Cream with boiled condensed milk for a cake is incredibly delicious, although it is prepared quickly and easily. The cream is suitable for interlayer cakes, and it can also be used to decorate different confectionery products, fill eclairs, tubules and nuts.
How to make a cream from boiled condensed milk?
Cream on the basis of boiled condensed milk can cook even a schoolboy, but in order to get a tasty, you need to have some knowledge and skills. This will avoid the incidents in the cooking process and make everything at the highest level.
- Condensed milk can be bought already ready, but it is better to cook it yourself, so it will be more delicious.
- Components for cream should be beaten with a mixer at low speed.
- For the preparation of cream it is important to use the most natural and quality products.
- Whatever the cream does not exfoliate, it is better that the products used are about the same temperature.
Custard with boiled condensed milk - recipe
Custard with boiled condensed milk is great for a layer of biscuits, Napoleons and other cakes. After complete cooling, the cream becomes more dense, and therefore they need to be smeared with cakes, while it is still warm, but for the filling of tubes or eclairs it is better to use it after thickening.
Ingredients:
- milk 3.2% fat content - 200 ml;
- butter - 120 g;
- sand sugar - 50 g;
- wheat flour sifted - 70 g;
- vanilla sugar - 10 g;
- boiled condensed milk - 200 g.
Preparation
- Milk is ground with sugar, flour and vanillin are added.
- Place the dishes with a mass on the stove and, stirring, boil on low heat until thick.
- When the mass is slightly cooled, add condensed milk, butter.
- Whip the cream with boiled condensed milk until smooth.
Cream of boiled condensed milk and sour cream
Sour cream with boiled condensed milk for a cake has a pleasant delicate taste with a slight sourness. It is excellent for a layer of honey cakes, and for other confectionery products it can also be used. In addition, such cream is served as a filler for ice cream, and that the finished cream does not exfoliate, all components must be at the same temperature when combined.
Ingredients:
- boiled condensed milk - 350 g;
- cognac or rum - 1 tbsp. a spoon;
- sour cream fat - 500 g.
Preparation
- Connect all the components.
- With the help of a mixer, all is whipped until the cream with the boiled condensed milk and sour cream for the cake becomes completely homogeneous.
Cream of boiled condensed milk and cream
Cream for a cake with boiled condensed milk, the recipe of which is further presented, turns out to be airy and gentle. This cream is great not only for the layer of the cake, it also fits the fruit very well, but for the confectionery decor it will not work, because it does not hold the shape at all.
Ingredients:
- cream fat - 400 ml;
- condensed milk - 1 jar.
Preparation
- Chilled cream whipped to splendor.
- Take about a third of the cream, mix them with boiled condensed milk and whisk.
- Then transfer the device to the minimum speed and mix the mass with the rest of the cream.
Oily cream with boiled condensed milk
An oil cream with boiled condensed milk for a cake is a universal product, it is used for interlayering cakes and decorating products, because after curing the cream perfectly retains its shape. It is important only to use natural butter with a high percentage of fat and a high-quality condensed milk.
Ingredients:
- condensed milk - 250 g;
- butter creamy 82.5% fat content - 250 g;
- sour cream - 250 g;
- vanilla sugar - 10 g.
Preparation
- The softened butter mixer is mixed with boiled condensed milk.
- Continuing to whisk, on a spoon enter sour cream.
- At the end, add vanilla sugar or vanillin and beat well again.
Cream of cottage cheese and boiled condensed milk
Cottage cheese cream with boiled condensed milk has a delicate structure and unique taste. Cottage cheese in this case should be used soft, granular is not suitable, because the mass does not reach the desired consistency. Instead of milk, you can use cream, if desired, crushed nuts can be added to the cream.
Ingredients:
- condensed milk condensate - 150 g;
- milk - 60 ml;
- cottage cheese - 250 g.
Preparation
- In the bowl of the blender, place soft curd and milk.
- Whisk until smooth, add boiled condensed milk and whisk again.
Cream cheese with boiled condensed milk
Cream of mascarpone with boiled condensed milk can be cooked in a matter of minutes. At the same time, it turns out to be incredibly delicious and tender. Instead of mascarpone, you can use other soft cream cheese. This cream is best for impregnation of light biscuit with the addition of fruit or berries.
Ingredients:
- condensed milk - 1 jar;
- powdered sugar;
- mascarpone - 500 g.
Preparation
- Mascarpone is mixed with powdered sugar and a mixer is beaten until uniform.
- Gradually add the boiled condensed milk and mix.
- Again the mass is beaten with a mixer, and as soon as it becomes homogeneous, the cream with boiled condensed milk and mascarpone for the cake is ready.
Cream-toffee with boiled condensed milk
Delicious cream of boiled condensed milk for a cake, presented in this recipe, has been familiar to many since childhood. At a time when there were not as many sweets as there are now in stores, this cream was often prepared and used for a layer of delicious wafer cakes, for filling tubules, nuts and eclairs.
Ingredients:
- condensed milk - 400 g;
- Butter - 200 g.
Preparation
- Condensed milk is boiled in the jar for about 2 hours, then poured cold water and cooled to room temperature.
- Natural butter, whipped, add boiled condensed milk and whisk again until smooth.
- If desired, in a ready-made cream of boiled condensed milk, you can add a little cognac or rum, if the product will not later have children.
Cream-plombier with boiled condensed milk
The recipe for cream with boiled condensed milk, presented below, will help any cake to make very tasty. The thickener cream will give the finished product viscosity. Beat the ingredients with a mixer, starting at a low speed, and gradually increasing it. Sour cream in this case it is better to use fat.
Ingredients:
- boiled condensed milk - 300 g;
- thickener for cream - 10 g;
- sour cream - 400 ml.
Preparation
- Sour cream is combined with condensed milk.
- The resulting mass is beaten with a mixer.
- Add a thickener for cream, mix and use the cream for the intended purpose.
Cream of boiled condensed milk and yogurt
A cream for a cake on the basis of boiled condensed milk is prepared even with yoghurt. Sour milk product is better to choose natural, without fillers and flavors. As in other recipes, it is advisable to use self-brewed condensed milk. If you want after the cooling the cream is thick, it is better to add a special thickener package for sour cream or cream.
Ingredients:
- condensed milk - 1 jar;
- natural yogurt - 250 g.
Preparation
- Condensed milk is boiled for 2 hours on a small fire.
- When the product cools down a little, mix it with natural yoghurt until fluffiness and uniformity.
Chocolate cream with boiled condensed milk
Cream of boiled condensed milk for biscuit cakes with the addition of cocoa and cognac will be one of the most loved, for all who try it once. The cream comes out fragrant, very appetizing, but not cloying. It has a delicate, silky texture. Use it to smear the cake of cakes, to decorate the cakes and other desserts.
Ingredients:
- butter 82,5% of fat content - 180 g;
- boiled condensed milk - 200 g;
- cocoa powder - 50 g;
- cognac - 25 ml.
Preparation
- In a bowl, place a softened butter, add cocoa powder and mix with a mixer at low speed.
- Add the boiled condensed milk, cognac and continue to whisk, gradually increasing the speed of the device.
- When the mass acquires a uniform consistency, the cream with boiled condensed milk and butter will be completely ready for further work.
Cream with boiled condensed milk and bananas
How to make a cream from boiled condensed milk, so that it is tasty, thick, but light, is a matter of concern to many beginner confectioners. Cream of condensed milk and bananas will satisfy all of the above requirements. In addition, this cream is less caloric than traditional filling with the addition of oil, while the bananas need to choose ripe, because they are tastier and smoother than the unreferred fruit.
Ingredients:
- bananas ripe large-2-3 pcs .;
- boiled condensed milk - 200 g.
Preparation
- Bananas are ground to a pasty state with a blender.
- Add pre-condensed milk and whisk until smooth.