Condensed milk cream for cake

Condensed milk cream for cake is one of the best and simplest options for layering a confectionery product. Condensed milk is used boiled or fresh. It is supplemented with butter and aromatic spices. For a good cream, all ingredients are whipped with a mixer into beautiful curly clots.

Cream for cake made from condensed milk and butter

“Fast, simple and tasty” - these qualities characterize the cream for the cake layer, which contains only two ingredients: condensed milk and butter. These products are chosen of good quality, must have a high percentage of fat content and must be at the same room temperature before beating. If desired, dyes or flavors are added to this cream. In this recipe we prepare cream with boiled condensed milk.

1. 
   How to make delicious condensed milk cream for a cake? Measure out the amount of butter specified in the recipe, kept at room temperature.The butter is placed in a bowl for whipping the cream.
2. 
   Using a mixer with special attachments, beat the butter into a fluffy and airy mass.
3. 
   A can of boiled condensed milk is added to the whipped butter, the quality of which should be high.
4. 
   These ingredients are re-beaten with a mixer until smooth.
5. 
   The prepared cream from condensed milk and butter is immediately used to layer the cake. Delicious and successful baking!

Cream from condensed milk and sour cream for cake with sponge cakes

The taste of a sponge cake is largely determined by its delicate texture and not only by the cake layers themselves, but also by the cream. Such cakes are layered with creams prepared according to various recipes, and the version of cream made from condensed milk with sour cream is recognized as one of the best. For the cream in this recipe we use boiled condensed milk, which makes the consistency of the cream thicker compared to raw condensed milk. We use sour cream with a fat content of at least 25%.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Boiled condensed milk – 200 gr.
• Sour cream 25% – 400 ml.
• Sugar - to taste.

Cooking process:

Step 1. Sour cream, kept in the refrigerator, is transferred into a bowl for whipping cream, because only cold sour cream can become a tender and airy mass when whipped.

Step 2. A little sugar is added to the sour cream, but this is according to personal taste, because condensed milk is quite sweet.

Step 3. Sour cream is whipped only with a regular mixer with special attachments. A blender is not used for this, as it does not whip the sour cream into a fluffy mass. Beating begins at medium speed, then increases it and continues for at least 7 minutes.

Step 4. Then boiled condensed milk is transferred into the whipped sour cream.

Step 5.These ingredients are re-beat with a mixer for 2-3 minutes until fluffy and homogeneous.

Step 6. The cream prepared from condensed milk and sour cream is immediately used to form the cake. Happy and delicious baking!

Simple cream made from condensed milk and cream

The option of preparing cake cream based on condensed milk is the fastest and easiest. In this recipe, add cream and a little powdered sugar to the condensed milk. Condensed milk gives the cream a sweet taste with a caramel tint, and cream gives it a special aroma and airiness. The consistency of the cream depends on the proportion of ingredients.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Condensed milk – 8 tbsp.
• Cream 33% – 500 gr.
• Powdered sugar – 2 tbsp.

Cooking process:

Step 1. First of all, prepare everything necessary for preparing the cream: dishes, equipment and the specified amount of products.

Step 2. Chilled cream is poured into a bowl for whipping cream.

Step 3. Add two tablespoons of powdered sugar to them.

Step 4. Using a mixer with whisks, whip the cream and powder into a fluffy mass.

Step 5. Then condensed milk is added to this mass with a tablespoon to ensure the correct proportion.

Step 6. Beat the cream at maximum mixer speed for at least 5 minutes.

Step 7. The cream prepared from condensed milk and cream is immediately used to form the cake. Happy and delicious baking!

Cream for cake made from condensed milk and curd cheese

A cream based on condensed milk and curd cheese with the addition of butter is ideal for layering and decorating cakes.This cream is distinguished by a rich taste and a fairly dense texture, which allows the housewife to use the cream to form the cake immediately and without pre-cooling. This cream is ideal for shortcrust pastry cakes.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Condensed milk – 200 gr.
• Butter – 150 gr.
• Curd cheese – 300 gr.

Cooking process:

Step 1. To prepare the cream, the butter is kept at room temperature in advance to soften, the condensed milk is of high quality, and the curd cheese must be chilled.

Step 2. The required amount of condensed milk is poured into the bowl for whipping the cream. Add curd cheese to it and beat these ingredients with a mixer until smooth.

Step 3. In another bowl, also with a mixer, beat the butter into a fluffy mass.

Step 4. Then the whipped butter is transferred to the mixture of condensed milk and curd cheese. These ingredients are no longer mixed with a mixer, but with a spatula until smooth and homogeneous.

Step 5. The prepared condensed milk cream with curd cheese is immediately used to layer the cake. Delicious and successful baking!

Chocolate cream made from condensed milk with cocoa

Chocolate condensed cream is easy to prepare, and it is suitable for both chocolate sponge cake and other dough cakes. In the classic version, such a cream is prepared with the addition of butter, but in this recipe you are invited to prepare it using cottage cheese, which will not only be tastier, but also healthier.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 1.

Ingredients:

• Condensed milk – 100 gr.
• Cottage cheese 9% – 400 gr.
• Cream 33% – 250 ml.
• Cocoa powder – 20 gr.

Cooking process:

Step 1. In baked goods and desserts, the quality of the starting material is important, shelf life is important, and temperature is important. The first step is to measure out the quantity of ingredients for the cream specified in the recipe, and their quality, shelf life and optimal temperature must be taken into account, because the cream must be cold.

Step 2. Place cottage cheese in a bowl for whipping cream.

Step 3. Cold cream is poured into it.

Step 4. Then 100 g is added to the cottage cheese. condensed milk.

Step 5. Using a mixer with special attachments and at low speed, mix these ingredients until smooth.

Step 6. Then the mixer speed increases and the cream is whipped into a fluffy mass.

Step 7. Pour 20 grams into the cream through a thick sieve. cocoa powder.

Step 8. The cream with cocoa powder is re-whipped with a mixer to evenly distribute the powder in it.

Step 9. Chocolate cream with condensed milk and cottage cheese is ready for layering and decorating the cake.

Step 10. This dessert can be served at the table or as a separate dish. Bon appetit!

Boiled condensed milk cream for cake

Boiled condensed milk has a brown color and a pleasant caramel taste, and it is widely used in confectionery for the preparation of various creams. They are prepared by adding sour cream, cream, yogurt and butter to boiled condensed milk. Condensed milk-based buttercream is excellent for layering the cake and, especially for decoration, as it is stable and the shape of the decorations is well preserved when frozen.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 1.

Ingredients:

• Boiled condensed milk – 350 gr.
• Butter – 200 gr.

Cooking process:

Step 1. The butter and boiled condensed milk are kept at room temperature in advance.This is important when preparing the cream, otherwise the ingredients may separate irreparably when whipping.

Step 2. The butter is transferred to a bowl for whipping the cream and whipped with a mixer for 5-7 minutes into a light, voluminous and soft mass.

Step 3. Boiled condensed milk is added to the whipped butter.

Step 4. Beat the butter and condensed milk again at medium speed until viscous and homogeneous.

Step 5. The prepared cream is mixed a little with a spatula and immediately used to layer the cake and pipe decorations through a pastry bag. Delicious and successful baking!

Delicious condensed milk cream for Napoleon cake

Regardless of the recipe for making cream for the Napoleon cake, there is one main requirement for it - optimal consistency so that the cakes are soaked and the cake does not turn out dry. This is achieved by strictly following the proportions of ingredients according to the recipe and keeping them at the same room temperature. Cream for “Napoleon” is prepared in two ways: either butter or custard. In this recipe we prepare buttercream with condensed milk.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 1.

Ingredients:

• Condensed milk – 200 gr.
• Butter 82.5% – 200 gr.

Cooking process:

Step 1. For the cream, take fresh and high-quality butter and condensed milk. The products are kept at room temperature, otherwise the cream may separate when whipped.

Step 2. Place softened butter in the amount specified in the recipe into a bowl for whipping cream or a bowl of a planetary mixer.

Step 3. Using a special attachment and at medium speed, beat the butter into a fluffy mass for 3-4 minutes.

Step 4.With the mixer turned on, pour 200 grams into the bowl with the whipped butter in a thin stream. condensed milk.

Step 5. The whipped mass will acquire a uniform texture in a couple of minutes. The mixer turns off.

Step 6. The prepared cream is smooth, elastic and tasty. It is immediately used to layer baked cakes and form a “Napoleon”. Delicious and successful baking!

Custard with condensed milk for cake

The custard family is numerous, and the undoubted favorite is considered by many housewives to be custard with condensed milk. It is distinguished by ease of preparation, tenderness, stable shape retention and the ability to turn even simple cakes into an exquisite dessert. The custard technology of the cream is usual and we prepare it on the basis of condensed milk, butter, milk and starch.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 1.

Ingredients:

• Condensed milk – 150 gr.
• Butter 82.5% – 150 gr.
• Milk – 300 ml.
• Corn starch – 20 gr.
• Sugar – 90 gr.
• Yolks – 3 pcs.
• Vanillin – 2 gr.

Cooking process:

Step 1. To prepare the custard, immediately take a metal pan with a thick bottom. Three yolks are placed in it and sugar is poured.

Step 2. Then starch is poured, preferably corn starch.

Step 3. Using a hand whisk, mix these ingredients into a homogeneous mass.

Step 4. Without stopping the mixing process, milk is gradually poured into the pan.

Step 5. Then the pan with the prepared mixture is placed on low heat and, with continuous stirring, the mass is brought to a boil.

Step 6. Vanillin is poured into the boiling cream.

Step 7. Turn off the heat under the pan and leave the hot cream on the stove for another minute while continuing to stir. The texture of the brewed cream will be thick.

Step 8The cream is poured into a bowl or bowl, covered with a piece of film and left to cool to room temperature.

Step 9. Place softened butter in a separate bowl. And condensed milk is poured onto it.

Step 10. Beat the condensed milk and butter with a mixer into a fluffy mass.

Step 11. Then the custard and already cooled cream is transferred into this whipped mixture in portions and with a mixer at low speed everything is mixed.

Step 12. The prepared custard with condensed milk is ready and can be immediately used to form the cake. Delicious and successful baking!

Cream with condensed milk for Honey cake at home

The assortment of cakes is currently very large, but true lovers of desserts prefer “Medovik”, prepared at home and with their own hands. The taste and tenderness of this pastry is largely determined by the cream, and as an alternative to the popular sour cream and butter cream, this recipe suggests preparing a cream based on condensed milk and sour cream. The consistency of this cream contributes to good impregnation of the Medovik cakes.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Condensed milk – 150 gr.
• Sour cream 25% – 500 gr.
• Lemon juice – 25 ml.
• Vanilla extract – 1 tsp.

Cooking process:

Step 1. Immediately measure out the amount of ingredients specified in the recipe, because the correct proportion is important for a good cream.

Step 2. Place rich and cooled sour cream in a bowl for whipping cream. Condensed milk is poured into it and vanilla extract is added.

Step 3. Using a mixer at medium speed, beat these ingredients for 3-4 minutes.

Step 4. The whipped mass should be white in color and have a uniform texture.

Step 5.Then add lemon juice to this whipped mass and mix everything with a mixer at low speed.

Step 6. Then whip the cream with lemon juice again for 2 minutes.

Step 7. The prepared condensed milk cream for Medovik will be strong and without various thickeners. With it you can immediately start shaping the cake. Happy and delicious baking!

Condensed milk cream and mascarpone cream cheese

Cream based on condensed milk and Mascarpone is excellent for soaking cake layers in various cakes, and especially for sponge cakes. It is distinguished by a light caramel taste, aroma and delicate texture, but despite its tenderness, the cream is quite stable and holds its shape well. Cream is added to the cream for airiness, and its density can be adjusted by the amount of condensed milk.

Cooking time: 35 minutes.

Cooking time: 35 minutes.

Servings: 1.

Ingredients:

• Condensed milk (boiled) – 150 gr.
• Mascarpone cheese – 200 gr.
• Cream 33% – 200 ml.

Cooking process:

Step 1. Immediately measure out the exact amount of ingredients for the cream, which is important for the texture of the cream.

Step 2. Place mascarpone and boiled condensed milk in a bowl for whipping cream.

Step 3. Using a mixer at low speed, simply mix these ingredients.

Step 4. The mixture should be smooth and lightly creamy in color.

Step 5. Cooled heavy cream is poured into a separate bowl.

Step 6. Using a mixer and at high speed, beat the cream into a fluffy mass.

Step 7. Add whipped cream to the mascarpone whipped with condensed milk.

Step 8. These two masses are carefully mixed with a spatula until smooth.

Step 9. The cream of condensed milk, mascarpone and cream is ready.

Step 10. You can immediately use it to layer the cake layers. Happy and delicious baking!