Cream with boiled condensed milk for cake

Cream with boiled condensed milk for cake is one of the options from a wide range of different creams, as necessary additions for layering cakes, leveling and decorating. Boiled condensed milk gives the cream a special caramel taste, stability and sweetness. Condensed milk is boiled for exactly one hour, which preserves its taste and texture as much as possible, and in creams it is supplemented with butter, sour cream, cream, curd cheese and various flavorings.

Cream for cake with boiled condensed milk and butter

Cake cream with boiled condensed milk and butter is the simplest, fastest and most versatile option. This cream is distinguished by plasticity, stability and good taste. This recipe shows the classic proportion of boiled condensed milk and butter, but it can be changed.

1. 
   Cream with boiled condensed milk for cake is very simple to prepare. Remove the condensed milk and butter from the refrigerator in advance so that they are at the same room temperature, otherwise the cream will separate when whipped. Transfer them to a separate bowl.
2. 
   Using a mixer, starting at low speed and gradually increasing it, beat these ingredients for 5-7 minutes.
3. 
   Using a spatula, periodically remove the cream from the sides of the dish.
4. 
   Beat the cream into a homogeneous smooth mass.
5. 
   Use the prepared cream with boiled condensed milk and butter immediately for layering and decorating the cake. Delicious and successful baking!

Cream with boiled condensed milk and sour cream

Cream with boiled condensed milk and sour cream has a more delicate texture than butter cream, which is ideal for soaking the crust of any cake, especially sponge cake. Use only fatty and cold sour cream for the cream. In this recipe, we will supplement the cream with a thickener and rum essence.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Boiled condensed milk – 150 gr.
• Sour cream 25% – 200 gr.
• Sugar – 1 tsp.
• Thickener for sour cream – 6 g.
• Rum essence – 1 drop.

Cooking process:

Step 1. Transfer the cooled sour cream into a bowl for whipping cream. Add sugar and thickener to it and mix well.

Step 2. Then, with a mixer at medium speed, beat the sour cream into a thick mass for 3-4 minutes. Add boiled condensed milk to the whipped sour cream.

Step 3. For a special aroma, add a little rum essence to the cream and whisk again. The texture of the whipped cream should be thick and fluffy.

Step 4. Place the whipped cream in the refrigerator for at least half an hour to stabilize.

Step 5. After this time, you can use the prepared cream with boiled condensed milk and sour cream to form the cake. Delicious and successful baking!

Custard with boiled condensed milk

Custard with boiled condensed milk is highly valued by many housewives and confectioners for its simple preparation, delicate light texture and sufficient stability. In this recipe, we brew the cream base using classical technology using milk, eggs, flour and starch. Add boiled condensed milk and whipped butter to it.

Cooking time: 40 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Milk – 0.5 l.
• Egg – 2 pcs.
• Boiled condensed milk – 100 gr.
• Butter – 150 gr.
• Corn starch – 1 tbsp.
• Flour – 1 tbsp.
• Sugar – 250 gr.

Cooking process:

Step 1. Pour milk into a saucepan and place on the stove to heat.

Break two eggs into a separate bowl, add sugar and beat well with a whisk.

Step 2. Then pour a tablespoon of starch and flour into this mass, pour a glass of heated milk and mix with a whisk until a homogeneous texture, similar to batter.

Step 3. Pour the egg mixture into the milk that has begun to boil in a thin stream while vigorously stirring.

Step 4. Cook the custard base for no more than two minutes and only until thickened. Then cool it a little.

Step 5. Add boiled condensed milk to this mixture and mix well. Leave until completely cooled.

Step 6. In another bowl, beat the butter until white with a mixer.

Step 7. Transfer the whipped butter into the custard base, stirring the cream well with a spatula after each serving. The prepared custard with boiled condensed milk can be immediately used to form the cake. Delicious and successful baking!

Cream cheese with boiled condensed milk

Cream cheese with boiled condensed milk has recently become quite popular for its simple preparation, good taste, lightness and stability of texture, and the availability of the main ingredients, especially soft cream cheeses of any kind. In this recipe we cook cream cheese with butter. For the cream, it is important that the cheese and condensed milk are cold and the butter is at room temperature.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Cream cheese – 600 gr.
• Boiled condensed milk – 400 gr.
• Butter – 200 gr.

Cooking process:

Step 1. First of all, prepare a simple set of ingredients for the cream, according to the proportions of the recipe.

Step 2. Place the chilled cream cheese in a separate bowl and mix with a mixer at low speed into a smooth, homogeneous mass.

Step 3. Add boiled condensed milk to it.

Step 4. Mix these ingredients again and at the same speed until smooth.

Step 5. Then add softened butter to the cream.

Step 6. Increase the mixer speed to medium and beat the cream into a fluffy and homogeneous mass for two minutes.

Step 7. The prepared cream cheese with boiled condensed milk can be immediately used for layering and decorating the cake. Delicious and successful baking!

Cream for honey cake with boiled condensed milk

Honey cake cream with boiled condensed milk will be an alternative to sour cream and butter cream. It is prepared simply and quickly, has a good taste, perfectly soaks the cakes and is quite stable. In this recipe we prepare the cream using sour cream with the addition of lemon juice, which will add strength without adding special thickeners.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

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

Cooking process:

Step 1. Prepare the ingredients for the cream immediately, according to the proportions of the recipe. Place the fatty cold sour cream in a separate bowl.

Step 2. Add condensed milk with a teaspoon of vanilla extract to it.

Step 3. For 3-4 minutes, beat these ingredients with a mixer at medium speed into a homogeneous white mass.

Step 4. Your whipped cream should be smooth and fluffy.

Step 5. Without turning off the mixer, pour lemon juice into the cream.

Step 6. Beat the cream with lemon juice for another two minutes.

Step 7. You can immediately use the prepared cream with boiled condensed milk to layer the Medovik cake layers. Delicious and successful baking!

Cream with boiled condensed milk and cream

Cream with boiled condensed milk and cream, as an alternative to high-calorie butter creams, turns out to be more delicate, airy and is excellent for layering cakes made from different types of dough, but its somewhat runny consistency does not allow it to be used for decoration.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Cream 33% – 500 ml.
• Boiled condensed milk – 1 can.

Cooking process:

Step 1. Cool the cream well in advance, pour it into a bowl for whipping the cream and beat it with a mixer at minimum speed for 1-2 minutes.

Step 2. Then increase the speed to maximum and whip the cream for 3-4 minutes, until its volume doubles and the texture of thick foam.

Step 3. Add a third of the boiled condensed milk to the whipped cream and continue whipping until the mass becomes homogeneous.

Step 4. Add the rest of the condensed milk to the cream and continue beating at the same speed for another 4-5 minutes.

Step 5. Properly whipped cream on the mixer beaters should hold tightly and not flow down.The prepared cream with boiled condensed milk and cream can be immediately used to layer the cake layers. Delicious and successful baking!

Chocolate cream with boiled condensed milk

The option of chocolate cream with boiled condensed milk is quite successful, because it is suitable both for layering the cake and for leveling and decorating. For the cream, use high-fat butter and slightly soften it so that the cream remains stable. Boiled condensed milk should only be taken cold. The calculation of ingredients in this recipe is given for one cake weighing 2 kg. or for two cakes of 1 kg each.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Butter 82.5% – 300 gr.
• Boiled condensed milk – 400 gr.
• Cocoa powder – 30 gr.
• Vanilla extract – ¼ tsp.

Cooking process:

Step 1. Transfer cool and soft butter into a bowl for whipping cream. Using a mixer at high speed for 2-3 minutes, beat it into a light mass. Cold oil can be warmed up a little in the microwave using pulse mode.

Step 2. Add boiled condensed milk to the whipped butter and mix the cream at the same speed until the texture is homogeneous. Remove the remaining cream from the walls of the dish with a spatula while whipping.

Step 3. Then pour cocoa powder into the cream, mix a little so that it does not scatter and then beat the cream again at high speed. Remove the remains from the walls with a spatula.

Step 4. For aroma, add vanilla extract or a little good ice cream to the cream and mix everything completely. The cream should stick firmly to the whisks.

Step 5. The prepared stable chocolate cream with boiled condensed milk can be immediately used to form and decorate the cake. This cream keeps well in the refrigerator for up to 10 days. Delicious and successful baking!

Cream with boiled condensed milk and curd cheese

Cream with boiled condensed milk and curd cheese has a silky, delicate texture, which is well suited for soaking cakes, especially “Napoleon”, with a pleasant caramel flavor of the dumpling and, due to butter, stability. The cream is not whipped for a long time, but only mixed, otherwise the butter may separate.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Curd cheese – 600 gr.
• Boiled condensed milk – 400 gr.
• Butter 82.5% – 200 gr.

Cooking process:

Step 1. Immediately measure out all the ingredients for the cream according to the recipe proportions. Take the cottage cheese cold, the butter slightly softened, and the boiled condensed milk thick enough.

Step 2. Place cold curd cheese in a bowl for whipping cream and mix with a mixer at low speed until the texture is smooth and grain-free.

Step 3. Then add boiled condensed milk to the cheese and mix again until smooth.

Step 4. Remove the unmixed mass from the sides of the dish with a silicone spatula.

Step 5. Mix cheese with condensed milk until smooth texture.

Step 6. Then add soft butter to this mixture.

Step 7. For two minutes and at low speed, finally mix these ingredients. Use the prepared cream with boiled condensed milk and curd cheese immediately to layer the cake layers.

Step 8. This cream is perfect for decorating a cake or other desserts. Delicious and successful baking!