Condensed milk was invented back in the 19th century in order to increase the shelf life of the product. Since that time, it has managed to take root on tables in many countries around the world. Condensed milk is used as a sweet sauce for pancakes and pancakes, as one of the components for some desserts, added to some types of dough for sweet pastries, and some pastry creams are also prepared on its basis. In addition to the condensed milk itself, they may contain a wide variety of ingredients - cream, butter, various fruits, cheeses, and some fermented milk products.
Condensed milk cream for cake
Even inexperienced housewives can easily handle this cream. It is very easy to prepare, as it consists of only two ingredients - condensed milk and sour cream. The latter should be chosen with maximum fat content, preferably homemade. If this is not possible, then high-fat store-bought milk will do, but it must first be placed on cheesecloth or a fine sieve to remove excess whey. Then the product will become fatter.
Taste Info Syrup and cream
Ingredients
- fat sour cream – 0.5 l;
- condensed milk - 1 can.
How to make delicious cream with condensed milk
Beat the sour cream with a mixer until fluffy.
Add all the condensed milk one spoon at a time and beat until the ingredients are completely mixed.
A simple cream of condensed milk and sour cream is ready!
Tip: in this recipe you can use either regular or boiled condensed milk.
Cream for cake made from condensed milk and butter
Condensed milk cream and butter very loved by many housewives for their impeccable taste qualities and ease of preparation. Thanks to its oil base, it is able to hold its shape for a long time, so it is suitable not only for layering cakes and sponge cakes, but also for decorating cakes and pastries.
Ingredients:
- butter – 300 g;
- condensed milk – 1 can;
- vanilla sugar - optional.
Preparation:
Cut the butter into pieces and leave to soften room temperature.
Using a whisk or mixer, beat the butter until completely smooth and fluffy.
Add vanilla sugar and condensed milk to it.
Continue whisking until the ingredients are completely mixed and the mixture becomes homogeneous.
Curd cream with condensed milk
Cream made from condensed milk and cottage cheese is not only tasty, but also healthy. Therefore, it is advisable to use it for preparing desserts intended for children. Although adults, of course, will not be indifferent to this light, low-fat dessert with a pleasant sourness.
Ingredients:
- low-fat cottage cheese – 300 g;
- condensed milk – 100 g;
- butter – 100 g;
- powdered sugar – 50 g.
Preparation:
Beat softened butter until white with powdered sugar.
Without stopping whipping, gradually add condensed milk into the mixture.
Rub the cottage cheese through a sieve, add to the resulting mass and beat everything together again.
Tip: instead of cottage cheese you can use cream cheese, such as mascarpone or Philadelphia.
Cream for cake made from cream and condensed milk
This recipe is oil-free, so the finished cream will not be too greasy, unlike previous options. It is extremely simple to make, and the taste will be unforgettable. The recipe gives an approximate proportion of cream to condensed milk. If desired, the quantity of ingredients can be slightly changed, thereby varying the taste of the finished product.
Ingredients:
- cream with a fat content of at least 20% - 500 ml;
- condensed milk – 1 can;
- vanilla - optional.
Preparation:
Combine all ingredients in a bowl and whisk. You can use a whisk or mixer.
After a few minutes of whipping, the cream will acquire a smooth, airy consistency, which means it is ready.
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Cream for condensed milk cakes without butter
This cream turns out to be quite liquid, so it is better to use it exclusively for layering cakes or filling cakes. This cream is not suitable for decorating desserts.
Ingredients:
- milk – 300 ml;
- starch – 60 g;
- yolks chicken eggs– 2 pcs.;
- condensed milk - 1 can.
Preparation:
In a thick-bottomed saucepan, combine all ingredients except condensed milk.
Beat with a whisk until a homogeneous mass is formed.
Add condensed milk.
Place the pan on low heat. Bring the mixture to a boil, and then cook for 7-8 minutes, stirring continuously, until thickened.
Set the pan aside to cool, stirring occasionally.
After complete cooling, the cream is ready.
Banana and condensed milk cream
Condensed milk cream with bananas will appeal to both adults and children. They can be used to decorate fruit salads, filling cakes and rolls, layering various cakes. Traditional Napoleon will acquire completely new taste qualities if you use banana cream with condensed milk for it.
Ingredients:
- ripe bananas – 300 g;
- butter – 300 g;
- condensed milk – 300 g.
Preparation:
- Peel the bananas and mash them. To do this, you can use a blender or a regular fork.
- Beat softened butter until white.
- Without stopping whipping, pour condensed milk into the butter mixture.
- When the mixture becomes completely homogeneous, add banana puree to it and continue whisking until all ingredients are completely combined.
Condensed milk cream with cocoa
Chocolate lovers will not be able to remain indifferent to this cream. Its taste is not at all cloying, and cocoa powder gives the finished dessert a unique bitterness characteristic of dark chocolate.
Ingredients:
- cocoa powder – 70 g;
- condensed milk – 200 g;
- softened butter – 200 g.
Preparation:
Beat butter until fluffy.
Without stopping whipping, gradually add condensed milk to the butter.
When the butter and condensed milk are completely mixed, add cocoa powder and beat until the ingredients are completely combined.
Tip: you can add a couple of spoons of cognac or liqueur to the finished mass. They will add a special flavor to the chocolate cream.
Cream for waffle cake made from condensed milk and butter
A waffle cake made from ready-made cake layers is one of the simplest homemade cakes. The cakes themselves are sold in the store, and the cake made from them does not require baking. Therefore, the only thing you have to work on a little is preparing the cream. This cream is very common and easy to prepare.
Ingredients:
- condensed milk – 1 can.
Preparation:
Place condensed milk and softened butter in a deep bowl.
Beat everything together until creamy.
Tip: you can add vanilla, cocoa or small pieces of fruit to the wafer cream.
Condensed milk cream with fruits
Summer light cream for layering biscuits. Its base is condensed milk and homemade sour cream, and fresh berries and fruits give the cream freshness, lightness and expressiveness. This recipe is very relevant during the summer season, because homemade sour cream and berries freshly picked from the garden are associated with a house in the village. When going out of town, take a jar of condensed milk and a whisk with you to get a cream with an unforgettable taste of summer.
Ingredients:
- full-fat homemade sour cream – 1 cup (250 ml);
- condensed milk – 1 can;
- strawberries, raspberries - 1 glass.
Preparation:
Beat the sour cream until fluffy. It is important not to overdo it so as not to turn it into oil. To do this, it is better to use a hand whisk. If a mixer is used, it should be turned on at the lowest speed.
Pour condensed milk into the whipped sour cream, beat until they are mixed together.
Chop the berries, add them to the cream and mix gently with a spoon (if the cream is served as a separate dessert, then you don’t have to cut the berries, but leave them whole). Serve the finished cream separately or layer the biscuit with it.
Tip: currants, cherries, peaches, apricots, and plums are also suitable for this recipe. IN winter time you can use sliced banana, canned pineapple, kiwi.
Coconut cream from condensed milk
The exotic taste of coconut combined with an airy creamy condensed milk base will appeal to fans of Raffaello sweets. The finished cream can be served with fresh waffles. Plus, it goes well with pineapples.
Ingredients:
- condensed milk – 1 can;
- butter – 1 pack (200 g);
- white chocolate – 100 g;
- coconut flakes – 100 g.
Preparation:
- Soak coconut flakes in a small amount of warm milk and leave to swell.
- Cream the butter.
- Melt the chocolate in a not too hot water bath.
- Divide the condensed milk into two equal parts. Mix one of them thoroughly with butter, and the second with melted chocolate.
- Gradually pour the chocolate mixture into the butter mixture and mix at low speed with the mixer.
- Add coconut flakes (drain off excess liquid) and beat everything together a little.
- Serve the finished buttercream with condensed milk with waffles, fruit, or use as a layer for cakes.
Adviсe
- You need to choose the best quality condensed milk for cream. The presence of any inclusions in condensed milk is strictly unacceptable. As a rule, their presence indicates that the product is spoiled.
- The same applies to candied condensed milk - it is better not to use it for making desserts, since sugar crystals will not be able to dissolve and will get caught in the cream.
- For mixing and whipping, you should not choose aluminum utensils. It can turn ingredients gray and give the finished product a metallic taste.
- To taste, you can add various flavors to condensed milk creams - vanilla, cognac, liqueurs, high-quality dessert wines, various fruit syrups and extracts, coffee.
- You can also add nuts, chopped dried fruits, candied fruits, fresh mint or mint syrup, fresh fruits, berries and even various jams and preserves to the cream to taste.
Creams made with condensed milk are very easy to prepare. As a rule, they include only 2-5 ingredients and do not require special culinary skills. They are used for filling all kinds of desserts or as an independent dish.
There is another important advantage of condensed milk creams - most of them are not only very tasty, but also healthy.
Boiled condensed milk cream is very often used to prepare various confectionery products, since it is universal. It can be used not only in making cakes and various types baked goods, but also simply eaten with your favorite fruits.
Most often it is used when preparing sponge cakes with mastic, because the mastic does not become soggy from such cream, however, this cream goes very well with shortbread, puff pastries or even meringues!
This dish is very simple to prepare, and the time spent on preparation will not force any housewife to stand long and painfully in the kitchen.
Cream made from boiled condensed milk and butter for cake
Cooking time: 10 minutes.
100 grams = 482 kcal.
Difficulty of preparation - easy.
Before directly preparing the cream, the products must be kept in the room for 20 minutes so that their temperatures become the same. This point is very important, because it allows you to subsequently avoid lumps and heterogeneity.
Ingredients:
- Boiled condensed milk – 380 grams (1 can);
- Butter – 300 grams (1.5 packs).
Cooking method:
Ready! Bon appetit!
A cake with butter and condensed milk cream made according to this recipe turns out to be very tender and tasty, so this recipe can be considered ideal for its preparation. When choosing condensed milk, you must carefully read the composition.
Boiled condensed milk must be made in accordance with GOST 2903-78 and contain only milk and sugar. The oil used must be fresh and not defrosted!
Important to know!
- You can add a little vanillin, cognac or liqueur to the prepared cream from boiled condensed milk and butter to add some flavor.
- When heating the oil, be careful not to let it spread.
- To make the cream even softer, you can add a little regular condensed milk to the boiled milk and beat everything thoroughly.
- If you increase the amount of butter to a proportion of 1 to 1, then after cooling the cream for the cake made from boiled condensed milk will become thicker, which will allow you to decorate confectionery products from a pencil.
- You can also add chopped nuts, berries, dried fruits, etc. to taste.
- In addition to boiled condensed milk, you can take boiled cream. The taste will not deteriorate from such an experiment, and the color of the resulting consistency will change to lighter.
Cream made from butter and sweet condensed milk is prepared very quickly and easily. It is enough to combine the components and beat them properly until they have a homogeneous, airy consistency. At the same time, the recipe is universal; the finished cream is suitable for decorating most desserts.
The classic composition of such sweets can be changed and improved to suit your taste. For example, adding cognac, coconut, dark and white chocolate, as well as other interesting ingredients.
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Cream recipe options
The basis of such a cream is always condensed milk with the addition of butter or other dairy products. You can use both regular and boiled condensed milk.
Additional components will make the taste of sweets brighter, more interesting, and original. It can be not only cocoa or chocolate, but even cognac or fruit juice or puree. The recipes below will tell you step by step how to prepare any of these options.
Classical
Ingredients:
- homemade butter – 400-450 g;
- boiled condensed milk - 1 can.
Preparation:
The cream should be used immediately to decorate the dessert. If the mixture is initially liquid, you should cool it slightly.
Cream and condensed milk cream
Ingredients:
- sweet condensed milk - 1 standard can;
- whipping cream - 1.5 tbsp;
- powdered sugar - 70 g;
- vanilla extract (optional) - 2-3 drops.
Preparation:
- 1. Pour the chilled cream into a deep blender glass. Whisk dairy product.
- 2. When the cream begins to thicken, gradually pour in all the powdered sugar in minimal portions.
- 3. After 3-3.5 minutes of active whipping, pour in cold, uncooked condensed milk in a thin stream.
- 4. Process ingredients at high speed for another 1.5-2 minutes. During this time, the mass in the glass should become thick and stop pouring out even when the container is turned over.
- 5. A few seconds before the cream stops whipping, add vanilla extract. This is an optional ingredient.
The finished cream can be used immediately for its intended purpose. It is convenient to decorate baked goods with them using a pastry bag.
With cocoa
Ingredients:
- high-quality cocoa powder - 3 d.l.
- condensed milk - 1 can;
- high fat butter - 1 pack (180-200 g).
Preparation:
- 1. Remove the butter from the refrigerator in advance so that it softens. naturally at room temperature.
- 2. Beat the already soft butter using a mixer or a special blender attachment until fluffy.
- 3. Pour condensed milk into it in portions. Don't stop whisking.
- 4. When the mass becomes completely homogeneous, pour cocoa into it.
- 5. Continue beating for another 1.5-2 minutes.
The finished chocolate cream should be used to decorate desserts immediately. After infusing in the refrigerator, it will become dense and inconvenient for further work.
With sour cream
Ingredients:
- very fatty sour cream - 1 full glass;
- condensed milk - 1 full glass.
Preparation:
- 1. Cool the sour cream well. Place it in a bowl convenient for whisking.
- 2. Pour chilled condensed milk into the sour cream.
- 3. Beat the cream ingredients together until fluffy and smooth.
Spread this mixture only on completely cooled cakes and cakes. The cream is also good for wafer rolls.
With condensed milk and cognac
Ingredients:
- high fat butter - 400 g;
- high-quality cognac without flavorings - 60 ml;
- condensed milk 450 g.
Preparation:
- 1. Soften the fatty butter. Beat it until fluffy.
- 2. While processing the product with a mixer or blender, pour condensed milk into it in small portions without stopping the device.
- 3. Lastly, pour in the alcoholic drink. Continue beating for another half a minute.
The finished cream should be slightly cooled. It turns out dense - it lays easily and evenly on the cake.
Butter cream with condensed milk and white chocolate
Ingredients:
- medium fat cream (20%) - 1/2 tbsp.;
- fatty butter - 30 g;
- white chocolate without nuts - 2 bars;
- condensed milk - 1 can.
Preparation:
- 1. Pour the cream into a small saucepan. Add white chocolate broken into pieces.
- 2. Place the container on low heat.
- 3. When the chocolate dissolves in the dairy product, pour all the condensed milk into the saucepan at once.
- 4. Cook the mass at the same heating intensity with constant stirring wooden spoon or a spatula.
- 5. When the mixture thickens, add a piece of butter. This will make the cream more liquid.
- 6. Cook it to the desired thickness with frequent stirring.
Buttercream turns out very sweet, so it is worth using it for cakes with a neutral or sour taste. Any nut goes well with it.
Sour cream version with boiled condensed milk
Ingredients:
- boiled condensed milk - 1 can;
- vanilla sugar - 1 sachet;
- medium fat sour cream - 1.5 tbsp.
Preparation:
- 1. Place sour cream in a suitable bowl.
- 2. Beat the ingredients until smooth.
- 3. Lastly, add vanilla sugar to the cream.
- 4. Continue beating for another half a minute.
Properly prepared cream should be fluffy and homogeneous. The amount of vanilla sugar in it can be increased to taste.
Curd cream with condensed milk
Ingredients:
- soft cottage cheese (at least 9% fat content) - 450 g;
- medium fat cream - 100 ml;
- boiled condensed milk - 1 can;
- vanillin - 2 pinches.
Preparation:
- 1. Place soft cottage cheese in a blender bowl. Beat it for about a minute at the slowest speed.
- 2. Add boiled condensed milk.
- 3. Continue beating until the mass is homogeneous.
- 4. Lastly, add vanillin to the mixture.
- 5. Beat the cream for another half a minute.
You can independently adjust the thickness of the mixture by increasing or decreasing the amount of cream. Vanillin in it will help to overcome the slight taste of cottage cheese.
Lemon (orange) butter version with condensed milk
Ingredients:
- ripe oranges - 2 pcs.;
- fatty butter (above 80%) - 400 g;
- powdered sugar - 90 g;
- condensed milk - 1 can.
Preparation:
- 1. Soften the fatty butter at room temperature. Beat it with a mixer average speed until white.
- 2. Add all the condensed milk to the butter. Add powdered sugar. Beat at high speed until fluffy and smooth.
- 3. Finely grate the citrus zest without touching the soft white skin. Squeeze out all the juice from the remaining parts. Strain it from the seeds.
- 4. Add orange zest and juice to the cream base. Mix its components with careful circular movements.
Instead of oranges, you can use lemons for cream. You will need 3 of these citrus fruits.
Banana cream
Ingredients:
- condensed milk without flavoring - 150 ml;
- ripe large bananas - 2 pcs.;
- butter - 200 g;
- high-quality gelatin - 8 g.
Preparation:
- 1. Pour gelatin with cold boiled water in an amount 2 times less than indicated in the instructions on the package.
- 2. Peel both bananas, place on foil and bake in the oven at medium temperature for a quarter of an hour. This preparation will make the finished cream more airy and sweet.
- 3. As soon as the baked fruits have cooled completely, place them with condensed milk in a blender bowl. Beat until smooth at medium speed.
- 4.Add most of softened butter (about 2/3). Mix the ingredients with a spoon.
- 5. Dissolve the gelatin that has frozen during this time in a water bath. Do not bring to a boil.
- 6. Strain the gelatin and pour into the remaining butter (melted). Mix the ingredients well.
- 7. Add gelatin and butter to the banana mixture.
- 8. Knead the cream exclusively with a spoon (without using a mixer).
While the mixture is still liquid, you need to immediately apply it to the cake. And the gelatin in the composition will allow it to perfectly hold its shape in an already frozen form.
"Raffaello"
Ingredients:
- dry coconut flakes - 120–150 g;
- fatty butter - 450 g;
- condensed milk - 850 g;
- white chocolate - 2 bars.
Preparation:
- 1. Soften the butter at room temperature. Transfer to a saucepan. Mix the dairy product with small pieces of white chocolate.
- 2. Place the saucepan on water bath. While stirring, keep the container in the water until the chocolate and butter are completely dissolved, turning into a homogeneous mass.
- 3. Remove the saucepan from the water bath. Immediately pour all the coconut flakes into it and quickly mix vigorously.
- 4. Pour in condensed milk. Mix all cream ingredients thoroughly with a wooden spoon.
Cool the mixture completely and use as intended. To taste, you can also add peeled almonds, ground to fine crumbs.
Chocolate nut cream
Ingredients:
- fried peeled peanuts - 1 tbsp.;
- butter - 70 g;
- dark chocolate bar - 1 pc.;
- condensed milk - 1 tbsp.;
- fine salt - 1 pinch.
Preparation:
- 1. Grind the nuts into fine crumbs using a coffee grinder.
- 2. Place soft butter and dark chocolate slices into a small saucepan. Add salt.
- 3. Melt the listed ingredients over low heat, stirring them constantly.
- 4. When the butter and chocolate are completely melted, add all the condensed milk.
- 5. Bring the mixture until the first boiling bubbles appear. Cook it for 3-5 minutes (depending on the desired thickness).
- 6. Mix with chopped nuts.
The cream prepared according to this recipe can be stored in the refrigerator for at least 1 week. glass jar. It is great for decorating not only cakes, but also cupcakes, muffins, and pastries.
Custard version
Ingredients:
- condensed milk - 1 tbsp.;
- high fat butter - 120 g;
- sifted flour - 2 tbsp. l.;
- granulated sugar - 2 tbsp. l.;
- full fat milk - 1 tbsp.
Preparation:
- 1. Pour milk into a small saucepan. When it gets hot, dissolve the sugar in the liquid. Add flour. Stir the mixture constantly so that no lumps form in it.
- 2. Boil the mixture until thickened. Then remove from the stove and cool.
- 3. Combine the no longer hot mass with soft butter and condensed milk. Beat with a mixer until desired fluffiness.
If desired, you can improve the taste of sweetness with vanilla, cinnamon or other additives. You should decorate the cakes with the cream still warm.
Features of preparing cream
To prepare a delicious, fluffy and airy cream, an ordinary whisk will not be enough. For this purpose you need to use a mixer or a special blender attachment.
It will take at least 3 minutes to process the components. It is better to use the finished mixture immediately for its intended purpose, rather than leaving it for long-term storage. But you need to remember that at room temperature the butter from the sweet begins to melt quickly.
Ingredients and proportions
Very important point is the selection of high-quality fresh ingredients for the cream. The oil must be of high fat content (at least 80%). When purchasing, you should choose an unsalted natural dairy product. Homemade butter works very well for any recipe.
Condensed milk should be taken as thick, whole milk. The product must contain sugar.
The proportions of the ingredients can be determined according to your taste, depending on how thick the cream needs to be. But there should always be a little more butter than condensed milk. At least for 50–70 g. The exception will be Raffaello cream and some others original options sweets.
How to beat correctly
In order for the cream to be tender and airy as a result of whipping, you need to start the process with a minimum or medium speed of the mixer/blender. It can be gradually increased.
The general process of whipping the sweetness in question lasts about 3-4 minutes. Particular care must be taken when working with the mixture containing heavy cream (33 percent fat). You will need to carefully monitor its consistency and not reach the point where the product begins to turn into oil.
Before whipping, you need to make sure that the ingredients are at the same temperature. If the condensed milk is candied, you will first need to heat it in a water bath and then cool it completely.
When using ready-made cream, you need to remember that the warm mass will not allow you to create relief designs. But it lays on the cake in a beautiful and even glossy layer. Cold cream makes it possible to create voluminous matte designs with clear outlines.
What desserts does it go with?
Cream made from condensed milk and butter can be called universal. It goes great with many popular homemade desserts. Especially for coating biscuits. These can be variants of biscuit dough made with kefir, sour cream, boiling water, lemonade and, of course, condensed milk.
If you use this mixture for the Napoleon cake, then you should choose custard. It will go well with delicate crumbly cakes and will quickly soak them.
Options with boiled condensed milk and chocolate are not suitable for the Black Prince cake. The cream for this dessert should be snow-white so that it contrasts beautifully with the cherries in the filling and the dark cake layers. It is better to stick with the option with sour cream or heavy cream in the recipe.
In addition to cakes, a mixture of condensed milk and butter goes well with wafer rolls, shortbread “nuts”, various cookies, muffins and cupcakes. Some housewives even complement it with pancakes, pancakes and crispy white bread toast.
Condensed milk cream is very popular among those with a sweet tooth. And this is not surprising. After all, absolutely everyone loves condensed milk. Using this product, you can prepare a very tasty and aromatic dessert that will be appreciated not only by your household, but also by all invited guests.
In this article we will tell you exactly how cream is made from condensed milk. It should immediately be noted that it can be prepared completely in different ways using different ingredients.
Making delicious condensed milk cream for eclairs and Napoleon cake
If you are planning to make the famous Napoleon cake, we suggest greasing the cakes with condensed cream. To make it at home, we will need:
- good quality boiled condensed milk - 1 can;
- soft ripe bananas - 2 pcs.;
- store-bought sour cream 30% fat - about 500 ml.
Cooking process
Do sour cream and boiled condensed milk go well together? The cream made from these ingredients is tasty and high in calories. To prepare it, in addition to the products mentioned, take ripe soft bananas, peel them and cut them into small pieces. After this, knead thoroughly with a fork.
After receiving the banana puree, place it in the bowl of a blender along with boiled condensed milk and full-fat store-bought sour cream. Beat the ingredients until maximum speed, you get a fairly thick and homogeneous cream. Place it in a container with a lid and put it in the refrigerator for 3 hours. During this time, the cream will harden and can be easily used to grease shortbread cakes or fill custard eclairs.
Making delicious condensed milk custard
Custard is great for custard pies and shortbread cakes. To prepare it, we will need:
- whole fat milk - 1 full glass;
- sifted white flour - 3 large spoons;
- fine white sugar - 1 full glass;
- fresh uncooked condensed milk - ½ can;
- high fat butter - approximately 50 g;
- vanillin - use to taste.
Method for preparing custard
How to make condensed milk custard at home? To do this, whole fat milk is combined with granulated sugar and sifted flour. The ingredients are thoroughly mixed until smooth, and then put on low heat and cooked until all the crystals are completely dissolved. At the same time, stir the mixture regularly so that it does not stick to the bottom of the bowl.
After the described steps, the viscous sweet mass is removed from the stove and cooled completely. Then uncooked condensed milk, a piece of slightly melted butter and aromatic vanillin are added to it. Beat all components thoroughly using a mixer. The end result is a rather fluffy and tasty cream.
Making classic condensed cream
Almost all housewives can make classic delicious cream with condensed milk. If this is the first time you have heard about such a product, then we will present its recipe right now. For this we need:
- high quality butter - approximately 200 g;
- uncooked condensed milk - standard jar;
- high-quality cognac - use to taste (optional);
- cocoa powder - to obtain chocolate cream (optional);
- aromatic vanillin - use to taste (optional).
Preparing the cream
Before preparing such a cream, high-quality butter is removed from the refrigerator in advance and slightly softened at room temperature. Then put it in a bowl and beat with a mixer until a homogeneous fluffy mass is obtained. After this, uncooked condensed milk, a little cognac and vanillin are added to the butter. Beat all ingredients again until smooth and shiny.
If you don’t have vanillin and cognac available, then you don’t have to add them to the cream. Instead, you can add a little cocoa powder to the resulting mass. Then you will get chocolate cream with condensed milk. This mass is most suitable for sponge cake. But to prevent the cake from being too dry, the cakes are pre-soaked in sweet syrup.
Simple condensed milk cream for dessert
This cream is perfect not only for decorating a homemade cake, but also for cakes, cookies, baskets and even the famous nuts that absolutely all children love. To prepare it we will need:
- high fat butter - approximately 200 g;
- egg yolk - from 2 large eggs;
- aromatic vanillin - use to taste;
- liqueur - 10-15 ml (optional);
- uncooked condensed milk - about 100 ml.
How to cook?
The process of preparing this cream will not take you too much time. The butter is removed from the refrigerator in advance and kept at room temperature for several hours. Then egg yolks and uncooked condensed milk are added to it. After that, vanillin and some kind of alcoholic drink (for example, liqueur) are added to the ingredients. Finally, beat all the products using a mixer. The result is an airy and fluffy cream with condensed milk. It's not very suitable for biscuits. However, it can be safely used for making shortbread cakes, various pastries and cookies.
Making delicious curd cream
Cream made from condensed milk and cottage cheese will serve as an excellent filling for custard cakes, as well as a filling for shortbread or puff pastries. In addition, using this mass you can make very tasty and beautiful homemade cakes.
For self-cooking For curd cream we will need the following components:
- condensed unboiled milk - approximately 200 ml;
- granular wet cottage cheese - approximately 200 g;
- fresh black currant - about 150 g;
- Savoyardi cookies - about 5 pcs. (for preparing dessert).
Making delicious cream
To prepare a tasty filling, only fresh granular cottage cheese is used. It is rubbed through a very fine strainer, and then ½ portion of uncooked condensed milk is added. Place the ingredients in a deep bowl and beat them with a mixer until fluffy.
After the described steps, take black currants, wash them thoroughly in warm water, and then dry them thoroughly and transfer them to a blender bowl. The berries are crushed to a puree state, after which they are combined with the remaining condensed milk and beaten well again. Then the previously prepared curd mass is divided into two equal halves. Place ½ part of the berry puree into one of them and mix well.
Preparing dessert
To prepare a delicious dessert, Savoiardi cookies are broken into small pieces and then placed in glass bowls. After this, a little berry puree is poured into each bowl, and then a layer of white curd mass with condensed milk. The dessert is topped with fresh currants.
Condensed milk cream. Condensed milk cream is a fairly popular type of cream used in making cakes, pastries, donuts or filled pancakes. This cream pleases housewives 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 Gail Borden back in 1856. The savvy man decided that he could preserve the freshness of milk for 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 consumed not only on its own, but also in the preparation of a wide variety of dishes. Currently, you can find several types of condensed milk on sale: both classic with sugar or boiled, and with various additives: vanilla, chicory, cocoa or coffee.
To prepare 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 milk powder, sugar and palm fats. In order not to make a mistake in your choice, you should look for the word “GOST” on the packaging or carefully read the composition - besides sugar and milk, there should not be any other ingredients in high-quality condensed milk. Delicious and healthy condensed milk cream can be prepared only from a natural product!
As for the remaining ingredients of condensed milk cream, they can be very diverse: these include other dairy products, nuts, chocolate, and cocoa. The taste of the final product depends on these ingredients.
Preparing condensed milk cream is very simple - all the ingredients are simply mixed well together or whipped. It is only important to ensure that all products have the same temperature - only in this case will it be possible to obtain a homogeneous mass and avoid the formation of lumps or separation of fats. Various essences, vanillin or aromatic spices are added only at the very end of preparing 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, under no circumstances should there be any traces of rot or spoilage on them, otherwise the cream will have an extremely unpleasant aftertaste. And condensed milk cream is absolutely not suitable for long-term storage, that is, it must be used as quickly as possible. And you should not cook it in an aluminum bowl - an enamel or plastic bowl is best suited for this purpose. 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 fluffy mass can be extremely problematic.
