Surely everyone knows how to make a cream of condensed milk and butter in its classical performance. But most often in sweets use filling for desserts, made with the addition of other ingredients to get a more interesting and original taste.
Below we will consider several options for the preparation of this cream.
Cream of boiled condensed milk and butter - recipe
Ingredients:
- boiled condensed milk - 380 g;
- Butter - 210 g.
Preparation
We remove the oil in advance from the refrigerator and give it time to purchase a soft consistency. Then mix it with a standard can of boiled condensed milk and break it into airiness and homogeneity using a mixer. The classic cream is ready for further use.
The proportions of condensed milk and butter for the cream can vary depending on their taste preferences. For a more delicate taste, you can add one hundred grams of conventional condensed milk, and for originality and aroma, a little vanilla or vanilla sugar and cognac.
Important for an ideal result is the quality of the components used. Oil and condensed milk must be naturally natural and produced according to GOST, and vanilla sugar should not be replaced with vanillin, as it can give the cream undesirable bitterness.
Cream with condensed milk, butter and sour cream
Ingredients:
- evaporated milk - 190 g;
- Butter - 190 g;
- sour cream - 190 g;
- walnuts (optional) - 280 g.
Preparation
Soft butter butter is determined in a deep bowl, add sour cream and condensed milk and stir first with a spoon, and then break with a mixer into a homogeneous and lush mass.
The cream can be supplemented with walnuts. To do this, grind them in a blender or mash in a mortar, add to the cream and mix well.
Such cream will be an excellent addition to biscuit cakes, brewed cakes or tartlets.
Custard with condensed milk and butter
Ingredients:
- milk - 250 ml;
- butter - 100 g;
- sugar - 50 g or to taste;
- condensed milk - 210 g;
- wheat flour - 60 g;
- vanilla sugar - 1/2 sachet.
Preparation
In the enamel saucepan pour in the milk, pour the sugar, sift the wheat flour with small portions and mix with the corolla, so that the flour beads are dissolved to the maximum. We place the container on the water bath and stand, stirring, until it thickens. Let the flour be completely cooled to room temperature.
Now add to the pan soft butter, condensed milk and vanilla sugar and break the mass with a mixer until a homogeneous and magnificent cream is obtained.
Recipe for chocolate cream from condensed milk and butter
Ingredients:
- milk - 250 ml;
- Butter - 160 g;
- powdered sugar - 75 g;
- evaporated milk - 110 g;
- cocoa powder 75 g;
- cognac - 20 ml.
Preparation
Butter, soften, pour the powdered sugar and whisk to a puff with a mixer. Then add the condensed milk, pour in the cognac and break again until an airy homogeneous consistency is obtained. At the end of the whipping process, add cocoa powder. The cream should be smooth and shiny, if necessary, break through the mixer for a couple of minutes.
Cognac can be replaced successfully with brandy or rum, and cocoa powder melted with black chocolate.
Creamy cream with condensed milk and butter
Ingredients:
- cream with a high percentage of fat content - 190 ml;
- butter - 90 g;
- Vanilla sugar - 25 g;
- boiled condensed milk - 190 g;
- rum - 20 ml.
Preparation
Half the norm of condensed milk whipped with cream, and the second part with a soft butter. Then connect both mixtures, add rum and vanilla sugar and once again break through the mixer. All components of the cream before treatment should be conditioned for a while at room temperature.