A simple cream with boiled condensed milk. Butter cream with boiled condensed milk for cake. Cake cream with zest flavor

Even the simplest cake can be turned into a chic dessert if you choose the right cream for the cakes. out of competition - the porous crumbly base perfectly absorbs any cream, so there is a large choice: sour cream or butter, chocolate, custard, caramel. And just grease with jam - and it will be delicious. And what cream to choose if you still don’t dare to prepare a biscuit, but you want to cook a delicious cake? Try making cream out of boiled condensed milk and butter. It fits well on any cakes, does not spread, is very tasty and easy to prepare. You do not even have to boil condensed milk, you can buy ready-made boiled milk. Surely there is a pack of butter in the refrigerator. Actually, this is all that is needed. Well, maybe add a handful of roasted nuts or finely chopped prunes, but these additives are not for everyone. So that you know for sure. what and how to do to prepare a delicious cream of boiled condensed milk and butter, we have prepared a detailed and step-by-step recipe. Take it into service and cook by all means!

Ingredients:

- a pack of butter 72-80% - 200 g;
- boiled condensed milk - 2/3 cans;
- crushed nuts optional;
- prunes optional.

Recipe with photo step by step:

Butter for cream is suitable only for high-quality, neither margarine nor spread should be used. We take it out of the refrigerator in advance, cut it into small pieces and leave it at room temperature for two to three hours or until it becomes soft.

With a whisk (not manual, but with a blender nozzle) or a mixer, beat the butter well until fluffy.

You need to beat at high speed for about five minutes, until you notice that the mass begins to lighten and acquire a creamy structure.

Add boiled condensed milk. It is better to introduce into the cream in portions, so as not to make it overly sweet.

After each serving of condensed milk, beat the cream. In general, whipping condensed milk with butter will take no more than five minutes. Condensed milk quickly combines with butter, the cream brightens and becomes lush.

At the last stage, you can add finely chopped nuts (it is advisable to fry them) or pieces of prunes. Whipping is no longer necessary, just mix the cream with additives and you can layer the cakes. Enjoy your meal!
With this cream, you can still cook very tasty

Condensed milk was invented back in the 19th century in order to increase the shelf life of the product. Later, they began to give it heat treatment - in the same way, boiled condensed milk was obtained, which had a brown color and a pronounced caramel taste. Over time, it became the basis of many desserts - sweets, some cakes and pastries, straws, cookies. Especially famous cookies are "nuts with condensed milk", which consists of two halves of shortcrust pastry stuffed with boiled condensed milk.

In addition to the described desserts, boiled condensed milk is the basis for many pastry creams. The undoubted advantage of most of them is the ease of preparation. As a rule, they do not require special skills, and the process itself consists of only a few steps.

Cream of boiled condensed milk

A simple cream that does not require cooking consists of available ingredients. It is suitable for filling and layering various confectionery products - cakes, pastries, eclairs. It will be interesting to use it for making Honey Cake, as an alternative to traditional sour cream. You can replace the classic custard for Napoleon with such a cream.

Ingredients

• boiled condensed milk - 1 can;
• whole milk - 90-120 ml (depending on the desired thickness of the cream);
• nuts (any) - 50 g;
• dried apricots - 50 g;
• prunes - 50 g.

Cooking

1. Combine condensed milk and milk in one bowl, beat them with a mixer until smooth.
2. Chop nuts, chop dried fruits.
3. Mix everything together and the cream is ready.

Cream of boiled condensed milk and butter for biscuit cakes

Cream of condensed milk and butter is just as easy to prepare as the previous version, but its scope is somewhat wider. It is suitable not only for filling and layering desserts, but also as a so-called confectionery putty. In other words - cream under mastic.

Ingredients:

• boiled condensed milk - 1 can;
• butter - 1 pack.

Cooking:

Remove the butter from the freezer, cut into small cubes and leave to soften at room temperature.

Whip the warm butter until it has about doubled in volume.

Add boiled condensed milk to it and beat again until smooth.

Butter cream with boiled water is ready! You can grease them with biscuit cakes and pastries.

Cream of boiled condensed milk and cream

The cream according to this recipe is much softer and more airy than the previous oil one. It goes well with various pastries or just with fruit. But for decorating desserts, such a cream is completely unsuitable because of its consistency - it practically does not hold its shape.

Ingredients:

• fat cream - 0.4 l;
• boiled condensed milk - 1 can.

Cooking:

Whip the chilled cream until stiff peaks form.

Select a third of the cream and in a separate container mix them with boiled condensed milk using a mixer.

Switch the mixer to the smallest speed and use it to combine the resulting mass with the main part of the whipped cream.

After the ingredients are well mixed, beat the cream for another 1-2 minutes.

Cream of boiled condensed milk and sour cream

Perhaps this is one of the simplest recipes for confectionery cream based on condensed milk - it contains only boiled condensed milk and fatty farm sour cream. It is not difficult to make such a cream, but its scope is quite wide - it is used for spreading cakes, biscuits, for filling some cakes and other desserts.

Ingredients:

• fat sour cream - 200 g;
• boiled condensed milk - 200 g.

Cooking:

Beat pre-chilled sour cream with a mixer until a fluffy air mass is formed.

Without stopping beating, add all the condensed milk in a spoonful and continue beating until a homogeneous mass is formed.

With butter

Cream for a cake of boiled condensed milk and sour cream can be prepared in a different way - with the addition of butter. This option will keep its shape better, so it is suitable for outdoor baking.

Ingredients:

• boiled condensed milk - 300 g;
• fat sour cream - 150 g;
• butter - 200 g.

Cooking:

Beat butter until fluffy.

Add sour cream and continue whisking until smooth.

Gradually add condensed milk, continuing to beat.

A thicker cream based on condensed milk is ready. Suitable for lubrication of cakes, it impregnates biscuit well, you can lubricate rolls and cakes.

• Choose the best quality boiled condensed milk. The presence of any lumps or crystals of sugar in the mass is unacceptable.
• To improve the aroma of the finished cream, add a couple of tablespoons of cognac or brandy to it.
• Cream butter must first be removed from the refrigerator, and milk, cream and sour cream, on the contrary, must be cooled.
• For whipping the cream, it is better to use a mixer or a hand whisk. The blender will not allow you to get the desired airy consistency.
• Add nuts, various berries and fruits, seeds to the finished cream to taste.
• To prepare the cream, you can choose any dishes, except for aluminum - it can give a metallic taste.
• If only ordinary condensed milk was at hand, this is not a problem. You can cook it yourself at home.

How to cook condensed milk yourself

How and how much to cook condensed milk worries more than one housewife, because no one wants to eliminate the consequences of an exploded can. Therefore, we will understand in detail all the methods of cooking and duration:

• Condensed milk is boiled in a saucepan for 1 hour until it becomes light caramel and slightly viscous. To make it very thick, similar to toffee, you need to increase the cooking time to 2.5 hours.
• Cooking condensed milk in a slow cooker is quite simple. To do this, lay the jar on its side, fill it with water so that it is completely covered. Bring water to a boil in the "Boiling" or "Frying" mode. Then close the device and switch to the "Extinguishing" mode. Condensed milk will cook for 2-3 hours, depending on the desired thickness.
• In a pressure cooker, condensed milk will cook in the same 2-3 hours, but it will certainly not explode. Place the jar on the bottom of the appliance, fill with water, close the pressure cooker and bring the water to a boil. You need to boil it for 15 minutes, turn it off, and then cool it completely without opening the lid.
• In the microwave, condensed milk is cooked the fastest - in just 30 minutes. To do this, pour the contents of the can into a microwave bowl and cook at 400 W for half an hour. The only drawback of this method is that the milk must be stirred every 2-3 minutes so that it does not burn.

Important: no matter how the condensed milk is cooked, the jar with it should always be completely covered with water. Otherwise, the bank runs the risk of exploding.

Most creams based on boiled condensed milk are extremely easy to prepare, because they consist of 2-4 ingredients and do not require the use of complex culinary techniques. All you need is a mixer or a hand whisk. You do not need any water baths, special devices or nozzles and other things that not all housewives have.

Thick boiled condensed milk has a rich caramel flavor, which will saturate the finished cream. Therefore, desserts with it in the composition almost always turn out incomparable.

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 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, 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.

You need to quickly prepare a budget dessert for the holiday - use the recipes for boiled condensed milk cream. Look at the site for the most interesting options with cherries, butter, chocolate and other ingredients. Add to cakes or use on its own.

The modern process of milk condensing was patented by the American G. Borden in the middle of the 19th century as a method of long-term storage and deep pasteurization. But he was not the first inventor of this product. Back in 1805 in France, the culinary specialist Appert conducted experiments on preserving milk for Bonaparte's army. In Russia, condensed milk began to be produced on an industrial scale in 1881. At the moment, products are widely used: concentrated (unsweetened) milk, condensed milk with added sugar and the so-called boiled milk.

The five most commonly used ingredients in condensed milk cream recipes are:

Interesting cream recipe:
1. Put the butter in a warm place. Wait for it to completely soften.
2. Mix thoroughly with condensed milk and pitted cherry halves.
3. Add finely chopped walnuts.
4. Put in bowls.
5. Garnish with whole cherries and nuts.

The five fastest recipes for boiled condensed milk cream:

Helpful Hints:
1. The cream can also be used for a layer between cookies and for filling baskets.
2. Hazelnuts, cashews, prunes, dried figs, bananas are wonderfully combined with delicacy.
3. If the oil is very cold, to save time and ease of mixing, you can rub it on a grater.
4. For a cake with such a cream, it is recommended to use biscuit or waffle cakes.
5. You can make a beautiful drawing on the cream by simply swiping it with a fork in wave-like movements.

Condensed milk was invented back in the 19th century in order to increase the shelf life of the product. Later, they began to give it heat treatment - in the same way, boiled condensed milk was obtained, which had a brown color and a pronounced caramel taste. Over time, it became the basis of many desserts - sweets, some cakes and pastries, tubes, cookies. Especially famous cookies are "nuts with condensed milk", which consists of two halves of shortcrust pastry stuffed with boiled condensed milk.

In addition to the described desserts, boiled condensed milk is the basis for many pastry creams. The absolute advantage of most of them is the ease of preparation. As a rule, they do not require special skills, and the process itself consists of only a few steps.

Cream of boiled condensed milk

A simple cream that does not require cooking consists of available ingredients. It is suitable for filling and layering various confectionery products - cakes, pastries, eclairs. It will be interesting to use it for making Honey Cake, as an alternative to traditional sour cream. You can replace the classic custard for Napoleon with such a cream.

Ingredients

• boiled condensed milk - 1 can;
• whole milk - 90-120 ml (depending on the desired thickness of the cream);
• nuts (any) - 50 g;
• dried apricots - 50 g;
• prunes - 50 g.

How to make a classic cream of boiled condensed milk

1. Combine condensed milk and milk in one bowl, beat them with a mixer until smooth.
2. Chop nuts, chop dried fruits.
3. Mix everything together and the cream is ready.

Cream of boiled condensed milk and butter for biscuit cakes

Cream of condensed milk and butter is just as easy to prepare as the previous version, but its scope is somewhat wider. It is suitable not only for filling and layering desserts, but also as a so-called confectionery putty. In other words - a cream under mastic.

• boiled condensed milk - 1 can;
• butter - 1 pack.

Remove the butter from the freezer, cut into small cubes and leave to soften at room temperature.

Whip the warm butter until it has about doubled in volume.

Add boiled condensed milk to it and beat again until smooth.

Butter cream with boiled water is ready! You can grease them with biscuit cakes and pastries.

Cream of boiled condensed milk and cream

The cream according to this recipe is much softer and more airy than the previous oil one. It goes well with various pastries or just with fruit. But for decorating desserts, such a cream is completely unsuitable because of its consistency - it practically does not hold its shape.

• fat cream - 0.4 l;
• boiled condensed milk - 1 can.

Whip the chilled cream until stiff peaks form.

Select a third of the cream and in a separate container mix them with boiled condensed milk using a mixer.

Switch the mixer to the smallest speed and use it to combine the resulting mass with the main part of the whipped cream.

After the ingredients are well mixed, beat the cream for another 1-2 minutes.

Cream of boiled condensed milk and sour cream

Perhaps this is one of the simplest recipes for confectionery cream based on condensed milk - it contains only boiled condensed milk and fatty farm sour cream. It is not difficult to make such a cream, but its scope is quite wide - it is used for spreading cakes, biscuits, for filling some cakes and other desserts.

• fat sour cream - 200 g;
• boiled condensed milk - 200 g.

Beat pre-chilled sour cream with a mixer until a fluffy air mass is formed.

Without stopping beating, add all the condensed milk in a spoonful and continue beating until a homogeneous mass is formed.

Cream for a cake of boiled condensed milk and sour cream can be prepared in a different way - with the addition of butter. This option will keep its shape better, so it is suitable for outdoor baking.

• boiled condensed milk - 300 g;
• fat sour cream - 150 g;
• butter - 200 g.

Beat butter until fluffy.

Add sour cream and continue whisking until smooth.

Gradually add condensed milk, continuing to beat.

A thicker cream based on condensed milk is ready. Suitable for lubrication of cakes, it impregnates biscuit well, you can lubricate rolls and cakes.

• Choose the best quality boiled condensed milk. The presence of any lumps or crystals of sugar in the mass is unacceptable.
• To improve the aroma of the finished cream, add a couple of tablespoons of cognac or brandy to it.
• Cream butter must first be removed from the refrigerator, and milk, cream and sour cream, on the contrary, must be cooled.
• For whipping the cream, it is better to use a mixer or a hand whisk. The blender will not allow you to get the desired airy consistency.
• Add nuts, various berries and fruits, seeds to the finished cream to taste.
• To prepare the cream, you can choose any dishes, except for aluminum - it can give a metallic taste.
• If only ordinary condensed milk was at hand, this is not a problem. You can cook it yourself at home.

How to cook condensed milk yourself

How and how much to cook condensed milk worries more than one housewife, because no one wants to eliminate the consequences of an exploded can. Therefore, we will understand in detail all the methods of cooking and duration:

• Condensed milk is boiled in a saucepan for 1 hour until it becomes light caramel and slightly viscous. To make it very thick, similar to toffee, you need to increase the cooking time to 2.5 hours.
• Cooking condensed milk in a slow cooker is quite simple. To do this, lay the jar on its side, fill it with water so that it is completely covered. Bring water to a boil in the "Boiling" or "Frying" mode. Then close the device and switch to the "Extinguishing" mode. Condensed milk will cook for 2-3 hours, depending on the desired thickness.
• In a pressure cooker, condensed milk will cook in the same 2-3 hours, but it will certainly not explode. Place the jar on the bottom of the appliance, fill with water, close the pressure cooker and bring the water to a boil. You need to boil it for 15 minutes, turn it off, and then cool it completely without opening the lid.
• In the microwave, condensed milk is cooked the fastest - in just 30 minutes. To do this, pour the contents of the can into a microwave bowl and cook at 400 W for half an hour. The only drawback of this method is that the milk must be stirred every 2-3 minutes so that it does not burn.

Important: no matter how the condensed milk is cooked, the jar with it should always be completely covered with water. Otherwise, the bank runs the risk of exploding.

Most creams based on boiled condensed milk are extremely easy to prepare, because they consist of 2-4 ingredients and do not require the use of complex culinary techniques. All you need is a mixer or a hand whisk. You do not need any water baths, special devices or nozzles and other things that not all housewives have.

Thick boiled condensed milk has a rich caramel flavor, which will saturate the finished cream. Therefore, desserts with it in the composition almost always turn out incomparable.