Cream of condensed milk and butter 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.
Material Content:
Cream of condensed milk and butter - a basic recipe
The simplest cream of condensed milk and butter consists of a minimum amount of products. Its preparation will require no more than 10 minutes. Suitable for various desserts.
The cream is prepared from the following products:
- 250 gr drain. oils;
- 1 stack condensed milk with sugar;
- a third of a bag of vanilla sugar.
It is recommended to get the oil out of the refrigerator in advance and leave it soft. After whipping it in a bowl so that the mass becomes creamy and slightly brightened.
Next, gradually add milk, without stopping to work out the mass with a whisk or mixer. Pour sugar with milk. Beat for 5-7 minutes.
The cream is ready to make a 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 liquid and more delicate in taste. Such a delicacy can be used to fill eclairs or serve independently.
Preparing a sour cream as follows:
- a can of condensed milk with sugar;
- 400 g sour cream with a fat content of 20-25%;
- 1-2 tea l lemon zest.
Mix everything with a whisk in a large bowl.
You can add canned or dried berries and fruits, chocolate chips, not finely chopped dried fruits and as a result get a gentle, sweet dessert, which is served in small bowls.
On a note. If a very sweet cream is not to your liking, dilute it with 1-2 table. l lemon juice. Add gradually while whipping, tasting the result.
Boiled Condensed Milk Cream
Oil cream has a thicker consistency compared to the classic version. This is explained not only by the amount of oil, but also by the use of boiled condensed milk, which is always thicker than a regular product.
- 1 can of boiled condensed milk;
- 200 gr drain. oils;
- a bag of vanillin;
- crushed nuts.
First, with a mixer, we work out soft oil. Then spread the condensed milk and pour the vanilla. We work a couple of minutes with a mixer at medium speed. At the end, pour the crushed nuts and just mix thoroughly with a spoon.
The proportions of oil and condensed milk can be adjusted at your discretion. This will affect the taste of the dessert and its texture, the ability to soak cakes and solidification.
On a note. A cooked option can be prepared at home if there is a can of regular condensed milk. This is done as follows: the can is put in a bucket of water, brought to a boil and cooked over medium heat for an hour. Then the bank must be allowed to cool, after it can be opened and used for its intended purpose.
Chocolate ganache made from condensed milk and butter
Only a few may not like a chocolate treat. 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 quality dark chocolate;
- 200 gr drain. oils;
- 150 gr of condensed milk.
Separately, 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 to make it soft. Then beat for a minute, pour in the condensed milk and beat with it, and add melted chocolate last and work for a minute with a mixer / whisk.
The cream must be used immediately for its intended purpose, otherwise it will become too thick for the layer of cakes.
Instead of chocolate bars, cocoa powder can be used. 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 you try the following recipe:
- 150 g butter;
- 3 table. l powdered sugar;
- 3 table. l condensed milk;
- 3 table. l cocoa;
- 1 table. l cognac.
The cooking procedure does not differ from the previous options - soft oil with the help of a mixer combines with other components. The cream is immediately ready for use, it does not need to be infused, or cooled before decorating the cake and pastries.
On a note. One of the unusual cream options is with the addition of banana puree from the 1st fruit. As a rule, fruit puree serves as an independent supplement. With it, you do not need to add cognac or other strongly fragrant components.
How to thicken butter and condensed milk cream?
To prepare a thick, tasty cream based on butter and condensed milk, we recommend using the following recipe:
- 600 gr drain. oils;
- 300 gr of condensed milk;
- 2 table. l cocoa;
- some vanilla.
Beat soft butter until white and uniform. Then we attach the rest of the components and work it out for several minutes using a mixer.
The cream is immediately applied to the cakes, after which we put the cake in the refrigerator. Cocoa powder will absorb some of the moisture, and the oil will freeze in the cold. Thus, the cream will become denser and thicker, having time to soak a little cake.
On a note. In the cream, you can add a small amount of milk powder and a couple of spoons of coconut flakes.Thus, the dessert will acquire the taste of the famous and many beloved Bounty bars, and, accordingly, will become even thicker and more stable. You can also experiment with crushed nuts of different varieties, instant coffee, cocoa.
