Cream of boiled condensed milk for cake decoration. Cream with boiled condensed milk for cake - delicious and simple recipes for filling cakes. Butterscotch cream with boiled condensed milk

Butter cream from condensed milk is always obtained, which is why housewives love it so much. It can be used both in the layer and for the outer decoration of the cake, as well as for cupcakes and other desserts. Despite the simplicity of preparing the cream, questions often arise: “In what proportions should I mix?”, “Do I need to beat the butter before adding condensed milk?”, “Do I need to dilute the condensed milk with water”, etc. In this recipe, I will tell you how I make the cream from condensed milk and butter for decorating cakes and cupcakes.

So, the recipe for butter and condensed milk cream is simple:

• Soft butter - 200 g
• Good quality condensed milk (in cans) - 200 g
• Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

How to do:

The most important point is to heat the butter to the desired temperature, its ideal consistency will be at 20 ° C. It feels a little cooler than room temperature.

Now you need to thoroughly beat the soft butter with a mixer until it becomes light and airy.

Needless to say, butter should be the best you can find. No spreads or anything!

This process takes me an average of 5 minutes.

Only after the butter is well whipped, we begin to introduce condensed milk in a thin stream in small portions. In terms of volume, each addition is about one tablespoon. After each serving of condensed milk, beat the mixture until a homogeneous consistency.

Do not pay attention to the amount of ingredients in the photo (here I mixed quite a bit of butter and condensed milk, since I needed a little cream for).

Butter cream in alliance with condensed milk is an emulsion - that is, fat mixed with water. We know very well that water and fat do not mix, so you first need to properly saturate the oil with air so that the water particles have something to cling to.

That is why do not neglect the rule: first beat the butter, then add condensed milk in small portions.

We fill the pastry bag with the finished cream and proceed to decorate the cupcakes or cake.

Cream of boiled condensed milk and butter

• Boiled condensed milk - 1 can
• Milk - 90-120 ml (the amount depends on how thick the cream you want to get)
• Any nuts - 50 g
• Prunes - 50 g

How to cook:

In one bowl, mix milk and condensed milk (of the same temperature), beat with a mixer until smooth. Grind the nuts, cut the dried fruits into small pieces. We mix. Cream is ready!

Chocolate cream from butter and condensed milk

To decorate one small cake:

• Butter - 250 g
• Condensed milk - 150 g
• Water - 50 g
• Egg yolks - 2 pcs.
• Cocoa powder - 12 g
• Vanilla extract - 1 tsp (optional)

Let the butter warm up to 20°C first. This is the best temperature for creaming and whipping.

Now you need to prepare an English cream with condensed milk. Pour condensed milk into a heavy-bottomed pot, add water, stir. In a separate bowl, shake up two yolks and also pour into a ladle. Once again, mix everything well.

Attention! It is forbidden to introduce yolks into condensed milk undiluted with water! They will roll!

Then, over low heat and with constant stirring, bring the mixture to 82 ° C. You will need a candy thermometer to be sure. When the mixture reaches this temperature, it will thicken slightly. If there is no confectionery thermometer, you can check the consistency in this way: make a line with your finger along the back of the spoon, the trace should remain clear and not spread.

Attention! If you bring the mixture to a boil, you will get a sweet omelet.

When the mixture thickens, remove the saucepan from the heat, pour into another container and leave to cool completely.

Using a mixer, beat the butter into a light fluffy cream. This will take approximately 10 minutes. In three approaches, add the sifted cocoa and whisk for some more time until all the ingredients are combined.

Continuing to beat, add the cooled condensed milk cream one tablespoon at a time. Thoroughly work out the cream with a mixer after each portion of the English cream. At the end of whipping, you can add a little vanilla extract.
Another version of butter cream and condensed milk in the following video recipe:

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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 a 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.

It is biscuit cakes that are very often smeared with cream from condensed milk. 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 of 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 buttercream and buttercream 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.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

A classic of the genre - there is no other way to call this culinary masterpiece. The taste qualities of rolls, cakes and desserts prepared with it do not need advertising. The main thing is to buy not a dubious "vegetable" fake, but a natural product. It is easy to cook it yourself: boil a jar of ordinary condensed milk for 2 hours, then cool.

How to make cream from condensed milk

It is known that the cream of boiled condensed milk is prepared simply: you need to mix it with butter, beat well. The taste can be varied by adding something else. For example, the addition of unboiled condensed milk will make it more tender, while vanilla or rum will add flavor. "Caramel" and "creaminess" of the product goes well with cottage cheese, soft Mascarpone cheese, meringue, marshmallows, nuts. New recipes of original rolls, cakes, cakes, desserts are obtained, which do not need advertising.

Cream with condensed milk on cream

Hand-made, creamy, not too high-calorie, tasty - that's what it is, cream for a cake with condensed milk. It is quickly knocked down with a mixer and an ordinary whisk, even a novice hostess will not fail. To make the cake a success, choose the right cream, given that biscuit and shortbread cakes prefer 30% fat. Puff pastry is fine with 20% cream. There are many recipes, each is good in its own way.

Ingredients:

• yolks - 2 pcs.;
• cream - 500 ml;
• boiled condensed milk - 320 g;
• milk - 470 ml;
• starch - 65 g;
• powdered sugar - 75 g.

1. Beat starch with eggs and powdered sugar.
2. Warm the milk a little, pour a third into the egg mixture, mix.
3. Combine the ingredients, boil over low heat. The mass will thicken.
4. Let cool, put boiled condensed milk, beat.
5. Next in line is the cream: it is necessary, after whipping it with a mixer, to introduce it into the cream.

Cream on condensed milk with sour cream

It is known that cream for a cake made from boiled condensed milk and sour cream is universal for biscuit, shortbread, puff, honey cakes. The ingredients are mixed, whipped until smooth. Additives in the form of toasted ground walnuts, one or two tablespoons of cognac will make the cake cream with condensed milk more fragrant. The presence of half a lemon will have a good effect on the quality of the treat: juice and zest. This is an excellent filling for custard cakes and tubules. If you fill them with fruit salad, it will also be tasty and beautiful.

Ingredients:

• condensed milk - 300 g;
• sour cream - 300 g;
• cognac - 1 tbsp. l.;
• vanillin - 1 g.

Step by step cooking method:

1. Beat sour cream for 3 minutes so that it does not separate into butter and buttermilk.
2. Continuing to beat, gradually add the contents of the jar.
3. Put vanillin, pour cognac, mix.
4. If the mass has become liquid, well-whipped butter will help fix this. Add liquid mass to it in small portions, mix.
5. Gelatin will help. 10 grams of powder must be left to swell in 50 ml of water or milk - 30 minutes, then heated over low heat, added to the cream, cool in the refrigerator.

Butter cream with boiled condensed milk

Such a product will never let you down, will not get bored, even if it is prepared often. It is good not only for the layer of the cake, but also for decoration. And how delicious stuffed tubes, waffles and eclairs! Freshness and high quality products are the key to success. Butter should be fat, condensed milk should be natural. A huge plus is the ease of preparation. But there is also a minus, it lies in the high calorie content of the product. Therefore, it is better if such a culinary delight will please consumers only on holidays.

Ingredients:

• condensed milk - 220 g;
• sour cream - 250 g;
• vanilla sugar - 10 g;
• butter - 250 g.

Cooking method:

• Combine soft butter with boiled condensed milk. The mixer should run at low speed.
• Add sour cream in spoonfuls while continuing to whisk.
• At the end, add vanillin or other aromatic fragrance.
• If the mixture, after some time, separates, becomes heterogeneous, do not despair, it is better to put a small part in a clean, dry dish, heat it up a little, for example, in a microwave, mix everything again.

Check out homemade recipes

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. With such a sweet mass, you can decorate cakes, pastries, stuff waffle rolls and complement 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 a 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 beaten 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, warm it slightly in the microwave.

Custard for cake Napoleon

Ingredients: 220 ml of condensed milk, 70 g of full-fat butter, 2-2.5 large spoons of 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 has cooled to 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 cake layers, 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.

The taste of many homemade sweet treats is largely determined by the cream that fills them. Especially popular is a cream prepared on the basis of. This product goes well with butter, sour cream and cream, creating the perfect filling texture for cakes, pastries and other sweet desserts loved by many.

Cream of boiled condensed milk and butter

Ingredients:

• boiled condensed milk - 390 g;
• butter with a fat content of 72% - 220 g.

Cooking

The simplest cream of boiled condensed milk can be prepared by simply mixing it with a certain amount of butter at room temperature, and beat it well until smooth and smooth. The taste of such a filling for a cake and other desserts can be varied by changing the ratio of components, as well as adding other components to it. So, for example, by adding ordinary condensed milk to the cream, we will make its taste more delicate, and by adding vanilla or, say, cognac, we will add a special flavor to it.

Chopped nuts, dried fruits and even pieces of fresh fruits and berries can also be introduced into such a cream.

Cream for cake from boiled condensed milk and sour cream

Ingredients:

• condensed milk - 390 g;
• rustic sour cream or fat content of at least 30% - 390 g.

Cooking

As an option, you can make a cream of boiled condensed milk, supplementing it with fat sour cream. To prepare it, we process well-chilled sour cream with a mixer until light and fluffy, and then gradually add boiled condensed milk and continue the whipping procedure until a homogeneous cream texture is obtained. As in the previous version, you can fill the cream with a wide variety of flavors, adding nuts, dried fruits and pieces of fresh and canned fruits and berries to it.

Custard with boiled condensed milk

Ingredients:

• whole milk - 260 ml;
• butter with a fat content of 72% - 120 g;
• granulated sugar - 65 g or to taste;
• boiled condensed milk - 220 g;
• wheat flour - 70 g;
• vanilla sugar - 10 g.

Cooking

For lovers of the custard base of the cream, we recommend preparing the cream according to this recipe. To implement it, we warm milk in a ladle or a small saucepan, dissolve sugar in it, the amount of which is adjustable to your liking. Pour flour, vanilla sugar there and stir directly in the pan intensively with a whisk or mixer, achieving complete dissolution of all flour lumps. Now we place the pan in another bowl with hot water and keep the contents in a water bath, stirring, until the mixture thickens, after which we remove the container from the heat and let the custard base cool completely at room conditions.

At the final stage of preparing the cream, we introduce boiled condensed milk and butter at room temperature into it and carefully process it with a mixer until a homogeneous and airy texture.

Cream of boiled condensed milk with cream

Ingredients:

Cooking

Starting to prepare the cream according to this recipe, we process heavy cream with a mixer to a dense airy texture and gradually add half the norm of boiled condensed milk during the whipping process. In another container, beat a little butter at room temperature and add the remaining boiled condensed milk. Now we combine both mixtures, add vanilla sugar, cognac or rum and beat again until a homogeneous texture and smoothness of the cream.