Condensed milk cream for biscuit cake can be prepared at home. If all the recommendations are followed, a delicate mass is obtained, which can be supplemented with estimate or butter.

It should be noted that this cream is very light. In addition, it can be used not only for making cakes, but also for waffles, cookies and pastries. acts as the basis. The finished cream can be diversified by adding chocolate, honey, nuts, a mixture of berries and fruits to it. You can experiment and introduce each time into the mass new component... The taste of the cream will change significantly.

Classic recipe

So, how to make condensed milk cream for a biscuit cake? For a start it is worth considering classic version... It is easy to prepare. Of the components you will need:

• condensed milk - one can;
• butter based on animal cream - 200 grams.

Cooking process

To prepare a cream from condensed milk for a biscuit cake, you should remove it in advance. butter from the refrigerator. This component should be at room temperature. The softened butter must be cut into cubes, placed in a deep container, and then gently beat with a mixer at low speed. As a result, the mass should become homogeneous. It takes no more than five seconds in time.

Condensed milk must be gradually introduced into the butter. Do not add a whole jar at once. Each time you need to add no more than 2 tablespoons of condensed milk. In this case, the components should be whipped with a mixer. The speed can be increased if desired. The cream will be ready when the mass stops sticking to the walls of the container.

Features of the recipe

Such condensed milk cream for biscuit cake should be used immediately after preparation. It is not recommended to store it. You can use the ready-made mass not only for the biscuit. This cream goes well with waffle and shortbread cakes.

The mass can be used as an impregnation and lubricate the cakes with it or to decorate the top cake. If necessary, you can add to the cream of liquid condensed milk natural dye such as carrot or beet juice.

Classic cream with sour cream

Condensed milk cake cream with butter can be prepared with sour cream. Of the components you will need:

• cream-based butter - 200 grams;
• condensed milk - ½ cans;
• sour cream - 200 grams;
• walnuts - 300 grams.

How to cook properly

The cream-based butter should be left in a warm room for a while. The product should become soft. Beat the butter with a mixer, gradually introducing liquid condensed milk into it. Add sour cream to the resulting mass and mix everything again.

Walnuts need to be peeled and chopped and then added to the cream. Beat all the ingredients again. This cream of condensed milk with butter is ideal for cakes.

Custard

How to cook on the basis of condensed milk custard? You will need:

• condensed milk - 200 grams;
• whole milk - 1 glass;
• butter from animal cream - 100 grams;
• flour - 2 large spoons;
• sugar - 2 large spoons.

How to cook

This recipe for condensed milk cream is a little more complicated than the previous ones. To begin with, pour milk into the pan, and then add flour and sugar to it. Mix the components well. In this case, lumps may appear. There is no need to stir them. When beating with a mixer, the lumps will break.

Boil milk with sugar until the mass changes color. In this case, everything must be mixed regularly. Otherwise, the cream will burn. The finished mass should be cooled to room temperature, and then condensed milk and butter should be added to it. Beat the products with a mixer. After that, you can start decorating the baking. To obtain delicious cream for a biscuit cake made from condensed milk, you can add alcohol to it: liqueur, cognac, rum. Also vanillin or fruit essences are suitable as a flavoring.

Cream with boiled condensed milk

To make a cream from boiled condensed milk and butter, you need a little food. To do this, use:

• butter based on animal cream - from 180 to 200 grams;
• condensed milk - one can or 380 grams.

Step-by-step cooking

So, how to make a cream from boiled condensed milk at home. First, it's worth preparing the components. Leave the oil in a warm room for a while. The product should become soft. Condensed milk should be boiled. The product must be placed directly in the jar in a container with water. The liquid should completely cover everything. Condensed milk should be boiled for 90-120 minutes. At the end, the jar should be removed and left to cool completely. Do not open condensed milk while hot.

Beat the butter until a fluffy white mass is formed. This takes no more than 2 minutes. Continuing to whisk the product, you need to add boiled condensed milk to it. This should be done in small portions. A cream of boiled condensed milk and butter should be fluffy and light. When all the ingredients are mixed, it is recommended to beat the mass for another 3 minutes.

Recipe with sour cream and boiled condensed milk

To prepare such a cream, you need to prepare:

• sour cream, preferably fatty - 400 grams;
• boiled condensed milk - 300 grams;
• thickener for cream - 10 grams.

Sour cream for the preparation of such a cream should be not only greasy, but also thick enough. Chill it before whipping. Pour sour cream into a deep container, and then add condensed milk. Beat the ingredients at low speed, gradually increasing it. The process takes 2 to 3 minutes. The cream must acquire the required consistency. Finally, add a cream thickener to the mass and mix gently.

This cream is ideal for biscuit cakes, even those bought in the store.

Cream with cottage cheese and condensed milk

To cook with cottage cheese, you will need:

• powdered sugar - half a glass;
• condensed milk - ½ cans;
• cottage cheese, preferably low-fat - 1 pack, or 250 grams.

Combine cottage cheese with powder and beat. Condensed milk must be carefully added to the resulting mass. Add this component it should be several tablespoons at a time, without stopping whipping the cream. The result should be a homogeneous and fluffy mass. Such a cream can be used both for and for impregnating its cakes.

Chocolate cream

For chocolate lovers, there is also a recipe for condensed milk cream. To prepare it, you need:

• cream-based butter - 150 grams;
• powdered sugar - 3 large spoons;
• cocoa powder - 3 large spoons;
• condensed milk - 3 large spoons;
• cognac - 1 large spoon.

How to make chocolate cream

To prepare a cream from condensed milk and cocoa, remove the butter in advance, soften it, and then beat until a white mass is formed. It is also worth adding condensed milk and powdered sugar to this, and then pour in brandy.

Beat the ingredients thoroughly. If desired, cognac can be replaced with brandy or liqueur. It is worth adding cocoa powder to the finished mass. Beat the cream well. Its color should become uniform. The cream will be ready when the mass acquires a light shine.

Egg and condensed milk recipe

For cooking you will need:

• cream-based butter - 300 grams;
• condensed milk - 200 grams;
• yolks from 2 eggs;
• liquor;
• vanillin.

The butter should be removed from the cold beforehand and left in a warm room. When the product becomes soft, beat it until a white homogeneous mass is formed. Condensed milk must be added to the butter. This should be done gradually, carefully adding a few tablespoons. In this case, the mass should be whipped non-stop at low speed.

Without stopping, the yolks must be added to the cream. You need to add them one at a time. Finally, add liquor and vanillin to the mass. The last component can be replaced with another spice. The cream should be whisked once more about homogeneity.

Cooking tricks

To make a cream from condensed milk, you can resort to little tricks:

• if cognac is added to the mass, then it will acquire the taste of walnuts;
• if it turned out too custard, then it is worth adding a little lemon juice to it;
• so that the mass gains fruity taste, you can add grated banana when whipping;
• for the cream to acquire the taste of a "Bounty" bar, add chopped coconut pulp and dry milk to it;
• not only cocoa can be added to the mass, but also various crushed nuts, and even fresh coffee.

Cream for a cake made from condensed milk with butter is prepared very quickly and easily. Thanks to a variety of additives, you can get completely different flavors... To give the mass the desired shade, you can use food colorings or juices of berries, vegetables and fruits. To sponge cake turned out delicious, you should soak it well. For this, condensed milk with boiled warm, but not hot water, combined in a ratio of 1 to 3. Put the cream on top of the soaked cake. After cooking, the cake should be placed in the refrigerator for at least a few hours. Then it will turn out to be more tasty and tender.

Condensed milk was invented back in the 19th century with the aim of increasing the shelf life of a product. Since that time, it has managed to take root on tables in many countries of the world. Condensed milk is used as sweet sauce to pancakes and pancakes, as one of the components for some desserts, add to some types of dough for sweet pastries, and also prepare on its basis some pastry creams... In addition to the condensed milk itself, a wide variety of ingredients can be included in their composition - cream, butter, various fruits, cheeses, some fermented milk products.

Condensed milk cream for cake

Even inexperienced housewives can easily cope with this cream. It is very easy to prepare it, as it consists of only two ingredients - condensed milk and sour cream. The latter should be chosen with the maximum fat content, preferably homemade. If this is not possible, then a store with a high fat content will do, but it must first be laid out on cheesecloth or a frequent sieve to remove excess serum. Then the product will become fatter.

Taste Info Syrup and cream

Ingredients

• fat sour cream - 0.5 l;
• condensed milk - 1 can.

How to make a delicious cream with condensed milk

Beat the sour cream with a mixer until fluffy.

Add all the condensed milk to it in a spoon and beat until the ingredients are completely mixed.

A simple cream of condensed milk and sour cream is ready!

Tip: in this recipe, you can use both ordinary condensed milk and boiled ones.

Condensed milk and butter cake cream

Condensed milk and butter cream is very much loved by many housewives for their impeccable taste qualities and ease of preparation. Thanks to its oil base, it is capable of long time keep its shape, therefore it is suitable not only for a layer of cakes and biscuits, but also for decorating cakes and pastries.

Ingredients:

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

Preparation:

Cut the butter into pieces and leave to soften when room temperature.

Using a whisk or mixer, beat the butter until completely homogeneous and fluffy.

Add vanilla sugar and condensed milk to it.

Continue whisking until the ingredients are completely mixed and the mixture is smooth.

Curd cream with condensed milk

The cream made from condensed milk and cottage cheese turns out to be not only tasty, but also healthy. Therefore, it is advisable to use it for making desserts for children. Although adults will certainly not be indifferent to this light, low-fat dessert with pleasant sourness.

Ingredients:

• low-fat cottage cheese - 300 g;
• condensed milk - 100 g;
• butter - 100 g;
• icing sugar - 50 g.

Preparation:

Beat the softened butter until white with powdered sugar.

Without stopping whipping, gradually introduce condensed milk into the mass.

Rub the cottage cheese through a sieve, add to the resulting mass and beat everything together again.

Tip: instead of cottage cheese, you can use cream cheese such as mascarpone or philadelphia.

Cream for a cake made of cream and condensed milk

This recipe is without oil, so ready-made cream it will turn out not too bold, unlike the previous options. It is extremely easy to make, and the taste will be unforgettable. The recipe gives the approximate proportion of cream to condensed milk. If desired, the amount of ingredients can be slightly changed, thereby varying the taste of the finished product.

Ingredients:

• cream with a fat content of at least 20% - 500 ml;
• condensed milk - 1 can;
• vanilla - optional.

Preparation:

Combine all ingredients in a bowl and whisk. You can use a whisk or mixer.

After a few minutes of beating, the cream will acquire a smooth, airy consistency - which means it is ready.

Teaser network

Cream for condensed milk cakes without oil

This cream turns out to be quite liquid, so it is better to use it exclusively for the layer of cakes or filling of cakes. Such a cream is not suitable for decorating desserts.

Ingredients:

• milk - 300 ml;
• starch - 60 g;
• yolks chicken eggs- 2 pcs.;
• condensed milk - 1 can.

Preparation:

In a saucepan with a thick bottom, combine all the ingredients, except for condensed milk.

Beat with a whisk until smooth.

Add condensed milk.

Put the pan on slow fire... Bring the mixture to a boil, and then cook for 7-8 minutes, stirring continuously, until thickened.

Leave the pan to cool, stir occasionally.

After cooling completely, the cream is ready.

Banana and condensed milk cream

Condensed milk cream with bananas will appeal to both adults and children. You can decorate with it fruit salads, stuff cakes and rolls, sandwich various cakes... The traditional napoleon will acquire a completely new taste if used for it banana cream with condensed milk.

Ingredients:

• ripe bananas - 300 g;
• butter - 300 g;
• condensed milk - 300 g.

Preparation:

1. Peel and puree the bananas. To do this, you can use a blender or a regular fork.
2. Beat the softened butter until white.
3. Without stopping whipping, pour condensed milk into the butter mass.
4. When the mass is completely homogeneous, add to it banana puree and continue whisking until all ingredients are fully combined.

Condensed milk cream with cocoa

Chocolate lovers will not be able to remain indifferent to this cream. Its taste is not sugary at all, and the cocoa powder gives ready-made dessert the unique bitterness characteristic of dark chocolate.

Ingredients:

• cocoa powder - 70 g;
• condensed milk - 200 g;
• softened butter - 200 g.

Preparation:

Beat the butter until fluffy.

Without stopping whipping, add a little condensed milk to the butter.

When butter and condensed milk are completely mixed, add cocoa powder to them and beat until the ingredients are completely combined.

Tip: you can add a couple of tablespoons of brandy or liquor to the finished mass. They will add a special flavor to the chocolate cream.

Cream for waffle cake from condensed milk and butter

Waffle cake from ready-made cakes- This is one of the simplest homemade cakes. The cakes themselves are sold in the store, and the cake from them does not require baking. Therefore, the only thing that will have to work a little is the preparation of the cream. This cream is very common and easy to prepare.

Ingredients:

• condensed milk - 1 can.

Preparation:

Place condensed milk and softened butter in a deep bowl.

Whisk everything together until creamy.

Tip: in the cream for wafer cakes you can add vanilla, cocoa, or small pieces of fruit.

Condensed milk cream with fruit

Summer light cream for a layer of biscuits. Its basis is condensed milk and homemade sour cream, and freshness, lightness and expressiveness give the cream fresh berries and fruits. This recipe is very relevant in the summer season, because homemade sour cream and berries, just picked from the garden, are associated with a house in the village. Going out of town, grab a jar of condensed milk and a whisk with you to get a cream with unforgettable taste summer.

Ingredients:

• fatty homemade sour cream - 1 cup (250 ml);
• condensed milk - 1 can;
• strawberries, raspberries - 1 glass.

Preparation:

Beat the sour cream until fluffy. It is important not to overdo it so as not to turn it into butter. For this, it is better to use a hand whisk. If a mixer is used, it should be turned on at the lowest speed.

Pour condensed milk into the whipped sour cream, beat until they mix together.

Cut the berries, put them in the cream and stir gently with a spoon (if the cream is served as an independent dessert, then the berries can not be cut, but left intact). Serve the finished cream separately or lay them in a biscuit.

Tip: currants, cherries, peaches, apricots, plums are also suitable for this recipe. V winter time you can use a banana cut into slices, canned pineapple, kiwi.

Condensed milk coconut cream

The exotic taste of coconut combined with an airy creamy base of condensed milk will delight lovers of Raffaello sweets. The finished cream can be served with fresh waffles. Plus, it pairs well with pineapple.

Ingredients:

• condensed milk - 1 can;
• butter - 1 pack (200 g);
• white chocolate - 100 g;
• coconut flakes - 100 g.

Preparation:

1. Soak coconut shavings in a small amount warm milk and leave to swell.
2. Beat the butter.

1. Melt the chocolate in a not too hot water bath.
2. Divide the condensed milk into two equal parts. Thoroughly mix one of them with butter, and the second with melted chocolate.
3. Gradually pour the chocolate mixture into the mixture with butter, mix at low speed of the mixer.
4. Add coconut flakes(drain the excess liquid) and beat together a little.
5. Serve ready-made butter cream with condensed milk with waffles, fruits or use for a layer of cakes.

Advice

• Condensed milk for cream needs to be chosen best quality... The presence of any inclusions in condensed milk is categorically unacceptable. As a rule, their presence indicates that the product is spoiled.

• The same applies to candied condensed milk - it is better not to use it for making desserts, since the sugar crystals will not be able to dissolve and will be caught in the cream.
• For mixing and whipping, don't choose aluminum cookware... It can color the ingredients gray and give finished product metallic taste.
• Various flavors can be added to condensed milk creams to taste - vanilla, cognac, liqueurs, high-quality dessert wines, various fruit syrups and extracts, coffee.
• You can also add nuts, chopped dried fruits, candied fruits, fresh mint or mint syrup, fresh fruits, berries and even various jams and jam.

Condensed milk-based creams are very easy to prepare. They usually contain only 2-5 ingredients and do not require any special culinary skills. They are used for filling all kinds of desserts or as independent dish.

There is one more important advantage of condensed milk creams - most of them are not only very tasty, but also healthy.

Once upon a time, back in 1856, the American Gail Borden figured out how to preserve the freshness of milk for a long time. By boiling the product with sugar, everyone's favorite condensed milk appeared. Today it is actively used both as an independent dish and added to various recipes... Especially popular are creams for condensed milk cake, which differ not only in their amazing taste, but also naturalness. If, of course, you choose correct product.

Types of condensed milk:

Classic with sugar;

With additives (coffee, cocoa, chicory, vanilla);

Boiled.

Most often used for creams classic product, which is then mixed with other ingredients. It is important to purchase real condensed milk, not a mixture of palm fats, sugar and milk powder. To do this, you must carefully read the packaging and find the GOST icon on it. Or read the composition. In addition to milk and sugar, it should not contain any other ingredients. Only from such a product will you get a truly tasty and healthy cream for condensed milk cake.

For additions in the recipe, dairy products, butter, cocoa, chocolate, nuts are usually used. The taste of the final product also depends on the quality of these ingredients.

Condensed milk cream: general principles of preparation

Cooking condensed milk cake cream is not difficult. Typically, a recipe uses no more than 3-5 ingredients, which must be mixed or whipped. When cooking, it is important that the products to be mixed have the same temperature, this will prevent fat stratification, the formation of lumps and the mass will turn out to be homogeneous.

If berries and fruits are used in addition, it is important that they are free from signs of spoilage and rot. Otherwise, the cream will get an unpleasant aftertaste. You also need to know that fruit cream not subject to condensed milk cake long-term storage and it must be used immediately. Heat-treated puree can be used to prolong the freshness.

If the cream does not need to be heated, then do not take aluminum containers for cooking. Better to give preference to plastic or enamel cups. For whipping, it is better to use a regular mixer, the blender does not allow you to get a fluffy mass.

Recipe 1: Classic condensed milk cream

Classic cream made from condensed milk and butter is great for decorating cakes, pastries, and layer of cakes. It goes well with fruits, chocolate, caramel and honey. It can be spread over a slice of fresh rolls or used as an ice cream filling. It's hard to find a person who is indifferent to taste vanilla cream from condensed milk and butter.

Required Ingredients:

Condensed milk 200 gr .;

Butter 200 gr .;

Egg yolk 2 pcs.;

Vanillin 0.5 gr.

Cooking method

The butter must be removed from the refrigerator in advance and kept at room temperature for 2 hours to soften. But if it melts, then the cream from condensed milk and butter will not work. Therefore, in no case should you melt the food on the stove or use a microwave oven.

Further soft butter you need to beat with a mixer until a lush white mass appears. Gradually add one yolk to it. Without stopping whisking, pour in condensed milk in a thin stream. Add vanillin at the end of whipping. You can also add a little liquor to add flavor to the condensed milk and butter cream.

If there are concerns about eating raw yolks, then they can be eliminated and the recipe simplified. classic cream from condensed milk and butter.

Recipe 2: Condensed milk cream with sour cream

Condensed milk and sour cream cream has a pleasant, light taste with slight sourness... It is great for biscuit, honey cakes. Also, condensed milk and sour cream cream can be used to fill custard cakes. It is not only very tasty, but also healthy. It can be safely used in baby food... And if you need to reduce calorie content, then instead of sour cream you can use natural yoghurt.

Required Ingredients:

Condensed milk 300 gr .;

Sour cream at least 20% fat 300 gr .;

Vanillin 1 gr.;

Cognac 1 tablespoon.

Cooking method

Beat the sour cream with a mixer, but do it gently, no more than 3 minutes. Otherwise, it can take grains of butter and buttermilk will go away. Then, without stopping whisking, add condensed milk in parts. Pour vanillin at the end, add cognac. Mix everything thoroughly.

Sometimes a cream from condensed milk and sour cream can turn out to be liquid. In this case, you can correct the situation with butter. Beat 200 gr. into a lush foam and gradually, in small portions, add to it liquid cream... It will turn out sour cream from condensed milk and butter, which can also be used in any desserts.

If there is no butter or there is no desire to increase the calorie content of condensed milk and sour cream cream, then gelatin can be used. For this 10 gr. powder is poured into 50 ml of water or milk, allowed to swell for 30 minutes. Then it is heated in a water bath and combined with condensed milk and sour cream cream. The mass needs to be removed for half an hour in the refrigerator, it will become thicker.

Recipe 3: Boiled condensed milk cream

Boiled condensed milk- this is a delicacy from childhood. But if earlier it was not always possible to buy it and often had to be cooked, today you can buy a ready-to-eat product in the store. It is easy to make an incredibly delicious boiled condensed milk cream from it, which will decorate cake, pastries, various desserts and even everything. favorite cookie nuts.

Required Ingredients:

Boiled condensed milk 400 gr .;

Butter 300 gr .;

Vanilla optional.

Cooking method

Beat the softened butter, gradually add condensed milk. When the boiled condensed milk cream becomes homogeneous, you can add vanillin. It also goes well with nuts, which must be pre-fried and chopped. If the cream from boiled condensed milk is very thick, then the nut crumb will clog it even more. It will be difficult to spread the mass on the cake. In this case, it is better to sprinkle the cakes already greased with cream from boiled condensed milk with nuts.

If there is no boiled condensed milk at home, but there is an ordinary one, then you can cook it. But at the same time it is important that it is real and consists of whole milk, without vegetable fats... The jar must be freed from the label, placed in a saucepan, filled with water and cooked for 2 hours, reducing the heat after boiling.

Recipe 4: Condensed milk cream with bananas

Airy, banana cream made from condensed milk and butter can be used in cakes and pastries, as well as as an independent dessert. And if you add gelatin or agar-agar to it, you get a dessert that resembles a soufflé. He will not yield to taste in anything bird milk... This great way applying the cream if surplus is obtained.

Required Ingredients:

Condensed milk 300 gr .;

Bananas 2 pcs.;

Butter 200 gr.

Cooking method

For cooking, remove the oil from the refrigerator in advance so that it is soft. Beat until white and fluffy, then gradually add milk. Kill everything thoroughly and refrigerate. Peel the bananas, place in a blender and mash. It is important that they are ripe, but without black splashes. Remove the cream from the refrigerator and gradually add the banana puree to it.

To make a banana cream with condensed milk and butter tasty and aromatic, you need to choose good fruit... Better to navigate not by outward appearance, but by smell. Good and sweet bananas are always fragrant, but if they do not smell, then it is better to pass by. Tasteless and soapy fruits only worsen the quality of the cream.

Recipe 5: Chocolate condensed milk cream

Condensed milk and chocolate are two products that no sweet tooth can resist. So why not combine them? Delightful chocolate cream from condensed milk and butter goes well with biscuit, puff, sand and honey cakes... It can also be used for sweet sandwiches as chocolate paste.

Required ingredients

Chocolate bar not less than 72% cocoa 100 gr .;

Condensed milk 200 gr .;

Butter 200 gr.

Cooking method

Chop the chocolate bar into pieces and put on water bath for melting. At this time, beat the butter and put it in the refrigerator. Pour the condensed milk into a bowl and add melted chocolate in a thin stream, whisking with a mixer at the same time. Remove the oil from the refrigerator, immerse the mixer and gradually add the chocolate and milk mixture. Beat until smooth.

Similarly, you can make a cream with white chocolate. If you add a little coconut to it, it tastes like the popular bounty bar. Both options go well with nuts. It is not necessary to make the recipe heavier with them; it is enough to add a small handful, ground in a coffee grinder. And a delicious scent is provided.

Recipe 6: Condensed milk cream with cottage cheese

Is it possible to make a dessert tasty and healthy at the same time? Certainly! If you use curd cream with condensed milk and butter. This delicate product, rich in calcium and protein, will be loved even by those people who do not like cottage cheese. This is especially true in baby food.

Required Ingredients:

Cottage cheese 200 gr.;

Condensed milk 200 gr .;

Butter 50 gr.;

Vanillin 0.5 gr.

Cooking method

To make the cream tender, airy, without a tart taste, it is important to carefully grind the cottage cheese. You can do this by rubbing it through a sieve, but it is better to use a blender. If the mass is too thick, then you can add a few tablespoons of condensed milk. Mix the butter and condensed milk separately, beat thoroughly. Combine both masses, gradually adding milk to the curd, add vanillin and mix.

Based basic recipe curd cream with condensed milk and butter, you can prepare various layers for desserts: nut, chocolate, fruit and berry. But especially beautiful cakes can be obtained by alternating layers of cream with jelly layers or marmalade strips. Also, this recipe can be used for filling eclairs.

Recipe 7: Cream from boiled condensed milk and cream

Cream from boiled condensed milk and cream is light, airy. It is great not only for cakes, but also for filling eclairs. And, importantly, the calorie content of such a product is lower than that of condensed milk and butter cream.

Required ingredients

Boiled condensed milk 400 gr .;

Cream at least 30% fat.

Cooking method

Condensed milk must be poured from a jar into a cup, punch well with a mixer so that the mass becomes homogeneous. Pour the cream into another container and beat until fluffy. It is better if they are specially designed for whipping, in which case it will take 2-3 minutes of working with a mixer.

Next, the mixer must be switched to the slowest mode and gradually, without stopping whipping, add condensed milk. If you wish, you can add vanillin or any essence, but the aroma of boiled water itself is rich and resembles creme brulee.

If the consistency of the condensed milk cake cream is too lush, then you can punch it for half a minute at a high mixer speed. The foam will settle and the mass will become more pliable to work. And it is better to fill custard cakes with a lush mass, so they turn out to be less cloying and light.

Recipe 9: Custard Condensed Milk Cream

This recipe for a custard made from condensed milk and butter will be appreciated by lovers of sweet, rich and high-calorie desserts. It will fill any, even the most bland and primitive cake with taste. Boiled condensed milk gives a pleasant creamy color and caramel flavor.

Required Ingredients:

Cow's milk 400 gr.;

Flour 3 tbsp. spoons;

Butter 200 gr.;

Boiled condensed milk 300 gr .;

Sugar 200 gr.;

vanillin 1 gr.

Cooking method

From milk, sugar, flour, you need to make a classic custard. To do this, put milk on the stove, mix sugar with flour and pour into the milk. Stirring gradually, bring to a boil, as soon as the mass begins to flop, turn off and cool.

While the custard is cooling, you need to beat the softened butter and condensed milk. Then gradually add the cooled custard mass. Interrupt everything and add vanilla. Remove the cream for 2-3 hours in the refrigerator until it solidifies. You can add more boiled condensed milk than according to the recipe. In this case, the taste will be sweeter and richer.

Recipe 10: Rafaello condensed milk cream

Popular Rafaello sweets leave no one indifferent. This taste is familiar to many, but few people know that it is very easy to recreate it at home. This cream can be used in desserts, but it goes especially well with a fresh croissant or airy bun.

Required Ingredients:

Condensed milk 400 gr .;

Butter 200 gr.;

Coconut flakes 100 gr .;

White chocolate 100 g

Cooking method:

Coconut shavings must be soaked in advance 100 gr. boiled but cooled water. Let it brew, stirring occasionally. There should be no water left at the bottom of the container.

Beat the butter, add half of the condensed milk to it and mix thoroughly. Melt the chocolate in a water bath. It is important not to let the water boil. White glaze does not love high temperatures and can curl up. For the same reason, you shouldn't use a microwave oven. Mix the melted chocolate with the rest of the condensed milk and gradually add to oil mixture... Beat everything and add the swollen coconut flakes. Stir and cream can be used.

When adding bulk ingredients (sugar, coffee, cocoa), you need to sift them through a strainer or just knead the lumps. V finished mass it's hard to do.

Vanillin, essences and aromatic spices should be added at the end of the cooking process. In this case, turn on the mixer at the minimum speed.

Beat butter, sour cream, cream before mixing with condensed milk. This will make the cream lighter, more fluffy and less cloying.

A spoonful of cognac added to the finished cream will add flavor walnut and will make the taste deeper.

Boiled condensed milk cream is distinguished by its thickness. It can be difficult to mix with other ingredients. Therefore, you can pre-punch condensed milk with a small addition with a mixer fresh milk, cream or boiled water... The mass will become more plastic.

These simple advice will help to prepare the most delicious and healthy cream for condensed milk cake, which will appeal to both children and adults.

Condensed milk cake cream is easy to prepare and delicious. Using recipes, you will learn how to cook quickly, add various ingredients and get the required consistency, color and taste.

The options for preparing the cream proposed in the article are suitable for biscuit, shortcake, custard and puff cakes.

For biscuit roll

Compound:

• Hazelnuts 40 g;
• Butter 100 g;
• Poppy 50 g;
• Boiled condensed milk 380 g.

Preparation:

Combine condensed milk and butter. The oil should be slightly soft, at room temperature. Beat with a mixer until smooth. Pour poppy seeds into this container, mix. Put the finished cream in the refrigerator so that it thickens a little.

When the biscuit layer is baked, spread the cream over it, sprinkle with fried hazelnuts on top, roll into a roll.

With gelatin

Compound:

• Sugar 200-250 g;
• Gelatin 10-20 g;
• Butter 200 g;
• Eggs 5 pcs.;
• Condensed milk 200 g;
• Citric acid;
• Vanillin.

Preparation:

Mix gelatin with sugar and fill with water. Then we heat everything to completely dissolve the components.

Beat the whites with a mixer until firm foam. At the end we add citric acid... Pour in a thin stream of hot sugar syrup v protein foam with continuous whipping. Continue whisking for at least ten minutes.

In a separate container, grind butter, condensed milk and sugar until smooth. Gently combine both masses and mix slightly with a mixer at low speed (you can use a whisk).

Put the finished cake base in a cardboard mold so that the cream does not flow out. Next, we distribute it in an even layer over the surface of the cake, put the second cake on top and also apply cream on its surface. Align the surface well, apply a relief pattern. Put in the refrigerator to solidify.

Quick way

Compound:

• Bank of condensed milk;
• Vanillin;
• Butter 300 g.

Preparation:

Beat the butter well with a mixer. Before whipping, it must be removed from the refrigerator to warm to room temperature, cut into pieces.

Pour condensed milk into a lush mass of butter, whisking constantly. At first, the mass will be heterogeneous, but after a while it should turn out to be oily lush cream... If flakes appear, warm the cream slightly in a water bath and continue beating.

Finally, add vanillin to taste or a teaspoon of rum to give the cream a pleasant aroma.

This amount of cream is enough to grease ten Napoleon cake cakes.

For fruit cake add condensed milk cream with lemon. To prepare it, add 100 g to the main recipe lemon juice and a little grated zest.

For the "Earl Ruins"

Compound:

• Bank of condensed milk;
• Butter 200-250 g;
• Nuts.

Preparation:

Combine boiled condensed milk with butter and beat with a mixer. Add condensed milk to the mass.

Miss two biscuit cakes condensed milk cream. Top with whipped egg whites meringues and decorate with protein cream. Pour condensed milk cream on top so that it covers the cake with drips and serves as a decoration. Top everything can be sprinkled with nuts.

Condensed milk cream is one of the most delicious fillings for homemade baked goods... It is prepared simply, does not require large expenses, so it should be familiar to any housewife, as well as to those who like to treat themselves to sweets.

Butter cream on condensed milk

Condensed milk and high quality, delicious butter- two perfectly matching products that significantly improve their taste in one composition. The main thing is to know how to cook them correctly. For this recipe, we need 200 g of butter for 8 large tablespoons of condensed milk. Next, we perform the following sequence of actions:

• take out the oil from the refrigerator, remove the wrapper, put it in a deep container (in it, subsequently, the cream will be prepared) and let it stand a little at room temperature so that the oil softens;
• if the oil does not want to soften, put it in a metal pan and slightly heat it on the stove (but do not let it become liquid); the ideal consistency should resemble thick sour cream;
• beat well with a whisk, fork or mixer until a light, airy, “fluffy” mass without lumps is obtained;
• add condensed milk on a spoon, continuing to beat the cream;
• after the end of mixing, you can continue to beat the mass for another 5-10 minutes.

Variations of the recipe for condensed milk cream

Each hostess tries to add variety to favourite dish, so there appear different ways preparation of the same condensed cream. Below we have collected useful tips and recommendations on how to make the recipe even tastier:

• so that the filling gets more spicy taste, add a little liquor or cocoa to the finished cream;
• if the condensed milk is candied, do not put it in the mass “as is”, but first boil it and let it stand at room temperature;
• if condensed milk and butter flake off and do not want to combine, slightly heat them and beat again; when this approach does not work, rub the cream through a fine sieve;
• for cream, you can use both ordinary condensed milk and boiled ones, improving the taste and aroma with a pinch of vanillin;
• if yolks are added to the recipe, for safety, you should first boil them in a water bath, and only then mix with the sweet mass;
• gourmets can experiment by adding various natural “fillers” to the cream in the form of nuts, dried apricots, exotic spices and spices;
• sometimes condensed milk cream is made with sour cream, with the following proportions of ingredients: 200 g butter, 200 g sour cream, half a can of condensed milk;
• by mixing the resulting mass with crumbled cookies or baked sweet cakes for a cake, you will get a delicious potato cake so beloved by children;
• to make the cream with sour cream more “cool”, add a special thickener for cream to the mass.

It turned out that there is no condensed milk at home, or there was not enough condensed milk for a cake, and you don't want to run to the store at all? You can always make a supplement at home! Take a glass of sugar and a glass of milk, combine with 20 g of butter, boil the composition for 10 minutes. Over time, the condensed milk will become denser.