The most delicious cream with boiled condensed milk. Preparing soft buttercream. How to make cream from condensed milk

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

How to make cream from boiled condensed milk?

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

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

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

Ingredients:

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

Cooking

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

With boiled condensed milk for a cake, it has a pleasant delicate taste with a slight sourness. It is great for layering honey cakes, and it can also be used for other confectionery products. In addition, such a 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.

Cooking

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

Cream for cake with boiled condensed milk, the recipe of which is presented below, turns out to be airy and tender. Such a cream is great not only for a layer of cake layers, it also harmonizes very well with fruits, but it is not suitable for decorating confectionery, because it does not hold its shape at all.

Ingredients:

fat cream - 400 ml;
boiled condensed milk - 1 can.

Cooking

Whip the chilled cream until fluffy.
About a third of the cream is taken, mixed with boiled condensed milk and whipped.
Next, transfer the device to the minimum speed and mix the mass with the rest of the cream.

With boiled condensed milk for cake - a universal product, it is used for layering cakes and for decorating products, because after hardening the cream retains its shape perfectly. It is only important to use natural butter with a high percentage of fat content and high-quality condensed milk.

Ingredients:

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

Cooking

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

With boiled condensed milk, it has a delicate structure and a unique taste. Cottage cheese in this case should be used soft, granular here will not work, because the mass will not reach the desired consistency. Instead of milk, cream can also be used here; if desired, chopped nuts can be added to the cream.

Ingredients:

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

Cooking

Soft cottage cheese and milk are placed in the blender bowl.
Beat until smooth, add boiled condensed milk and beat again.

Cream cheese with boiled condensed milk

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

Ingredients:

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

Cooking

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

Butterscotch cream with boiled condensed milk

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

Ingredients:

condensed milk - 400 g;
butter - 200 g.

Cooking

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

Cream ice cream with boiled condensed milk

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

Ingredients:

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

Cooking

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

Based on boiled condensed milk, they even cook with yogurt. Fermented milk product it is better to choose natural, without fillers and flavors. As in other recipes, it is advisable to use self-brewed condensed milk here. If you want the cream to thicken after cooling, it is better to add a package of a special thickener for sour cream or cream to it.

Ingredients:

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

Cooking

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

Cream of boiled condensed milk with the addition of cocoa and cognac will become one of the most favorite for everyone who tries it at least once. The cream comes out fragrant, very appetizing, but not cloying. It has a delicate, one might even say silky texture. It is used for spreading cake layers, for decorating cupcakes and other desserts.

Ingredients:

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

Cooking

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

How to make cream from boiled condensed milk so that it is tasty, thick, but at the same time light, is a question that worries many novice confectioners. Cream of condensed milk and bananas will satisfy all of the above requirements. In addition, such a cream comes out less high-calorie than traditional fillings with the addition of oil, while ripe bananas should be chosen, because they are both tastier and more aromatic than unripe fruits.

It is no secret to anyone that the taste of 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 been especially popular. Its texture is suitable for layering a biscuit cake, as well as for filling eclairs. Its advantage is fast cooking and the fact that the final product keeps its shape well, and this allows it to be used to decorate confectionery.

Little tricks

It should be noted that the preparation of this creamy product is a simple matter, since it contains minimal amount ingredients. They 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 delamination of the creamy substance.

When preparing any cream, certain nuances can be noted.

Some of them should be noted by the hostess:

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

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

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

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

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

If bulk ingredients are added (sugar, cocoa, flour), then it makes sense to pre-sift them with a strainer to eliminate lumps;

Components such as butter, sour cream and cream must be beaten before combining with condensed milk, which will give the cream product more airiness;

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

1. Cream recipe from boiled condensed milk and butter

Cream of boiled condensed milk and butter is one of the most simple recipes. To do this, you need to mix 220 grams of 72% fat butter with 390 milliliters of boiled condensed milk. It should be remembered that the oil must 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 creamy product can be used both for layering and decorating biscuit, 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 flavor by adding ordinary condensed milk to it. Also a good addition would be the taste of vanilla or cognac.

2. Recipe for cream of condensed milk and sour cream

Recently, the recipe for a creamy product made from boiled condensed milk and sour cream has become very popular. It is ideal for layering a biscuit cake, and for sand 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 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.

3. Recipe for a cream of condensed milk, sour cream and butter

It is worth paying close attention to the recipe for the preparation of a creamy product made from condensed milk, sour cream and butter, which, like no other, is better suited for layering cakes, as well as 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 are added to it in small portions. All components are whipped with a mixer. Upon receipt of a thick dense and homogeneous substance, we can say that the product is ready.

4. Recipe for cream of condensed milk and cream

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

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

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

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

5. Cream recipe from condensed milk, sour cream and cottage cheese

Making a cream according to this recipe is not difficult. It is perfect for layering a pancake cake.

In 200 milliliters of fat sour cream, 50 grams of powdered sugar is added. Beat it all with a mixer until smooth.

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

6. Recipe for custard with condensed milk

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

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

Everyone is familiar with boiled condensed milk as a favorite delicacy of childhood, but not many people know that many different creams can be prepared from it for soaking and decorating any confectionery and desserts. Such condensed milk is so malleable and versatile that with the help of one or another ingredient, you can give it a completely new and unique taste.

One of the simplest and most delicious ways to make boiled condensed milk cream does not require special preparation in terms of processing components. But, despite this, he remains in the forefront among the most popular recipes for soaking a pie or cake. The tart sweetness of condensed milk and the unobtrusive sourness of dried fruits give the culinary product unique flavors. To prepare this cream you will need:

300g. boiled condensed milk;
100g regular milk;
50g. walnuts (you can use any other nuts);
50g. prunes;
50g. dried apricots.

The cooking method is very simple:

Mix well regular and condensed milk.
Chop nuts.
Finely chop dried fruits.
Mix everything.

A great combination would be to use such a cream with honey cakes. An interesting variation will also be the spreading of the Napoleon cake with it.

Butter Cake Recipe

Adding plain butter to boiled condensed milk will create a delicious all-purpose cream that will be an excellent layer for cakes, and will also serve as a pliable mastic for a confectionery. In addition to making cakes, this cream of boiled condensed milk and butter can be used to stuff crispy wafer rolls or soft, delicious eclairs.

To create, we need only 300g. boiled condensed milk and 250g. butter. The butter should be soft, but not melted. It is better to get it out of the freezer in advance, cut into small cubes and let stand at room temperature.

When the butter becomes soft, you need to beat it with a mixer. It should double in size. Now it remains only to add condensed milk and beat well again. Delicious cream is ready to use!

With sour cream

A more advanced and flavorful recipe for butter cream from boiled condensed milk involves the addition of sour cream. This option can also be used both for soaking cakes and decorating a cake, and for making fillings for waffles, tubules and eclairs.

The cream will be quite oily, which can adversely affect the volume of the figure, so it is best to use it only on holidays.

To prepare a cream of boiled condensed milk and sour cream, you will need:

250g. boiled condensed milk;
250-300g. sour cream;
200g. butter;
10g. vanillin.

The main guarantee of obtaining a delicious cream is high-quality products, so you need to take care of this in advance and not spare financial costs.

To get excellent boiled condensed milk, it is enough to boil a can of ordinary condensed milk for 2 hours, then cool it.

The cream is prepared as follows:

Beat softened butter with boiled condensed milk.
Continue whisking, gradually adding sour cream.
Add vanillin.

It does not matter if after a while the cream began to exfoliate. In this case, you need to slightly heat it in the microwave and mix.

Layer with cream

The most delicate and fragrant cream is obtained from boiled condensed milk and cream. The addition of a small amount of cognac gives it a unique, refined flavor that will never go unnoticed and will be appreciated by guests for festive table. For such a layer, you will need the following ingredients:

400g. boiled condensed milk;
400ml cream;
200g. butter;
30g. vanillin;
50ml cognac.

Having prepared all the necessary components, you can start preparing the cream:

Condensed milk must be divided into 2 equal parts.
The first half of the condensed milk is whipped with cream until a dense mass is obtained.
The second part of condensed milk is whipped with butter.
Next, you need to combine both parts and add cognac and vanillin there.

This cream is perfect for impregnating shortbread and biscuit cakes.

In the meantime, pour milk into a saucepan and place it on low heat. While stirring, gradually add flour and sugar. Lumps should not be allowed to appear.

When the mass becomes thick, it must be removed from the heat and allowed to cool.

After the cream has cooled, you need to beat it with a mixer with butter and boiled condensed milk.

The most delicate cream is ready! Vanillin can be added to give it more flavor.

Gelatin cream with boiled condensed milk for cake

For impregnation of cakes, as well as for decorating cakes and other desserts, gelatin cream with boiled condensed milk is perfect. Its main advantage is that after hardening it gels, thereby holding the desired shape and not spreading over the confectionery. You can add almost anything to it: nuts and dried fruits, cognac and orange zest, here you can fully show your imagination and please your taste preferences.

The composition of the gelatin cream includes the following ingredients:

300g. boiled condensed milk;
300g. sour cream;
20g. cognac;
10g. gelatin;
vanillin.

Gelatin should be pre-soaked in 50 ml. water and leave to swell for 30 minutes. During this time it is necessary:

Beat the sour cream well with a mixer, gradually pouring in the condensed milk.
Add vanillin and cognac to the mass.
Mix with gelatin.

It is no secret to anyone that the taste of 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 been especially popular. Its texture is suitable for layering a biscuit cake, as well as for filling eclairs. Its advantage is fast preparation and the fact that the final product keeps its shape well, and this allows it to be used for decorating confectionery.

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

Little tricks

It should be noted that the preparation of this creamy product is a simple matter, since it uses a minimum amount of ingredients. They 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 delamination of the creamy substance.

When preparing any cream, certain nuances can be noted.

Some of them should be noted by the hostess:

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

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

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

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

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

If bulk ingredients are added (sugar, cocoa, flour), then it makes sense to pre-sift them with a strainer to eliminate lumps;

Components such as butter, sour cream and cream must be beaten before combining with condensed milk, which will give the cream product more airiness;

Recipes for your culinary piggy bank

Recipe for cream of boiled condensed milk and butter

Cream of boiled condensed milk and butter is one of the simplest recipes. To do this, you need to mix 220 grams of 72% fat butter with 390 milliliters of boiled condensed milk. It should be remembered that the oil must 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 creamy product can be used both for layering and decorating biscuit, shortbread cakes.

Recipe for cream of condensed milk and sour cream

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

Recipe for cream of condensed milk, sour cream and butter

Recipe for cream of condensed milk and cream

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

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

Recipe for cream of condensed milk, sour cream and cottage cheese

Making a cream according to this recipe is not difficult. It is perfect for layering a pancake cake.

In 200 milliliters of fat sour cream, 50 grams of powdered sugar is added. Beat it all with a mixer until smooth.

Recipe for custard with condensed milk

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

Bon appetit.

Many confectionery products contain some kind of cream. The creamy mass can play the role of a layer between the cakes, filling or decoration.

Very popular various options cream with the addition of boiled condensed milk. It has a peculiar caramel flavor, texture suitable for making cream.

How to choose condensed milk

The product itself is affordable, now it is not even necessary to boil milk yourself, you can buy boiled condensed milk of industrial production.

If you cook condensed milk yourself, do not forget to keep an eye on the boiling of water, add it as needed.

The jar must be completely covered with water during cooking.

Cooking should be 1.5-2 hours if the milk is 8% fat, and 2-2.5 hours if the milk is 8.5% fat.

Important! Pay attention to product labeling. High-quality condensed milk is prepared in accordance with the requirements of GOST, contains only milk and sugar - only such a product can be called Condensed Milk, Condensed Milk with Sugar. If the bank says "Condensed milk", it contains a product made according to the requirements of technical specifications, it may contain additives, including even vegetable fats.

Creams based on boiled condensed milk are suitable for different types baking. Pairs well with biscuits. sand dough, suitable for filling eclairs and waffles. Creams are also used for layering pancake pies.

All ingredients for the cream must be at the same temperature, otherwise the mass may exfoliate. Room temperature products are best mixed and whipped.
If the cream contains butter, it must be kept at room temperature until softened, but in no case should it be melted.
If the cream still separates, it should be slightly heated in a microwave oven or in a water bath, and then mixed thoroughly.
If you want to get a cream of a light shade, you can use boiled condensed cream.
If the cream contains sour cream or cream, it is recommended to beat them first to increase splendor.
The butter is added to the cream in small pieces, it can also be beaten beforehand.
To improve the plasticity of thick condensed milk, you can first add a little fat milk or cream to it and beat it, then prepare the cream.
If the cream contains bulk products (sugar, powdered sugar, cocoa, flour), they must first be sifted through a sieve to eliminate lumps.
If the cream contains fruits, berries, nuts, candied fruits, dried fruits or other similar components, when adding them, reduce the speed of the mixer. And it is better to add them to the cream after whipping and mix thoroughly.
You can diversify the taste of boiled condensed milk cream by adding rum, cognac, vanillin, and various flavoring essences.
A more delicate taste of the cream will give the addition of ordinary (not boiled) condensed milk. The proportions when adding 2 types of condensed milk can be arbitrary and depend on your taste preferences.
In these recipes, dairy products of a certain fat content are used:

cream 33%;
butter 72.5% (but you can use a higher percentage of fat, for example, 82.5%);
sour cream 25%.

This provides the cream with a fairly dense consistency and allows it to hold its shape. The fat content of condensed milk does not play a fundamental role, its texture, especially after boiling, remains quite dense.

Recipe collection

All of these types of creams are suitable for layering and stuffing products.

To decorate cakes and pastries, it is better to use creams prepared with the addition of butter. In such a case, it can be added a little more than indicated in the recipe.

With butter

Ingredients

Cooking

Mix condensed milk and butter, adding it in small pieces.
Beat with a mixer until a homogeneous creamy mass is obtained.

With sour cream

Ingredients

1 can of boiled condensed milk;
2 cups sour cream (the glass is filled to the risk).

Cooking

Beat sour cream until fluffy.
Add condensed milk 1 tbsp. l., continuing to beat, until a homogeneous creamy mass is obtained.

With sour cream and butter

Ingredients

1 can of boiled condensed milk;
1 pack (200 g) butter;
1 glass of sour cream.

Cooking

Mash and beat butter.
Add sour cream while continuing to beat.
Add condensed milk 1 tbsp. l., continuing to beat at high speeds of the mixer, until a homogeneous creamy mass is obtained.

With cream and butter

Ingredients

1 can of boiled condensed milk;
1 cup heavy cream;
1 pack (200 g) butter

Cooking

Whip cream until thick.
In a separate bowl, mash and beat the butter.
Continuing to beat, 1 tbsp. l. add 0.5 cans of condensed milk.
Combine both mixtures obtained and beat until a fluffy homogeneous mass is obtained.

With sour cream and cottage cheese

Ingredients

0.5 cans of boiled condensed milk;
1 glass of sour cream;
2 tbsp. l. powdered sugar;
200 g of cottage cheese (it is better to take 9%).

Cooking

Mix sour cream with powdered sugar and beat.
Squeeze the cottage cheese if necessary, wipe through a sieve.
Add grated cottage cheese to sour cream, beat the mixture until a fluffy homogeneous mass is obtained.

Custard

Ingredients

0.5 cans of boiled condensed milk;
1 glass of whole milk;
3 art. l. wheat flour;
2.5 st. l. Sahara;
0.5 (100 g) packs of butter.

Cooking

Pour milk into a saucepan, add sugar and heat over low heat until the sugar is completely dissolved.
Sift the flour, add to the sweetened milk, mix the ingredients and beat with a mixer until a homogeneous mass without lumps is obtained.
Heat the resulting mixture in a water bath until thickened, stirring constantly. Then remove from heat, cool.
In a separate container, mix the butter and condensed milk, beat lightly.
Combine both mixtures obtained, beat until a fluffy homogeneous mass is obtained.

A universal additive suitable for all cream recipes is vanillin. If desired, add 1 sachet at the stage of mixing the ingredients.

Add cocoa powder for chocolate flavor. For the indicated amount of cream, 1-2 tbsp is enough. l. cocoa.

Choose a cream recipe with condensed milk according to your taste and delight your loved ones and guests with unusual new tastes.