Cream with regular condensed milk. Cream for cake made from condensed milk and butter

Butter cream from condensed milk is always obtained, which is why housewives love it so much. It can be used both in the layer and for the outer 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 butter and condensed milk cream is simple:

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

How to do:

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

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

Needless to say, butter should be the best you can find. No spreads or anything!

This process takes me an average of 5 minutes.

Only after the butter is well whipped, we begin to introduce condensed milk in a thin stream in small portions. In terms of volume, each addition is about one tablespoon. After each serving of condensed milk, beat the mixture until a homogeneous consistency.

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

Butter cream in alliance 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 first need to properly 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.

We fill the pastry bag with the finished cream and proceed to decorate the cupcakes or cake.

Cream of boiled condensed milk and butter

• Boiled condensed milk - 1 can
• Milk - 90-120 ml (the amount depends on how thick the cream you want to get)
• Any nuts - 50 g
• Prunes - 50 g

How to cook:

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

Chocolate cream 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)

Let the butter warm up to 20°C first. This is the best temperature for creaming and whipping.

Now you need to prepare an English cream with condensed milk. Pour condensed milk into a heavy-bottomed pot, add water, stir. In a separate bowl, shake up two yolks and also pour into a ladle. Once again, mix everything well.

Attention! It is forbidden to introduce yolks into condensed milk undiluted with water! They will roll!

Then, over low heat and with constant stirring, bring the mixture to 82 ° C. You will need a pastry thermometer to be sure. When the mixture reaches this temperature, it will thicken slightly. If there is no confectionery thermometer, you can check the consistency in this way: make a line with your finger along the back of the spoon, the trace should remain clear and not spread.

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

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

Using a mixer, beat the butter in light air cream. This will take approximately 10 minutes. In three approaches, add the sifted cocoa and whisk for some more time until all the ingredients are combined.

Continuing to beat, add the cooled condensed milk cream one tablespoon at a time. Thoroughly work out the cream with a mixer after each serving. english cream. At the end of whipping, you can add a little vanilla extract.
Another version of the cream butter and condensed milk in the following video recipe:

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Everyone is familiar with boiled condensed milk as a favorite delicacy of childhood, but not many people know that many different creams can be prepared from it for soaking and decorating any confectionery and desserts. Such condensed milk is so malleable and versatile that with the help of one or another ingredient, you can give it a completely new and unique taste.

Classic boiled condensed milk cream

One of the simplest and delicious ways making cream from boiled condensed milk does not require special preparation in terms of processing components. But, despite this, he remains in the forefront among the most popular recipes for soaking a pie or cake. The tart sweetness of condensed milk and the unobtrusive sourness of dried fruits give the culinary product unique flavors. To prepare this cream you will need:

• 300g. boiled condensed milk;
• 100g regular milk;
• 50g. walnuts(you can use any other nuts);
• 50g. prunes;
• 50g. dried apricots.

The cooking method is very simple:

1. Mix well regular and condensed milk.
2. Chop nuts.
3. Finely chop dried fruits.
4. Mix everything.

A great combination would be to use such a cream with honey cakes. An interesting variation will also be the spreading of the Napoleon cake with it.

Butter Cake Recipe

Adding plain butter to boiled condensed milk will create delicious universal cream, which will become an excellent layer for cakes, and will also serve as a pliable mastic for a confectionery. In addition to making cakes, you can fill crispy cakes with this cream of boiled condensed milk and butter. waffle rolls or soft gourmet eclairs.

To create, we need only 300g. boiled condensed milk and 250g. butter. The butter should be soft, but not melted. It is better to take it out of the freezer in advance, cut small cubes and let stand at room temperature.

When the butter becomes soft, you need to beat it with a mixer. It should double in size. Now it remains only to add condensed milk and beat well again. Delicious cream is ready to use!

With sour cream

more advanced and fragrant recipe butter cream from boiled condensed milk involves the addition of sour cream. This option can also be used both for soaking cakes and decorating a cake, and for making fillings for waffles, tubules and eclairs.

The cream will be quite oily, which can adversely affect the volume of the figure, so it is best to use it only on holidays.

To prepare a cream of boiled condensed milk and sour cream, you will need:

• 250g. boiled condensed milk;
• 250-300g. sour cream;
• 200g. butter;
• 10g. vanillin.

The main pledge to receive delicious cream are quality products, so you need to take care of this in advance and not spare financial costs.

To get excellent boiled condensed milk, it is enough to boil a can of ordinary condensed milk for 2 hours, then cool it.

The cream is prepared as follows:

1. Beat softened butter with boiled condensed milk.
2. Continue whisking, gradually adding sour cream.
3. Add vanillin.

It does not matter if after a while the cream began to exfoliate. In this case, you need to heat it up a little. microwave oven and mix.

Layer with cream

The most delicate and fragrant cream is obtained from boiled condensed milk and cream. The addition of a small amount of cognac gives it a unique, refined flavor that will never go unnoticed and will be appreciated by guests for festive table. For such a layer, you will need the following ingredients:

• 400g. boiled condensed milk;
• 400ml cream;
• 200g. butter;
• 30g. vanillin;
• 50ml cognac.

Having prepared everything necessary components, you can start preparing the cream:

1. Condensed milk must be divided into 2 equal parts.
2. The first half of the condensed milk is whipped with cream until a dense mass is obtained.
3. The second part of condensed milk is whipped with butter.
4. Next, you need to combine both parts and add cognac and vanillin there.

This cream is perfect for impregnating shortbread and biscuit cakes.

Custard with boiled condensed milk

Custard is very much appreciated because it is able to soak the cakes well. Adding boiled condensed milk to it will provide such a cream with a more delicate and soft texture and is ideal for puff, shortcrust and biscuit dough. A great option would be to fill them with tubules and eclairs, soak honey cakes. To prepare it you will need:

• 200g. boiled condensed milk;
• 100g butter;
• 200ml milk;
• 1 st. l. granulated sugar (you can not add);
• 2 tbsp. l. flour.

Prepare according to the description:

1. First you need to take the butter out of the refrigerator and let it warm up to room temperature.
2. In the meantime, pour milk into a saucepan and place it on weak fire. While stirring, gradually add flour and sugar. Lumps should not be allowed to appear.
3. When the mass becomes thick, it must be removed from the heat and allowed to cool.
4. After the cream has cooled, you need to beat it with a mixer with butter and boiled condensed milk.

The most delicate cream is ready! Vanillin can be added to give it more flavor.

Gelatin cream with boiled condensed milk for cake

For impregnation of cakes, as well as for decorating cakes and other desserts, gelatin cream with boiled condensed milk is perfect. Its main advantage is that after hardening it gels, thereby holding the desired shape and not spreading over confectionery. You can add almost anything to it: nuts and dried fruits, cognac and orange peel, here you can fully show your imagination and please your taste preferences.

The composition of the gelatin cream includes the following ingredients:

• 300g. boiled condensed milk;
• 300g. sour cream;
• 20g. cognac;
• 10g. gelatin;
• vanillin.

Gelatin should be pre-soaked in 50 ml. water and leave to swell for 30 minutes. During this time it is necessary:

1. Beat the sour cream well with a mixer, gradually pouring in the condensed milk.
2. Add vanillin and cognac to the mass.
3. Mix with gelatin.

Cream with condensed milk has a special amazing taste. This is one of the most the best fillings for any cake. You can soak it both biscuit and honey cakes. Let's look at several variations of the preparation of this delicacy.

Cream with condensed milk and butter

For cooking you will need minimum set products and a minimum amount of time. Just mix the sachet together vanilla sugar, 3 tablespoons of liquor (you can do without it), 200 g of condensed milk and butter. Whisk all this thoroughly, put in refrigerator compartment for cooling. Condensed milk with butter cream ready.

Cream for cake with condensed milk

Liquor or vanilla
- egg yolks- 2 things
- condensed milk - 120 g
- softened butter - 220 g

Cooking:

Smash butter with condensed milk. While continuing to beat, gradually add the egg yolks. For flavor, add liquor, vanillin, or another spice for taste.

Butter cream with condensed milk

Cake "Elephant's Tear".

Ingredients:

Egg - 6 pcs.
- sugar, flour - one glass each
- cocoa - 3 tablespoons
- baking powder - a teaspoon

Butter - 320 g
- banana - 2 pieces
- condensed milk - 420 ml

For glaze:

Butter - 55 g
- dark chocolate - 220 g
- sour cream - 4 tbsp. spoons

Cooking:

Boil water in a saucepan, turn off the stove. Place a bowl on top, beat eggs into it, pour in granulated sugar. Beat the mass until a fluffy mass is obtained. As a result, it should rise by about 3 times. Mix together baking powder, cocoa and flour. Put the bowl with the egg mass on the table, add the flour mixture, mix thoroughly. You should not have lumps. Cover the form with parchment, pour half of the dough, bake in a pre-prepared oven, leave for 20 minutes. The baking temperature should be 20 minutes. According to tradition, the readiness of baking must be checked with a wooden stick.

Cream with condensed milk for Napoleon

For test:

Egg
- cold water - 1 tbsp.
- vinegar, salt - a teaspoon
- grated margarine - 355 g
- flour - 2 cups

For filling:

Condensed milk - one jar
- butter - 320

Pour flour onto a cutting board, add margarine, stir the masses until crumbs are obtained. Pour in a mixture of salt, vinegar and eggs, add water. Bring the mass to the desired consistency. Bake the dough by dividing the dough into required amount cakes. It will take 10 minutes to bake each cake. Make a cream: take the butter out of the refrigerator. Once it becomes soft, beat with a mixer until fluffy. Without stopping all this whisk, gradually introduce condensed milk. If suddenly the cream turned out to be heterogeneous, repeat by whipping. Add vanillin, which will give the delicacy a pleasant and delicate smell. Napoleon cake - cream with condensed milk ready!

Ingredients:

For test:

Vanillin
- chicken egg - 4 pcs.
- granulated sugar, flour - one glass each

For filling:

Egg yolk - 2 pieces
- water - 50 ml
- vanilla sugar - one sachet
- condensed milk - one jar
- butter - 420 g

Cooking:

Separate the whites from the yolks. Beat the whites with a mixer, gradually adding sugar to get a dense foam. Beat the yolks with a whisk, add to protein mass while continuing to whisk. Add to the dough with vanilla, sifting the contents through a sieve. With a regular tablespoon, gently mix the contents of the bowl, moving from bottom to top. For baking, it is better to use a form with latches. Warm it up and grease the sides and bottom. Fill biscuit dough, send for 20 minutes in the oven. Under no circumstances should the oven door be opened during baking. Leave for three hours biscuit cake in the room. Cut the completely cooled and rested biscuit into 3 round layers using a thread or a knife for this. Start preparing the cream: soften 420 g of butter, mix well with vanilla sugar. 2 chicken yolks separate, mix with 50 ml of water. Add condensed milk, stir. Pour this mixture into a saucepan, put on low heat, boil until thickened. Gradually add the cooled mass to the dish, whisking. Lubricate each layer of the pre-cut cake with the resulting sweet mass. Connect all layers. Lubricate the surface, decorate with any goodies and sweets. You can also use chocolate drops.

Soften 520 g of butter (with a knife or fork), beat it well with a mixer until homogeneous mass. Separately, combine 255 g of granulated sugar and a jar of condensed milk. You should get a mass of a homogeneous consistency. Gently pour this mixture into the whipped butter, beating the filling regularly. Whipping will take about 10 minutes. During this time, the filling will have time to become homogeneous and lush. Some time before the end, add cognac or sweet wine to it for flavor.

Here is another delicious cake recipe.

Ingredients:

For test:

Testicle - 6 pcs.
- granulated sugar - 220 g
- mixture of carrots - 220 g
- potato starch– 20 g
- flour - 155 g

Pour a glass of water into a large saucepan, boil, measure cocoa and flour into a glass. Turn on the oven, heat up to 170 degrees. Line a baking sheet with parchment, place a 24 cm mold. The bottom can be left unfastened, since the dough is quite thick. In a large bowl, mix eggs with granulated sugar. Put steam bath, stir with a whisk, warming up to a temperature of 45 degrees. As soon as the sugar dissolves, the mass is enough to warm up. Pour the dough into a mold, bake at a temperature of 170 degrees for half an hour. Use a dry stick to test for doneness. Let the cake sit in the oven for another five minutes so that it doesn't sag.

It turns out quite tasty and.

Start preparing the filling. For her you will need:

Testicle - 3 pcs.
- corn starch- 6 tbsp. spoons
- boiled condensed milk - jar
- sugar - a tablespoon
- milk - 2 cups
- oil - 2 tbsp.

How to cook:

In a wide saucepan, mix sugar and starch, rub thoroughly with eggs, mix with condensed milk. Pour milk into a bowl, stir, put on the stove, stir with a whisk. As soon as the mixture begins to boil, remove from the stove, stir thoroughly, throw in the oil, close the lid.

Cut the cooled biscuit into 2 parts. Cut each half in half again so you have 4 cakes in total. Stir the cream thoroughly with a whisk to mix the butter. Lay out the first biscuit layer, place a ring around it, apply ¼ of the filling, cover next cake. In the same way, continue to alternate them until the very end.

Leave the cake on the table to stand there for 3 hours. Now you can start decorating. Gently smooth the sides and top of the cake with a spatula. Melt in a water bath white icing, add milk and a teaspoon of butter, make a cornet, pour icing into it, draw a spiral on the surface. In the center, draw 8 lines, moving from the middle to the edges. Grate 80 g of chocolate, pin to the sides of the palms. Sweep away all excess with a brush.

Try to pamper yourself as often as possible delicious desserts and baking. The easiest option is to include condensed milk in their composition. You can take it raw or boil it. Anyway, delicious treat you are provided.

Condensed milk was invented back in the 19th century in order to increase the shelf life of the product. Since that time, it has managed to take root on the tables in many countries of the world. Condensed milk is used as sweet sauce to pancakes and pancakes, as one of the components for some desserts, they are added to some types of dough for sweet pastries, and also prepare on its basis some confectionery creams. In addition to the condensed milk itself, they can include a wide variety of ingredients - cream, butter, various fruits, cheeses, some dairy products.

Cream of condensed milk for cake

Even inexperienced housewives can easily cope with this cream. It is very easy to prepare, as it consists of only two ingredients - condensed milk and sour cream. The latter should be chosen with maximum fat content, best of all homemade. If this is not possible, then a high-fat store is also suitable, but it must first be laid out on gauze or a frequent sieve to remove excess whey. Then the product will become fatter.

Taste Info Syrup and Cream

Ingredients

• fat sour cream - 0.5 l;
• condensed milk - 1 can.

How to cook delicious cream with condensed milk

Beat sour cream with a mixer until fluffy.

Spoonful add all the condensed milk to it and beat until the ingredients are completely mixed.

A simple cream of condensed milk and sour cream is ready!

Tip: in this recipe, you can use both regular condensed milk and boiled.

Cream for cake from condensed milk and butter

Cream of condensed milk and butter is very loved by many housewives for impeccable taste qualities and ease of preparation. Thanks to its oil base, it is capable of long time keep its shape, so it is suitable not only for a layer of cakes and biscuits, but also for decorating cakes and pastries.

Ingredients:

• butter - 300 g;
• condensed milk - 1 can;
• vanilla sugar- optional.

Cooking:

Cut the butter into pieces and leave to soften at room temperature.

Using a whisk or mixer, beat the butter until completely smooth and fluffy.

Add vanilla sugar and condensed milk to it.

Continue whisking until the ingredients are completely mixed and the mass is smooth.

Curd cream with condensed milk

Cream of condensed milk and cottage cheese turns out not only tasty, but also healthy. Therefore, it is advisable to use it for the preparation of desserts intended for children. Although adults, of course, will not be indifferent to this light, low-fat dessert with a pleasant sourness.

Ingredients:

• low-fat cottage cheese - 300 g;
• condensed milk - 100 g;
• butter - 100 g;
• powdered sugar - 50 g.

Cooking:

Beat softened butter until white with powdered sugar.

Without stopping whipping, gradually introduce condensed milk into the mass.

Rub the cottage cheese through a sieve, add to the resulting mass and beat everything together again.

Tip: You can use instead of cottage cheese cream cheese such as mascarpone or philadelphia.

Cream for cream and condensed milk cake

This recipe is oil-free, so the finished cream will not be too greasy, unlike the previous options. It is extremely easy to make, and the taste will be unforgettable. The recipe gives an approximate proportion of cream to condensed milk. If desired, the amount of ingredients can be slightly changed, thereby varying the taste of the finished product.

Ingredients:

• cream with a fat content of at least 20% - 500 ml;
• condensed milk - 1 can;
• vanilla - optional.

Cooking:

Combine all ingredients in a bowl and whisk. You can use a whisk or mixer.

After a few minutes of whipping, the cream will acquire a smooth airy consistency - it means it is ready.

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Cream for condensed milk cakes without oil

This cream turns out to be quite liquid, so it is better to use it exclusively for a layer of cakes or filling cakes. This cream is not suitable for decorating desserts.

Ingredients:

• milk - 300 ml;
• starch - 60 g;
• yolks chicken eggs- 2 pcs.;
• condensed milk - 1 can.

Cooking:

In a heavy-bottomed saucepan, combine all the ingredients, except for the condensed milk.

Beat with a whisk until a homogeneous mass is formed.

Add condensed milk.

Put the pot on slow fire. Bring the mass to a boil, and then cook for 7-8 minutes, stirring constantly, until thickened.

Set the pot aside to cool, stirring occasionally.

After complete cooling, the cream is ready.

Cream of bananas and condensed milk

Cream of condensed milk with bananas will appeal to both adults and children. They can decorate fruit salads, stuff cakes and rolls, sandwich various cakes. The traditional napoleon will acquire completely new taste qualities if used for it banana cream with condensed milk.

Ingredients:

• ripe bananas - 300 g;
• butter - 300 g;
• condensed milk - 300 g.

Cooking:

1. Peel bananas and mash them. To do this, you can use a blender or a regular fork.
2. Beat the softened butter until white.
3. Without stopping whipping, pour condensed milk into the oil mass.
4. When the mass becomes completely homogeneous, add to it banana puree and continue beating until all ingredients are fully combined.

Cream of condensed milk with cocoa

Chocolate lovers will not be able to remain indifferent to this cream. Its taste is not at all cloying, and cocoa powder gives the finished dessert a unique bitterness characteristic of dark chocolate.

Ingredients:

• cocoa powder - 70 g;
• condensed milk - 200 g;
• softened butter - 200 g.

Cooking:

Beat butter until fluffy.

Without stopping beating, gradually add condensed milk to the butter.

When the butter and condensed milk are completely mixed, add cocoa powder to them and beat until the ingredients are completely combined.

Tip: in finished mass you can add a couple of tablespoons of cognac or liquor. They will give a special flavor to the chocolate cream.

Cream for waffle cake from condensed milk and butter

waffle cake from ready-made cakes- This is one of the easiest homemade cakes. The cakes themselves are sold in the store, and the cake from them does not require baking. Therefore, the only thing that will have to work a little is the preparation of the cream. This cream is very common, it is not difficult to prepare it.

Ingredients:

• condensed milk - 1 can.

Cooking:

Place condensed milk and softened butter in a deep bowl.

Whisk everything together until creamy.

Tip: in cream for waffle cakes you can add vanilla, cocoa or small pieces of fruit.

Cream of condensed milk with fruit

summer light cream for the layer of biscuits. Its base is condensed milk and homemade sour cream, and freshness, lightness and expressiveness are given to the cream fresh berries and fruits. This recipe is very relevant in the summer season, because homemade sour cream and berries just picked from the garden are associated with a house in the village. Going out of town, take a jar of condensed milk and a whisk with you to get a cream with unforgettable taste summer.

Ingredients:

• fatty homemade sour cream - 1 cup (250 ml);
• condensed milk - 1 can;
• strawberries, raspberries - 1 cup.

Cooking:

Whisk sour cream until fluffy. It is important not to overdo it so as not to turn it into oil. For this, it is better to use a hand whisk. If a mixer is used, it must be turned on at the lowest speed.

Pour condensed milk into whipped sour cream, beat until they are mixed together.

Cut the berries, put them in the cream and mix gently with a spoon (if the cream is served as an independent dessert, then the berries can not be cut, but left whole). Ready cream serve separately or sandwich them with a biscuit.

Tip: for this recipe currants, cherries, peaches, apricots, plums are also suitable. IN winter time you can use a banana cut into slices, canned pineapple, kiwi.

Coconut cream from condensed milk

The exotic taste of coconut combined with an airy creamy base of condensed milk will appeal to lovers of Raffaello sweets. Ready cream can be served with fresh waffles. Plus, it pairs well with pineapples.

Ingredients:

• condensed milk - 1 can;
• butter - 1 pack (200 g);
• white chocolate - 100 g;
• coconut flakes - 100 g.

Cooking:

1. Soak coconut in a little warm milk and leave to swell.
2. Whisk butter.

1. Melt the chocolate in a not too hot water bath.
2. Divide the condensed milk into two equal parts. Mix one of them thoroughly with butter, and the second with melted chocolate.
3. Gradually pour the chocolate mixture into the mixture with butter, mix at low speed of the mixer.
4. Add coconut flakes(drain excess liquid) and beat together a little.
5. Ready oil cream with condensed milk, serve with waffles, fruits or use for a layer of cakes.

Adviсe

• Condensed milk for cream must be chosen best quality. The presence of any inclusions in condensed milk is strictly unacceptable. As a rule, their presence indicates that the product is spoiled.

• The same applies to candied condensed milk - it is better not to use it for making desserts, since sugar crystals will not be able to dissolve and will be caught in the cream.
• For mixing and whipping, you should not choose aluminum utensils. It can turn ingredients gray and give finished product metallic taste.
• Various flavors can be added to condensed milk creams to taste - vanilla, cognac, liqueurs, high-quality dessert wines, various fruit syrups and extracts, coffee.
• Also, to taste, you can add nuts, chopped dried fruits, candied fruits, fresh mint or mint syrup, fresh fruits, berries and even various jams and preserves.

Creams prepared on the basis of condensed milk are very easy to prepare. As a rule, they include only 2-5 ingredients and do not require special culinary skills. Use them for filling various desserts or as an independent dish.

There is another important advantage of condensed milk creams - most of them are not only very tasty, but also healthy.

For a delicious cream, we need only 3 ingredients:

• high-quality butter - 200 gr;
• boiled condensed milk - 400 gr;
• cognac - 2-3 tbsp.

I want to say right away that all products are required, there is nothing to exclude from the recipe, even cognac. It is he who gives the cream a noble aroma and exquisite aftertaste.

Starting the preparation of the cream, you need to remember that all products must be at room temperature. If I plan to cook the cream in the evening, then in the morning I take the butter and condensed milk out of the refrigerator and leave them to heat up.

How to make cream with boiled condensed milk and butter for cake

Beat the softened butter with a mixer for 3-5 minutes. During this time, it should lighten a little and reach a homogeneous soft consistency.

Add condensed milk one tablespoon at a time. After that, whisk until it is completely combined with the cream. If you add a lot of condensed milk at once, the cream may exfoliate. Therefore, we are not in a hurry.

At the end of whipping, add cognac to the oil. I also pour it in two approaches. Butter cream with boiled condensed milk immediately becomes fragrant.

Always have an extra supply of softened butter on hand for successful whipping. It will help bring the cream back to normal if it suddenly exfoliates. Another way to resuscitate is to heat it up a little (I put the cream pot on a hot battery for a couple of minutes) and beat it again. This is a really working method - I tested it on personal experience.

Remember that this cream does not impregnate. Therefore, if you decide to layer them, then be sure not to regret additional impregnation for them. Remember that this one with boiled condensed milk is best combined with meringue (it will not get wet and remain crispy), puff cakes and cakes from choux pastry. Also, they can be filled with custard cakes and shortbread “nuts” - it will be very tasty. In addition, this great option final alignment finished cake under . Well, of course, the proposed butter cream with boiled condensed milk is great for decorating a cake.

Delicious and sweet culinary experiments to you!