This is one of my favorite cream cakes. I like it for its taste and ease of preparation. No need to cook, wipe, difficult to connect. For everything about everything, we need no more than 10 minutes and only two ingredients.
The cream has a gentle creamy taste with a slight hint of caramel. Boiled condensed milk should be added to the cream to taste. Some people like sweeter options, but I like not very sweet desserts. This amount of cream is enough to layer a cake with a diameter of 21 cm.
To prepare a cream of boiled condensed milk and cream, we need the following products.
It is best to whip the cream in a tall container with a small diameter. I took a container specially designed for this.
Whip the sugar-free cream to soft peaks. It is very important not to kill them when oil is released and the cream is stratified into parts, looks grainy, loses its attractiveness.
Add to soft cream boiled condensed milk and beat again for no more than a minute, until the components are completely combined. Carefully, don't interrupt.
This is what a completely whipped cream of cream and boiled condensed milk looks like. It is fluffy, bubbly, tender and very tasty. In order for it to keep its shape longer, you need to keep it for at least an hour in the refrigerator.
I made this cake and smeared it with this cream. The cream lays perfectly on the surface, holds peaks after stabilization in the refrigerator.
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 which cream to choose if you still don’t decide on the preparation of a biscuit, but delicious cake want to cook? 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 don’t even have to cook 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 cook delicious cream from 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. Bon Appetit!
With this cream, you can still cook very tasty
It is no secret to anyone that the taste of dessert directly depends on the cream, which is used both as a layer and decoration, and as a filler. Recently, cream made from boiled condensed milk has been especially popular. Its texture is suitable for layering sponge cake, and for filling eclairs. Its advantage is fast cooking and the fact that the final product keeps its shape well, and this allows it to be used to decorate confectionery.
Here we will look at several recipes for making cream from boiled condensed milk.
Little tricks
It should be noted that the preparation of this creamy product is a simple matter, since it uses a minimum amount of ingredients. They can be from three to five. They, in turn, are mixed and whipped. However, you should pay attention to the fact that the ingredients must be at the same temperature, which will avoid delamination of the creamy substance.
When preparing any cream, certain nuances can be noted.
Some of them should be noted by the hostess:
When preparing a cream from condensed milk and butter, all kinds of essences, cognac or rum to taste, vanillin, walnuts and pieces of fruit can be added to it to give a special taste. It should be remembered that when adding them, it is necessary to slow down the speed of the mixer when whipping;
To make the creamy substance look a little lighter, you can use boiled cream instead of boiled condensed milk when cooking;
In order to avoid delamination, it makes sense to use butter room temperature;
When heating the oil, you should pay attention so that it does not flow in any case;
When layering a creamy substance, heating it in a microwave or in a water bath can help. After that, it will need to be thoroughly mixed;
If bulk ingredients are added (sugar, cocoa, flour), then it makes sense to pre-sift them with a strainer to eliminate lumps;
Components such as butter, sour cream and cream must be beaten before combining with condensed milk, which will give the cream product more airiness;
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It should be remembered that the cream product is quite thick and difficult to mix with other components. Therefore, you can first beat it with a mixer with a small amount of fresh milk or cream, which will give the mass plasticity.
Recipes for your culinary piggy bank
Recipe for cream of boiled condensed milk and butter
Cream of boiled condensed milk and butter is one of the most simple recipes. To do this, you need to mix 220 grams of 72% fat butter with 390 milliliters of boiled condensed milk. It should be remembered that the oil must be at room temperature. After the components have been mixed, we begin to beat everything with a mixer until a homogeneous and smooth mass is obtained. And the product is ready.
This creamy product can be used both for layering and decorating biscuit, shortbread cakes.
In this recipe, the taste can be varied, simply by changing the proportion of the main components. You can give it a more delicate flavor by adding ordinary condensed milk to it. Also a good addition would be the taste of vanilla or cognac.
Recipe for cream of condensed milk and sour cream
Recently, the recipe for a creamy product made from boiled condensed milk and sour cream has become very popular. It is ideal for layering a biscuit cake, and for sand and nut cakes.
To make it, 390 milliliters of chilled sour cream is whipped with a mixer until a fluffy mass is formed. 390 milliliters of boiled condensed milk is added to it. At the same time, pour the latter in small portions, constantly whisking the mixture. The result should be a thick homogeneous creamy product. You can diversify the taste with additives (essences, vanilla, cognac). For decoration, you can add nuts, dried fruits and berries.
Recipe for cream of condensed milk, sour cream and butter
It is worth paying close attention to the recipe for the preparation of a creamy product made from condensed milk, sour cream and butter, which, like no other, is better suited for layering cakes, as well as filling for eclairs, waffles and profiteroles.
To make it, 200 grams of butter is whipped with a mixer until a fluffy airy mass is obtained. 150 milliliters of sour cream is added to it. Then the butter and sour cream are whipped first at low speeds, gradually increasing them. After obtaining a homogeneous mixture, 350 milliliters of boiled condensed milk are added to it in small portions. All components are whipped with a mixer. Upon receipt of a thick dense and homogeneous substance, we can say that the product is ready.
Recipe for cream of condensed milk and cream
Making a creamy product from condensed milk and cream according to this recipe will not be difficult.
To do this, 390 milliliters of cream with a 33% fat content is whipped with a mixer until air peaks form. After that, 195 milliliters of boiled condensed milk are added to them. Next, the mass is whipped in order to obtain a thick and dense substance.
In a separate container, 200 grams of 72% fat butter is whipped with a mixer and the rest of the condensed milk (195 milliliters) is added to it.
After that, both masses are combined into one, 35 grams of vanillin, 45 milliliters of cognac or rum are added there and everything is whipped until a fluffy mass is formed. The creamy product of condensed milk and cream is ready for use.
Recipe for cream of condensed milk, sour cream and cottage cheese
Making a cream according to this recipe is not difficult. It is perfect for layering a pancake cake.
In 200 milliliters of fat sour cream, 50 grams of powdered sugar is added. Beat it all with a mixer until smooth.
Separately, 200 grams of cottage cheese is rubbed with a sieve to eliminate lumps. After that, sour cream, cottage cheese and 0.5 cans of boiled condensed milk are combined, 1 bag of vanillin is added here and all this is thoroughly whipped until a dense and stable consistency is formed. The finished product can also be used for a layer of cake layers.
Recipe for custard with condensed milk
In order to cook custard 260 milliliters of milk is heated from condensed milk in a small saucepan with the addition of 65 grams of granulated sugar until the crystals of the latter are completely dissolved. 70 grams of wheat flour, 10 grams of vanillin are added to them. All this is mixed using a whisk and whipped with a mixer. The resulting mixture is placed on water bath, stirring constantly until thickened, and then cooled.
After it cools down, 120 grams of butter and 220 milliliters of boiled condensed milk are added to it. Everything is whipped with a mixer until a product of a dense, uniform texture is obtained.
Bon Appetit.
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 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.
Custard with boiled condensed milk
Ingredients:
- whole milk - 260 ml;
- butter fat content 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.
On the final stage To prepare 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.
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 a 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.
