Cream with boiled condensed milk recipe. Condensed milk cream

Condensed milk cream is much softer than traditional butter cream whipped with sugar. It is suitable for making cakes, cookies, waffles and homemade cakes.

You can prepare several types of cake cream based on condensed milk. A variety of additives - fruit and berry juice, nuts, honey, chocolate, sour cream - will allow you to carry out the most daring experiments, getting a new taste each time.

A classic of the genre is a cream based on condensed milk and butter. Many housewives love it for its speed and ease of preparation.

Creme brulee by . Watch the video!..

RECIPE FOR CLASSIC CONDENSED MILK CREAM

What you need:
1 can of condensed milk
250 g butter room temperature

How to cook classic cream from condensed milk:
1. Cut the butter small cubes and place them in a deep pan. Turn the mixer on low speed and beat the butter until homogeneous mass. This usually only takes five seconds.

2. Gradually add condensed milk. Just don't pour it in at once. Add milk literally 1-2 tablespoons at a time, no more. The mixer speed can be increased. Continue whisking the cream until it no longer sticks to the sides of the pan.

3. Use the resulting cream immediately, do not store it. It is perfect for making any cake, but is especially good in combination with sponge, shortbread and waffle cakes. The cream can be used both as a layer and for decorating the cake.

RECIPE FOR CONDENSED MILK CREAM WITH SOUR CREAM

What you need:
200 g butter at room temperature
0.5 cans of condensed milk
200 g sour cream (it is advisable to use sour cream with increased content fat content)
300 g walnuts

How to prepare condensed milk cream with sour cream:

1. Beat condensed milk with softened butter with a mixer. Add sour cream and beat again.

2. Grind walnuts and add them to sour cream and condensed milk.

3. Mix all ingredients thoroughly. This cream is great for sponge-based cakes.

RECIPE FOR CUSTARD WITH CONDENSED MILK

What you need:
200 g condensed milk
1 tbsp. milk
100 g butter
2 tbsp. Sahara
2 tbsp. flour

How to cook custard with condensed milk:

1. Pour milk into the pan, add sugar and flour, stir. After adding flour, lumps may appear, but you should not try to get rid of them, as they will then be broken up by the mixer.

2. Cook the cream over low heat, stirring constantly, until thickened. Do not get carried away with cooking, otherwise the cream may burn.

3. Cool the cream to room temperature, add condensed milk and butter, and then beat everything with a mixer. If desired, you can add a little vanilla for flavor.

4. Try experimenting with supplements. Pour a teaspoon of rum, cognac or any liqueur into the prepared cream, and it will become much more aromatic and tastier. You can also use fruit essence or vanillin as a flavoring agent.

Now it's time to cook delicious cake“Napoleon” with your favorite cream!

Semenova 10.30.13
I have never added condensed milk to cream before. vanilla sugar. What can I say - it turned out pretty good interesting taste and aroma. I will do this too, for a change.

Anastasia 03.11.13
The saddest thing is that the cream may not turn out if you use bad condensed milk, and you can easily run into it. I always use condensed milk from one company, it is proven and produces cream. I am making a cake in which the dough includes condensed milk, and the cream itself is made from butter with condensed milk.

Lera 05.11.13
I always make it with boiled condensed milk and add a little butter. In my opinion, with regular cream it will turn out to be a runny cream or you will need to add a lot of oil. And this is not for everyone.

Natalia 06.11.13
I like to make condensed milk cream when I don't have time. Plus, it's so delicious. Stir condensed milk with butter and you're done)) You can also add chopped nuts, poppy seeds or raisins.

Alexandra 01/15/14
I don't know what other housewives think, but the combination of butter and condensed milk always gives an excellent cream for any cake. It’s not always possible to add liqueur, but vanilla sugar is simply necessary). I add vanillin to almost all baked goods.

Marina 02/28/14
I love condensed milk cream, my favorite! I have been preparing it for several years now, it is time-tested, easy to prepare and tastes delicious. Just what you need for cakes!

Olga 05/11/14
The cream with condensed milk turned out just great! Thanks for the recipe!

Yuliy@ 07.27.14
I completely agree with the post written above that this cream is very dependent on condensed milk. A couple of times I came across bad condensed milk and the cream turned out a little runny. It is better, of course, to choose condensed milk with a high percentage of fat content and it is even better to make this cream with boiled condensed milk. I love this “condensed milk + butter” cream - it’s quick, convenient and the taste is not inferior to other creams. Bellisimo! :)

Alena
Yuliy@, thanks for the feedback! With toffee (boiled condensed milk), this cream is absolutely bomb)))

Vika 01/08/15
And I also add it to this cream lemon zest, grated on a fine grater, it gives an extraordinary aroma and a pleasant citrus taste. It can even be replaced with vanilla if you don’t have it on hand.

Sveta 02/05/15
And I’m still wondering where to put the can of condensed milk that has been hanging around my refrigerator for a month now ;). This is the answer to my question - I’ll bake a biscuit and coat it with this cream with condensed milk and butter, it will be a bomb! In the evening I will pamper my family with a cake)).

Vlada 02/10/15
I tried making this cream with both regular and boiled condensed milk. The flavors and textures are really different. I think that for sponge cakes more suitable more easy option, and for honey cakes you can use boiled condensed milk, then the taste will be more rich. Well, this is my observation.

Nikolay 02/23/15
You can add finely grated halva to the cream. Better sunflower and good quality. Try it, you won't regret it!

Evgenia Savinova 09.03.15
The recipe is just great! I've been using it for several years now. I lubricate sponge cakes, waffles, dough cakes, and much more with this cream. The main thing is that you can cook it quickly, and how delicious it is!

Valya 02/27/17
Can you use this cream to make patterns on a cake?

Alena
Valya, yes, of course, I just recommend using butter with a fat content of at least 82%, because... margarine spreads quickly. Oil cream from condensed milk should be transferred to piping bag and cool slightly in the refrigerator, after which you can decorate the cake)))))

Creams based on condensed milk are very often used for layering cakes from any dough - shortbread, sponge cake, sour cream and puff pastry. Due to the sugar included in condensed milk, there is no need to add it - it turns out sweet and tender.

Condensed milk for creams can be used fresh or boiled. After cooking, it changes its consistency: it becomes dense and holds its shape better. In combination with soft butter, condensed milk is used to prepare a classic layer for homemade cakes.

Ingredients:

Soft butter - one pack (180–200 grams).
Vanilla - one package.
Condensed milk – 1 can.

Cooking process:

Get the oil out in advance. If it is very cold and you need to prepare the cream quickly, you can chop it as finely as possible or grate it on a coarse grater.
Let's beat it already soft butter until it begins to turn white and becomes fluffy.
Pour the condensed milk into the oil in a stream while whipping.
Finally, add vanilla and beat the mixture a little more.
The maximum whipping time is no more than 5–7 minutes, otherwise the butter will begin to separate.
Grease the cake layers or base immediately.

Cream of sour cream and condensed milk

This cream is very soft and delicate. It turns out to be quite liquid, so it can be used to layer solids, for example, honey cakes. Perfect for sour cream or sponge cake.

Ingredients:

Sour cream – 0.5 liters.
Condensed milk – 1 can.
Vanilla to taste.

Cooking process:

Take only fatty thick sour cream. If you can’t buy such a thing, you can make a fatty one from a regular store bought one. thick product: Place sour cream on cheesecloth and place in a sieve. The whey will drain and leave a thick lump that can be used as a layer.
Beat the sour cream until fluffy.
It is advisable to use boiled condensed milk. Add it one spoon at a time to the whipped sour cream.
Add vanilla and stir.
Immediately coat the cakes with the prepared mixture and refrigerate until they harden completely.

Cream for sponge cake made from condensed milk

Delicate biscuit dough requires an extremely careful attitude. It cannot be turned over or compressed again. The cream is also selected taking into account the particularly light and airy texture of the cakes: too liquid - it will be completely absorbed, too thick - it will not stick to the base. A layer with condensed milk is traditionally used to make sponge cakes.

Ingredients:

Whole condensed milk - one standard can.
A pack of butter.
Peeled walnuts – 150 grams.
Vanilla 1 packet.
Cognac (liqueur, rum) – 75 milliliters.

Cooking process:

Soften the butter and chop into cubes.
Then transfer it to the mixer bowl and beat for 5 minutes until completely fluffy.
When it increases in volume, you can add condensed milk one spoon at a time, without stopping whisking, but only by slowing down the speed of the mixer.
Add vanilla to alcohol and stir.
Pour this mixture into the base at the very end of beating.
Pour crushed nuts and lightly fried in a dry frying pan into the mixture.

Cream and condensed milk cream

The lightest and airy cream it turns out when it contains cream. This one is enough high-calorie product when whipped, it holds its shape perfectly and saturates ready mass air bubbles. Buttercream with condensed milk can be used in almost any homemade cake, because it holds its shape, does not spread, it turns out voluminous and porous.

Ingredients:

Choose cream with a fat content of 33% or more - half a liter.
Condensed milk - one standard can.
Vanilla – 1 pack.

Cooking process:

Cool the cream. Pour into a deep container (they will increase significantly in volume during the beating process).
Beat the mixer at low speed first, then at maximum speed for 5 minutes. You should get a fluffy foam.
Boil the condensed milk for 1.5–2 hours over low heat. Cool completely.
Add condensed milk into the cream in parts, stirring from bottom to top and as if lifting the mass. Use a whisk or regular spoon.
Add vanilla and stir.

Cream of cottage cheese and condensed milk

Beautiful dairy product– cottage cheese – perfect as a component for creams. Before using it, it is important to loosen it and make it softer and more pasty. Therefore, it is rubbed through a sieve or beaten with a blender. Cottage cheese and condensed milk combine perfectly and turn into a sweet and creamy delicate mixture.

Ingredients:

200 grams of homemade granular cottage cheese.
One glass of condensed milk.
Vanilla – 1 sachet.
Rum essence - half a teaspoon.

Cooking process:

We wipe the cottage cheese, preferably twice. If desired, you can also use curd mass, but in this case the cream will be more liquid.
Pour raw condensed milk into it in parts and mix with a whisk.
Pour in the essence and add vanilla at the end of mixing.
Store the finished layer in the refrigerator or use it immediately for layering cake layers.

Video gallery

Cream from butter is always made from condensed milk, which is why housewives love it so much. It can be used both as a layer and for external decoration of the cake, as well as for cupcakes and other desserts. Despite the simplicity of preparing the cream, questions often arise: “In what proportions should I mix?”, “Do I need to beat the butter before adding condensed milk?”, “Do I need to dilute the condensed milk with water,” etc. In this recipe I will tell you how I make the cream from condensed milk and butter for decorating cakes and cupcakes.

So, the recipe for cream made from butter and condensed milk is simple:

Soft butter - 200 g
Good quality condensed milk (in cans) - 200 g
Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

How to do:

The most important point is to heat the butter until desired temperature, its ideal consistency will be at 20 °C. It feels a little cooler than room temperature.

Now you need to thoroughly beat the soft butter with a mixer until it becomes light and fluffy.

It goes without saying that the butter should be the best you can find. No spreads or anything else!

This process takes me an average of 5 minutes.

Only after the butter is well whipped, do we begin to introduce condensed milk in small portions in a thin stream. By volume, each addition is approximately one tablespoon. After each portion of condensed milk, beat the mixture until smooth.

Do not pay attention to the amount of ingredients in the photo (here I mixed just a little butter and condensed milk, since I needed a little cream for).

Butter cream combined with condensed milk is an emulsion - that is, fat mixed with water. We know very well that water and fat do not mix, so you must first saturate the oil with air so that the water particles have something to cling to.

That is why do not neglect the rule: first beat the butter, then add condensed milk in small portions.

Fill a pastry bag with the finished cream and start decorating the cupcakes or cake.

Cream made from boiled condensed milk and butter

Boiled condensed milk - 1 can (How to properly cook condensed milk in a can so that it does not explode, read the link)
Milk - 90-120 ml (the amount depends on how thick the cream you want)
Any nuts - 50 g
Prunes - 50 g

How to cook:

In one bowl, mix milk and condensed milk (at the same temperature), beat with a mixer until smooth. Grind nuts, cut dried fruits into small pieces. Mix. The cream is ready!

Chocolate cream made from butter and condensed milk

To decorate one small cake:

Butter - 250 g
Condensed milk - 150 g
Water - 50 g
Egg yolks - 2 pcs.
Cocoa powder - 12 g
Vanilla extract - 1 tsp. (optional)

First, let the butter heat up to a temperature of 20°C. This is the best temperature for making cream and whipping.

Now you need to prepare cream anglaise with condensed milk. Pour condensed milk into a thick-bottomed ladle, add water, stir. In a separate bowl, beat two yolks and also pour into the ladle. Mix everything well again.

Attention! It is prohibited to add yolks to condensed milk undiluted with water! They'll curl up!

Further on low heat and with constant stirring, bring the mixture to 82 °C. You'll need a candy thermometer to ensure you're on the safe side. When the mixture reaches this temperature, it will thicken slightly. If you don’t have a candy thermometer, you can check the consistency this way: make a line with your finger on the back of the spoon; the mark should remain clear and not spread.

Attention! If you bring the mixture to a boil, you will get a sweet omelet.

When the mixture has thickened, remove the saucepan from the heat, pour into another container and leave to cool completely.

Using a mixer, beat the butter into light airy cream. This will take approximately 10 minutes. In three batches, add the sifted cocoa and beat for a while until all the ingredients are combined.

Continuing whipping, add the cooled condensed milk cream one tablespoon at a time. Thoroughly work through the cream using a mixer after each serving. English cream. At the end of whipping, you can add a little vanilla extract.
Another version of cream made from butter and condensed milk in the following video recipe:

Condensed milk was invented back in the 19th century in order to increase the shelf life of the product. Later they began to succumb to him heat treatment- this is how 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 “nuts with condensed milk” cookies, which consist 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 their 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 doesn't require culinary processing consists of available ingredients. It is suitable for filling and layering different confectionery– cakes, pastries, eclairs. It will be interesting to use it to prepare the Honey cake, as an alternative to the traditional one. sour cream. You can also replace the classic custard for Napoleon with this cream.

Taste Info Syrup and cream

Ingredients

boiled condensed milk – 1 can;
whole milk– 90-120 ml (depending on the desired thickness of the cream);
nuts (any) – 50 g;
dried apricots – 50 g;
prunes – 50 g.

How to make classic cream from boiled condensed milk

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

Cream made from boiled condensed milk and butter for sponge cakes

Making cream from condensed milk and butter is as easy as the previous option, but its scope is somewhat broader. It is suitable not only for filling and layering desserts, but also as a so-called confectionery putty. In other words, creams 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 warm butter until its volume has approximately doubled.

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

Buttercream with Varenka is ready! You can lubricate it sponge cakes and cakes.

Cream made from boiled condensed milk and cream

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

Ingredients:

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

Preparation:

Beat the chilled cream until stable peaks form.

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

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

Teaser network

Cream made from boiled condensed milk and sour cream

Perhaps this is one of the most simple recipes pastry cream based on condensed milk - it contains only boiled condensed milk and full-fat farm sour cream. Making such a cream is not at all difficult, but its scope of application is quite wide - it is used for coating cakes, sponge cakes, and 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 fluffy air mass.

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

With butter

Cake cream from boiled condensed milk and sour cream can be prepared differently - with the addition of butter. This option will hold its shape better, so it is suitable for external decoration of baked goods.

Ingredients:

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

Preparation:

Beat butter until fluffy.

Add sour cream and continue beating until smooth.

Add condensed milk little by little, without stopping whisking.

More thick cream based on condensed milk is ready. Suitable for greasing cakes, soaks biscuits well, and can be used to grease rolls and pastries.

Choose boiled condensed milk best quality. The presence of any lumps or crystals of sugar in the mass is unacceptable.
To improve the aroma of the finished cream, add a couple of tablespoons of cognac or brandy.
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.
To whip the cream, it is better to use a mixer or a hand whisk. The blender will not allow you to get the desired airy consistency.
IN ready cream add nuts, various berries and fruits, and seeds to taste.
To prepare the cream, you can choose any dish except aluminum - it can give a metallic taste.
If you only have at hand regular condensed milk– this is not a problem. You can cook it yourself at home.

How to cook condensed milk yourself

How and how long to cook condensed milk worries more than one housewife, because no one wants to eliminate the consequences of an exploding can. Therefore, let’s take a closer look at all the cooking methods and durations:

Cook the condensed milk in a saucepan for 1 hour until it has a light caramel color and is lightly sticky. To make it very thick, like toffee, you need to increase the cooking time to 2.5 hours.
It’s quite easy to cook condensed milk in a slow cooker. To do this, you need to lay the jar on its side and fill it with water until it is completely covered. Bring water to a boil in the “Boiling” or “Frying” mode. Then close the device and switch to the “Extinguishing” mode. The 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 certainly won’t explode. Place the jar on the bottom of the appliance, fill it 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 completely without opening the lid.
The microwave cooks condensed milk the fastest – in just 30 minutes. To do this you need to pour the contents tin can in a microwave-safe bowl and cook at 400 W for half an hour. The only drawback of this method is that the milk needs to be stirred every 2-3 minutes to prevent it from burning.

Important: no matter how condensed milk is cooked, the jar with it should always be completely covered with water. Otherwise, the jar 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 the use of complex culinary techniques. All you need is a mixer or a hand whisk. No need for water baths, special devices or attachments and other things that not all housewives have.

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