Condensed milk cream is one of the most delicious fillings for homemade baked goods... It is prepared simply, does not require large expenditures, so it should be familiar to any housewife, as well as to those who like to pamper themselves with sweets.

Condensed milk butter cream

Condensed milk and high quality, delicious butter- two perfectly matching products that significantly improve their taste in one composition. The main thing is to know how to cook them correctly. For of this recipe we need 200 g of butter for 8 large tablespoons of condensed milk. Next, we perform the following sequence of actions:

• take out the oil from the refrigerator, remove the wrapper, put it in a deep container (in it, subsequently, the cream will be prepared) and let it stand a little at room temperature so that the oil softens;
• if the oil does not want to soften, put it in a metal pan and slightly heat it on the stove (but do not let it become liquid); the ideal consistency should resemble thick sour cream;
• beat well with a whisk, fork or mixer until a light, airy, "fluffy" mass without lumps is obtained;
• add condensed milk on a spoon, continuing to beat the cream;
• after the end of mixing, you can continue to beat the mass for another 5-10 minutes.

Variations of the recipe for condensed milk cream

Each hostess tries to add variety to favorite dish, therefore, there are different ways of preparing the same thickened cream. Below we have collected useful tips and recommendations on how to make the recipe even tastier:

• so that the filling gets more spicy taste, add a little liquor or cocoa to the finished cream;
• if the condensed milk is candied, do not put it in the mass “as is”, but first boil it and let it stand at room temperature;
• if condensed milk and butter flake off and do not want to combine, slightly heat them and beat again; when this approach does not work, wipe the cream through a fine sieve;
• for cream, you can use both ordinary condensed milk and boiled ones, improving the taste and aroma with a pinch of vanillin;
• if yolks are added to the recipe, for safety you should first boil them in a water bath, and only then mix with the sweet mass;
• gourmets can experiment by adding various natural "fillers" to the cream in the form of nuts, dried apricots, exotic spices and spices;
• sometimes condensed milk cream is made with sour cream, with the following proportions of ingredients: 200 g butter, 200 g sour cream, half a can of condensed milk;
• by mixing the resulting mass with crumbled cookies or baked sweet cakes for a cake, you will get a delicious potato cake so beloved by children;
• to make the cream with sour cream more "cool", add a special thickener for cream to the mass.

It turned out that there is no condensed milk at home, or it was not enough for a cake, and you don't want to run to the store? You can always make a supplement at home! Take a glass of sugar and a glass of milk, combine with 20 g of butter, boil the composition for 10 minutes. Over time, the condensed milk will become denser.

Classic creams made from condensed milk and butter assume the presence of only two components, which are mixed in a certain way. 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 delicate, 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 powdered sugar and other additives.

Classic recipe provides for the use of 200 grams butter and 1 cans of condensed milk. To make your cake filler, you need a mixer. The consistency of the butter should be soft. To do this, place the oil 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.

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Boiled condensed milk additive

Boiled condensed milk allows you 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 different 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 additive 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 confection. 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.

Butter cream is very popular to this day, because it is perfect not only for soaking dry cakes and filling custard cakes, but also for decorating cakes, being much tastier and more natural than more budget mastic. As for the most good recipe cooking, then there are several ways to make a cream from condensed milk and butter, and each of them is fraught with certain secrets. So, basic recipe cream with condensed milk and butter assumes the use of the following proportions: for 100 grams of butter there are four tablespoons of thick condensed milk. That is, for the preparation of 250-300 grams of tender air butter cream you will need one can of condensed milk and a standard carton of butter, and both ingredients should be warmed to room temperature, and not used immediately after the refrigerator.

Very often, housewives are faced with the fact that after beating the cream becomes too dense, lumpy, and after a certain period of time, it completely stratifies into serum and butter. Naturally, such a cream is completely unsuitable for decorating cakes and pastries, and as a filling and layer, it definitely leaves much to be desired. However, this is not at all a reason to throw it away, because such a consistency is obtained only due to the fact that the cream was not whipped up to the end. In any case, it is never too late to correct this situation, and even if the oil mixture has already stood in the refrigerator and hardened properly, it can be heated to room temperature and beaten with a mixer until it turns into a lush airy mass. That is why, before starting to make such a cream, it is recommended to warm up the products a little, as this simple method will speed up the process.

But even in this case, you should be prepared for the fact that it will take a long time to whip the cream, even if the highest speed is used on a mixer or combine. A properly prepared cream should have a light structure and textured relief, and usually it keeps its shape well even in the warm season, unlike the same cream that has recently become very popular. The same principle should be applied during the preparation of butter cream based on icing sugar whisking the mixture until it acquires a characteristic lightness. If you replace butter with margarine, you can get a once popular fat cream called kaymak. Fans of boiled condensed milk and butter cream can be advised to cook milk on their own, instead of using those chemical products that are currently full of store shelves.

To do this, place a closed tin can of condensed milk in a container with a thick bottom, fill it with water so that it is completely covered, and cook over low heat with a slow boil for about one hour. If the water boils away quickly, it is necessary to make up for its shortage in a timely manner, using exclusively boiling water for this purpose, otherwise there is a great risk that the can will simply explode. In addition, you should not rush to remove it from the water after the end of the process, waiting for the temperature to start to drop. You can open a jar of boiled condensed milk only when it has cooled down well. As for the preparation of butter cream based on it, the recipe is actually no different from the one given above and the only difference can be observed in the proportions, because if the boiled milk turns out to be too dense, then it should be put one spoon less.

There is another recipe called "Charlotte", when, in addition to butter and condensed milk, sugar and water are used. In fact, we are talking about cooking thick sugar syrup, which in the cooking process combines with condensed milk and softened butter whipped together, forming a fluffy homogeneous mass. It is noteworthy that this particular cream is used to prepare the famous "Kiev" cake with crispy protein cakes and whole hazelnuts.

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

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

Boiled condensed milk cream

A simple cream that does not require cooking is made up of available ingredients. It is suitable for filling and a layer of different confectionery- cakes, pastries, eclairs. It will be interesting to use it for making a cake "Medovik", as an alternative to the traditional sour cream... Can be replaced with such a cream and classic custard for "Napoleon".

How to make a classic cream from boiled condensed milk

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

Boiled condensed milk and butter cream for biscuit cakes

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

Ingredients:

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

Preparation:

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

Beat the lukewarm butter until its volume approximately doubles.

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

The boiled butter cream is ready! You can lubricate them biscuit cakes and cakes.

Boiled condensed milk and cream cream

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

Ingredients:

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

Preparation:

Whisk the cooled cream until stable peaks are formed.

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

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

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

Boiled condensed milk and sour cream cream

Perhaps this is one of the most simple recipes confectionery cream based on condensed milk - it contains only boiled condensed milk and fat farm sour cream. It is completely easy to make such a cream, but the scope of its application is wide enough - it is used for smearing cakes, biscuits, for filling some cakes and other desserts.

Ingredients:

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

Preparation:

Beat the pre-cooled sour cream with a mixer to form a lush air mass.

Without stopping whipping, add all the condensed milk on a spoon and continue whisking until a homogeneous mass is formed.

With butter

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

Ingredients:

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

Preparation:

Beat the butter until fluffy.

Add sour cream and continue whisking until smooth.

Add condensed milk in parts, without stopping whipping.

More thick cream based on condensed milk is ready. Suitable for greasing cakes, it impregnates biscuits well, rolls and cakes can be greased.

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

How to cook condensed milk yourself

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

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

Important: no matter how the condensed milk is boiled, the jar with it must always be completely covered with water. Otherwise, the bank risks exploding.

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

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