Butter cream recipe with boiled condensed milk. Cream of boiled condensed milk

Cream of condensed milk and butter often used for greasing cakes when creating cakes and pastries, filling airy desserts. The cream is prepared quite quickly and does not require special skills in the confectionery direction. Below we offer several options for preparing sweet cream.

The simplest cream of condensed milk and butter consists of a minimum amount of products. Its preparation will take no more than 10 minutes. Suitable for various desserts.

The cream is prepared from the following products:

• 250 gr plums. oils;
• 1 stack condensed milk with sugar;
• a third of a bag of vanilla sugar.

The cream is ready to make the cake. It remains only to grease the cakes, and send the dessert to soak in the refrigerator.

On a note. The taste of the cream can be made more original by adding a tablespoon of cognac. Thanks to this drink, the base will acquire a light flavor note. walnuts.

With sour cream

Sour cream makes the cream liquid and more delicate in taste. This delicacy can be used to fill eclairs or served on its own.

Milk cream is prepared as follows:

• a can of condensed milk with sugar;
• 400 g of sour cream with a fat content of 20-25%;
• 1-2 teas. l. lemon peel.

Mix everything with a whisk in a large bowl.

You can add canned or dried berries and fruits, chocolate chips, not coarsely chopped dried fruits and as a result get tender, sweet dessert, which is served in small bowls.

On a note. If you don’t like a very sweet cream, dilute it with 1-2 tables. l. lemon juice. Add gradually while beating, tasting the result.

Butter cream from boiled condensed milk

Butter cream has a thicker consistency compared to classic version. This is due not only to the amount of oil, but also to the use of boiled condensed milk, which is always thicker than a regular product.

• 1 can of boiled condensed milk;
• 200 gr plums. oils;
• a sachet of vanillin;
• crushed nuts.

First, we work out soft butter with a mixer. Then we spread the condensed milk and pour out the vanillin. We work for a couple of minutes with a mixer at medium speed. At the end, pour the crushed nuts and just mix thoroughly with a spoon.

The proportions of butter and condensed milk can be adjusted at your discretion. This will affect the taste of the dessert and its texture, the ability to soak the cakes and solidify.

On a note. The boiled version can be prepared at home if there is a can of regular condensed milk. This is done as follows: the jar is placed in a ladle with water, brought to a boil and boiled over medium heat for an hour. Then the jar must be allowed to cool, after which it can be opened and used for its intended purpose.

Chocolate ganache made from condensed milk and butter

Only a few can dislike a delicacy with the addition of chocolate. Chocolate cream is incredibly sweet and delicious. It can be used to make cakes, pastries and other types of desserts.

To prepare chocolate cream, you need only three products:

• 250 gr of high-quality dark chocolate;
• 200 gr plums. oils;
• 150 gr condensed milk.

Separately from each other in a water bath, melt the chocolate, after breaking it into pieces, and the butter. The latter can not be melted, but simply kept at room temperature so that it becomes soft. Then beat for a minute, pour in the condensed milk and beat with it, and add melted chocolate last and work with a mixer / whisk for a minute.

The cream must be used immediately for its intended purpose, otherwise it will become too thick for a layer of cakes.

Instead of chocolate bars, you can use cocoa powder. For this proportion, 2-3 tsp will be enough. product.

With the addition of cognac

A small amount of cognac gives the cream an original aroma and some sophistication.

Let's try the following recipe:

• 150 gr butter;
• 3 table. l. powdered sugar;
• 3 table. l. condensed milk;
• 3 table. l. cocoa;
• 1 table. l. cognac.

The cooking procedure does not differ from the previous options - soft butter is combined with other ingredients with a mixer. The cream is immediately ready for use, it does not need to be infused or cooled before decorating the cake and pastries.

On a note. One of unusual options cream - with the addition of banana puree from the 1st fruit. As a rule, fruit puree performs the function of an independent additive. With it, you do not need to add cognac or other strongly aromatic ingredients.

To prepare a thick, tasty cream based on butter and condensed milk, we recommend using the following recipe:

• 600 gr plums. oils;
• 300 gr condensed milk;
• 2 table. l. cocoa;
• some vanilla.

Whisk soft butter until white and smooth. Then we attach the remaining components and work with a mixer for several minutes.

We immediately apply the cream to the cakes, then put the cake in the refrigerator. Cocoa powder will absorb some of the moisture, and the butter will begin to solidify in the cold. Thus, the cream will become denser and thicker, having time to soak the cakes a little.

On a note. You can add a small amount of milk powder and a couple of spoons to the cream coconut flakes. Thus, the dessert will acquire the taste of the well-known and beloved Bounty bars, and, accordingly, will become even thicker and more stable. You can also experiment with crushed nuts. different varieties, instant coffee, cocoa.

It was the cream of condensed milk and butter that turned out to be the most popular among modern housewives. It is not expensive, affordable, versatile. Such a sweet mass can decorate cakes, pastries, stuff waffle rolls and top with cookies.

Ingredients: a standard pack of butter (more than 80% fat), a whole can of condensed milk, 1/2 sachet of vanilla sugar.

Butter cream with condensed milk connects the cakes together well.

1. First, the butter is left at room temperature for a while. It should soften up nicely. You can speed up the process with microwave oven.
2. Next, the butter is whipped with a mixer or blender until fluffy. At this stage, vanilla sugar is added. This ingredient is optional, so it is used according to the taste of the cook.
3. Whisking ingredients continues. Condensed milk is poured into the oil in small portions. The mass will gradually thicken and become more and more magnificent.

The resulting cream of butter and condensed milk can be used immediately, for example, for spreading the cake and leveling the sides of baking.

Recipe with boiled condensed milk and butter

The composition of the components: a pack of butter (170-190 g), a standard can of boiled condensed milk, 60 g of any nuts.

1. The butter is removed from the refrigerator in advance, cut into small slices and left to soften.
2. Next, beat well with a special blender nozzle until the mixture doubles in size.
3. Boiled condensed milk is sent to the oil. Beating is repeated again until a fluffy homogeneous mass is in the container.

The finished cream of boiled condensed milk and butter needs to be cooled a little, after which it can be used to spread the biscuit.

Cake cream with zest flavor

Ingredients: a large sweet orange, a whole can of condensed milk (uncooked), a standard pack of full-fat butter.

The cream will add a citrus note to pastries.

1. The zest is carefully removed from the orange with a fine grater. You need to rub only the orange part, leaving white pulp on the fruit. If it gets to the zest, the product will be bitter.
2. 2 large spoons of juice are squeezed out of an orange.
3. A pack of butter is removed from the refrigerator in advance. It should soften, but not become too liquid. Otherwise, it will not work to beat the product.
4. Next, the oil is processed with a mixer until fluffy.
5. Without stopping whipping, condensed milk is poured into the mixture in a thin stream. The process continues for 3-4 minutes.
6. At the end, juice is poured into the mass, and zest is added.

It remains to whip the cream for another minute, and it is completely ready for decoration.

chocolate cream

Ingredients: a standard pack of full-fat butter (more than 80% fat), a bar of dark chocolate (can be without sugar), a can of condensed milk.

1. The oil is previously removed from the cold and softened.
2. A chocolate bar broken into slices is sent to a separate bowl. You can take a bitter product without sugar or with a minimum content of it.
3. Chocolate is melted in the microwave or in a water bath, after which it cools.
4. In a capacious bowl, softened butter is beaten white and fluffy. Continuing to work with a mixer, condensed milk is gradually poured into the container.
5. As soon as the mixture becomes thick and homogeneous, you can pour melted and cooled chocolate into it.
6. Whipping continues for about a minute.

This cream is great for spreading chocolate biscuits.

With bananas

Ingredients: a whole can of condensed milk (uncooked), a large soft banana, 180-200 g of very fatty butter.

This cream is very soft and fragrant.

1. A pack of butter is removed from the cold about half an hour before cooking.
2. The peel is removed from the fruit, after which it is kneaded with a crush in mashed potatoes. You can use an immersion blender for this purpose. Banana should be taken ripe, but not darkened.
3. The softened butter is whipped with a mixer until white and airy.
4. Condensed milk is slowly poured into it. Whipping does not stop.
5. Soft banana puree is sent into the mixture last.

The cream is whipped for about a minute until smooth. Then it can be immediately used to decorate the dessert.

From condensed milk, butter and sour cream

Ingredients: 180 g of condensed milk, a pinch of vanillin, 60 ml of cognac, a full glass of very fatty sour cream, a pack of high-quality butter.

1. The oil is pulled out from the cold in advance, so that by the beginning of the preparation of the cream it has time to soften well.
2. Next, the component is combined with condensed milk and whipped with a mixer running at medium speed. Condensed milk should be poured in a thin stream and gradually, connecting the products with a wide spoon.
3. When both components are well mixed, you can add sour cream, vanillin and cognac.
4. It is not necessary to beat the mass after this. It is enough to mix all the ingredients with a spoon.

Over time, the cream of condensed milk, butter and sour cream can exfoliate. But this is normal. If the base is not immediately used to spread the cake layers, it must be removed in the refrigerator, and just before decorating the dessert, slightly warmed up in the microwave.

Custard for cake Napoleon

Ingredients: 220 ml condensed milk, 70 g full fat butter, 2-2.5 large spoons granulated sugar, 2 large spoons of high-grade flour, a full glass of full-fat milk.

The cream perfectly impregnates Napoleon cakes.

1. Half of the declared amount of milk is sent to the saucepan. Bulk components are immediately added to it. All of them are well mixed with a whisk so that no lumps remain.
2. The rest of the milk is then poured in. After another stirring, the stewpan goes to the fire. The mass is cooked with minimal heating of the stove and frequent stirring until it thickens (it should linger on the whisk).
3. When the cream is cold room temperature, about half of the condensed milk is added to it. After mixing, pour in the rest.
4. Softened fat (butter) is introduced in small portions.

1. The butter is cut into small pieces and left for a while, during which it will have time to soften. Next, it is whipped with a mixer until light and white.
2. Gradually, condensed milk is introduced to the oil. In this case, the beating does not stop. You need to start the process with the minimum speed of the device, gradually increasing it.
3. Cognac and vanilla sugar are added to the mass. When working with ready-made cakes for the cake you need to choose a cream with a brighter rich taste. You can make it so with the help of additional additives, for example, cinnamon or cocoa.
4. After adding the selected ingredients, whisking continues until the mixture is as homogeneous as possible.

You can immediately decorate desserts with ready-made sweet cream.

Everyone is familiar with boiled condensed milk as a favorite delicacy of childhood, but not many people know that a wide variety of 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 delicious ways making cream from boiled condensed milk 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 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:

1. Mix well regular and condensed milk.
2. Chop nuts.
3. Finely chop dried fruits.
4. To 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 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 fill 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

more advanced and fragrant recipe 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 pledge to receive delicious cream are 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:

1. Beat softened butter with boiled condensed milk.
2. Continue whisking, gradually adding sour cream.
3. 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:

1. Condensed milk must be divided into 2 equal parts.
2. The first half of the condensed milk is whipped with cream until a dense mass is obtained.
3. The second part of condensed milk is whipped with butter.
4. 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 confectionery. You can add almost anything to it: nuts and dried fruits, cognac and orange peel, 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:

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

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. Tasty and healthy condensed milk cream 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 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 there be traces of rot or spoilage on them, 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.

We are so used to the presence of condensed milk on the shelves of our stores that we sincerely consider it a national product. But it turns out that this product was invented in America, and only then its production was mastered in Russia.

The cooking technology was developed and patented back in 1856 by Gail Borden. His goal was to invent a method for the long-term storage of perishable meats, juices, and teas.

Condensed condensed milk became especially popular during the Civil War, and was supplied to the soldiers of the North.

The popularity of condensed milk in our time is not decreasing, it is often used in baking to make cream for cake with condensed milk. I would like to note that such a filling is suitable for any cakes, it can be easily and quickly prepared.

Cream for condensed milk cake turns out to be incredibly tasty and tender, if you follow all the rules for its preparation.

Basic recipe for a creamy layer of condensed milk

Ingredients: a glass of condensed milk; 250 g of peasant butter; 1/3 teaspoon vanilla sugar.

Prepare the layer according to the following scheme:

1. Remove the oil from the refrigerator in advance, it should become soft and easy for further processing.
2. Transfer the oil to a bowl and beat until fluffy. Use a whisk, blender or mixer to make it easier.
3. Pour in vanilla sugar and start adding condensed milk little by little. Continue beating until the mass is smooth and fluffy.
4. The cream is ready to be smeared with cakes or stuffed with wafer rolls.

Tips from experienced pastry chefs:

1. Lemon fresh juice will help to make the cream for the cake not so cloying, a few drops are enough.
2. You can enrich the taste by adding a couple of tablespoons of grape or apple juice.
3. Want to add a fruity touch? Mash ripe banana and beat the resulting puree together with condensed milk and the rest of the ingredients.
4. Experimenting with cocoa powder, coffee or ground nuts will tell you the most suitable option.
5. Powdered milk and a little coconut flakes added to the cream will remind you of the taste of the famous Bounty delicacy.

In order for the cream to turn out to be of good quality and the right consistency, take:

0.5 cans of condensed milk; 0.5 cups of powdered sugar and a pack of low-fat cottage cheese

• Mix all products, starting with softened butter.
• As soon as the mass has become airy and homogeneous, turn off the mixer and use the cream for its intended purpose.

Required ingredients: ¾ packs of butter; 3 large spoons of cocoa and the same amount of powdered sugar. You will also need 3 tbsp. spoons of condensed milk.

Let's start cooking:

1. Whisk soft butter.
2. Add condensed milk and powdered sugar.
3. At the end of whipping, add cocoa powder and beat until smooth.

Take: 400 g of fat sour cream; a jar of condensed milk; a teaspoon of lemon zest.

• Beat with a mixer a lush mass of sour cream and condensed milk.
• Add lemon zest and stir.

This cream goes well with pastries from any dough. If you add chocolate chips, berries or chopped dried fruits to it, you will get a ready-made dessert that can be packaged in bowls and served at the table.

Ice cream lovers will also not be left out, I recommend them to freeze the cream and use it instead of a store-bought treat.

Ingredients that the cook needs to stock up in advance:

2 yolks; 200 g of condensed milk; oil - one and a half packs; vanilla extract or vanilla sugar

Prepare the cream for the cake, following the instructions:

1. Soften the butter and beat it with a mixer.
2. Add condensed milk little by little.
3. At the end of whipping, pour in first one yolk, then the other.
4. Pour in vanilla sugar.
5. The cream is completely ready for use.

The list of products includes only two components:

half a liter of cream and a can of condensed milk. This cream is not as greasy as the previous ones, because instead of butter you need to take cream.

• To prepare the layer, take a large bowl and pour both ingredients into it.
• Beat the mixture until it expands and becomes airy.

You need: oil - one pack; a can of boiled condensed milk; cocoa powder, vanilla sugar, nuts, take as desired.

How to cook:

1. Boil a can of condensed milk by placing it in a pot of water.
2. The fire should be of medium intensity, time - one hour.
3. Take out a jar of condensed milk, cool it, and only then uncork it.
4. Beat the butter with a whisk, add condensed milk in a spoon.

It remains to enrich the cream with some filler and mix so that it is evenly distributed.

Condensed milk cream is often smeared with exactly biscuit cakes. It is moderately thick, so it is ideal for this purpose. As you know, a biscuit must be handled with the utmost care, it is not turned over once again and is not shaken for nothing.

Using condensed milk cream, you will achieve the integrity of the cake, and at the same time, do not deprive it of an airy texture.

Ingredients needed to make the cream:

oil - one pack; 150 g ground nuts; a can of condensed milk and a small packet of vanilla sugar

Start the cooking process by cutting the chilled butter into cubes and arrange on a plate.

Leave the product until completely softened, then:

1. Beat it until fluffy and increase in volume.
2. Slow down the speed and add the condensed milk one tablespoon at a time.
3. At the end, add vanilla and crushed nuts (they must first be fried in a dry frying pan), stir for the last time.

Condensed milk and wonderful cottage cheese are combined with each other, forming a delicate airy paste. It is only important to get rid of the lumps that may be in the cottage cheese, and for this you need to rub it through a sieve or grind it thoroughly in a blender.

So, you will need these ingredients:

0.2 kg homemade cottage cheese; a glass of condensed milk; flavoring - vanilla sugar

Preparing the filling is very easy:

1. Grind the cottage cheese twice through a sieve. If you want to speed up the process, use the kitchen "helpers" - a blender or mixer.
2. Pour in the condensed milk in parts, constantly whisking the cream with a whisk. Do not forget about vanilla sugar, it must be added at the end.

The cream is ready to use.

The product list consists of:

200 g boiled condensed milk; oil - half a pack; 200 ml heavy cream. Supplement the cream at your discretion with vanilla sugar or crushed nuts

Let's start cooking:

1. Divide the curd in half. Beat one part with cream, the other with butter, which needs to be softened.
2. Combine creamy and oil cream in one bowl and mix thoroughly with a whisk.
3. Pour in vanilla sugar or nuts.

Delicious cream for boiled condensed milk cake is ready.