Preparing soft buttercream. Condensed milk cream - a gentle pleasure

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

Thanks to its oil base, this cream is able to hold its shape for a long time, so it is suitable not only for layering cakes and sponge cakes, but also for decorating cakes and pastries.

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

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

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

Add vanilla sugar and condensed milk to it.

Continue whisking until the ingredients are completely mixed and the mixture becomes homogeneous.

Recipe 2: butter cream with condensed milk for cake

The simplest cream, prepared very quickly. Butter with condensed milk will give a very delicate taste.

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

Pour the condensed milk into a fairly deep container so that the splashes do not fly away when whipping, and cut the softened butter into the same.

Note: I later learned that the cream whips better if you first beat the butter until fluffy, and then, while continuing to whip, pour condensed milk into it in a thin stream.

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

At first the cream will be liquid and light yellow in color. Continue whisking for 2-3 minutes, and you will notice that the cream suddenly begins to thicken and lighten.

Just when it becomes white, thick, and the mixer whisks leave clear marks, the cream is ready.

If he stubbornly refuses to reach the condition, it may be too hot. Place the bowl in the refrigerator for a few minutes.

It is also better to cool the finished cream in the refrigerator before spreading the cakes or filling the cakes. Then it will hold its shape well (you can decorate baked goods with beautiful patterns from a pastry syringe), and it will also taste better!

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

Adding condensed milk to the cream instead of sugar or powdered sugar makes it much more tender. Sour cream also adds special tenderness and juiciness to the cream. Cream made from condensed milk, sour cream and butter is especially suitable for layering sponge and honey cakes.

butter - 400 gr
sour cream - 400 gr
condensed milk - 350 gr

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

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

Beat soft butter with a mixer.

Gradually add condensed milk.

Then add cognac, whisk everything.

The cream turns out dense, tasty and spreads very easily on the cake.

You can use it not only for biscuit dough, but also for other homemade flour products. Bon appetit!

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

The cream has a chocolate aroma and a very sweet taste. The cream is suitable for cakes with a neutral or sour taste.

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

Pour milk into a small saucepan, add chopped chocolate and place the saucepan on low heat.

If desired, you can add instant coffee to the milk and stir until the coffee has completely dissolved.
Pour in condensed milk.

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

Boil the mixture to the desired thickness.

Apply the cream to the cakes while hot.

Nuts go well with this cream. They can be mixed into the cream or you can sprinkle the cream layers with nuts when applying the cream to the cake.

Recipe 6: sour cream with boiled condensed milk for cake

The fattier the sour cream, the easier the cream will whip up. It is recommended to place sour cream with low fat content (15-20%) on cheesecloth and squeeze out the whey, then the cream will be dense. With boiled condensed milk the cream will be tastier and the shape will be denser.

Boiled condensed milk - 1 can
Sour cream – 300 ml
Vanilla sugar - 1 sachet

Place all the sour cream in a bowl, first placing it on cheesecloth to obtain a thicker consistency. Add half the condensed milk and vanilla sugar or vanilla. Why half? And to regulate the degree of sweetness of the cream. Beat condensed milk with sour cream until smooth.

Taste and if it is not sweet enough, add more condensed milk.

Well-whipped cream has a fluffy and uniform structure.

The cream is ready!

Recipe 7: curd cream with condensed milk for cake

Curd cream is an excellent alternative to butter cream; it turns out lighter with a slight sourness.

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

For cream, it is better to cook condensed milk yourself; store-bought milk does not have such a pleasant taste, and the composition of store-bought milk is not particularly good.
Using a mixer, beat cottage cheese with boiled condensed milk and vanilla.

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

You can adjust the thickness of the cream yourself by adding additional cream.
This cream is perfect for soft cakes, for example, sponge cakes, for filling choux pastries, shortbread baskets.

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

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

Sour cream (at least 20% fat) - 400 grams.
Powdered sugar - 100 grams.
Milk - 300 ml.
Vanilla sugar - 1 pack.
Gelatin - 20 grams.

Gelatin should be poured with cold milk for about 40-60 minutes so that it swells. Instead of milk, you can use boiled water, but then the finished cream will be less tender.

Place the swollen gelatin on low heat and completely dissolve it with constant stirring. Make sure that the mixture does not boil! Once the gelatin has dissolved, remove the container from the heat and leave at room temperature.

Cool the sour cream in advance, then add powdered sugar with vanilla sugar and beat with a mixer, gradually increasing the speed.

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

Immediately coat the cakes with the resulting cream and put the cake in the refrigerator until it hardens (2-3 hours).

Recipe 9: cream for Napoleon cake with condensed milk

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

Condensed milk - 2 cans
Butter - 1.5 packs
Cognac - 1 spoon

First remove the butter for the cream from the refrigerator so that it is soft, but not melted.

Place condensed milk and butter into a mixer and beat the cream until fluffy. You will understand by its appearance that the mass will become loose and light. Add a tablespoon of cognac there; needless to say, only the best product goes into the cream! Beat for a few more minutes and the cream is ready.
We coat each cake well with the prepared cream for Napoleon, and also grease the top layer with cream.

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

Recipe 10: chocolate-nut cream with condensed milk for cake

The taste is sweet, with a nutty aftertaste. The aroma is chocolate. The consistency is finely grainy. At room temperature - thick, stretchy, in the refrigerator it hardens to the state of rustic sour cream.
Can be used to cover cakes and also on sandwiches. It satisfies hunger well and goes well with morning tea.

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

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

Place butter and chopped chocolate into small saucepan. Sprinkle a small pinch of fine salt.

Place on heat slightly below medium. Stir continuously. When the butter and chocolate are completely melted, pour in the condensed milk.

If desired, you can add flavorings to your taste - cognac, rum, Amaretto, various essences. Bring the mixture to a boil while stirring. Cook for 2 to five minutes. The longer the mixture cooks, the thicker the cream will be.

Add nuts, stir, cook for 1 minute and remove pan from heat.

Transfer the cream into a jar, cool, close the lid and put it in the refrigerator. Bon appetit!

It is no secret that the taste of the dessert directly depends on the cream, which is used both as a layer and decoration, and as a filler. Recently, cream made from boiled condensed milk has become especially popular. Its texture is suitable for both layering sponge cakes and filling eclairs. Its advantage is its quick preparation and the fact that the final product holds its shape well, which allows it to be used for decorating confectionery products.

Here we will look at several recipes for making cream from boiled condensed milk.

Small tricks

It should be noted that the preparation of this creamy product is simple, since it uses a minimal amount of ingredients. There can be from three to five. They, in turn, are mixed and whipped. However, you should pay attention to the fact that the ingredients must be at the same temperature, which will avoid separation of the creamy substance.

When preparing any cream, certain nuances can be noted.

The hostess should take note of some of them:

When preparing cream from condensed milk and butter, you can add all kinds of essences, cognac or rum to taste, vanillin, walnuts and pieces of fruit to give it a special taste. It should be remembered that when adding them, it is necessary to slow down the mixer speed when whipping;

To make the creamy substance a little lighter in appearance, you can use boiled cream instead of boiled condensed milk when cooking;

In order to avoid separation, it makes sense to use butter at room temperature;

When heating the oil, you should pay attention so that it does not flow under any circumstances;

When the creamy substance separates, heating it in the microwave or in a water bath can help. After which it will need to be mixed thoroughly;

If bulk ingredients are added (sugar, cocoa, flour), then it makes sense to first sift them using a strainer to remove lumps;

Ingredients such as butter, sour cream and cream must first be whipped before combining with condensed milk, which will give the creamy product more airiness;

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Please remember that the cream product is quite thick and difficult to mix with other ingredients. Therefore, you can first beat it with a mixer with a small amount of fresh milk or cream, which will give the mass plasticity.

Recipes for your culinary treasure chest

Recipe for cream made from boiled condensed milk and butter

Cream made from boiled condensed milk and butter is one of the simplest recipes. To do this, you will need to mix 220 grams of butter with 72% fat content with 390 milliliters of boiled condensed milk. It should be remembered that the oil should be at room temperature. After the components have been mixed, we begin to beat everything with a mixer until a homogeneous and smooth mass is obtained. And the product is ready.

This cream product can be used both for layering and decorating sponge cakes and shortbread cakes.

In this recipe, the taste can be varied simply by changing the proportion of the main components. You can give it a more delicate taste by adding regular condensed milk to it. The taste of vanilla or cognac would also be a good addition.

Recipe for condensed milk and sour cream cream

Recently, a recipe for a cream product made from boiled condensed milk and sour cream has become very popular. It is ideal for layering sponge cake, and for shortbread and nut cakes.

To make it, 390 milliliters of chilled sour cream is whipped with a mixer until a fluffy mass is formed. 390 milliliters of boiled condensed milk is added to it. At the same time, pour in the latter in small portions, constantly whisking the mixture. The result should be a thick, homogeneous creamy product. You can diversify the taste with additives (essences, vanilla, cognac). For decoration you can add nuts, dried fruits and berries.

Recipe for cream made from condensed milk, sour cream and butter

It is worth paying close attention to the recipe for preparing a creamy product from condensed milk, sour cream and butter, which is better suited for sandwiching cakes, as well as as a filling for eclairs, waffles and profiteroles.

To make it, 200 grams of butter is whipped with a mixer until a fluffy, airy mass is obtained. 150 milliliters of sour cream is added to it. Then the butter and sour cream are whipped first at low speeds, gradually increasing them. After obtaining a homogeneous mixture, 350 milliliters of boiled condensed milk is added to it in small portions. All components are whipped with a mixer. When a thick, dense and homogeneous substance is obtained, we can say that the product is ready.

Recipe for condensed milk and cream cream

Making a cream product from condensed milk and cream according to this recipe will not be difficult.

To do this, 390 milliliters of cream with 33% fat content is whipped with a mixer until airy peaks form. After this, 195 milliliters of boiled condensed milk is added to them. Next, the mass is whipped in order to obtain a thick and dense substance.

In a separate container, 200 grams of butter with 72% fat content is whipped with a mixer and the rest of the condensed milk (195 milliliters) is added to it.

After this, both masses are combined into one, 35 grams of vanillin, 45 milliliters of cognac or rum are added and everything is whipped until a fluffy mass is formed. The creamy product made from condensed milk and cream is ready for use.

Recipe for cream made from condensed milk, sour cream and cottage cheese

Making a cream using this recipe is not difficult. It is ideal for layering pancake cake.

Add 50 grams of powdered sugar to 200 milliliters of fatty sour cream. Beat all this with a mixer until smooth.

Separately, 200 grams of cottage cheese are rubbed using a sieve to remove lumps. After this, sour cream, cottage cheese and 0.5 cans of boiled condensed milk are combined, 1 bag of vanillin is added and all this is thoroughly beaten until a dense and stable consistency is formed. The finished product can also be used for layering cake layers.

Recipe for custard with condensed milk

In order to prepare condensed milk custard, 260 milliliters of milk are heated in a small saucepan with the addition of 65 grams of granulated sugar until the latter crystals are completely dissolved. 70 grams of wheat flour and 10 grams of vanillin are added to them. All this is mixed using a whisk and beaten with a mixer. The resulting mixture is placed in a water bath, stirring constantly until thickened, and then cooled.

After it has cooled, 120 grams of butter and 220 milliliters of boiled condensed milk are added to it. Everything is whipped with a mixer until the product has a dense, uniform texture.

Bon appetit.

Condensed milk was invented back in the 19th century in order to increase the shelf life of the product. Since that time, it has managed to take root on tables in many countries around the world. Condensed milk is used as a sweet sauce for pancakes and pancakes, as one of the components for some desserts, added to some types of dough for sweet pastries, and some pastry creams are also prepared on its basis. In addition to the condensed milk itself, they may contain a wide variety of ingredients - cream, butter, various fruits, cheeses, and some fermented milk products.

Condensed milk cream for cake

Even inexperienced housewives can easily handle this cream. It is very easy to prepare, as it consists of only two ingredients - condensed milk and sour cream. The latter should be chosen with maximum fat content, preferably homemade. If this is not possible, then high-fat store-bought milk will do, but it must first be placed on cheesecloth or a fine sieve to remove excess whey. 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 delicious cream with condensed milk

Beat the sour cream with a mixer until fluffy.

Add all the condensed milk one spoon at a time 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 either regular or boiled condensed milk.

Cream for cake made from condensed milk and butter

Cream made from condensed milk and butter is loved by many housewives for its impeccable taste and ease of preparation. Thanks to its oil base, it is able to hold its shape for a long time, so it is suitable not only for layering cakes and sponge cakes, 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 at room temperature.

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

Add vanilla sugar and condensed milk to it.

Continue whisking until the ingredients are completely mixed and the mixture becomes homogeneous.

Curd cream with condensed milk

Cream made from condensed milk and cottage cheese is not only tasty, but also healthy. Therefore, it is advisable to use it for preparing desserts intended for children. Although adults, of course, will not be indifferent to this light, low-fat dessert with a pleasant sourness.

Ingredients:

low-fat cottage cheese – 300 g;
condensed milk – 100 g;
butter – 100 g;
powdered sugar – 50 g.

Preparation:

Beat softened butter until white with powdered sugar.

Without stopping whipping, gradually add condensed milk into the mixture.

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 cake made from cream and condensed milk

This recipe is oil-free, so the finished cream will not be too greasy, unlike previous options. It is extremely simple to make, and the taste will be unforgettable. The recipe gives an approximate proportion of cream to condensed milk. If desired, the quantity 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 whipping, the cream will acquire a smooth, airy consistency, which means it is ready.

Teaser network

Cream for condensed milk cakes without butter

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

Ingredients:

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

Preparation:

In a thick-bottomed saucepan, combine all ingredients except condensed milk.

Beat with a whisk until a homogeneous mass is formed.

Add condensed milk.

Place the pan on low heat. Bring the mixture to a boil, and then cook for 7-8 minutes, stirring continuously, until thickened.

Set the pan aside to cool, stirring occasionally.

After complete cooling, the cream is ready.

Banana and condensed milk cream

Condensed milk cream with bananas will appeal to both adults and children. They can be used to decorate fruit salads, fill cakes and rolls, and layer various cakes. Traditional Napoleon will acquire completely new taste qualities if you use banana cream with condensed milk for it.

Ingredients:

ripe bananas – 300 g;
butter – 300 g;
condensed milk – 300 g.

Preparation:

Peel the bananas and mash them. To do this, you can use a blender or a regular fork.
Beat softened butter until white.
Without stopping whipping, pour condensed milk into the butter mixture.
When the mixture becomes completely homogeneous, add banana puree to it and continue whisking until all ingredients are completely combined.

Condensed milk cream with cocoa

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

Ingredients:

cocoa powder – 70 g;
condensed milk – 200 g;
softened butter – 200 g.

Preparation:

Beat butter until fluffy.

Without stopping whipping, gradually add condensed milk to the butter.

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

Tip: you can add a couple of spoons of cognac or liqueur to the finished mass. They will add a special flavor to the chocolate cream.

Cream for waffle cake made from condensed milk and butter

A waffle cake made from ready-made cake layers is one of the simplest homemade cakes. The cakes themselves are sold in the store, and the cake made from them does not require baking. Therefore, the only thing you have to work on a little is preparing 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.

Beat everything together until creamy.

Tip: You can add vanilla, cocoa or small pieces of fruit to the wafer cream.

Condensed milk cream with fruits

Summer light cream for layering biscuits. Its base is condensed milk and homemade sour cream, and fresh berries and fruits add freshness, lightness and expressiveness to the cream. This recipe is very relevant during the summer season, because homemade sour cream and berries freshly picked from the garden are associated with a house in the village. When going out of town, take a jar of condensed milk and a whisk with you to get a cream with an unforgettable taste of summer.

Ingredients:

full-fat 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 oil. To do 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 are mixed together.

Chop the berries, add them to the cream and mix gently with a spoon (if the cream is served as a separate dessert, then you don’t have to cut the berries, but leave them whole). Serve the finished cream separately or layer the biscuit with it.

Tip: currants, cherries, peaches, apricots, and plums are also suitable for this recipe. In winter, you can use banana slices, canned pineapples, and kiwi.

Coconut cream from condensed milk

The exotic taste of coconut combined with an airy creamy condensed milk base will appeal to fans of Raffaello sweets. The finished cream can be served with fresh waffles. Plus, it goes well with pineapples.

Ingredients:

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

Preparation:

Soak coconut flakes in a small amount of warm milk and leave to swell.
Cream the butter.

Melt the chocolate in a not too hot water bath.
Divide the condensed milk into two equal parts. Mix one of them thoroughly with butter, and the second with melted chocolate.
Gradually pour the chocolate mixture into the butter mixture and mix at low speed with the mixer.
Add coconut flakes (drain off excess liquid) and beat everything together a little.
Serve the finished buttercream with condensed milk with waffles, fruit, or use as a layer for cakes.

Adviсe

You need to choose the best quality condensed milk for cream. The presence of any inclusions in condensed milk is strictly 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 sugar crystals will not be able to dissolve and will get caught in the cream.
For mixing and whipping, you should not choose aluminum utensils. It can turn ingredients gray and give the finished product a metallic taste.
To taste, you can add various flavors to condensed milk creams - 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 preserves to the cream to taste.

Creams made with condensed milk are very easy to prepare. As a rule, they include only 2-5 ingredients and do not require special culinary skills. They are used for filling all kinds of desserts or as an independent dish.

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

Condensed milk cream is very popular among those with a sweet tooth. And this is not surprising. After all, absolutely everyone loves condensed milk. Using this product, you can prepare a very tasty and aromatic dessert that will be appreciated not only by your household, but also by all invited guests.

In this article we will tell you exactly how cream is made from condensed milk. It should immediately be noted that it can be prepared in completely different ways, using different ingredients.

Making delicious condensed milk cream for eclairs and Napoleon cake

If you are planning to make the famous Napoleon cake, we suggest greasing the cakes with condensed cream. To make it at home, we will need:

good quality boiled condensed milk - 1 can;
soft ripe bananas - 2 pcs.;
store-bought sour cream 30% fat - about 500 ml.

Cooking process

Do sour cream and boiled condensed milk go well together? The cream made from these ingredients is tasty and high in calories. To prepare it, in addition to the products mentioned, take ripe soft bananas, peel them and cut them into small pieces. After this, knead thoroughly with a fork.

After receiving the banana puree, place it in the bowl of a blender along with boiled condensed milk and full-fat store-bought sour cream. By whipping the ingredients at maximum speed, you get a fairly thick and homogeneous cream. Place it in a container with a lid and put it in the refrigerator for 3 hours. During this time, the cream will harden and can be easily used to grease shortbread cakes or fill custard eclairs.

Making delicious condensed milk custard

Custard is great for custard pies and shortbread cakes. To prepare it, we will need:

whole fat milk - 1 full glass;
sifted white flour - 3 large spoons;
fine white sugar - 1 full glass;
fresh uncooked condensed milk - ½ can;
high fat butter - approximately 50 g;
vanillin - use to taste.

Method for making custard

How to make condensed milk custard at home? To do this, whole fat milk is combined with granulated sugar and sifted flour. The ingredients are thoroughly mixed until smooth, and then put on low heat and simmer until all the crystals are completely dissolved. At the same time, stir the mixture regularly so that it does not stick to the bottom of the bowl.

After the described steps, the viscous sweet mass is removed from the stove and cooled completely. Then uncooked condensed milk, a piece of slightly melted butter and aromatic vanillin are added to it. Beat all components thoroughly using a mixer. The end result is a rather fluffy and tasty cream.

Making classic condensed cream

Almost all housewives can make classic delicious cream with condensed milk. If this is the first time you have heard about such a product, then we will present its recipe right now. For this we need:

high quality butter - approximately 200 g;
uncooked condensed milk - standard jar;
high-quality cognac - use to taste (optional);
cocoa powder - to obtain chocolate cream (optional);
aromatic vanillin - use to taste (optional).

Preparing the cream

Before preparing such a cream, high-quality butter is removed from the refrigerator in advance and slightly softened at room temperature. Then put it in a bowl and beat with a mixer until a homogeneous fluffy mass is obtained. After this, uncooked condensed milk, a little cognac and vanillin are added to the butter. Beat all ingredients again until smooth and shiny.

If you don’t have vanillin and cognac available, then you don’t have to add them to the cream. Instead, you can add a little cocoa powder to the resulting mass. Then you will get chocolate cream with condensed milk. This mass is most suitable for sponge cake. But to prevent the cake from being too dry, the cakes are pre-soaked in sweet syrup.

Simple condensed milk cream for dessert

This cream is perfect not only for decorating a homemade cake, but also for cakes, cookies, baskets and even the famous nuts that absolutely all children love. To prepare it we will need:

high-fat butter - approximately 200 g;
egg yolk - from 2 large eggs;
aromatic vanillin - use to taste;
liqueur - 10-15 ml (optional);
uncooked condensed milk - about 100 ml.

How to cook?

The process of preparing this cream will not take you too much time. The butter is removed from the refrigerator in advance and kept at room temperature for several hours. Then egg yolks and uncooked condensed milk are added to it. After that, vanillin and some kind of alcoholic drink (for example, liqueur) are added to the ingredients. Finally, beat all the products using a mixer. The result is an airy and fluffy cream with condensed milk. It's not very suitable for biscuits. However, it can be safely used for making shortbread cakes, various pastries and cookies.

Making delicious curd cream

Cream made from condensed milk and cottage cheese will serve as an excellent filling for custard cakes, as well as a filling for shortbread or puff pastries. In addition, using this mass you can make very tasty and beautiful homemade cakes.

To make your own curd cream, we will need the following components:

condensed unboiled milk - approximately 200 ml;
granular wet cottage cheese - approximately 200 g;
fresh black currant - about 150 g;
Savoyardi cookies - about 5 pcs. (for preparing dessert).

Making delicious cream

To prepare a tasty filling, only fresh granular cottage cheese is used. It is rubbed through a very fine strainer, and then ½ portion of uncooked condensed milk is added. Place the ingredients in a deep bowl and beat them with a mixer until fluffy.

After the described steps, take black currants, wash them thoroughly in warm water, and then dry them thoroughly and transfer them to a blender bowl. The berries are crushed to a puree state, after which they are combined with the remaining condensed milk and beaten well again. Then the previously prepared curd mass is divided into two equal halves. Place ½ part of the berry puree into one of them and mix well.

Preparing dessert

To prepare a delicious dessert, Savoiardi cookies are broken into small pieces and then placed in glass bowls. After this, a little berry puree is poured into each bowl, and then a layer of white curd mass with condensed milk. The dessert is topped with fresh currants.

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

How to make cream from boiled condensed milk?

Even a schoolchild can prepare a cream based on boiled condensed milk, but to make the impregnation tasty, you need to have some knowledge and skills. This will allow you to avoid incidents during the cooking process and do everything at the highest level.

You can buy condensed milk ready-made, but it’s better to cook it yourself, it will be tastier.
The ingredients 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.
To prevent the cream from separating, it is better that the products used are at approximately the same temperature.

Custard with boiled condensed milk is perfect for layering sponge cakes, Napoleons and other cakes. After complete cooling, the cream becomes thicker, and therefore you need to coat the cakes with it while it is still warm, but for filling tubes or eclairs it is better to use it after thickening.

Ingredients:

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

Preparation

The milk is ground with sugar, flour and vanillin are added.
Place the bowl with the mixture on the stove and, stirring, cook over low heat until thickened.
When the mass has cooled slightly, add condensed milk and butter.
Beat the cream with boiled condensed milk until smooth.

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

Ingredients:

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

Preparation

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

The cream for the cake with boiled condensed milk, the recipe for which is presented below, turns out airy and tender. This cream is great not only for layering 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:

heavy cream – 400 ml;
boiled condensed milk – 1 can.

Preparation

Chilled cream is whipped until fluffy.
Take about a third of the cream, mix it with boiled condensed milk and beat it.
Next, turn the device to minimum speed and mix the mass with the rest of the cream.

With boiled condensed milk for cakes is a universal product; it is used for layering cakes and for decorating products, because after hardening the cream perfectly retains its shape. 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.

Preparation

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

With boiled condensed milk it has a delicate structure and unique taste. In this case, you need to use soft cottage cheese; granular cottage cheese will not work here, because the mass will not reach the desired consistency. Instead of milk, you can use cream here; if desired, you can add chopped nuts to the cream.

Ingredients:

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

Preparation

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

Cream cheese with boiled condensed milk

You can prepare it with boiled condensed milk 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 suited for soaking a light sponge cake with the addition of fruits or berries.

Ingredients:

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

Preparation

Mascarpone is 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.

Cream toffee with boiled condensed milk

The delicious cream made from boiled condensed milk for cake, presented in this recipe, is familiar to many from childhood. At a time when there weren’t as many sweets in stores as there are now, this cream was often prepared and used for layering delicious waffle cakes, for filling tubes, nuts and eclairs.

Ingredients:

condensed milk – 400 g;
butter – 200 g.

Preparation

Condensed milk is boiled directly in the jar for about 2 hours, then poured with cold water and cooled to room temperature.
Beat the naturally softened butter, add boiled condensed milk and beat again until smooth.
If desired, you can add a little cognac or rum to the finished cream of boiled condensed milk if children will not eat the product 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. The cream thickener will add viscosity to the finished product. You need to beat the ingredients with a mixer, starting at low speed and gradually increasing it. In this case, it is better to use fatty sour cream.

Ingredients:

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

Preparation

Sour cream is combined with condensed milk.
Beat the resulting mass with a mixer.
Add a cream thickener, mix and use the cream for its intended purpose.

It is even prepared with yogurt based on boiled condensed milk. It is better to choose a fermented milk product that is natural, without fillers or flavors. As in other recipes, it is advisable to use home-brewed condensed milk here. If you want the cream to thicken after cooling, it is better to add a packet of a special thickener for sour cream or cream.

Ingredients:

condensed milk – 1 can;
natural yogurt – 250 g.

Preparation

Condensed milk is boiled for 2 hours over low heat.
When the product has cooled a little, mix it with natural yoghurt until fluffy and smooth.

Cream made from 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 aromatic, very appetizing, but not cloying. It has a delicate, one might even say silky, structure. It is used to coat cake layers, decorate cupcakes and other desserts.

Ingredients:

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

Preparation

Place softened butter in a bowl, add cocoa powder and mix with a mixer at low speed.
Add boiled condensed milk and cognac and continue to beat, gradually increasing the speed of the device.
When the mass acquires a homogeneous consistency, the cream with boiled condensed milk and butter will be completely ready for further work.

How to prepare cream from boiled condensed milk so that it is tasty, thick, but at the same time light is a question that concerns many novice confectioners. Cream made from condensed milk and bananas will satisfy all the above requirements. In addition, such a cream is less caloric than traditional fillings with the addition of oil, and you need to choose ripe bananas, because they are both tastier and more aromatic than unripe fruits.