How to make condensed cream. Boiled condensed milk cream. Gelatin cream with boiled condensed milk for cake

Few desserts can be prepared without the use of cream, because it is difficult to imagine cakes, pastries, and biscuits without a sweet layer. Often, desserts are chosen based on what kind of cream will be prepared for them. For example, in winter, custard or butter creams are most often prepared. But in the summer, when desserts are often prepared from fruits and berries, the cream for them is chosen to be lighter and airier, for example, protein or cream.
But there are desserts that are literally swept off the table at any time of the year, which are loved by both children and adults. These are, first of all, the most delicate eclairs, as well as the favorite nuts made from shortcrust pastry. And the filling for your favorite delicacies is an amazingly tasty cream made from boiled condensed milk and butter; a step-by-step recipe awaits you below. I THINK you will like this unusual one.
The recipe for such a cream is quite simple; even a schoolchild can prepare it. Moreover, condensed milk does not need to be specially boiled, but can be bought ready-made. The only thing is that when preparing the cream, you cannot do without a kitchen assistant - a mixer, which will mix and beat the condensed milk and butter into a homogeneous mass.




Ingredients:

- butter – 200 gr.,
- condensed milk (“Toffee” – 1 can.

How to cook with photos step by step

For the cream, we need to take good oil, with a fat content of at least 70%, otherwise the cream may separate. Remove the butter from the cold in advance to make it softer. (You do not need to melt the butter, otherwise the cream will not have the desired thick consistency). Place in a bowl.




Open a jar of toffee (if you can’t buy caramelized condensed milk, you can boil it yourself) and put it in a bowl.




Then with a mixer, first at low speed, and gradually picking up speed, beat the cream until a fluffy, smooth mass.






After cooking, let the cream cool for 10-15 minutes, and then use it to prepare dessert. I would also like to draw your attention to this

Cream made from condensed milk product and butter or peasant butter is ideal as a layered part for cakes. Moreover, such baked products can be either shortbread, or sponge cake, or meringue. It is also used as a filling for waffle or puff rolls, butter baskets, or airy eclairs.

Among the variety of confectionery products with such cream, one should not forget that the totality of cream components also has a huge range. Let's look at the classic recipe in more detail, with step-by-step photographs.

Ingredients:

How to make cream from butter and condensed milk

1 . Remove the stick of butter from the refrigerator and leave it at room temperature until it thaws and becomes soft and pliable. Condensed milk should also be left to warm to room temperature. Then pour condensed milk into a deep cup and add butter.

2 . Using a fork, knead a piece of butter into small pieces to make it easier and more even to beat the cream later. You can pour condensed milk in small portions, gradually stirring and whipping; this method is especially convenient if you use an electric mixer.

3. Now you can beat with a blender, mixer or regular whisk. The speed of cooking will depend on the kitchen tools available. Pay attention to the photo how the consistency of the mass changes during whipping. It is important not to interrupt. If your hands are tired, change the whipping method (for example, replace the tool with a hand whisk).

4 . Gradually the mass becomes loose, with small white flakes.

5 . And then the consistency will become more homogeneous, uniform and thick. We continue to beat.

6 . And now, the real cream, the mass becomes thick and airy.

Delicious buttercream is ready

Bon appetit!

Other recipes for butter cream with condensed milk

The composition and instructions for preparing such an airy addition to a sweet dish are described below:

Recipe No. 1
Ingredients: Butter – 200 gr., sterilized condensed milk – 480 gr., vanilla powder – 1 gr.
Cooking method: Cut the butter and soften it. Next, place this mass into the prepared bowl and beat until smooth. It should approximately double in size. Then add vanillin and half the total volume of condensed milk. The prepared components must be combined into one whole and mixed with special care and continuity. After obtaining a uniform mixture, add the remaining condensed milk and beat until smooth. The pastry filling is ready!

Recipe No. 2
Ingredients: Butter – 200 gr., sterilized condensed milk – 8 tablespoons.
Cooking method: Peasant oil is softened or heated in a water bath. But at the same time, we must not forget that under no circumstances should it be melted to a liquid state. The optimal option is considered to be the consistency of non-liquid sour cream. Then it is gently beaten using a high speed mixer until elastic and white in color. And without stopping using the power of the mixer, condensed milk is added little by little. Next, the resulting mixture is mixed with a device such as a blender with an attachment for a quarter of an hour. Dessert decoration can be used!

Recipe No. 3
Ingredients: Sterilized condensed milk – 1 jar or 380 g, vanilla powder – 1 g, butter – 250 g.
Cooking method: Peasant butter is whipped with a special device with an attachment. But you must remember the main rule when preparing such a cream. It lies in the fact that it is advisable to whip the cream at a very low speed at the initial stage. And only gradually try to increase its pace. Next, without stopping the whipping movements, you should carefully and in the finest stream introduce the concentrated milk product into the finished mixture. And continue mixing these two components at high mixer speed. The mixture of butter and condensed milk should approximately double in volume. The finished mass is cooled in a low-temperature chamber, but not more than thirty minutes.

Recipe No. 4
Ingredients: Sterilized condensed milk – 1 faceted glass, butter – 250 g, vanilla powder – 0.5 g, liqueur – 1 dessert spoon.
Cooking method: Grind the peasant butter until fluffy. Next, vanilla is poured into the prepared oil composition. Then gradually, one teaspoon at a time, add condensed milk. All three ingredients of the cream are whipped with special care until the mass is doubled. Liqueur should be added to the finished cream to impart special taste. Natural ground coffee or chocolate can be used as a liqueur substitute.

Recipe No. 5
Ingredients: Butter – 185 g, condensed milk – 1 jar (380 g) in a tin container.
Cooking method: Cooled butter is allowed to soften at room temperature. While it reaches the desired consistency, you need to prepare a concentrated milk product. To do this, a tin can of sterilized milk is placed in a pan of boiling water and boiled. In this case, the water in the container should completely cover the can of condensed milk. This manipulation must be continued for two hours. After 120 minutes of cooking the condensed milk, it is cooled. But it should only be opened when chilled. From the softened butter, using a mixer and two minutes of time, beat a fluffy butter mixture. Next, in small portions, add sterilized condensed milk, pre-boiled to coffee color, to the resulting oil mixture. After this, the consistency of butter and condensed milk continues to be whipped for about three minutes. Now we can safely say that the cream is ready.

Recipe No. 6
Ingredients: Sterilized condensed milk – 200 gr., butter – 185 gr., walnuts – 300 gr.
Cooking method: The nuts should first be peeled and the kernels chopped very finely using a kitchen knife. Peasant butter and condensed milk mixture are mixed together until they have a uniform consistency. Then prepared nuts are added to the resulting mixture. Next, all three ingredients are thoroughly beaten to form a fluffy mixture and cooled. Butter cream with condensed milk is ready!

Recipe No. 7
Ingredients: Cream – 200 g., condensed milk – 180 g., butter – 200 g., shelled walnut kernels – 150 grams.
Cooking method: Nut kernels are ground to powdered sugar, and peasant butter is given the softness of plasticine. Place peasant butter, cream and condensed milk into a bowl prepared for the cream. Then, using the fan attachment of the mixer, beat all three components at the same time. With the correct sequence of actions, this mixture should produce a fairly fluffy mass. Next, with gentle movements, add crushed nuts and mix. After cooling, the cream is ready for further use.

Recipe No. 8
Ingredients: Egg yolks – 2 pieces, butter – 200 grams, sterilized milk – 200 grams, blue or black rum – 50 grams.
Cooking method: Prepare peasant oil for making cream in a water bath until soft. Then you need to thoroughly grind it and beat it with a mixer. When whipping, you should gradually and in small doses add condensed sterilized milk product to the oil mixture. After obtaining a fluffy mass, it is combined with egg yolks and mixed. In order for the buttercream to have a unique aromatic shade, rum is added to it. And after that, beat again for about sixty seconds.

Recipe No. 9
Ingredients: Butter – 200 gr., cognac or rum – 1 teaspoon, condensed milk – 200 gr.
Cooking method: Peasant butter, brought to a soft state, is thoroughly beaten with a mixer for about five minutes. The butter mixture should become very airy and elastic, and the consistency should resemble thick cream. Continuing to beat the peasant butter, you need to slowly and in small doses introduce the condensed milk product into it. Using rum or cognac, you can give the prepared dessert a unique aroma. And in order for the resulting cream to be formed into different shapes, it is advisable to cool it.

Recipe No. 10
Ingredients: Condensed sterilized milk - 200 gr., wheat flour of at least the highest grade - 2 soup spoons, milk - 1 glass, butter - 100 gr., sugar - 2 soup spoons.
Cooking method: Flour, sugar and milk are mixed with special care in a stainless steel container and placed on moderate heat for further cooking. Then, stirring continuously, bring to a certain thickness. In this case, you need to carefully monitor the brewing process, otherwise the cream may burn. Next, after cooling the resulting mixture, butter and condensed milk product are added to it. All these products are whipped with a mixer at optimal speed and then cooled in refrigeration equipment. Well, that's all, the custard is ready!
Thanks to the variety of recipes for butter cream with condensed sterilized milk product, we can safely conclude that these ingredients are especially popular.

Video recipe “Cream from condensed milk and butter”

Even the simplest cake can be turned into a chic dessert if you choose the right cream for the cakes. there is no competition - the porous crumbly base perfectly absorbs any cream, so there is a wide choice: sour cream or butter cream, chocolate, custard, caramel. And just spread it with jam and it will be delicious. And what cream should you choose if you don’t yet dare to make a sponge cake, but want to make a delicious cake? Try making cream from boiled condensed milk and butter. It fits well on any cake, does not spread, is very tasty and is easy to prepare. You don’t even have to boil condensed milk; you can buy ready-made boiled milk. There's probably a stick of butter in the refrigerator. Actually, that's all you need. 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 from boiled condensed milk and butter, we have prepared a detailed and step-by-step recipe. Take it into service and prepare it without fail!

Ingredients:

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

Recipe with photos step by step:

Only high-quality butter is suitable for cream; neither margarine nor spread should be used. Remove from the refrigerator in advance, cut into small pieces and leave at room temperature for two to three hours or until soft.

Using a whisk (not a hand whisk, but a blender attachment) or a mixer, thoroughly beat the butter 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 add it to the cream in portions so as not to make it overly sweet.

After each portion of condensed milk, whip the cream. In general, it will take no more than five minutes to whip condensed milk with butter. Condensed milk quickly combines with butter, the cream brightens and becomes fluffy.

At the last stage, you can add finely chopped nuts (it is advisable to fry them) or pieces of prunes. There is no need to whip, just mix the cream with the additives and you can layer the cakes. Bon appetit!
With this cream you can also make very tasty

Cream made from condensed milk and butter is often used to grease cake layers when creating cakes and pastries, and to fill airy desserts. The cream is prepared quite quickly and does not require any special confectionery skills. Below we offer several options for preparing sweet cream.

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

The cream is prepared from the following products:

• 250 g plums. oils;
• 1 stack sweetened condensed milk;
• a third of a packet of vanilla sugar.

The cream is ready to prepare the cake. All that remains is to grease the cakes and send the dessert to soak in the refrigerator.

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

With the addition of sour cream

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

Prepare milk and sour cream as follows:

• a can of sweetened condensed milk;
• 400 g sour cream with a fat content of 20-25%;
• 1-2 tsp. l. lemon zest.

Mix everything with a whisk in a large bowl.

You can add canned or dried berries and fruits, chocolate chips, and finely chopped dried fruits and as a result you get a delicate, sweet dessert, which is served in small bowls.

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

Butter cream made from boiled condensed milk

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

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

First, use a mixer to process the soft butter. Then spread the condensed milk and add vanillin. We work for a couple of minutes with a mixer at medium speed. At the end, pour in the crushed nuts and simply mix thoroughly with a spoon.

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

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

Chocolate ganache made from condensed milk and butter

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

To prepare chocolate cream you will need only three products:

• 250 grams of quality dark chocolate;
• 200 g plums. oils;
• 150 grams of condensed milk.

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

The cream must be used immediately for its intended purpose, otherwise it will become too thick for layering the cakes.

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

With the addition of cognac

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

We suggest trying the following recipe:

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

The preparation procedure is no different from the previous options - soft butter is combined with other ingredients using a mixer. The cream is immediately ready for use; it does not need to infuse or cool before decorating the cake and pastries.

On a note. One of the unusual versions of the cream is with the addition of banana puree from 1 fruit. As a rule, fruit puree functions as an independent supplement. There is no need to add cognac or other strongly aromatic ingredients with it.

How to thicken cream from butter and condensed milk?

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

• 600 g plums. oils;
• 300 g condensed milk;
• 2 table. l. cocoa;
• a little vanilla.

Beat soft butter until white and smooth. Then add the remaining ingredients and process for several minutes using a mixer.

Immediately apply the cream to the cakes, then put the cake in the refrigerator. The cocoa powder will absorb some of the moisture, and the butter will begin to harden in the cold. This way, the cream will become denser and thicker, having time to soak the cakes a little.

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

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 in completely 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. By whipping the ingredients at 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 making 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 simmer 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.

To make your own 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.