home Auditorium 7 Cake cream boiled condensed milk butter. Cream of butter and condensed milk

Cake cream boiled condensed milk butter. Cream of butter and condensed milk

Condensed milk was invented back in the 19th century in order to increase the shelf life of the product. Later, they began to subject it to 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 of shortbread dough filled 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 does not require cooking and consists of readily available ingredients. It is suitable for filling and layering various confectionery products - cakes, pastries, eclairs. It will be interesting to use it to prepare the Honey cake, as an alternative to traditional 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 boiled condensed milk to it and beat again until smooth.

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

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 this 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.

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Cream made from boiled condensed milk and sour cream

Perhaps this is one of the simplest recipes for confectionery 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 whisking, 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.

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

Choose the best quality boiled condensed milk. 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 spoons 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. A blender will not allow you to get the desired airy consistency.
Add nuts, various berries and fruits, and seeds to the finished cream to taste.
To prepare the cream, you can choose any dish except aluminum - it can give a metallic taste.
If you only have regular condensed milk on hand, 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 at 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 completely without opening the lid.
The microwave cooks condensed milk the fastest – in just 30 minutes. To do this, pour the contents of the tin into 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. You don’t need any water baths, special devices or attachments, or anything else that not all housewives have at their disposal.

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.

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 tables in many countries around the world. Condensed milk is used as a sweet sauce for pancakes and pancakes, as one of the components for some desserts, added to some types of dough for sweet pastries, and some pastry creams are also prepared on its basis. In addition to the condensed milk itself, they may contain a wide variety of ingredients - cream, butter, various fruits, cheeses, and some fermented milk products.

Condensed milk cream for cake

Even inexperienced housewives can easily handle 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, preferably homemade. If this is not possible, then high-fat store-bought milk will do, but it must first be placed on cheesecloth or a fine 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 make delicious cream with condensed milk

Beat the sour cream with a mixer until fluffy.

Add all the condensed milk one spoon at a time 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 either regular or boiled condensed milk.

Cream for cake made from condensed milk and butter

Cream made from condensed milk and butter is loved by many housewives for its impeccable taste and ease of preparation. Thanks to its oil base, it is able to hold its shape for a long time, so it is suitable not only for layering cakes and sponge cakes, but also for decorating cakes and pastries.

Ingredients:

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

Preparation:

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 mixture becomes homogeneous.

Curd cream with condensed milk

Cream made from condensed milk and cottage cheese is not only tasty, but also healthy. Therefore, it is advisable to use it for preparing 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.

Preparation:

Beat softened butter until white with powdered sugar.

Without stopping whipping, gradually add condensed milk into the mixture.

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

Tip: Instead of cottage cheese, you can use cream cheese such as mascarpone or Philadelphia.

Cream for cake made from cream and condensed milk

This recipe is oil-free, so the finished cream will not be too greasy, unlike previous options. It is extremely simple to make, and the taste will be unforgettable. The recipe gives an approximate proportion of cream to condensed milk. If desired, the quantity 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.

Preparation:

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, which means it is ready.

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Cream for condensed milk cakes without butter

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

Ingredients:

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

Preparation:

In a thick-bottomed saucepan, combine all ingredients except condensed milk.

Beat with a whisk until a homogeneous mass is formed.

Add condensed milk.

Place the pan on low heat. Bring the mixture to a boil, and then cook for 7-8 minutes, stirring continuously, until thickened.

Set the pan aside to cool, stirring occasionally.

After complete cooling, the cream is ready.

Banana and condensed milk cream

Condensed milk cream with bananas will appeal to both adults and children. They can be used to decorate fruit salads, fill cakes and rolls, and layer various cakes. Traditional Napoleon will acquire completely new taste qualities if you use banana cream with condensed milk for it.

Ingredients:

ripe bananas – 300 g;
butter – 300 g;
condensed milk – 300 g.

Preparation:

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

Condensed milk cream 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.

Preparation:

Beat butter until fluffy.

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

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

Tip: you can add a couple of spoons of cognac or liqueur to the finished mass. They will add a special flavor to the chocolate cream.

Cream for waffle cake made from condensed milk and butter

A waffle cake made from ready-made cake layers is one of the simplest homemade cakes. The cakes themselves are sold in the store, and the cake made from them does not require baking. Therefore, the only thing you have to work on a little is preparing the cream. This cream is very common and easy to prepare.

Ingredients:

condensed milk – 1 can.

Preparation:

Place condensed milk and softened butter in a deep bowl.

Beat everything together until creamy.

Tip: You can add vanilla, cocoa or small pieces of fruit to the wafer cream.

Condensed milk cream with fruits

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

Ingredients:

full-fat homemade sour cream – 1 cup (250 ml);
condensed milk – 1 can;
strawberries, raspberries - 1 glass.

Preparation:

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

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

Chop the berries, add them to the cream and mix gently with a spoon (if the cream is served as a separate dessert, then you don’t have to cut the berries, but leave them whole). Serve the finished cream separately or layer the biscuit with it.

Tip: currants, cherries, peaches, apricots, and plums are also suitable for this recipe. In winter, you can use banana slices, canned pineapples, and kiwi.

Coconut cream from condensed milk

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

Ingredients:

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

Preparation:

Soak coconut flakes in a small amount of warm milk and leave to swell.
Cream the butter.

Melt the chocolate in a not too hot water bath.
Divide the condensed milk into two equal parts. Mix one of them thoroughly with butter, and the second with melted chocolate.
Gradually pour the chocolate mixture into the butter mixture and mix at low speed with the mixer.
Add coconut flakes (drain off excess liquid) and beat everything together a little.
Serve the finished buttercream with condensed milk with waffles, fruit, or use as a layer for cakes.

Adviсe

You need to choose the best quality condensed milk for cream. 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 get caught in the cream.
For mixing and whipping, you should not choose aluminum utensils. It can turn ingredients gray and give the finished product a metallic taste.
To taste, you can add various flavors to condensed milk creams - vanilla, cognac, liqueurs, high-quality dessert wines, various fruit syrups and extracts, coffee.
You can also add nuts, chopped dried fruits, candied fruits, fresh mint or mint syrup, fresh fruits, berries and even various jams and preserves to the cream to taste.

Creams made with condensed milk are very easy to prepare. As a rule, they include only 2-5 ingredients and do not require special culinary skills. They are used for filling all kinds of 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.

Semenova 10.30.13
I have never added vanilla sugar to condensed milk cream before. What can I say - it turned out to be quite an 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’m 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 produces 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! :)

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

Vika 01/08/15
I also add lemon zest, grated on a fine grater, to this cream; it gives an extraordinary aroma and a pleasant citrus taste. It can even be replaced with vanilla for those who 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’ll 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 a lighter option is more suitable for sponge cakes, 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?

Alyona
Valya, yes, of course, I just recommend using butter with a fat content of at least 82%, because... margarine spreads quickly. The condensed milk buttercream should be transferred to a pastry bag and cooled slightly in the refrigerator, after which you can decorate the cake)))))

It is no secret that the taste of the dessert directly depends on the cream, which is used both as a layer and decoration, and as a filler. Recently, cream made from boiled condensed milk has become especially popular. Its texture is suitable for both layering sponge cakes and filling eclairs. Its advantage is its quick preparation and the fact that the final product holds its shape well, which allows it to be used for decorating confectionery products.

Small tricks

It should be noted that the preparation of this creamy product is simple, since it uses a minimal amount of ingredients. There can be from three to five. They, in turn, are mixed and whipped. However, you should pay attention to the fact that the ingredients must be at the same temperature, which will avoid separation of the creamy substance.

When preparing any cream, certain nuances can be noted.

Some of them should be taken into account by the hostess:

When preparing cream from condensed milk and butter, you can add all kinds of essences, cognac or rum to taste, vanillin, walnuts and pieces of fruit to give it a special taste. It should be remembered that when adding them, it is necessary to slow down the mixer speed when whipping;

To make the creamy substance a little lighter in appearance, you can use boiled cream instead of boiled condensed milk when cooking;

In order to avoid separation, it makes sense to use butter at room temperature;

When heating the oil, you should pay attention so that it does not flow under any circumstances;

When the creamy substance separates, heating it in the microwave or in a water bath can help. After which it will need to be mixed thoroughly;

If bulk ingredients are added (sugar, cocoa, flour), then it makes sense to first sift them using a strainer to remove lumps;

Ingredients such as butter, sour cream and cream must first be whipped before combining with condensed milk, which will give the creamy product more airiness;

Please remember that the cream product is quite thick and difficult to mix with other ingredients. Therefore, you can first beat it with a mixer with a small amount of fresh milk or cream, which will give the mass plasticity.

1. Recipe for cream made from boiled condensed milk and butter

Cream made from boiled condensed milk and butter is one of the simplest recipes. To do this, you will need to mix 220 grams of butter with 72% fat content with 390 milliliters of boiled condensed milk. It should be remembered that the oil should be at room temperature. After the components have been mixed, we begin to beat everything with a mixer until a homogeneous and smooth mass is obtained. And the product is ready.

This cream product can be used both for layering and decorating sponge cakes and shortbread cakes.

In this recipe, the taste can be varied simply by changing the proportion of the main components. You can give it a more delicate taste by adding regular condensed milk to it. The taste of vanilla or cognac would also be a good addition.

2. Recipe for cream from condensed milk and sour cream

Recently, a recipe for a cream product made from boiled condensed milk and sour cream has become very popular. It is ideal for layering sponge cake, and for shortbread and nut cakes.

To make it, 390 milliliters of chilled sour cream is whipped with a mixer until a fluffy mass is formed. 390 milliliters of boiled condensed milk is added to it. At the same time, pour in the latter in small portions, constantly whisking the mixture. The result should be a thick, homogeneous creamy product. You can diversify the taste with additives (essences, vanilla, cognac). For decoration you can add nuts, dried fruits and berries.

3. Recipe for cream made from condensed milk, sour cream and butter

It is worth paying close attention to the recipe for preparing a creamy product from condensed milk, sour cream and butter, which is better suited for sandwiching cakes, as well as as a filling for eclairs, waffles and profiteroles.

To make it, 200 grams of butter is whipped with a mixer until a fluffy, airy mass is obtained. 150 milliliters of sour cream is added to it. Then the butter and sour cream are whipped first at low speeds, gradually increasing them. After obtaining a homogeneous mixture, 350 milliliters of boiled condensed milk is added to it in small portions. All components are whipped with a mixer. When a thick, dense and homogeneous substance is obtained, we can say that the product is ready.

4. Recipe for cream made from condensed milk and cream

Making a cream product from condensed milk and cream according to this recipe will not be difficult.

To do this, 390 milliliters of cream with 33% fat content is whipped with a mixer until airy peaks form. After this, 195 milliliters of boiled condensed milk is added to them. Next, the mass is whipped in order to obtain a thick and dense substance.

In a separate container, 200 grams of butter with 72% fat content is whipped with a mixer and the rest of the condensed milk (195 milliliters) is added to it.

After this, both masses are combined into one, 35 grams of vanillin, 45 milliliters of cognac or rum are added and everything is whipped until a fluffy mass is formed. The creamy product made from condensed milk and cream is ready for use.

5. Recipe for cream made from condensed milk, sour cream and cottage cheese

Making a cream using this recipe is not difficult. It is ideal for layering pancake cake.

Add 50 grams of powdered sugar to 200 milliliters of fatty sour cream. Beat all this with a mixer until smooth.

Separately, 200 grams of cottage cheese are rubbed using a sieve to remove lumps. After this, sour cream, cottage cheese and 0.5 cans of boiled condensed milk are combined, 1 bag of vanillin is added and all this is thoroughly whipped until a dense and stable consistency is formed. The finished product can also be used for layering cake layers.

6. Recipe for custard with condensed milk

In order to prepare condensed milk custard, 260 milliliters of milk are heated in a small saucepan with the addition of 65 grams of granulated sugar until the latter crystals are completely dissolved. 70 grams of wheat flour and 10 grams of vanillin are added to them. All this is mixed using a whisk and beaten with a mixer. The resulting mixture is placed in a water bath, stirring constantly until thickened, and then cooled.

After it has cooled, 120 grams of butter and 220 milliliters of boiled condensed milk are added to it. Everything is whipped with a mixer until the product has a dense, uniform texture.

Cream made from condensed milk and butter is often used to grease cake layers when creating cakes and pastries, and to fill airy desserts. The cream is prepared quite quickly and does not require any special confectionery skills. Below we offer several options for preparing sweet cream.

Cream of condensed milk and butter - basic recipe

The simplest cream made from 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 g plums. oils;
1 stack sweetened condensed milk;
a third of a packet of vanilla sugar.

The cream is ready to prepare the cake. All that remains is 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. This delicacy can be used to fill eclairs or served on its own.

Prepare milk and sour cream as follows:

a can of sweetened condensed milk;
400 g sour cream with a fat content of 20-25%;
1-2 tsp. l. lemon zest.

Mix everything with a whisk in a large bowl.

You can add canned or dried berries and fruits, chocolate chips, and finely chopped dried fruits and as a result you get a delicate, sweet dessert, which is 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 beating, tasting the result.

Butter cream made from boiled condensed milk

The butter 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 g plums. oils;
a packet of vanillin;
crushed nuts.

First, use a mixer to process the soft butter. Then spread the condensed milk and add vanillin. We work for a couple of minutes with a mixer at medium speed. At the end, pour in the crushed nuts and simply 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 consistency, ability to soak the cakes and harden.

On a note. The boiled version can be prepared at home if you have a can of regular condensed milk. This is done as follows: the jar is placed in a ladle with 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

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

To prepare chocolate cream you will need only three products:

250 grams of quality dark chocolate;
200 g plums. oils;
150 grams of condensed milk.

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

The cream must be used immediately for its intended purpose, otherwise it will become too thick for layering the cakes.

Instead of chocolate bars, you can use cocoa powder. For this proportion, 2-3 tsp will be enough. product.

With the addition of cognac

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

We suggest trying 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 preparation procedure is no different from previous options - soft butter is combined with other ingredients using a mixer. The cream is immediately ready for use; it does not need to infuse or cool before decorating the cake and pastries.

On a note. One of the unusual versions of the cream is with the addition of banana puree from 1 fruit. As a rule, fruit puree functions as an independent supplement. There is no need to add cognac or other strongly aromatic ingredients with it.
To prepare a thick, tasty cream based on butter and condensed milk, we recommend using the following recipe:
600 g plums. oils;
300 g condensed milk;
2 table. l. cocoa;
a little vanilla.

Beat soft butter until white and smooth. Then add the remaining ingredients and process for several minutes using a mixer.
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 harden in the cold. This way, 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 tablespoons of coconut flakes to the cream. 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 of different varieties, instant coffee, and cocoa.