Condensed milk cream is much softer than traditional butter cream whipped with sugar. It is suitable for making cakes, cookies, waffles and homemade cakes.
You can prepare several types of cake cream based on condensed milk. A variety of additives - fruit and berry juice, nuts, honey, chocolate, sour cream - will allow you to carry out the most daring experiments, getting a new taste each time.
A classic of the genre is a cream based on condensed milk and butter. Many housewives love it for its speed and ease of preparation.
Creme brulee by . Watch the video!..
RECIPE FOR CLASSIC CONDENSED MILK CREAM
What do you need:
1 can of condensed milk
250 g butter room temperature
How to cook classic cream from condensed milk:
1. Cut the butter into small cubes and place them in a deep saucepan. Turn the mixer on low speed and beat the butter until smooth. This usually only takes five seconds.
2. Gradually add condensed milk. Just don't pour it in at once. Add milk literally 1-2 tablespoons at a time, no more. The mixer speed can be increased. Continue whisking the cream until it no longer sticks to the sides of the pan.
3. Use the resulting cream immediately, do not store it. It is perfect for making any cake, but is especially good in combination with sponge, shortbread and waffle cakes. The cream can be used both as a layer and for decorating the cake.
RECIPE FOR CONDENSED MILK CREAM WITH SOUR CREAM
What do you need:
200 g butter at room temperature
0.5 cans of condensed milk
200 g sour cream (it is advisable to use sour cream with a high fat content)
300 g walnuts
How to prepare condensed milk cream with sour cream:
1. Beat condensed milk with softened butter with a mixer. Add sour cream and beat again.
2. Grind walnuts and add them to sour cream and condensed milk.
3. Mix all ingredients thoroughly. This cream is great for sponge-based cakes.
RECIPE FOR CUSTARD WITH CONDENSED MILK
What do you need:
200 g condensed milk
1 tbsp. milk
100 g butter
2 tbsp. Sahara
2 tbsp. flour
How to cook custard with condensed milk:
1. Pour milk into the pan, add sugar and flour, stir. After adding flour, lumps may appear, but you should not try to get rid of them, as they will then be broken up by the mixer.
2. Cook the cream over low heat, stirring constantly, until thickened. Do not get carried away with cooking, otherwise the cream may burn.
3. Cool the cream to room temperature, add condensed milk and butter, and then beat everything with a mixer. If desired, you can add a little vanilla for flavor.
4. Try experimenting with supplements. Pour a teaspoon of rum, cognac or any liqueur into the prepared cream, and it will become much more aromatic and tastier. You can also use fruit essence or vanillin as a flavoring agent.
Now it's time to cook delicious cake“Napoleon” with your favorite cream!
There is nothing faster and easier than coating the finished cakes with condensed milk. This recipe is so convenient when guests are already on their way to you. But there are still many ways to use condensed milk in the form of cream. To do this, you need some additives to it, and the delicious condensed milk cream is ready to go on the cake. But not only regular condensed milk is used in the cream, but also boiled cocoa with condensed milk, you can use a jar of coffee with condensed milk.
Creams and supplements
Of course, condensed milk itself can become good cream, but if you combine it with other ingredients, the taste will become much brighter and there will be more cream. As many housewives as there are, there are as many ways to prepare condensed milk-based cream.
Let's start with the simplest ones:
- With butter;
- Creamy;
- Sour cream;
- Chocolate;
- With cottage cheese;
- Custard.
Such a small quantity does not mean that only 6 creams can be prepared; there are much more of them, since each type has many modifications. Now let's look at basic cream recipes.
Oil.
This is the simplest and famous recipe, since all he requires is a can of condensed milk and 250 gr. butter Of course, you can cook it using margarine, but the taste will be much worse. At the beginning of the cooking process, take the butter out of the refrigerator, cut it into small cubes and leave to soften.
Open a can of condensed milk. When the butter is soft enough, begin to beat it at low speed with the mixer. But this process can be done using a regular whisk; this will not increase the cream preparation time much. 
After the butter has acquired the appearance of a homogeneous creamy mass, you must begin to pour in condensed milk. Do not speed up the process by increasing the speed of the mixer, as you will only spill all the cream around the kitchen. When the mass begins to lag behind the walls of the bowl in which it is beaten, it is ready. At this time, you can add coloring if needed.
The condensed milk cream above only contains two ingredients, but you can add an egg to it for a completely different look.
Required:
- Condensed milk – 100 gr.;
- Butter – 200 gr.;
- Chicken egg yolk – 1 pc.
Start cooking exactly as in the first recipe, only at the moment when you place the butter in the mixing bowl you need to pour the yolk in there and only now start whisking. Next, add condensed milk, and the ending is the same. The yolk will somewhat bind the cream, and it will turn out thicker and denser; it is good to use for decorating the top layers and sides of the cake. It holds its shape remarkably well and is perfectly squeezed out using a pastry bag.
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If you use all the same ingredients, just replace regular condensed milk to boiled, you will get two completely different types of cream.
Creamy.
To prepare, you need a can of condensed milk and 0.5 liters of heavy cream.
For simple frosting of a cake, this is very suitable recipe, since the cream turns out to be very rich, but at the same time not as greasy as the previous one.
Cooking option 2:
First
- This is to immediately mix both ingredients and beat at medium speed, gradually increasing the power of the mixer.
Second
– first whip the cream, which has been well cooled beforehand, and then add condensed milk to it. Both options are acceptable for decorating and frosting a sponge cake.
A sponge cake is a rather strange type of cake; it requires very good soaking, so it is necessary not only to grease it with cream, but also to pre-soak it. If you soak it with alcohol-containing liquids, you must do this carefully, since not all types of cream mix well with alcohol.
Sour cream.
Here is one species that does not really like alcohol and drinking in general. Sour cream in itself is a good impregnation, and when combined with condensed milk it will improve not only the taste of the biscuit, but will also become a wonderful link between the cakes.
As the recipe shows, for cooking you will need:
- Sour cream – 400 gr.;
- Condensed milk – 1 can.
Cooking couldn’t be easier.
Combine everything and beat with a mixer. In this case, there is no need to pre-decant the sour cream if the cream is used to impregnate the famous “Napoleon”. By the way, if the cakes for this cake are soaked with condensed milk alone, then quite a lot of it is consumed, and the cakes later settle and the cake turns out tasty, but not airy. 
Chocolate.
Here it is possible to use not only ordinary condensed milk, but also its derivatives with cocoa and coffee. Basic recipe says that to prepare chocolate cream based on condensed milk, the same products are required as in butter, but with the addition of 3 tbsp. spoons of cocoa. That is, having prepared the base butter cream, sift cocoa into it and beat a little more. How to make cream from condensed milk if there is no cocoa powder? Let's think about affordable cans of cocoa or coffee with condensed milk. Then even standard set The products for making butter cream will not change, we will simply replace a can of regular condensed milk with a similar one - only cocoa or coffee. The chocolate taste will become more intense, and the color will become bright and glossy.
What goes with chocolate condensed milk cream?
For light sponge cake it will become a real gift, since when cut, the cake will resemble day and night. To any cakes rich in fresh cherries, as chocolate taste very pleasant in combination with cherries.
Recipe with cottage cheese.
All you need is a pack of full-fat cottage cheese and a can of condensed milk.
The cottage cheese must first be rubbed through a sieve or softened in a blender. If it is too grainy, then add a little sour cream so that the mass is soft and homogeneous. Then you can start whipping the cottage cheese along with the condensed milk. This type is not suitable for soaking sponge cake, since it itself is quite dense, but it is perfect for decorating a cake.
By the way, this type Cream goes well with many fruits, berries and nuts. It can be served as a separate dessert if you add finely chopped fruit to it.
Custard.
Cream with condensed milk can be not only simple, prepared without using a burner, but also custard.
A recipe of this type will require much more products:
- Condensed milk – 1 can;
- Milk – 0.5 l.;
- Flour – 2 tablespoons;
- Butter – 0.5 packs;
- Sugar – 1 tbsp;
- Yolk of one egg.
The beginning of preparation for this cake impregnation is the same as for regular custard. You need to mix flour, milk and yolk, put on water bath and stir constantly. After it thickens, remove from the bath and add butter and sugar. Stir until the oil has completely melted. Leave to cool and only then pour in the condensed milk and stir. You can beat with a whisk, as it will not take much time. This composition is good for soaking sponge cakes, and it is also great for filling puff pastry tubes.
And the last recipe, which is more suitable as a dessert or soufflé for “Ptichka”.
In this case, you need to add 4 egg whites, 20 g, to the butter cream with condensed milk. gelatin and 5 tablespoons granulated sugar. At the same time, reduce the amount of buttercream ingredients by half.
How to prepare a soufflé?
We make regular buttercream, beat the whites with sugar in a separate bowl. We dilute gelatin in 100 ml. water and wait for it to completely dissolve. If there are lumps in the gelatin mass, then it must be passed through a sieve. Next we connect all the components. Place the whipped whites into the buttery part and mix gently. Next, add gelatin in a thin stream. If it starts to curl due to a temperature mismatch, then you need to add a little to the resulting mass. hot water, but no more than 2-3 tablespoons.
This way you can easily make a layer for the sponge cake, only after you have laid it - the cake must be put in the refrigerator for the soufflé to harden.
Creams based on condensed milk are very often used for layering cakes from any dough - shortbread, sponge cake, sour cream and puff pastry. Due to the sugar included in condensed milk, there is no need to add it - it turns out sweet and tender.
Condensed milk for creams can be used fresh or boiled. After cooking, it changes its consistency: it becomes dense and holds its shape better. In combination with soft butter, condensed milk is used to prepare classical layer for homemade cakes.
Ingredients:
- Soft butter - one pack (180–200 grams).
- Vanilla - one package.
- Condensed milk – 1 can.
Cooking process:
- Get the oil out in advance. If it is very cold and you need to prepare the cream quickly, you can chop it as finely as possible or grate it on a coarse grater.
- Beat the already soft butter until it begins to turn white and becomes fluffy.
- Pour the condensed milk into the oil in a stream while whipping.
- Finally, add vanilla and beat the mixture a little more.
- The maximum whipping time is no more than 5–7 minutes, otherwise the butter will begin to separate.
- Grease the cake layers or base immediately.
Cream of sour cream and condensed milk
This cream is very soft and delicate. It turns out quite liquid, so it can be used to layer solids, for example, honey cakes. Perfect for sour cream or sponge cake.
Ingredients:
- Sour cream – 0.5 liters.
- Condensed milk – 1 can.
- Vanilla to taste.
Cooking process:
- Take only fatty thick sour cream. If you can’t buy this, you can make fatty and fatty ones from regular store bought ones. thick product: Place sour cream on cheesecloth and place in a sieve. The whey will drain and leave a thick lump that can be used as a layer.
- Beat the sour cream until fluffy.
- It is advisable to use boiled condensed milk. Add it one spoon at a time to the whipped sour cream.
- Add vanilla and stir.
- Immediately coat the cakes with the prepared mixture and refrigerate until they harden completely.
Cream for sponge cake made from condensed milk
Delicate biscuit dough requires an extremely careful attitude. It cannot be turned over or compressed again. The cream is also selected taking into account the particularly light and airy texture of the cakes: too liquid - it will be completely absorbed, too thick - it will not stick to the base. A layer with condensed milk is traditionally used to make sponge cakes.
Ingredients:
- Whole condensed milk - one standard can.
- A pack of butter.
- Peeled walnuts – 150 grams.
- Vanilla 1 packet.
- Cognac (liqueur, rum) – 75 milliliters.
Cooking process:
- Soften the butter and chop into cubes.
- Then transfer it to the mixer bowl and beat for 5 minutes until completely fluffy.
- When it increases in volume, you can add condensed milk one spoon at a time, without stopping whisking, but only by slowing down the speed of the mixer.
- Add vanilla to alcohol and stir.
- Pour this mixture into the base at the very end of beating.
- Pour crushed nuts and lightly fried in a dry frying pan into the mixture.
Cream and condensed milk cream
The lightest and airy cream it turns out when it contains cream. This one is enough high-calorie product when whipped, it holds its shape perfectly and saturates ready mass air bubbles. Butter cream with condensed milk can be used in almost any homemade cake, because it holds its shape, does not spread, it turns out voluminous and porous.
Ingredients:
- Choose cream with a fat content of 33% or more - half a liter.
- Condensed milk - one standard can.
- Vanilla – 1 pack.
Cooking process:
- Cool the cream. Pour into deep container(they will increase significantly in volume during the beating process).
- Beat the mixer at low speed first, then at maximum speed for 5 minutes. You should get a fluffy foam.
- Boil the condensed milk for 1.5–2 hours low heat. Cool completely.
- Add condensed milk into the cream in parts, stirring from bottom to top and as if lifting the mass. Use a whisk or regular spoon.
- Add vanilla and stir.
Cream of cottage cheese and condensed milk
Beautiful milk product– cottage cheese – perfect as a component for creams. Before using it, it is important to loosen it and make it softer and more pasty. Therefore, it is rubbed through a sieve or beaten with a blender. Cottage cheese and condensed milk combine perfectly and turn into a sweet and creamy delicate mixture.
Ingredients:
- 200 grams of homemade granular cottage cheese.
- One glass of condensed milk.
- Vanilla – 1 sachet.
- Rum essence - half a teaspoon.
Cooking process:
- We wipe the cottage cheese, preferably twice. If desired, you can also use curd mass, but in this case the cream will be more liquid.
- Pour raw condensed milk into it in parts and mix with a whisk.
- Pour in the essence and add vanilla at the end of mixing.
- Store the finished layer in the refrigerator or use it immediately for layering cake layers.
Video gallery
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 sweet sauce to pancakes and pancakes, as one of the components for some desserts, added to some types of dough for sweet pastries, and also prepare some based on it pastry creams. 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
This cream can be easily used even inexperienced housewives. 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 qualities and ease of preparation. Thanks to its oil base, it is capable long time hold its shape, 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.
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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;
- yolks chicken eggs- 2 pcs.;
- condensed milk - 1 can.
Preparation:
In a thick-bottomed saucepan, combine all ingredients except condensed milk.
Whisk until smooth homogeneous mass.
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, filling cakes and rolls, sandwiching various cakes. Traditional Napoleon will acquire completely new taste qualities if you use it banana cream with condensed milk.
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 mass becomes completely homogeneous, add to it banana puree 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 ready dessert 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 from condensed milk and butter
Waffle cake from ready-made cakes- This is one of the simplest homemade cakes. The cakes themselves are sold in the store, and the cake 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: in cream for waffle cakes you can add vanilla, cocoa or small pieces of fruit.
Condensed milk cream with fruits
Summer light cream for layering biscuits. Its base is condensed milk and homemade sour cream, and freshness, lightness and expressiveness give the cream fresh berries and fruits. 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). Ready cream Serve separately or sandwich a sponge cake with it.
Tip: for this recipe Currants, cherries, peaches, apricots, and plums are also suitable. In winter, you can use banana, cut into slices, canned pineapple, 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 small quantity 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 condensed milk for cream best quality. 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 don't have to choose aluminum cookware. It can turn ingredients gray and give finished product metallic taste.
- To taste, you can add various flavorings 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.
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 for sponge cake can be prepared at home. If all recommendations are followed, a delicate mass is obtained, which can be supplemented with sour cream or butter.
It is worth noting that this cream turns out to be very light. In addition, it can be used not only for making cakes, but also for waffles, cookies and pastries. acts as a basis. 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 each time. The taste of the cream will change significantly.
Classic recipe
So, how to prepare condensed milk cream for a sponge cake? To begin with, it is worth considering classic version. It is easy to prepare. Components you will need:
- condensed milk - one can;
- butter based on animal cream - 200 grams.
Cooking process
To prepare condensed milk cream for sponge cake, you should remove the butter from the refrigerator in advance. This component should be at room temperature. The softened butter must be cut into cubes, place everything in a deep container, and then gently beat with a mixer at low speed. As a result, the mass should become homogeneous. This takes no more than five seconds.
Condensed milk must be gradually added to 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 beaten 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
This condensed milk cream for sponge cake should be used immediately after preparation. It is not recommended to store it. You can use the finished mixture not only for sponge cakes. This cream goes well with both waffle and shortbread cakes.
The mass can be used as an impregnation and to grease the cakes with it or to decorate the top cake. If necessary, you can add liquid condensed milk to the cream natural dye, such as carrot or beet juice.
Classic cream with sour cream
Cream for a cake made from condensed milk with butter can be prepared with sour cream. Components you will need:
- cream-based butter - 200 grams;
- condensed milk - ½ can;
- sour cream - 200 grams;
- walnuts - 300 grams.
How to cook properly
Cream-based butter should be left in a warm room for some time. The product should become soft. Beat the butter with a mixer, gradually adding liquid condensed milk into it. Add sour cream to the resulting mass and mix everything again.
Walnuts must be peeled and chopped, and then added to the cream. All components should be whisked again. This condensed milk cream with butter is ideal for cakes.
Custard
How to make custard based on condensed milk? You will need:
- condensed milk - 200 grams;
- whole milk - 1 glass;
- animal cream butter - 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, pour the 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 up.
Boil milk with sugar until the mixture changes color. In this case, everything needs to be mixed regularly. Otherwise the cream will burn. The finished mass should be cooled to room temperature, and then add condensed milk and butter. The products should be beaten with a mixer. After this, you can start decorating the baked goods. To obtain delicious cream for a sponge cake made from condensed milk, you can add alcohol to it: liqueur, cognac, rum. Vanillin or fruit essences are also suitable as a flavoring agent.
Cream with boiled condensed milk
To prepare cream from boiled condensed milk and butter, you will need a few ingredients. For this use:
- butter based on animal cream - from 180 to 200 grams;
- condensed milk - one can or 380 grams.
Step-by-step preparation
So, how to make cream from boiled condensed milk at home. First you need to prepare the components. The oil should be left in a warm room for some time. The product should become soft. As for condensed milk, it should be boiled. The product must be placed directly in the jar into a container of water. The liquid should completely cover everything. Condensed milk should be boiled for 90-120 minutes. Finally, remove the jar and leave it until it cools completely. Do not open condensed milk when it is hot.
Beat the butter until a fluffy white mass forms. This takes no more than 2 minutes. Continuing to beat the product, you need to add it boiled condensed milk. This should be done in small portions. The cream from boiled condensed milk and butter should be fluffy and light. When all the ingredients are mixed, it is recommended to beat the mixture for another 3 minutes.
Recipe with sour cream and boiled condensed milk
To prepare this cream, you need to prepare:
- sour cream, preferably full-fat - 400 grams;
- boiled condensed milk - 300 grams;
- cream thickener - 10 grams.
To prepare such a cream, sour cream should not only be fatty, but also quite thick. It should be cooled before whipping. Pour sour cream into a deep container, and then add condensed milk. Beat the ingredients at low speed, gradually increasing it. The process takes from 2 to 3 minutes. The cream should acquire the required consistency. Finally, add the cream thickener to the mixture and mix gently.
This cream is ideal for sponge cakes, even bought in a store.
Cream with cottage cheese and condensed milk
To prepare cottage cheese, you will need:
- powdered sugar - half a glass;
- condensed milk - ½ can;
- cottage cheese, preferably low-fat - 1 pack, or 250 grams.
The cottage cheese should be combined with powder and beaten. Condensed milk must be carefully added to the resulting mass. Add this component a few spoons at a time, without stopping whipping the cream. The result should be a homogeneous and fluffy mass. This 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 cream from condensed milk and cocoa, you should remove the butter in advance, soften it, and then beat until a white mass forms. Here you should add condensed milk and powdered sugar, and then pour in cognac.
The components should be thoroughly mixed. If desired, cognac can be replaced with brandy or liqueur. It is worth adding cocoa powder to the finished mass. The cream must be well beaten. Its color should become uniform. The cream will be ready when the mass acquires a slight shine.
Recipe with egg and condensed milk
To prepare you will need:
- cream-based butter - 300 grams;
- condensed milk - 200 grams;
- yolks from 2 eggs;
- liquor;
- vanillin.
The butter should be removed from the cold in advance and left in a warm room. When the product becomes soft, it should be whipped 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, you need to add the yolks into the cream. You need to add them one at a time. Finally, add liqueur and vanillin to the mixture. The last component can be replaced with another spice. The cream should be whipped again until smooth.
Cooking tricks
To make condensed milk cream, you can resort to little tricks:
- if you add cognac to the mixture, it will acquire the taste of walnuts;
- if it turned out too much custard, then you should add a little lemon juice to it;
- so that the masses acquire fruity taste, you can add grated banana when whipping;
- In order for the cream to acquire the taste of a Bounty bar, you should add chopped coconut pulp and dry milk to it;
- You can mix not only cocoa, but also various crushed nuts, and even fresh coffee.
Cream for a cake made from condensed milk with butter is very quick and easy to prepare. Thanks to a variety of additives, you can get completely different flavors. To give the mass the desired shade, you can use food colorings or juices of berries, vegetables and fruits. To sponge cake It turned out delicious, you should soak it well. Condensed milk with boiled warm water is suitable for this, but not hot water, combined in a ratio of 1 to 3. You can put cream on top of the soaked cake. After cooking, the cake should be placed in the refrigerator for at least a few hours. Then it will turn out more tasty and tender.
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