Boiled condensed milk cream. 6 successful cooking recipes

Classic condensed milk cream

What do you need:

1 can of condensed milk
250 g butter at room temperature

How to make classic condensed milk cream:

Cut the butter into small cubes and place them in a deep saucepan. Turn the mixer on low speed and beat the butter until smooth. This usually only takes five seconds.
Gradually add condensed milk. Just don't pour it in at once. Add milk literally 1-2 tablespoons at a time, no more. The mixer speed can be increased. Continue whisking the cream until it no longer sticks to the sides of the pan.
Use the resulting cream immediately, do not store it. It is perfect for making any cake, but is especially good in combination with sponge, shortbread and waffle cakes. The cream can be used both as a layer and for decorating the cake.

Butter cream with condensed milk for cake

Ingredients:

Butter (200 grams);
Condensed milk (300 grams).

Cooking method:

Remove the butter from the refrigerator in advance so that it becomes soft. Place it in a bowl suitable for whipping.
Beat the soft butter with a mixer at high speed until it becomes fluffy. About 2-3 minutes. Then, without stopping whisking, pour condensed milk in a thin stream.
Beat the cream until fluffy, glossy and completely homogeneous. This will not take you much time - only 4 minutes. The finished butter cream with condensed milk holds its shape perfectly, it is completely homogeneous and shiny. You can work with this cream right away. It fits perfectly using a pastry bag and does not lose its shape.
A little imagination, proven culinary recipes and you will have a great homemade cake with this simple buttercream

Gelatin cream with boiled condensed milk for cake

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

The gelatin cream contains 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:

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

If the cream turns out to be runny, you can add a small amount of whipped butter to it.

Boiled condensed milk cream “Tafita”

Ingredients:

Boiled condensed milk 370 g;
Cream 170 g;
Butter 170 g;
Dark chocolate 200 g.

Cooking method:

Break the chocolate into pieces, put it in a saucepan, pour in the cream, and put it on very low heat. Let the chocolate melt, but do not boil the cream, heat to about 60 degrees, stirring constantly, then remove the saucepan from the heat.
Beat butter at room temperature with a mixer until fluffy, then add condensed milk in parts, beating the mass each time. When the condensed milk is combined with the butter, continue whisking and add the cooled chocolate-cream mixture into the cream. Cool before use.

The simplest recipe

Many housewives choose the option with cream instead of the popular one made from condensed milk and butter. The latter is quite heavy and soaks the cakes worse. With cream it is lighter and airier.

To prepare this cream you will need only two products:

200 g boiled condensed milk;
400 g whipping cream.

You can use store-bought or homemade cream. They must be fatty, natural (without vegetable fats) and fresh. Fat content – at least 30%. Food must be kept in the refrigerator before cooking. Otherwise, the process will be protracted, and the result will not please you. If the cream is not fat enough, you will have to add a thickener.

The amount of ingredients can be changed depending on taste preferences.

Steps for preparing homemade cream:

Place cream and boiled condensed milk in a bowl. Mix with a mixer at low speed until smooth.
Then add speed and beat until thick. The finished cream should be dense, with traces of the whisk.

Cream made from store-bought cream and boiled condensed milk is whipped up a little differently:

Place the cream in a bowl and beat at medium speed until stiff peaks form. Do not beat for too long, otherwise you will end up with butter.
Add a little cold boiled condensed milk to the bowl with whipped cream and mix with a mixer at low speed.

You can mix the cream a little differently:

Place boiled condensed milk in a separate container.
As in the previous case, first beat the cream at medium speed until it forms stiff peaks.
Place a third of the whipped cream in a bowl with condensed milk and mix at low speed.
Transfer the condensed milk and cream mixture into a container with whipped cream and mix with a mixer until smooth.

The cream is considered ready when it retains its corolla shape.

You can add chopped dried fruits (dried apricots, prunes) and nuts to the boiled condensed milk cream.

Cream for cake with condensed milk and sour cream

Ingredients:

condensed milk – 1 can;
fat sour cream – 400 g;
lemon zest - to taste.

Cooking method:

Combine condensed milk and sour cream, mix.
Beat the mixture until fluffy and smooth, add grated lemon zest.
You can add dried fruits, berries, grated dark chocolate to the cream and use it as a dessert.
You can also place the mixture in the freezer and get delicious, homemade ice cream.

Custard with condensed milk for “Napoleon”

Ingredients:

Condensed milk - 200 g;
Milk - 250 ml;
Sugar - 1.5–2 tbsp. l.;
Flour - 2 tbsp. l.;
Butter - 50 g.

Cooking method:

Pour half the milk into a saucepan, add sugar and flour, stir thoroughly with a whisk so that there are no lumps left. Pour in the remaining milk and place the saucepan on the fire, bring to a boil. Cook over low heat, stirring constantly, until thickened.
The cream should stick to the whisk. Leave it to cool to room temperature. Then add half the condensed milk and stir thoroughly. Next, add the remaining condensed milk in a thin stream.
Also add soft butter in small portions. If desired, you can add more oil, then the cream will have more calories. The cream should become homogeneous and glossy. This cream can also be served with pancakes or pancakes.

Cream for cake made from condensed milk and cocoa

Ingredients:

Cocoa powder 2 tbsp. l.;
Butter 200 g;
Condensed milk 125 g.

Cooking method:

Beat 200 g of butter at room temperature into a fluffy mass. Add condensed milk (125 g) in portions, whisking constantly. At the end add 2 tbsp. l. sifted cocoa. Beat the mixture for another 1-2 minutes.
Use the cream immediately after preparation, as standing in the refrigerator will make it quite dense and difficult to work with. Then you will have to bring the cream to room temperature again to be able to work with it easily.

Useful tips

If you add a tablespoon of cognac to the cream for a condensed milk cake, the mixture will acquire the taste of walnuts;

The cream can be made less sweet by adding a small amount of lemon juice to it;
To add a fruity touch, you can add mashed ripe banana to the mixture;
If you add a little dry milk and coconut flakes, the taste of the cream will resemble the famous Bounty bars;
Try experimenting with flavors by adding fresh coffee, cocoa powder, and ground nuts to the mixture.

Cake cream with zest flavor

Ingredients: large sweet orange, a whole can of condensed milk (uncooked), a standard pack of fatty butter.

The cream will add a citrus note to baked goods.

Carefully remove the zest from the orange using a fine grater. You only need to grate the orange part, leaving the white pulp on the fruit. If it gets to the zest, the product will be bitter.
Squeeze 2 large spoons of juice from the orange.
The pack of butter is removed from the refrigerator in advance. It should soften but not become too runny. Otherwise, you won’t be able to whip up the product.
Next, the butter is processed with a mixer until fluffy.
Without stopping whipping, pour condensed milk into the mixture in a thin stream. The process lasts 3-4 minutes.
At the end, juice is poured into the mass and zest is added.

All you have to do is beat the cream for another minute, and it is completely ready for decoration.

With cognac

This recipe for cream made from boiled condensed milk and cream includes butter, so the product turns out to be very fatty and high in calories, which means it is not suitable for everyone.

Thanks to cognac, this buttercream acquires a noble taste.

Products:

400 ml cream;

400 g boiled condensed milk;

50 ml cognac;

200 g butter;

30 g vanillin.

Cooking steps:

Divide the condensed milk into two equal parts.
Combine one part with cream and beat until thick.
Beat the other part with butter.
Combine these two parts, pour in cognac, add vanillin and mix.

This cream made from boiled condensed milk with cream is well suited for shortbread baskets, muffins, custard tubes, cupcakes, as well as for frosting cakes.

Condensed milk cream - a simple recipe

Ingredients:

1 can of condensed milk;
250 g butter at room temperature.

Cooking method:

Cut the butter into small cubes and place them in a deep saucepan. Turn the mixer on low speed and beat the butter until smooth. This usually only takes five seconds.
Gradually add condensed milk. Just don't pour it in at once. Add milk literally 1-2 tbsp at a time. l., no more. The mixer speed can be increased. Continue whisking the cream until it no longer sticks to the sides of the pan.
Use the resulting cream immediately, do not store it. It is perfect for making any cake, but is especially good in combination with sponge, shortbread and waffle cakes. The cream can be used both as a layer and for decorating the cake.

Simple condensed butter cream

A delicious cream made from soft butter and condensed milk, suitable as a layer, decoration for a homemade cake or dessert. Thanks to its dense, airy consistency, it retains its shape perfectly. It is convenient to deposit it using a confectionery cornet (bag, syringe) with curly nozzles.

To make the cream thick and tender, you need to take high-quality ingredients. Especially oil. It is advisable to use homemade, with a high percentage of fat content. A product of poor quality will not beat well and the consistency will not be uniform.

It is better to buy condensed milk with the GOST sign. Remember: the natural product contains only milk with sugar.

A simple cream is prepared from 3 ingredients:

butter – 1 pack (200 g);
condensed milk – 480 g;
vanilla extract – 1-2 g.

Algorithm of actions:

Remove the butter from the cold in advance to soften naturally. Cut into large pieces and place in a high-sided bowl. Beat until you get a fluffy, homogeneous mass. Ideally, the original volume should double. Therefore, it is better to beat with a mixer. It is difficult to achieve the desired consistency by hand using a whisk.
Gradually pour in half of the condensed milk. Continue whisking.
Add vanillin. Pour in the rest of the condensed milk. Bring to a smooth consistency with a mixer.
The cream is ready. It can be used for its intended purpose (for layering the cake) immediately.

Butter cream with condensed milk for cake

The simplest cream, prepared very quickly. Butter with condensed milk will give a very delicate taste.

a pack of butter (200g);
a can of condensed milk (not boiled).

Preparation:

Pour the condensed milk into a fairly deep container so that the splashes do not fly away when whipping, and cut the softened butter into the same.
Note: I later learned that the cream whips better if you first beat the butter until fluffy, and then, while continuing to whip, pour condensed milk into it in a thin stream.
Using a mixer, beat the condensed milk with butter according to the biscuit principle: starting at low speed and gradually increasing the speed.
At first the cream will be liquid and light yellow in color. Continue whisking for 2-3 minutes, and you will notice that the cream suddenly begins to thicken and lighten.
Just when it becomes white, thick, and the mixer whisks leave clear marks, the cream is ready.
If he stubbornly refuses to reach the condition, it may be too hot. Place the bowl in the refrigerator for a few minutes.
It is also better to cool the finished cream in the refrigerator before spreading the cakes or filling the cakes. Then it will keep its shape well (you can decorate baked goods with beautiful patterns from a pastry syringe), and it will also taste better!

Recipe 8: delicate cream for sponge cake, sour cream with condensed milk

Sour cream for sponge cake is very simple to prepare, but the finished dessert has a special taste, delicate texture and sophistication.

Sour cream (at least 20% fat) - 400 grams.
Powdered sugar - 100 grams.
Milk - 300 ml.
Vanilla sugar - 1 pack.
Gelatin - 20 grams.

Gelatin should be poured with cold milk for about 40-60 minutes so that it swells. Instead of milk, you can use boiled water, but then the finished cream will be less tender.

Place the swollen gelatin on low heat and completely dissolve it with constant stirring. Make sure that the mixture does not boil! Once the gelatin has dissolved, remove the container from the heat and leave at room temperature.

Cool the sour cream in advance, then add powdered sugar with vanilla sugar and beat with a mixer, gradually increasing the speed.

Pour the cooled gelatin into the sour cream, continuing to beat for about 3 minutes at low mixer speed.

Immediately coat the cakes with the resulting cream and put the cake in the refrigerator until it hardens (2-3 hours).

Butter cream with condensed milk and white chocolate

The cream has a chocolate aroma and a very sweet taste. The cream is suitable for cakes with a neutral or sour taste.

100 g milk or 20% cream
200 g white chocolate
1 can of condensed milk
20 g butter
1 tsp instant coffee

Preparation:

Pour milk into a small saucepan, add chopped chocolate and place the saucepan over low heat.
If desired, you can add instant coffee to the milk and stir until the coffee is completely dissolved.
Pour in condensed milk.
Cook with CONTINUOUS stirring until the mixture thickens.
Put a piece of butter. After this, the mass will become a little thinner.
Boil the mixture to the desired thickness.
Apply the cream to the cakes while hot.
Nuts go well with this cream. They can be mixed into the cream or you can sprinkle the cream layers with nuts when applying the cream to the cake.

Cream of condensed milk and butter with sour cream

This recipe is suitable for large cakes: the yield is a lot. Housewives often use this combination of components, because the mass is moderately nutritious, very tender, with a pleasant creamy taste, but not cloyingly sweet or fatty. It is especially tasty in combination with honey and sponge cakes.

Required components:

unsalted butter – 350-400 g;
condensed milk with sugar – 350-380 g;
medium (15-25%) fat sour cream – 0.4 kg.

Step by step recipe:

The ingredients should be warm, so they need to be taken out of the refrigerator in advance.
Mash the butter a little with a fork. Beat with a mixer until a fluffy, stable mass.
Without stopping whipping, add condensed milk portionwise. Pour in each subsequent part only when the previous one is completely mixed in. This will allow the cream to become softer and lighter.
Add sour cream. It is better to mix it carefully with a spoon (whisk) by hand. When using a mixer, set the speed to minimum; do not beat for too long, otherwise the mass will separate.
The cream turns out very thick. Grease the cake with it immediately. After storing in the refrigerator, let it warm up and whisk again. Otherwise it will come out too tight.

Useful tips

Let's look into this issue together so that we can be aware of the little secrets of professional chefs. Here are the most common ones:

Semolina. Many people use this grandmother's method. This cereal can thicken any mixture well, especially condensed milk.
Cooling. It’s trivial, but maybe just an ordinary refrigerator will help. Place the jar higher, but, of course, not in the freezer itself. The mixture will become viscous and thick very quickly.
Oil. You shouldn’t expose it to high temperatures, it’s better to just soften it a little naturally and beat it thoroughly with condensed milk.
Powdered milk. It’s surprising, but what a savvy housewife can’t come up with for her favorite dish. You can add baby formula instead of powdered milk. It will be able to thicken the liquid quite well.
Cooking. This, of course, is not the same taste, but it is a completely necessary thick mass, which has its own unsurpassed taste advantages.
Nuts. Add more lightly chopped walnuts. They will hold this liquid mass together. The crumbs left over from the cake layers will also work if you are baking a cake.
Quality. The biggest guarantee of a product’s good consistency is its high quality. Buy condensed milk marked “GOST”; with it you are more likely to see what you expect.
Syringe. If you are baking cakes or buns, use a syringe after removing the needle from it. Then there is a greater chance that the mass will not leak out during baking.

Recipe for egg cream with condensed milk

Ingredients that the cook needs to stock up on in advance:

2 yolks;
200 g condensed milk;
butter – one and a half packs;
vanilla extract or vanilla sugar

Prepare the cream for the cake following the instructions:

Soften the butter and beat it with a mixer.
Add condensed milk little by little.
At the end of whipping, pour in first one yolk, then the other.
Add vanilla sugar.
The cream is completely ready for use.

With added bananas

Ingredients: a whole can of condensed milk (uncooked), a large soft banana, 180-200 g of very fatty butter.

This cream is very delicate and fragrant.

Remove the pack of butter from the cold about half an hour before cooking.
The peel is removed from the fruit, after which it is mashed with a masher. You can use an immersion blender for this purpose. The banana should be ripe, but not darkened.
The softened butter is whipped with a mixer until white and fluffy.
Condensed milk is slowly poured into it. The beating does not stop.
The last thing to add to the mixture is soft banana puree.

Whip the cream for about another minute until smooth. Then you can immediately use it to decorate dessert.

Custard for Napoleon cake

Ingredients: 220 ml of condensed milk, 70 g of full-fat butter, 2-2.5 large spoons of granulated sugar, 2 large spoons of high-grade flour, a full glass of full-fat milk.

The cream perfectly saturates Napoleon's cakes.

Half of the declared amount of milk is sent to the saucepan. Bulk components are immediately added to it. All of them are mixed well with a whisk so that there are no lumps left.
Next, the remaining milk is poured in. After the next stirring, the saucepan is sent to the fire. The mass is cooked with minimal heat on the stove and stirring frequently until it thickens (it should linger on the whisk).
When the cream has cooled to room temperature, add about half of the condensed milk. After mixing, the rest is poured in.
Softened fat (butter) is introduced in small portions.

The result will be a glossy, homogeneous mass in the bowl, which can be used for Napoleon cake or simply served with pancakes.