Pamper yourself and your family delicious pastries Every housewife loves it. Special, festive atmosphere create cakes.
There are many recipes for filling the cake layer. Delicious and easy to prepare cream made from cream and condensed milk. You can not only coat a cake with it, but also fill fluffy custard cakes or simply spread it on store-bought waffles. Believe me, it will be delicious!
Ingredients
- Heavy cream - 200 ml.
- Butter - 200 g.
- Condensed milk - 420 ml.
- Vanillin
Preparation
Cooking begins, as well as ends, by beating. Of course, this is easier to do if you have an electric mixer. Use it to mix the butter and condensed milk well until smooth. In another container, thoroughly whip the cream with vanilla. If you need the filling a little sweeter, add two to five spoons to the cream powdered sugar.
Calorie content of 100 g of cream:
- 467 kcal.
Nutritional value of the product:
- Proteins - 3.3 g
- Fats - 42 g,
- Carbohydrates - 20 g (no added sugar).
The cream must be whipped well so that it is not liquid, so with the addition of condensed milk and butter it is easier to make it when the condensed milk is boiled. If a light cream made from plain, unboiled milk is more suitable to your taste, you can add gelatin or a special thickener, for example, from Dr. Oetker, when whipping.
At the end of whipping, carefully combine both masses - creamy and condensed. Mix with quick movements. Place the cream and condensed milk in the refrigerator for half an hour to thicken it.
Apply this cream to cooled biscuits, honey or shortbread, and put in the refrigerator for soaking. By adding to basic recipe dye or cocoa, you can use it to decorate the top of the cake, drawing beautiful patterns and making various inscriptions.
Finally, a few words about the features of whipping, just don’t confuse anything! Before whipping, the cream must be cooled and the butter must be heated until room temperature(do not heat, but remove from the refrigerator in advance). Cream with 30% fat content is best suited for cream.
Cook for your own pleasure, for the joy of your family and friends!
Video recipe
Perhaps one of the fastest creams to prepare is the one made with condensed milk. Condensed milk can give the cream its pleasant sweetness and caramel tint, and the proportions of the ingredients can be varied based on what you want the final consistency of the cream to be. Next we will prepare the cream from cream and condensed milk.
Cream with condensed milk - recipe
If you want to get a cream whose consistency allows you to deposit various patterns on the surface, then use heavy cream And boiled condensed milk. The recipe technology is simple and does not even require a list of ingredients: take 2 parts cream to 1 part condensed milk and start cooking.
Please note that before you start whipping the cream and condensed milk should be kept in the cold for at least 4-5 hours. First, whip the cream at maximum power until stable peaks form. For the recipe, use cream with maximum fat content. If you doubt the quality, stock up on a special thickener for cream; it will stabilize the structure of the cream.
When the airy creamy mass is ready, start adding chilled boiled condensed milk in portions, continuing to beat at medium speed. When all the condensed milk has been added, return finished product refrigerate for another 2-3 hours. A well-chilled cream made from boiled condensed milk and cream holds its shape perfectly and is suitable for pipetting pastry bag.
Cream for “Napoleon” with cream and condensed milk
Ingredients:
- yolks - 2 pcs.;
- cream (fat) - 580 ml;
- - 320 g;
- milk - 470 ml;
- starch - 65 g;
- - 75
Preparation
Beat starch with eggs and powdered sugar. Barely heat the milk and pour in about a third of the resulting egg mixture. After quickly stirring, pour the mixture into the rest of the heated milk and cook everything over low heat, waiting for it to thicken. Let the cream cool, and then beat it with cold condensed milk.
Whip the cream until stiff, airy peaks form, and then combine it with the condensed cream.
How to make a cake without cream? The correct answer is no. Without it, delicious and thick, I cannot imagine any cake. After all, the cream is the meaning; it is the connecting chain of all the components of this dessert. It doesn’t matter what dough your cake is made from, as long as you top it with gorgeous buttercream with condensed milk.
Butter cream with condensed milk for cake
Kitchen utensils and equipment:
Ingredients
How to choose the right ingredients
- Important to remember, that the cream is a rather gentle product. And the choice of ingredients for its preparation becomes extremely important.
- If boiled condensed milk is used in the cream, then there will be no problems with its consistency. If you use regular white condensed milk, then if the cream is too thin, add more butter.
- Sugar is usually not added to creams with condensed milk, since it is already quite sweet.
- To prepare a thick cream, all ingredients must be fatty. For example, milk is at least 3%, cream is from 33%, and butter is ideally 70% fat.
Try also making a delicious cake cream with condensed milk.
Video recipe
The video shows a clear example of a recipe for making cream for a cake with butter and condensed milk.
Cream for cake with boiled condensed milk and butter
Cooking time: 10-15 minutes.
Number of servings: 1.
Kitchen utensils and equipment: deep bowl; mixer; spoon; two deep plates.
Ingredients
Cooking sequence
Video recipe
I suggest you watch the video on how to prepare butter cream with boiled condensed milk.
How to supplement and how to serve the cream
- A good addition to this cream would be fried walnuts, they will give the cream and the cake as a whole a peculiar crunch.
- It won't be bad if you add a little vanilla sugar or extract.
- By using food coloring you can decorate our cream with all the colors of the rainbow, then the cake you add it to will sparkle bright colors and will delight any child.
- By using pastry syringe The cream can be beautifully placed on the top layer of the cake. Make different patterns and figures out of it.
- To make the cream thick, you can use special thickeners, which are easily purchased in supermarkets.
- If you add cocoa to your cream, be sure to sift it to get rid of any lumps.
- It is important to remember that dairy products become liquid when warm, and it will be difficult for you to bring them to the desired consistency, so follow temperature regime for products. The butter should soften before whipping.
- You can also make any cream thicker by adding melted chocolate. But it shouldn't be hot.
- Another option in case the cream turns out to be too liquid is to add coconut flakes, this will give interesting taste cream and will make it thicker.
In fact, the cream is quite simple, but it is precisely this simplicity that makes it so chic, versatile and applicable in any sweet confectionery. Share with me your thoughts about my recipes and write your options for cake fillings in the comments. Bon appetit!
Condensed milk cream is one of the most popular creams used in the preparation of cakes, pastries and other homemade baked goods. Making cream with condensed milk is very simple and easy. For which he received the love of many housewives. It does not need to be boiled, for example, like custard. The cream turns out to be very delicate, not very greasy, like butter.
Cream with condensed milk can be prepared with butter, sour cream, cream. You can also add nuts, chocolate, honey, juice, cocoa, coffee and fruit and berry syrup to the cream with condensed milk.
Cream with condensed milk can also be prepared for sweet desserts made from fruits and berries.
Cream recipes with condensed milk
Cream of condensed milk and butter
This recipe for condensed milk cream can be called classic. Many housewives prepare it. You can use this cream for sponge cakes, waffle cakes, shortcrust pastry, for filling eclairs, custard cakes. You can coat the cake layers with the cream prepared according to this recipe or decorate the top.
Condensed milk – 1 can
Butter – 250 grams
How to make cream from condensed milk and butter:
Before whipping the butter, you need to remove it from the refrigerator and let it lie in the room.
Chop the butter into pieces and place in a bowl or blender. Whisk the butter until smooth. Turn on the blender at the lowest speed.
Continuing to beat, add condensed milk in portions. Beat the cream until it comes away from the sides of the bowl.
When beating with a blender at the very end, you can slightly increase the beating speed so that the cream acquires some airiness.
Cream of condensed milk, butter and egg
This cream is prepared like the previous one. The cream has a thicker consistency.
Condensed milk – 100 grams
Butter – 200 grams
Egg yolk – 1 piece
How to prepare cream with condensed milk:
Place soft butter in a mixer. Separate the yolk from the white and add to the butter. Beat at low speed.
When you beat the butter and yolk, gradually add condensed milk. Beat well.
This cream can be used to fill shortcrust pastry baskets, eclairs, nuts, and waffle rolls.
Condensed milk custard
Condensed milk – 200 grams
Butter – 100 grams
Milk – 1 glass
Sugar – 2 tablespoons
Flour – 2 tablespoons
Pour flour and sugar into a saucepan. Gradually add milk, mix well so that there are no lumps. If not a large number of There will still be lumps, then they will be broken up with a mixer.
Place the pan on the stove for small fire and heat with constant stirring. When the cream thickens, remove the pan from the stove.
Let cool to room temperature and add condensed milk and butter.
Beat everything with a mixer at low speed first, increasing it slightly towards the end of whipping.
This cream will do for layering cakes and pastries. You can experiment and add cognac, rum, vanillin or other flavorings to the cream to taste.
Condensed milk and sour cream cream
Condensed milk – 1/2 can
Sour cream – 200 grams (fat content not less than 20%)
Butter – 200 grams
Walnuts – 300 grams
How to prepare cream from condensed milk and sour cream:
Place butter at room temperature in a bowl or blender and pour in condensed milk. Beat with a whisk or blender at low speed until the mixture becomes homogeneous.
Add sour cream and beat well again.
Lightly fry the walnuts and chop them with a knife, not very coarsely. Add to the cream and mix with a whisk.
The cream can be used to layer cakes and pastries made from biscuit dough, kefir dough.
Condensed milk cream with sour cream and bananas
Delicious cream with a delicate texture. Very good for almost everyone confectionery from any test. Napoleon cake layers are often coated with this cream. Can be used for filling eclairs and custard cakes.
Condensed milk – 1 can
Sour cream – 400 grams (fat content not less than 20%)
Banana – 2 pieces (ripe)
How to prepare condensed milk cream:
Peel the bananas. Cut into pieces and grind into puree.
Mix condensed milk and sour cream in a bowl or mixer. Beat until smooth and add the banana puree.
Beat everything together well again.
Condensed milk custard with egg
This cream is a little more difficult to prepare. You need to be very careful so that the egg does not curl when heating.
Condensed milk – 1 can
Milk – 500 ml
Flour – 2 tablespoons
Butter – 100 grams
Egg yolk – 1 piece
Sugar – 1 tablespoon
How to make condensed milk custard:
In a saucepan, mix the yolk with milk and flour. Place the saucepan on water bath and heat. Remember to stir constantly, especially when the milk warms up.
When the cream thickens, remove from the water bath and add butter and sugar. Stir until the butter is completely melted. Leave the cream until it cools.
Pour condensed milk into the cooled cream and whisk with your hands or using a mixer.
The cream can be used for products made from biscuit dough, puff pastry and shortbread.
Condensed milk cream with cream
This cream is not as greasy as with butter. But it is better to take cream for cream with a fat content of 20% or higher, otherwise the cream will be liquid and will not come together well.
It is good to coat puff pastry cakes with this cream.
For sponge cakes and it is better to prepare cream from shortcrust pastry using cream with 30% fat content.
Condensed milk – 1 can
Cream – 500 ml
How to make cream from condensed milk and cream:
Place condensed milk and cream in a blender bowl and blend. You can beat it with your hands using a whisk.
The amount of cream can be adjusted depending on what consistency you want the cream to be and add less or more.
Cream of condensed milk and cottage cheese
The cream can be used for cakes, some types of pastries, and cookie cakes. But this cream with cottage cheese is especially suitable for tiramisu.
Condensed milk – 100 grams
Cottage cheese – 1 pack (200 grams)
How to prepare cream from condensed milk and cottage cheese:
The cottage cheese for the cream needs to be soft. If the cottage cheese is dry and has grains, first mash it with cream or milk. Fat content of cottage cheese is 9%. WITH low-fat cottage cheese The cream may turn out sour. In this case, it needs more condensed milk or sugar.
Beat cottage cheese with condensed milk until smooth.
You can add fruit and berry puree and syrup, honey, cocoa, and vanillin to the cream.
And a few more small tips. When purchasing condensed milk, pay attention to the weight. Milk in plastic soft packaging is usually less in weight than milk in tin can. Condensed milk is now sold in plastic bottles. In this case, you need to use scales. Although it is simply impossible to transfer or, conversely, not to add condensed milk to the cream. You can always taste it and add more if needed.
Instead of condensed milk, you can use cream. But in this case, you need to take into account that the fat content of the cream is higher and if you make the cream with butter, it may turn out to be too fatty.
To make chocolate or coffee cream, I do not recommend buying condensed cocoa or coffee. It's better to add cocoa powder or instant coffee when prepared from regular condensed milk.
Get the most latest articles to your email
If you need to soak a cake or complement cakes, cupcakes, or other desserts, buttercream with condensed milk is perfect for this purpose. Any sweet treat with such a filling will turn out to be as tender as possible and will simply melt in your mouth.
How to make cream from butter and condensed milk?
Cream with condensed milk and butter is perhaps the simplest dessert filling, the preparation of which takes only a few minutes, but the technology for creating sweetness still has some subtleties.
- Butter, like condensed milk, should be chosen High Quality from a trusted manufacturer, ideally with a high percentage of fat content.
- If the sweetness of condensed milk is not enough, powdered sugar is used as a sweetener.
- Before you start executing any chosen recipe for cream made from condensed milk and butter, you must remove the ingredients from the refrigerator in advance and leave them for at least an hour at room conditions: the products must become the same temperature.
- One component should be added to another in small portions, thoroughly mixing the mass each time or beating with a mixer.
- Any cream recipe can be changed as needed by adding the desired flavor or coloring.
Cream made from boiled condensed milk and butter
Cream with boiled condensed milk and butter is extremely popular among confectioners. With decent quality of the basic ingredients, the delicacy always turns out tender, airy, excellent in taste. taste characteristics. In addition, this impregnation holds its shape perfectly, does not drip from cake layers or cupcakes, and can be used to decorate any desserts. For more mild taste and the texture of the cream, you can add a little regular condensed milk to the composition and beat a little again.
Ingredients:
- boiled condensed milk – 1 can;
- butter – 200 g;
Preparation
- Mix butter and boiled condensed milk at room temperature first with a spoon.
- Using a mixer or whisk, beat the mixture for a few minutes to achieve a fluffy texture.
- If desired, flavor the buttercream with condensed milk vanilla or cognac and beat again.
Custard with condensed milk and butter
Classic cream with condensed milk and butter, you can make it less caloric by preparing it with the addition of a custard base. In this manner it will be possible to increase the volume finished impregnation, which will be especially suitable for frosting cakes for Napoleon or any other cake. Vanilla sugar should be added to the ready-made but still hot custard mixture, and soft butter to the mixture that has cooled at room temperature or is lukewarm.
Ingredients:
- eggs – 3 pcs.;
- granulated sugar – 1 cup;
- flour – 1 tbsp. spoon;
- whole milk – 1.5 cups;
- condensed milk – 200 g;
- butter – 300 g;
- vanilla sugar– 20 g.
Preparation
- Mix eggs with sugar and flour, add whole milk.
- Place the container with the mixture on the stove and heat with continuous stirring until it thickens.
- Stir in condensed milk, heat a little more, stirring with a whisk.
- Add vanilla sugar, and after the mass has cooled, soft butter and beat the butter custard with condensed milk in a blender until smooth.
Cream for Napoleon with condensed milk and butter
The following version of preparing the filling is suitable for those who like heartier versions of the popular Napoleon. Butter cream with condensed milk for cake, unlike the previous recipe, is prepared without a custard base, it turns out to be more nutritious, high in calories and at the same time will delight you with the triviality of the technology.
Ingredients:
- condensed milk – 1 can;
- butter – 250 g;
- vanilla, cognac (optional) - to taste.
Preparation
- Soft butter is ground with a mixer until white and fluffy.
- Add condensed milk, optional flavorings (vanilla or cognac) and beat delicious cream from butter and condensed milk until it acquires an airy and silky texture.
Cream for nuts with condensed milk and butter
The following recipe for cream with condensed milk and butter will come in handy when you need to fill the rosy halves of dough nuts. Often the composition of such a filling is supplemented with walnuts or scraps of dough left over after baking shortbread. Nut kernels after cleaning in in this case first fry a little until the aroma appears in a dry frying pan or in the oven, and only then chop it.
Ingredients:
- boiled condensed milk – 1 can;
- butter – 125 g;
- walnuts – 0.5-1 cup.
Preparation
- Beat soft butter until light and smooth.
- Add boiled condensed milk and beat the mass again until fluffy and smooth.
- Roast and crush walnuts, pour into a mixture of condensed milk and butter.
- Ready thick cream from condensed milk and butter is used to fill shortbread nuts.
Cream for eclairs with condensed milk and butter
Light and tender with condensed milk and butter, prepared in a matter of minutes. Having coped with the creation of airy custards, all that remains is to fill them after cooling with the prepared sweet mixture using a pastry bag or syringe and enjoy the delicious taste of the resulting dessert. Cognac can be replaced with vanilla or other flavoring in the recipe.
Ingredients:
- boiled condensed milk – 1 can;
- classic condensed milk – 3 tbsp. spoons;
- butter – 200 g;
- cognac – 1.5 tbsp. spoons.
Preparation
- Beat soft butter until silky and fluffy.
- Add boiled and regular condensed milk, pour in cognac or vanilla extract, beat the mass until it has a homogeneous, fluffy and silky texture.
Cream made from cottage cheese, condensed milk and butter
Amazingly tasty and delicate curd and butter cream with condensed milk is suitable for coating cake layers, which are intended to be complemented or decorated with fresh or canned berries, fruits. If the cottage cheese will be grainy or dry, it is better to use a blender for whipping.
Ingredients:
- cottage cheese – 400 g;
- condensed milk – 1 can;
- butter – 200 g;
- vanilla.
Preparation
- Cottage cheese is combined with sour cream and punched to a creamy texture with a blender.
- Add condensed milk soft butter, vanilla
- Beat in with an oil mixer until it becomes fluffy and airy.
Cream for cupcakes made from butter and condensed milk
Making cream from condensed milk and butter for cupcakes is not much different from the technology for creating cake filling. In this case, it is proposed to supplement the mixture of the main components with sour cream, which will add the missing sourness and make the taste of the delicacy more balanced and harmonious. Nuts, which should be fried until rich in aroma and thoroughly chopped, will also be included.
Ingredients:
- boiled or regular condensed milk - 1 can;
- butter – 200 g;
- sour cream with a fat content of at least 25% - 200 g;
- nuts – 200-300 g.
Preparation
- Roast the nuts in a dry frying pan or in the oven and grind them in a blender into very fine crumbs.
- Beat the butter until white.
- Add condensed milk, full-fat sour cream and beat well again.
- Mix chopped nuts into butter cream with condensed milk.
Sour cream and butter cream with condensed milk
Cooked according to next recipe cream based on condensed milk and butter will be an excellent impregnation for any cake. Sour cream added to its composition will give additional whiteness, fluffiness and pleasant sourness. The mixture can be used not only for coating cakes, but also for decorating desserts.
Ingredients:
- condensed milk – 200 g;
- butter – 200 g;
- sour cream with a fat content of at least 25% - 200 g;
- vanillin - a pinch.
Preparation
- Beat the chilled sour cream with the addition of vanilla until thick and fluffy, 5 minutes.
- Add condensed milk in portions and beat again.
- Add soft butter, beat the mixture again for a couple of minutes until smooth and homogeneous.
Cream with cream, condensed milk and butter
Perhaps the most delicate cream in texture and taste is made from condensed milk, butter and cream. The latter must have a fat content of at least 30%, which will allow them to whip up into a fluffy and airy foam, which will transform the final taste of the dessert. In this case, regular condensed milk is most preferable, but boiled milk can also be used.
Ingredients:
- condensed milk – 1 can;
- butter – 300 g;
- cream with a fat content of at least 30% – 300 g.
Preparation
- Beat the butter with a mixer until it whitens.
- Add condensed milk and beat until thick.
- In a separate container, beat well-chilled cream until fluffy foam.
- Add a mixture of butter and condensed milk little by little to the creamy mass and mix gently.
Cream with chocolate, condensed milk and butter
Thick and rich with condensed milk, it will effectively complement a cake or cupcakes. Using the proposed proportions, you will be able to get something that is not cloying and not too sweet taste treats. If desired, you can add a little powdered sugar to the composition. If you increase the portion of condensed milk, the texture of the filling will become sweeter, but more liquid.
Ingredients:
- condensed milk – 0.5 cans;
- butter – 200 g;
- cocoa powder – 0.5 cups.
Preparation
- Beat soft butter with a mixer for 5 minutes.
- Add condensed milk in portions, whisking each time.
- Lastly, add cocoa powder and beat thoroughly again until the finished cream has a uniform texture and color.
Oil cream for mastic with condensed milk
To make oil, condensed milk in this case must be of higher quality than ever before. You can use regular condensed milk, as in the recipe below, or boiled milk, increasing the amount if desired. The mixture is flavored with vanilla or vanilla sugar if desired.
Ingredients:
- condensed milk – 140 g;
- butter – 200 g.
Preparation
- Beat the soft butter thoroughly until fluffy.
- Add condensed milk little by little, beating the mixture well with a mixer each time.
- Coat the surface of the cake with the resulting cream in several passes, placing the product in the refrigerator for 30 minutes each time.
Butter cream with condensed milk for cake decoration
If there is a need to make an oil one, it’s time to use the following proposed proportions of components and recommendations for the implementation of the technology. In this case, you need to choose thick condensed milk with a fat content of at least 8%. The result will be determined by the quality of the oil, which must be natural with a fat content of 82%.
Ingredients:
- condensed milk – 380 g;
- butter – 300 g.
Preparation
- Beat butter at room temperature with a mixer until light and silky.
- Add condensed milk at the same temperature little by little, each time achieving uniformity and fluffiness.
- The finished cream is cooled quite a bit before use, after which they begin to decorate the cake and form all kinds of patterns on its surface.
Idea for decorating a cake with butter cream with condensed milk
An original version of decorating a cream cake with butter and condensed milk
Decorating the cake with butter and condensed milk cream
A simple way to decorate a cake with buttercream with condensed milk
Option for decorating a cake with butter and condensed milk cream
Beautiful cake decorated with butter cream with condensed milk
Children's cake decorated with butter and condensed milk cream
Bright cake with decoration from butter cream with condensed milk
Cake decorated chocolate cream from butter and condensed milk
Loading...