
Everything is mixed and left to cool. Only then can the filling be taken for spreading.

adding milk to custard

adding butter to custard

cooking custard

Suitable choice for different desserts

Butter cream is good both for spreading on biscuit cakes in a warm state, and for creating decorations. Roses and rosettes from it will keep well if you put such a 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 - a good option to complement the filling of butter and condensed milk.

Chocolate cream will do for smearing shortbread, puff, honey and biscuit cakes. You can also eat it in pure form with a bun.

On the basis of custard, various cakes are made, for example, the famous "Napoleon". It is also good for creating an independent dessert. The base is laid out in a bowl, grated berries or fruits are added to it, whipped cream serves as decoration.

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

The curd version of the cream goes well with various cakes and cakes: profiteroles, eclairs, all kinds of biscuits and muffins. It can be used for decoration, but it is better to do it just before serving, because curd filling keeps its shape worse than oil, besides it can turn a little yellow during long storage.

Cooking for filling and decorating cupcakes

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

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

This amount is enough for 5-6 servings:

The butter must be combined with dairy products, beat at low speed.
At the end, pour the sauce to taste, stir again and stuff the dough with it or spread it on top of the finished baking.

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 it turns out to be thicker, which means it is suitable for cooking for beginners.

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

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

How to cook:

Mix dairy products.
Chop the nuts and add to the mixture.
Once again, stir the mass.

Another recipe is also extremely simple. For him you need:

oil - 1 pack;
bank of boiled condensed milk.

For cooking, both products are mixed and used as a layer of cake or. The taste can be varied with fruits or flavoring essences.

For or you can prepare a filling with cheese. For him, take:

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

Steps on how to make a filling from boiled condensed milk:

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

boiled condensed milk and mascarpone cheese

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

If, nevertheless, the consistency came out liquid, you can always add a little oil or gelatin to the layer.

Nuts and any berry or fruit mixes- long-awaited guests of any stratum. There is no need to be afraid to experiment. So any boring dessert can sparkle with new colors. Perhaps you will open your unique recipe and you won't want to tell anyone how to make awesome condensed milk cream on it.