Condensed milk cream for biscuit cake can be prepared at home. If all the recommendations are followed, a delicate mass is obtained, which can be supplemented with estimate or butter.

It should be noted that this cream is very light. In addition, it can be used not only for making cakes, but also for waffles, cookies and pastries. acts as the basis. The finished cream can be diversified by adding chocolate, honey, nuts, a mixture of berries and fruits to it. You can experiment and introduce a new component each time into the mass. The taste of the cream will change significantly.

Classic recipe

So, how to make condensed milk cream for a biscuit cake? For a start, consider the classic option. It is easy to prepare. Of the components you will need:

• condensed milk - one can;
• butter based on animal cream - 200 grams.

Cooking process

To prepare a cream from condensed milk for a biscuit cake, you should remove the butter from the refrigerator in advance. This component should be at room temperature. The softened butter must be cut into cubes, put everything in a deep container, and then gently beat with a mixer at low speed. As a result, the mass should become homogeneous. It takes no more than five seconds in time.

Condensed milk must be gradually introduced into the oil. Do not add a whole jar at once. Each time you need to add no more than 2 tablespoons of condensed milk. In this case, the components should be whipped with a mixer. The speed can be increased if desired. The cream will be ready when the mass stops sticking to the walls of the container.

Features of the recipe

Such condensed milk cream for biscuit cake should be used immediately after preparation. It is not recommended to store it. You can use the ready-made mass not only for the biscuit. This cream goes well with waffle and shortbread cakes.

The mass can be used as an impregnation and lubricate the cakes with it or to decorate the top cake. If necessary, a natural dye, such as carrot or beet juice, can be added to the cream of condensed milk.

Classic cream with sour cream

Condensed milk cake cream with butter can be prepared with sour cream. Of the components you will need:

• cream-based butter - 200 grams;
• condensed milk - ½ cans;
• sour cream - 200 grams;
• walnuts - 300 grams.

How to cook properly

The cream-based butter should be left in a warm room for a while. The product should become soft. Beat the butter with a mixer, gradually introducing liquid condensed milk into it. Add sour cream to the resulting mass and mix everything again.

Walnuts need to be peeled and chopped and then added to the cream. Beat all the ingredients again. This cream of condensed milk with butter is ideal for cakes.

Custard

How to cook on the basis of condensed milk custard? You will need:

• condensed milk - 200 grams;
• whole milk - 1 glass;
• butter from animal cream - 100 grams;
• flour - 2 large spoons;
• sugar - 2 large spoons.

How to cook

This recipe for condensed milk cream is a little more complicated than the previous ones. To begin with, pour milk into the pan, and then add flour and sugar to it. Mix the components well. In this case, lumps may appear. There is no need to stir them. When beating with a mixer, the lumps will break.

Boil milk with sugar until the mass changes color. In this case, everything must be mixed regularly. Otherwise, the cream will burn. The finished mass should be cooled to room temperature, and then condensed milk and butter should be added to it. Beat the products with a mixer. After that, you can start decorating the baking. To get a delicious cream for a biscuit cake from condensed milk, you can add alcohol to it: liqueur, cognac, rum. Also vanillin or fruit essences are suitable as a flavoring.

Boiled condensed milk cream

To make cream from boiled condensed milk and butter, you need a little food. To do this, use:

• butter based on animal cream - from 180 to 200 grams;
• condensed milk - one can or 380 grams.

Step-by-step cooking

So, how to make a cream from boiled condensed milk at home. First, it's worth preparing the components. Leave the oil in a warm room for a while. The product should become soft. Condensed milk should be boiled. The product must be placed directly in the jar in a container with water. The liquid should completely cover everything. Condensed milk should be boiled for 90-120 minutes. At the end, the jar should be removed and left to cool completely. Do not open condensed milk hot.

Beat the butter until a fluffy white mass is formed. This takes no more than 2 minutes. Continuing to whisk the product, you need to add boiled condensed milk to it. This should be done in small portions. butter should be fluffy and light. When all the ingredients are mixed, it is recommended to beat the mass for another 3 minutes.

Recipe with sour cream and boiled condensed milk

To prepare such a cream, you need to prepare:

• sour cream, preferably fatty - 400 grams;
• boiled condensed milk - 300 grams;
• thickener for cream - 10 grams.

Sour cream for the preparation of such a cream should be not only greasy, but also thick enough. Chill it before whipping. Pour sour cream into a deep container, and then add condensed milk. Beat the ingredients at low speed, gradually increasing it. The process takes 2 to 3 minutes. The cream must acquire the required consistency. Finally, add a cream thickener to the mass and mix gently.

This cream is ideal for biscuit cakes even those bought from the store.

Cream with cottage cheese and condensed milk

To cook with cottage cheese, you will need:

• powdered sugar - half a glass;
• condensed milk - ½ cans;
• cottage cheese, preferably low-fat - 1 pack, or 250 grams.

Combine cottage cheese with powder and beat. Condensed milk must be carefully introduced into the resulting mass. This component should be added several tablespoons at a time, without stopping whipping the cream. The result should be a homogeneous and fluffy mass. Such a cream can be used both for and for impregnating its cakes.

Chocolate cream

For chocolate lovers, there is also a recipe for condensed milk cream. To prepare it you need:

• cream-based butter - 150 grams;
• powdered sugar - 3 large spoons;
• cocoa powder - 3 large spoons;
• condensed milk - 3 large spoons;
• cognac - 1 large spoon.

How to make chocolate cream

To prepare a cream from condensed milk and cocoa, remove the butter in advance, soften it, and then beat until a white mass is formed. It is also worth adding condensed milk and powdered sugar to this, and then pour in brandy.

Beat the ingredients thoroughly. If desired, cognac can be replaced with brandy or liqueur. It is worth adding cocoa powder to the finished mass. Beat the cream well. Its color should become uniform. The cream will be ready when the mass acquires a light shine.

Egg and condensed milk recipe

For cooking you will need:

• cream-based butter - 300 grams;
• condensed milk - 200 grams;
• yolks from 2 eggs;
• liquor;
• vanillin.

The butter should be removed from the cold beforehand and left in a warm room. When the product becomes soft, beat it until a white homogeneous mass is formed. Condensed milk must be added to the butter. This should be done gradually, carefully adding a few tablespoons. In this case, the mass should be whipped non-stop at low speed.

Without stopping, the yolks must be added to the cream. You need to add them one at a time. Finally, add liquor and vanillin to the mass. The last component can be replaced with another spice. The cream should be whisked again about homogeneity.

Cooking tricks

To make a cream from condensed milk, you can resort to little tricks:

• if cognac is added to the mass, then it will acquire the taste of walnuts;
• if it turned out too custard, then it is worth adding a little lemon juice to it;
• so that the mass acquires a fruity taste, you can add a grated banana when whipping;
• for the cream to acquire the taste of a Bounty bar, add chopped coconut pulp and dry milk to it;
• not only cocoa can be added to the mass, but also various nuts in crushed form, and even fresh coffee.

Cream for a cake made from condensed milk with butter is prepared very quickly and easily. Thanks to a variety of additives, completely different flavors can be obtained. To give the mass the desired shade, you can use food colorings or juices of berries, vegetables and fruits. To sponge cake turned out delicious, you should soak it well. For this, condensed milk with boiled warm, but not hot water, combined in a ratio of 1 to 3, is suitable. Cream can be put on top of the soaked crust. After cooking, the cake should be placed in the refrigerator for at least a few hours. Then it will turn out to be more tasty and tender.

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. Such a sweet mass can be used to decorate cakes, pastries, stuffing wafer rolls and complement the cookies.

Ingredients: a standard pack of butter (more than 80% fat), a whole can of condensed milk, 1/2 packet of vanilla sugar.

Butter cream with condensed milk connects the cakes well.

1. First, the butter is left at room temperature for a while. It should soften well. You can speed up the process with microwave oven.
2. Next, the butter is whipped with a mixer or blender until fluffy. This step adds vanilla sugar... This ingredient is optional, so it is used according to the taste of the cook.
3. Whisking the ingredients continues. Condensed milk is poured into the butter in small portions. The mass will gradually thicken and become more and more lush.

The resulting cream of butter and condensed milk can be used immediately, for example, for spreading over a cake and leveling the sides of baked goods.

Recipe with boiled condensed milk and butter

Ingredients: a pack of butter (170-190 g), a standard can of boiled condensed milk, 60 g of any nuts.

1. The oil is removed from the refrigerator in advance, cut into small slices and left to soften.
2. Then beat well with a special blender attachment until the mixture doubles in size.
3. Boiled condensed milk is sent to butter. Beating is repeated again until a fluffy homogeneous mass is in the container.

The finished cream from boiled condensed milk and butter needs to be cooled a little, after which it can be used to spread the biscuit.

Zest Flavored Cake Cream

Ingredients: a large sweet orange, a whole can of condensed milk (uncooked), a standard pack of fatty butter.

The cream will add a citrusy note to baked goods.

1. The zest is carefully removed from the orange with a fine grater. You need to rub only the orange part, leaving the white pulp on the fruit. If it gets into the zest, the product will taste bitter.
2. 2 large tablespoons of juice are squeezed out of the orange.
3. The pack of butter is removed from the refrigerator beforehand. It should soften but not become too runny. Otherwise, you will not be able to whip the product.
4. Further, the oil is processed with a mixer until splendid.
5. Without stopping whipping, condensed milk is poured into the mixture in a thin stream. The process takes 3-4 minutes.
6. At the end, juice is poured into the mass, and the zest is added.

It remains to whip the cream for another minute, and it is completely ready for decoration.

Chocolate cream

Composition of products: standard pack of fatty butter (more than 80% fat), dark chocolate bar (sugar-free), can of condensed milk.

1. The oil is removed from the cold in advance and softened.
2. The chocolate bar, broken into slices, is sent to a separate bowl. You can take a bitter product without sugar or with a minimum content.
3. The chocolate is melted in the microwave or in a water bath and then cooled down.
4. In a large bowl, softened butter is whipped and fluffy. Continuing to work as a mixer, condensed milk is gradually poured into the container.
5. Once the mixture is thick and smooth, you can pour melted and cooled chocolate into it.
6. Beating continues for about a minute.

This cream is great for spreading over chocolate biscuits.

With the addition of bananas

Ingredients: a whole can of condensed milk (uncooked), a large soft banana, 180-200 g of very fatty butter.

This cream is very delicate and aromatic.

1. The 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 a hand blender for this purpose. The banana should be ripe, but not darkened.
3. The softened butter is whipped with a mixer that is white and airy.
4. Condensed milk is slowly poured into it. Whipping does not stop.
5. The last to be sent to the mixture is the soft banana puree.

The cream is whipped for about a minute until smooth. Then you can immediately use it to decorate the dessert.

Condensed milk, butter and sour cream

Ingredients: 180 g of condensed milk, a pinch of vanillin, 60 ml of brandy, a full glass of very fat sour cream, a pack of 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 operating at medium speed. Condensed milk should be poured in a thin stream and gradually, combining the products with a wide spoon.
3. When both ingredients are well mixed, you can add sour cream, vanillin and cognac.
4. After that, you do not need to beat the mass. It is enough to knead all the ingredients with a spoon.

Over time, a cream made from condensed milk, butter and sour cream can separate. But this is normal. If the base is not immediately used to coat the cake cakes, it must be put in the refrigerator, and just before decorating the dessert, slightly warmed up in the microwave.

Napoleon cake custard

Ingredients: 220 ml of condensed milk, 70 g of fatty butter, 2-2.5 large spoons of granulated sugar, 2 large spoons of high-grade flour, a full glass of fat milk.

The cream perfectly impregnates Napoleon's cakes.

1. Half of the declared amount of milk is sent to the stewpan. Bulk components are immediately added to it. All of them are well mixed with a whisk so that there are no lumps left.
2. Next, the remaining milk is poured. After another stirring, the saucepan is sent to the fire. The mass is cooked with minimal heating of the plate 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, the remainder is poured.
4. Softened fat (butter) is introduced in small portions.

1. Butter is sliced small pieces and left for some time, during which it will have time to soften. Then it is whipped with a mixer until light and white.
2. Condensed milk is gradually added to the oil. In this case, the whipping does not stop. You need to start the process at the minimum speed of the device, gradually increasing it.
3. Cognac and vanilla sugar are added to the mass. When working with ready-made cakes for the cake, you need to choose a cream with a brighter rich taste. You can make it this way with the help of additional additives, for example, cinnamon or cocoa.
4. After adding the selected ingredients, beating continues until the mixture is as homogeneous as possible.

With ready-made sweet cream, you can immediately decorate desserts.

Many confectionery products contain some kind of cream. The creamy mass can play the role of a layer between cakes, filling or decoration.

Various types of cream with the addition of boiled condensed milk are very popular. It has a peculiar caramel flavor, a texture suitable for making a cream.

How to choose condensed milk

The product itself is affordable, now it is not even necessary to cook milk yourself, you can buy industrial-made boiled condensed milk.

If you cook condensed milk yourself, do not forget to keep an eye on the boiling water, add it as needed.

The jar must be completely covered with water during cooking.

It should be cooked for 1.5-2 hours if the milk is 8% fat, and 2-2.5 hours if the milk is 8.5% fat.

• Important! Pay attention to product labeling. High-quality condensed milk is prepared in accordance with the requirements of GOST, contains only milk and sugar - only such a product can be called "Condensed milk", "Condensed milk with sugar". If the jar says "Condensed milk", it contains a product made according to the requirements of TU, ​​it may contain additives, including even vegetable fats.

Creams based on boiled condensed milk are suitable for different types of baked goods. Go well with biscuit, shortbread dough suitable for filling eclairs and waffles. Also, creams are used to sandwich pancake pies.

1. All ingredients for the cream must be at the same temperature, otherwise the mass may separate. Foods at room temperature are best mixed and whipped.
2. If the cream contains butter, it must be kept at room temperature until softened, but never melted.
3. If the cream does separate, it should be slightly warmed up in a microwave oven or in a water bath, and then mixed thoroughly.
4. If you want a light-colored cream, you can use boiled condensed cream.
5. If the cream contains sour cream or cream, it is recommended to whip them beforehand to increase the splendor.
6. The butter is added to the cream in small pieces, it can also be whipped beforehand.
7. To improve the plasticity of thick condensed milk, you can first add a little fat milk or cream to it and beat, then prepare the cream.
8. If the cream contains bulk products (sugar, powdered sugar, cocoa, flour), they must first be sifted through a sieve to remove lumps.
9. If the cream contains fruits, berries, nuts, candied fruits, dried fruits or other similar components, when adding them, the mixer speed should be reduced. And it is better to add them to the cream after beating and mix thoroughly.
10. You can diversify the taste of boiled condensed milk cream by adding rum, cognac, vanillin, and various aromatic essences.
11. The addition of ordinary (not boiled) condensed milk will give a more delicate taste to the cream. The proportions when adding 2 types of condensed milk can be arbitrary and depend on your taste preferences.
12. These recipes use dairy products of a certain fat content:

• cream 33%;
• butter 72.5% (but you can use a higher percentage of fat, for example, 82.5%);
• sour cream 25%.

This provides the cream with a fairly dense consistency and allows you to keep its shape. The fat content of condensed milk does not play a fundamental role, its texture, especially after boiling, remains quite dense.

Recipe collection

All of these types of creams are suitable for sandwiching and filling products.

For decorating cakes and pastries, it is better to use creams prepared with the addition of butter. In this case, you can add a little more than indicated in the recipe.

With butter

Ingredients

Preparation

1. Stir the condensed milk and butter, adding it in small pieces.
2. Beat with a mixer until a homogeneous creamy mass is obtained.

With sour cream

Ingredients

• 1 can of boiled condensed milk;
• 2 glasses of sour cream (the glass is filled to the risks).

Preparation

1. Beat the sour cream until a fluffy mass is obtained.
2. Add condensed milk in 1 tbsp. l., continuing beating, until a homogeneous creamy mass is obtained.

With sour cream and butter

Ingredients

• 1 can of boiled condensed milk;
• 1 pack (200 g) butter;
• 1 glass of sour cream.

Preparation

1. Knead and beat the butter.
2. Add sour cream while whisking.
3. Add condensed milk in 1 tbsp. l., continuing to beat at high mixer speeds, until a homogeneous creamy mass is obtained.

With cream and butter

Ingredients

• 1 can of boiled condensed milk;
• 1 cup heavy cream
• 1 pack (200 g) butter

Preparation

1. Beat the cream until a thick mass is obtained.
2. In a separate container, knead and beat the butter.
3. Continuing to beat, 1 tbsp each. l. add 0.5 cans of condensed milk.
4. Combine both mixtures and beat until fluffy, homogeneous.

With sour cream and cottage cheese

Ingredients

• 0.5 cans of boiled condensed milk;
• 1 glass of sour cream;
• 2 tbsp. l. powdered sugar;
• 200 g of cottage cheese (it is better to take 9%).

Preparation

1. Mix sour cream with powdered sugar and beat.
2. Squeeze cottage cheese, if necessary, rub through a sieve.
3. Add the grated cottage cheese to the sour cream, beat the mixture until a fluffy homogeneous mass is obtained.

Custard

Ingredients

• 0.5 cans of boiled condensed milk;
• 1 glass of whole milk
• 3 tbsp. l. wheat flour;
• 2.5 tbsp. l. Sahara;
• 0.5 (100 g) pack of butter.

Preparation

1. Pour milk into a saucepan, add sugar and heat over low heat until sugar is completely dissolved.
2. Sift the flour, add to the sweetened milk, mix the components and beat with a mixer until a homogeneous mass without lumps is obtained.
3. Warm up the resulting mixture in a water bath until it thickens, stirring constantly. Then remove from heat, cool.
4. In a separate container, mix butter and condensed milk, whisk lightly.
5. Combine both resulting mixtures, beat until fluffy homogeneous mass is obtained.

Vanillin is a universal additive suitable for all cream recipes. Add 1 sachet if desired at the mixing stage.

To receive chocolate flavor add cocoa powder. For the specified amount of cream, 1-2 tbsp is enough. l. cocoa.

Choose a recipe for a cream with condensed milk to your liking and delight your loved ones and guests with unusual new tastes.

Classic creams from condensed milk and oil suggest the presence of only two components, which are mixed by a certain method. The usual recipe calls for the preparation of the cream in just 20 minutes. This makes the cream ideal for a cake that you make just before the arrival of guests. The cream is made from different types of condensed milk - boiled and ordinary. If ordinary condensed milk is used, then the filling will turn out to be tender, with a pronounced creamy taste... This additive is called butter cream... If you add cognac, liqueur, seasonings, fruit syrups, then the taste homemade goodies will be transformed. Other advantages include versatility - the cream is wonderfully suitable both for impregnating cakes and for decorating a ready-made cake.

If you want to make a delicious and simple cream, but doubt that it will turn out to be successful, then we recommend that you strictly adhere to the recipe. If you do it the way the recipe says, then you get a great addition to sweet dishes. There are several opinions as to which proportions of oil and condensed milk are optimal. Some, in addition to the named ingredients, add icing sugar and other additives.

Classic recipe provides for the use of 200 grams of butter and 1 can of condensed milk. To make your cake filler, you need a mixer. The consistency of the butter should be soft. For this, the oil must be placed in a warm place for 20 to 30 minutes.

If you are short on time, you can use a steam bath to heat the oil. To do this, boil water in a wide saucepan, set it aside from the stove and immerse a bowl of oil on top. Within three minutes, the butter will soften and begin to melt, that is, it will acquire a consistency suitable for cooking. Butter cake filling will not work if it is overheated. Unsuitable is a product that has been brought to a liquid state and has acquired a bright yellow color.

All ingredients for cooking must be at the same temperature for best results.

The cream with condensed milk and butter should be prepared as follows: first, the butter is whipped with a mixer, for which you need to turn on your kitchen assistant to medium power and beat the ingredient for a few minutes, after which the butter is mixed with the condensed milk. The classic recipe involves the use of ordinary condensed milk, not boiled.

Beat butter with condensed milk for 10 - 15 minutes until a fluffy homogeneous consistency is obtained. Immediately after preparation, the cream should be used as directed. Long-term storage does not improve the quality and appearance of the prepared treat. There is one more secret that will allow you to make the most delicious supplement. If, when whipping, the cream does not acquire a uniform consistency, does not become fluffy, then the mass should be heated in a water bath, and then continue whipping with a mixer.

Boiled condensed milk additive

Boiled condensed milk allows to achieve unusual taste your filler. He will decorate any cakes, pastries and other desserts. Many argue that such a filler turns out to be less cloying in taste. Various variations of this cream allow for culinary experiments. The big advantage of this dish is that it is almost impossible to spoil it.

To prepare a filler from boiled condensed milk, you must take the following products:

• 2 cans of boiled condensed milk;
• 400 grams of butter;
• 200 milliliters of cream.

Today, you can find ready-made boiled condensed milk on sale. In order not to cook at home, you can purchase a finished product. You should make sure that there is nothing in the composition of such a treat except cow's milk and sugar, which is provided for by state standards.

In a large container, butter is mixed with boiled condensed milk. After that, the mixture must be beaten with a mixer. Whipping cream is added in a thin stream. It is necessary to purchase fatty culinary cream, the fat content of which is 33%. You will see when the cream is ready. It will acquire an airy, fluffy consistency that is ideal for any cake.

If you want to achieve more delicate taste, then a few tablespoons of ordinary condensed milk can be added to such a cream. In addition, this confection can be diversified by the most various additives, which will further reveal the taste of the cream. Cooking such a treat is an exciting and interesting process.

How to diversify the taste of a familiar butter cream?

Most pastry chefs are creative people who love experimentation. For this reason, everyone has their own recipe for the perfect cake additive. But there are ingredients that will make the taste of the treat even better. These include cocoa. It will add a chocolatey touch to your filling. But it should be borne in mind that cocoa is combined only with ordinary condensed milk, and not with boiled one.

The second addition is cinnamon, a long-loved spice of different nations, which is used today in almost all cuisines of the world. A pinch of this spice is enough for a bright effect. Vanilla will give exactly the same result. If you leave a stick of vanilla in the mixture for a while, the cream will acquire an unforgettable spicy aroma.

Cream with butter and condensed milk can be prepared with the addition of cognac. In this case, you should limit the consumption of cake for children. But adults can fully enjoy the wonderful confectionery... To do this, it is enough to add 1 tablespoon of brandy per 200 grams of cream.

For the preparation of any cake, you can use a cream of condensed milk and butter. The recipe for such an additive involves the use of only two of the above components. A similar additive is prepared for about 20 minutes. To do this, be sure to have a mixer at home. Immediately after preparation, the mixture must be spread on the cakes or decorate your cake with it.

Condensed milk and butter cream is often used to lubricate cakes when creating cakes and pastries, filling airy desserts. The cream is prepared quite quickly and does not require special skills in the confectionery direction. Below we offer several options for making sweet cream.

The simplest cream of 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 gr plums. oils;
• 1 stack. condensed milk with sugar;
• a third of a packet of vanilla sugar.

The cream is ready for making the cake. It remains only 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 runny and more delicate in taste. Such a delicacy can be used to fill eclairs or serve it yourself.

Milk sour cream is prepared as follows:

• a can of condensed milk with sugar;
• 400 gr sour cream with a fat content of 20-25%;
• 1-2 tea l. lemon peel.

Whisk everything in a large bowl.

You can add canned or sun-dried berries and fruits, chocolate chips, not coarsely chopped dried fruits and as a result get tender, sweet dessert 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 whisking, tasting the result.

Boiled condensed milk butter cream

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

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

First, we work through the soft oil with a mixer. Then we spread the condensed milk and pour in the vanillin. We work for a couple of minutes with a mixer at medium speed. At the end, pour out the crushed nuts and just mix thoroughly with a spoon.

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

On a note. Boiled option you can cook at home if you have a can of ordinary condensed milk. This is done as follows: the can is placed in a ladle of 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

A delicacy with the addition of chocolate may not be loved by only a few. The chocolate cream is incredibly sweet and delicious. It can be used to make cakes, pastries and other types of desserts.

To make chocolate cream, you need only three products:

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

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

The cream must be used immediately as directed, otherwise it will become too thick for the layer of cakes.

Cocoa powder can be used instead of chocolate bars. For this proportion, 2-3 tsp will be enough. product.

With the addition of cognac

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

We suggest trying the following recipe:

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

The cooking procedure does not differ from the previous options - soft butter is combined with other components using a mixer. The cream is immediately ready to use, it does not need to be infused or cooled before decorating the cake and pastries.

On a note. One of unusual options cream - with the addition of banana puree from 1 fruit. Usually, fruit puree performs the function of an independent supplement. With it, you do not need to add cognac or other highly aromatic ingredients.

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

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

Beat the soft butter until whitening and uniformity of the workpiece. Then we attach the rest of the components and work with a mixer for several minutes.

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 solidify in the cold. Thus, 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 spoons to the cream coconut flakes... 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. different varieties, instant coffee, cocoa.