Cake cream butter and condensed milk. Preparation of a delicious and delicate cream of boiled condensed milk. Cream with condensed milk and Mascarpone cheese

Cream of condensed milk for biscuit cake can be prepared at home. Subject to all recommendations, a tender mass is obtained, which can be supplemented with cream or butter.

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

Classic recipe

So, how to make condensed milk cream for biscuit cake? To begin with, it is worth considering the 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 of condensed milk for a biscuit cake, you should remove the butter from the refrigerator in advance. This component must 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. In time, it takes no more than five seconds.

Condensed milk should be gradually introduced into the butter. Don't add the 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.

Recipe Features

Such a cream of condensed milk for a biscuit cake should be used immediately after preparation. It is not recommended to store it. You can use the finished mass not only for biscuit. This cream goes well with both 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, a natural dye can be added to the liquid condensed milk cream, for example, carrot or beet juice.

Classic cream with sour cream

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

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

How to cook

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

Walnuts must be peeled and chopped, and then added to the cream. All components should be beaten again. This cream of condensed milk with butter is ideal for cakes.

Custard

How to cook custard based on condensed milk? 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 condensed milk cream recipe is a little more complicated than the previous ones. To begin with, it is worth pouring milk into the pan, and then add flour and sugar to it. The components should be mixed well. In this case, lumps may appear. There is no need to stir them. When whipping 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 add condensed milk and butter into it. Products should be beaten with a mixer. After that, you can start decorating baking. To get a delicious cream for condensed milk biscuit cake, you can add alcohol to it: liquor, cognac, rum. Vanillin or fruit essences are also suitable as a flavoring agent.

Cream with boiled condensed milk

To prepare a cream of boiled condensed milk and butter, you need a few products. For 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 of boiled condensed milk at home. The first thing to do is prepare the components. The oil should be left in a warm room for a while. The product should become soft. As for condensed milk, it 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 hot.

Butter should be beaten until a fluffy white mass is formed. This takes no more than 2 minutes. Continuing to beat the product, you need to add boiled condensed milk to it. You need to do this in small portions. butter should be fluffy and light. When all the components 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;
cream thickener - 10 grams.

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

This cream is ideal for biscuit cakes, even store-bought ones.

Cream with cottage cheese and condensed milk

To cook and cottage cheese, you will need:

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

Cottage cheese should be combined with powder and beat. Condensed milk must be carefully introduced into the resulting mass. Add this component should be a few tablespoons at a time, without stopping to whip the cream. The result should be a homogeneous and lush mass. Such a cream can be used both for and for impregnation of 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 of condensed milk and cocoa, you should 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 here, and then pour in cognac.

The components should be thoroughly beaten. If desired, cognac can be replaced with brandy or liquor. Add cocoa powder to the finished mass. The cream must be well whipped. Its color should become uniform. The cream will be ready when the mass acquires a slight sheen.

Recipe with egg and condensed milk

For cooking you will need:

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

Butter should be removed from the cold in advance and left in a warm room. When the product becomes soft, it should be beaten 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 at a time. In this case, the mass should be whipped without stopping at low speed.

Without stopping, it is necessary to bring the yolks into the cream. You need to add them one by one. In conclusion, it is worth adding liquor and vanillin to the mass. The last component can be replaced with another spice. The cream should be whipped again about uniformity.

Cooking Tricks

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

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

Cream for condensed milk cake with butter is prepared very quickly and simply. Thanks to a variety of additives, you can get completely different flavors. To give the mass the desired shade, you can use food coloring or juices of berries, vegetables and fruits. To make a sponge cake tasty, you should soak it well. For this, condensed milk with boiled warm, but not hot water, combined in a ratio of 1 to 3. Cream can be put 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 more tasty and tender.

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

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

For the preparation of creams, classic condensed milk is usually used, which is subsequently combined with the rest of the ingredients in accordance with the recipe. At the same time, you should try to purchase real high-quality condensed milk, and not a low-grade surrogate made from powdered milk, sugar and palm fats. In order not to make a mistake in choosing, you should look for the word “GOST” on the packaging or carefully read the composition - in addition to sugar and milk, there should not be any other ingredients in high-quality condensed milk. Delicious and useful cream from condensed milk can be prepared only from a natural product!

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

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

The tastes of childhood... What, at times, wonderful rhythm of nostalgia these words echo in the heart. Someone will have in their minds "Napoleon" or "Kiev", someone will think about cakes "Honey cake" or "Ryzhik", and some faces will be lit up with a smile from memories of homemade nuts with condensed milk.

Can modest miniature cookies compete with such famous confectionery masterpieces? Nuts can, because they were not only a hit of the Soviet times on a par with popular cakes, but they also have something in common - delicious cream with condensed milk. It is his recipe that many hostesses prefer when planning the preparation of cakes, wafer rolls, cakes, cupcakes, homemade nuts and other products.

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

Cream of condensed milk and butter

“You can’t imagine it easier” - such a motto, without a doubt, can be attributed to this recipe. Fast process, minimum products and fabulous taste.

Ingredients:

Boiled condensed milk - 600 gr
Butter - 400 gr

How to cook butter cream with condensed milk:

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

Custard with condensed milk

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

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

Ingredients:

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

Cooking:

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

Before using the cream, for a more refined taste, the cakes are often smeared with canned pineapple juice.

Cream with condensed milk and Mascarpone cheese

Those who are familiar with the taste of "Tiramisu" will surely agree that the famous Italian "Mascarpone" is an ideal component of desserts. The taste of cream from this cheese, condensed milk and cream is beyond praise. In case there was no Mascaropne in the store, any other will do. cream cheese like Philadelphia.

Ingredients:

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

How to make cream from condensed milk and Mascarpone:

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

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

Condensed milk was invented back in the 19th century in order to increase the shelf life of the product. Later, they began to give it heat treatment - in the same way, boiled condensed milk was obtained, which had a brown color and a pronounced caramel taste. Over time, it became the basis of many desserts - sweets, some cakes and pastries, straws, cookies. Especially famous cookies "nuts with condensed milk", which consists of two halves shortcrust pastry stuffed with boiled condensed milk.

In addition to the described desserts, boiled condensed milk is the basis for many pastry creams. The undoubted advantage of most of them is the ease of preparation. As a rule, they do not require special skills, and the process itself consists of only a few steps.

Cream of boiled condensed milk

A simple cream that does not require cooking consists of available ingredients. It is suitable for filling and layering various confectionery products - cakes, pastries, eclairs. It will be interesting to use it for making Honey cake, as an alternative to traditional sour cream. You can replace the classic custard for Napoleon with such a cream.

Ingredients

boiled condensed milk - 1 can;
whole milk - 90-120 ml (depending on the desired thickness of the cream);
nuts (any) - 50 g;
dried apricots - 50 g;
prunes - 50 g.

Cooking

Combine condensed milk and milk in one bowl, beat them with a mixer until smooth.
Chop nuts, chop dried fruits.
Mix everything together and the cream is ready.

Cream of boiled condensed milk and butter for biscuit cakes

Cream of condensed milk and butter is just as easy to prepare as the previous version, but its scope is somewhat wider. It is suitable not only for filling and layering desserts, but also as a so-called confectionery putty. In other words - cream under mastic.

Ingredients:

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

Cooking:

Remove the butter from the freezer, cut into small cubes and leave to soften at room temperature.

Whip the warm butter until it has about doubled in volume.

Add boiled condensed milk to it and beat again until smooth.

Butter cream with boiled water is ready! You can grease them with biscuit cakes and pastries.

Cream of boiled condensed milk and cream

The cream according to this recipe is much softer and more airy than the previous oil one. It goes well with various pastries or just with fruit. But for decorating desserts, such a cream is completely unsuitable because of its consistency - it practically does not hold its shape.

Ingredients:

fat cream - 0.4 l;
boiled condensed milk - 1 can.

Cooking:

Whip the chilled cream until stiff peaks form.

Select a third of the cream and in a separate container mix them with boiled condensed milk using a mixer.

Switch the mixer to the smallest speed and use it to combine the resulting mass with the main part of the whipped cream.

After the ingredients are well mixed, beat the cream for another 1-2 minutes.

Cream of boiled condensed milk and sour cream

Perhaps this is one of the most simple recipes confectionery cream based on condensed milk - it contains only boiled condensed milk and fatty farm sour cream. It is not difficult to make such a cream, but its scope is quite wide - it is used for spreading cakes, biscuits, for filling some cakes and other desserts.

Ingredients:

fat sour cream - 200 g;
boiled condensed milk - 200 g.

Cooking:

Beat pre-chilled sour cream with a mixer until a fluffy air mass is formed.

Without stopping beating, add all the condensed milk in a spoonful and continue beating until a homogeneous mass is formed.

With butter

Cream for a cake of boiled condensed milk and sour cream can be prepared in a different way - with the addition of oil. This option will keep its shape better, so it is suitable for outdoor baking.

Ingredients:

boiled condensed milk - 300 g;
fat sour cream - 150 g;
butter - 200 g.

Cooking:

Beat butter until fluffy.

Add sour cream and continue whisking until smooth.

Gradually add condensed milk, continuing to beat.

A thicker cream based on condensed milk is ready. Suitable for lubrication of cakes, it impregnates biscuit well, you can lubricate rolls and cakes.

Choose the best quality boiled condensed milk. The presence of any lumps or crystals of sugar in the mass is unacceptable.
To improve the aroma of the finished cream, add a couple of tablespoons of cognac or brandy to it.
Cream butter must first be removed from the refrigerator, and milk, cream and sour cream, on the contrary, must be cooled.
For whipping the cream, it is better to use a mixer or a hand whisk. The blender will not allow you to get the desired airy consistency.
Add nuts, various berries and fruits, seeds to the finished cream to taste.
To prepare the cream, you can choose any dishes, except for aluminum - it can give a metallic taste.
If only ordinary condensed milk was at hand, this is not a problem. You can cook it yourself at home.

How to cook condensed milk yourself

How and how much to cook condensed milk worries more than one housewife, because no one wants to eliminate the consequences of an exploded can. Therefore, we will understand in detail all the methods of cooking and duration:

Condensed milk is boiled in a saucepan for 1 hour until it becomes light caramel and slightly viscous. To make it very thick, similar to toffee, you need to increase the cooking time to 2.5 hours.
Cooking condensed milk in a slow cooker is quite simple. To do this, lay the jar on its side, fill it with water so that it is completely covered. Bring water to a boil in the "Boiling" or "Frying" mode. Then close the device and switch to the "Extinguishing" mode. Condensed milk will cook for 2-3 hours, depending on the desired thickness.
In a pressure cooker, condensed milk will cook in the same 2-3 hours, but it will certainly not explode. Place the jar on the bottom of the appliance, fill with water, close the pressure cooker and bring the water to a boil. You need to boil it for 15 minutes, turn it off, and then cool it completely without opening the lid.
In the microwave, condensed milk is cooked the fastest - in just 30 minutes. To do this, pour the contents of the can into a microwave bowl and cook at 400 W for half an hour. The only drawback of this method is that the milk must be stirred every 2-3 minutes so that it does not burn.

Important: no matter how the condensed milk is cooked, the jar with it should always be completely covered with water. Otherwise, the bank runs the risk of exploding.

Most creams based on boiled condensed milk are extremely easy to prepare, because they consist of 2-4 ingredients and do not require the use of complex culinary techniques. All you need is a mixer or a hand whisk. No water bath needed special devices or nozzles and other things that not all housewives have.

Thick boiled condensed milk has a rich caramel flavor, which will saturate the finished cream. Therefore, desserts with it in the composition almost always turn out incomparable.

Condensed milk was invented back in the 19th century in order to increase the shelf life of the product. Later, they began to give it heat treatment - in the same way, boiled condensed milk was obtained, which had a brown color and a pronounced caramel taste. Over time, it became the basis of many desserts - sweets, some cakes and pastries, tubes, cookies. Especially famous cookies are "nuts with condensed milk", which consists of two halves of shortcrust pastry stuffed with boiled condensed milk.

In addition to the described desserts, boiled condensed milk is the basis for many pastry creams. The absolute advantage of most of them is the ease of preparation. As a rule, they do not require special skills, and the process itself consists of only a few steps.

Cream of boiled condensed milk

Ingredients

boiled condensed milk - 1 can;
whole milk - 90-120 ml (depending on the desired thickness of the cream);
nuts (any) - 50 g;
dried apricots - 50 g;
prunes - 50 g.

How to make a classic cream of boiled condensed milk

Combine condensed milk and milk in one bowl, beat them with a mixer until smooth.
Chop nuts, chop dried fruits.
Mix everything together and the cream is ready.

Cream of boiled condensed milk and butter for biscuit cakes

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

Remove the butter from the freezer, cut into small cubes and leave to soften at room temperature.

Whip the warm butter until it has about doubled in volume.

Add boiled condensed milk to it and beat again until smooth.

Butter cream with boiled water is ready! You can grease them with biscuit cakes and pastries.

Cream of boiled condensed milk and cream

fat cream - 0.4 l;
boiled condensed milk - 1 can.

Whip the chilled cream until stiff peaks form.

Select a third of the cream and in a separate container mix them with boiled condensed milk using a mixer.

Switch the mixer to the smallest speed and use it to combine the resulting mass with the main part of the whipped cream.

After the ingredients are well mixed, beat the cream for another 1-2 minutes.

Cream of boiled condensed milk and sour cream

Perhaps this is one of the simplest recipes for confectionery cream based on condensed milk - it contains only boiled condensed milk and fatty farm sour cream. It is not difficult to make such a cream, but its scope is quite wide - it is used for spreading cakes, biscuits, for filling some cakes and other desserts.

fat sour cream - 200 g;
boiled condensed milk - 200 g.

Beat pre-chilled sour cream with a mixer until a fluffy air mass is formed.

Without stopping beating, add all the condensed milk in a spoonful and continue beating until a homogeneous mass is formed.

Cream for a cake of boiled condensed milk and sour cream can be prepared in a different way - with the addition of oil. This option will keep its shape better, so it is suitable for outdoor baking.

boiled condensed milk - 300 g;
fat sour cream - 150 g;
butter - 200 g.

Beat butter until fluffy.

Add sour cream and continue whisking until smooth.

Gradually add condensed milk, continuing to beat.

A thicker cream based on condensed milk is ready. Suitable for lubrication of cakes, it impregnates biscuit well, you can lubricate rolls and cakes.

Choose the best quality boiled condensed milk. The presence of any lumps or crystals of sugar in the mass is unacceptable.
To improve the aroma of the finished cream, add a couple of tablespoons of cognac or brandy to it.
Cream butter must first be removed from the refrigerator, and milk, cream and sour cream, on the contrary, must be cooled.
For whipping the cream, it is better to use a mixer or a hand whisk. The blender will not allow you to get the desired airy consistency.
Add nuts, various berries and fruits, seeds to the finished cream to taste.
To prepare the cream, you can choose any dishes, except for aluminum - it can give a metallic taste.
If only ordinary condensed milk was at hand, this is not a problem. You can cook it yourself at home.

How to cook condensed milk yourself

Condensed milk is boiled in a saucepan for 1 hour until it becomes light caramel and slightly viscous. To make it very thick, similar to toffee, you need to increase the cooking time to 2.5 hours.
Cooking condensed milk in a slow cooker is quite simple. To do this, lay the jar on its side, fill it with water so that it is completely covered. Bring water to a boil in the "Boiling" or "Frying" mode. Then close the device and switch to the "Extinguishing" mode. Condensed milk will cook for 2-3 hours, depending on the desired thickness.
In a pressure cooker, condensed milk will cook in the same 2-3 hours, but it will certainly not explode. Place the jar on the bottom of the appliance, fill with water, close the pressure cooker and bring the water to a boil. You need to boil it for 15 minutes, turn it off, and then cool it completely without opening the lid.
In the microwave, condensed milk is cooked the fastest - in just 30 minutes. To do this, pour the contents of the can into a microwave bowl and cook at 400 W for half an hour. The only drawback of this method is that the milk must be stirred every 2-3 minutes so that it does not burn.

Important: no matter how the condensed milk is cooked, the jar with it should always be completely covered with water. Otherwise, the bank runs the risk of exploding.

Most creams based on boiled condensed milk are extremely easy to prepare, because they consist of 2-4 ingredients and do not require the use of complex culinary techniques. All you need is a mixer or a hand whisk. You do not need any water baths, special devices or nozzles and other things that not all housewives have.

Thick boiled condensed milk has a rich caramel flavor, which will saturate the finished cream. Therefore, desserts with it in the composition almost always turn out incomparable.