If you need to soak a cake or complement cakes, cupcakes, or other desserts, buttercream with condensed milk is perfect for this purpose. Any sweet treat with such a filling will turn out to be as tender as possible and will simply melt in your mouth.

How to make cream from butter and condensed milk?

Cream with condensed milk and butter is perhaps the simplest dessert filling, the preparation of which takes only a few minutes, but the technology for creating sweetness still has some subtleties.

1. Butter, like condensed milk, should be chosen of high quality from a trusted manufacturer, ideally with a high percentage of fat content.
2. If the sweetness of condensed milk is not enough, powdered sugar is used as a sweetener.
3. Before you start executing any chosen recipe for cream made from condensed milk and butter, you must remove the ingredients from the refrigerator in advance and leave them for at least an hour at room conditions: the products must become the same temperature.
4. One component should be added to another in small portions, thoroughly mixing the mass each time or beating with a mixer.
5. Any cream recipe can be changed as needed by adding the desired flavor or coloring.

Cream made from boiled condensed milk and butter

Cream with boiled condensed milk and butter is extremely popular among confectioners. With decent quality of the basic ingredients, the delicacy always turns out tender, airy, and excellent in taste. In addition, this impregnation holds its shape perfectly, does not drip from cake layers or cupcakes, and can be used to decorate any desserts. For a softer taste and texture of the cream, you can add a little regular condensed milk to the composition and beat a little again.

Ingredients:

• boiled condensed milk – 1 can;
• butter – 200 g;

Preparation

1. Mix butter and boiled condensed milk at room temperature first with a spoon.
2. Using a mixer or whisk, beat the mixture for a few minutes to achieve a fluffy texture.
3. If desired, flavor the buttercream with condensed milk vanilla or cognac and beat again.

Custard with condensed milk and butter

Classic cream with condensed milk and butter can be made less caloric by preparing it with the addition of a custard base. In this manner, it will be possible to increase the volume of the finished impregnation, which will be especially suitable for coating cakes for Napoleon or any other cake. Vanilla sugar should be added to the ready-made but still hot custard mixture, and soft butter to the mixture that has cooled at room temperature or is lukewarm.

Ingredients:

• eggs – 3 pcs.;
• granulated sugar – 1 cup;
• flour – 1 tbsp. spoon;
• whole milk – 1.5 cups;
• condensed milk – 200 g;
• butter – 300 g;
• vanilla sugar – 20 g.

Preparation

1. Mix eggs with sugar and flour, add whole milk.
2. Place the container with the mixture on the stove and heat with continuous stirring until it thickens.
3. Stir in condensed milk, heat a little more, stirring with a whisk.
4. Add vanilla sugar, and after the mass has cooled, soft butter and beat the butter custard with condensed milk in a blender until smooth.

Cream for Napoleon with condensed milk and butter

The following version of preparing the filling is suitable for those who like heartier versions of the popular Napoleon. Butter cream with condensed milk for cake, unlike the previous recipe, is prepared without a custard base, it turns out to be more nutritious, high in calories and at the same time will delight you with the triviality of the technology.

Ingredients:

• condensed milk – 1 can;
• butter – 250 g;
• vanilla, cognac (optional) - to taste.

Preparation

1. Soft butter is ground with a mixer until white and fluffy.
2. Add condensed milk, optional flavorings (vanilla or cognac) and beat the delicious cream of butter and condensed milk until it acquires an airy and silky texture.

Cream for nuts with condensed milk and butter

The following recipe for cream with condensed milk and butter will come in handy when you need to fill the rosy halves of dough nuts. Often the composition of such a filling is supplemented with walnuts or scraps of dough left over after baking shortbread. In this case, the nut kernels, after cleaning, are first lightly fried until the aroma appears in a dry frying pan or in the oven, and only after that they are crushed.

Ingredients:

• boiled condensed milk – 1 can;
• butter – 125 g;
• walnuts – 0.5-1 cup.

Preparation

1. Beat soft butter until light and smooth.
2. Add boiled condensed milk and beat the mass again until fluffy and smooth.
3. Roast and crush walnuts, pour into a mixture of condensed milk and butter.
4. The finished thick cream of condensed milk and butter is used to fill shortbread nuts.

Cream for eclairs with condensed milk and butter

Light and tender with condensed milk and butter, prepared in a matter of minutes. Having coped with the creation of airy custards, all that remains is to fill them after cooling with the prepared sweet mixture using a pastry bag or syringe and enjoy the delicious taste of the resulting dessert. Cognac can be replaced with vanilla or other flavoring in the recipe.

Ingredients:

• boiled condensed milk – 1 can;
• classic condensed milk – 3 tbsp. spoons;
• butter – 200 g;
• cognac – 1.5 tbsp. spoons.

Preparation

1. Beat soft butter until silky and fluffy.
2. Add boiled and regular condensed milk in small portions, pour in cognac or vanilla extract, beat the mass until its texture is homogeneous, fluffy and silky.

Cream made from cottage cheese, condensed milk and butter

Amazingly tasty and delicate curd-butter cream with condensed milk is suitable for coating cake layers, which are supposed to be supplemented or decorated with fresh or canned berries and fruits. If the cottage cheese will be grainy or dry, it is better to use a blender for whipping.

Ingredients:

• cottage cheese – 400 g;
• condensed milk – 1 can;
• butter – 200 g;
• vanilla.

Preparation

1. Cottage cheese is combined with sour cream and punched to a creamy texture with a blender.
2. Add condensed milk, soft butter, vanilla.
3. Beat in with an oil mixer until it becomes fluffy and airy.

Cream for cupcakes made from butter and condensed milk

Making cream from condensed milk and butter for cupcakes is not much different from the technology for creating cake filling. In this case, it is proposed to supplement the mixture of the main components with sour cream, which will add the missing sourness and make the taste of the delicacy more balanced and harmonious. Nuts, which should be fried until rich in aroma and thoroughly chopped, will also be included.

Ingredients:

• boiled or regular condensed milk - 1 can;
• butter – 200 g;
• sour cream with a fat content of at least 25% - 200 g;
• nuts – 200-300 g.

Preparation

1. Roast the nuts in a dry frying pan or in the oven and grind them in a blender into very fine crumbs.
2. Beat the butter until white.
3. Add condensed milk, full-fat sour cream and beat well again.
4. Mix chopped nuts into butter cream with condensed milk.

Sour cream and butter cream with condensed milk

The cream based on condensed milk and butter prepared according to the following recipe will be an excellent impregnation for any cake. Sour cream added to its composition will give additional whiteness, fluffiness and pleasant sourness. The mixture can be used not only for coating cakes, but also for decorating desserts.

Ingredients:

• condensed milk – 200 g;
• butter – 200 g;
• sour cream with a fat content of at least 25% - 200 g;
• vanillin - a pinch.

Preparation

1. Beat the chilled sour cream with the addition of vanilla until thick and fluffy, 5 minutes.
2. Add condensed milk in portions and beat again.
3. Add soft butter, beat the mixture again for a couple of minutes until smooth and homogeneous.

Cream with cream, condensed milk and butter

Perhaps the most delicate cream in texture and taste is made from condensed milk, butter and cream. The latter must have a fat content of at least 30%, which will allow them to whip up into a fluffy and airy foam, which will transform the final taste of the dessert. In this case, regular condensed milk is most preferable, but boiled milk can also be used.

Ingredients:

• condensed milk – 1 can;
• butter – 300 g;
• cream with a fat content of at least 30% – 300 g.

Preparation

1. Beat the butter with a mixer until it whitens.
2. Add condensed milk and beat until thick.
3. In a separate container, beat well-chilled cream until fluffy foam.
4. Add a mixture of butter and condensed milk little by little to the creamy mass and mix gently.

Cream with chocolate, condensed milk and butter

Thick and rich with condensed milk, it will effectively complement a cake or cupcakes. Using the proposed proportions, you will be able to get a not cloying and not too sweet taste of the delicacy. If desired, you can add a little powdered sugar to the composition. If you increase the portion of condensed milk, the texture of the filling will become sweeter, but more liquid.

Ingredients:

• condensed milk – 0.5 cans;
• butter – 200 g;
• cocoa powder – 0.5 cups.

Preparation

1. Beat soft butter with a mixer for 5 minutes.
2. Add condensed milk in portions, whisking each time.
3. Lastly, add cocoa powder and beat thoroughly again until the finished cream has a uniform texture and color.

Oil cream for mastic with condensed milk

To make oil, condensed milk in this case must be of higher quality than ever before. You can use regular condensed milk, as in the recipe below, or boiled milk, increasing the amount if desired. The mixture is flavored with vanilla or vanilla sugar if desired.

Ingredients:

• condensed milk – 140 g;
• butter – 200 g.

Preparation

1. Beat the soft butter thoroughly until fluffy.
2. Add condensed milk little by little, beating the mixture well with a mixer each time.
3. Coat the surface of the cake with the resulting cream in several passes, placing the product in the refrigerator for 30 minutes each time.

Butter cream with condensed milk for cake decoration

If there is a need to make an oil one, it’s time to use the following proposed proportions of components and recommendations for the implementation of the technology. In this case, you need to choose thick condensed milk with a fat content of at least 8%. The result will be determined by the quality of the oil, which must be natural with a fat content of 82%.

Ingredients:

• condensed milk – 380 g;
• butter – 300 g.

Preparation

1. Beat butter at room temperature with a mixer until light and silky.
2. Add condensed milk at the same temperature little by little, each time achieving uniformity and fluffiness.
3. The finished cream is cooled quite a bit before use, after which they begin to decorate the cake and form all kinds of patterns on its surface.

Idea for decorating a cake with butter cream with condensed milk

An original version of decorating a cream cake with butter and condensed milk

Decorating the cake with butter and condensed milk cream

A simple way to decorate a cake with buttercream with condensed milk

Option for decorating a cake with butter and condensed milk cream

Beautiful cake decorated with butter cream with condensed milk

Children's cake decorated with butter and condensed milk cream

Bright cake decorated with butter cream and condensed milk

Cake decorated with chocolate cream made from butter and condensed milk

The cream with boiled condensed milk for the cake turns out incredibly appetizing, although it is prepared quickly and easily. The cream is suitable for layering cakes, and it can also be used to decorate various confectionery products, fill eclairs, straws and nuts.

How to make cream from boiled condensed milk?

Even a schoolchild can prepare a cream based on boiled condensed milk, but to make the impregnation tasty, you need to have some knowledge and skills. This will allow you to avoid incidents during the cooking process and do everything at the highest level.

1. You can buy condensed milk ready-made, but it’s better to cook it yourself, it will be tastier.
2. The ingredients for the cream must be beaten with a mixer at low speed.
3. To prepare the cream, it is important to use the most natural and high-quality products.
4. To prevent the cream from separating, it is better that the products used are at approximately the same temperature.

Custard with boiled condensed milk is perfect for layering sponge cakes, Napoleons and other cakes. After complete cooling, the cream becomes thicker, and therefore you need to coat the cakes with it while it is still warm, but for filling tubes or eclairs it is better to use it after thickening.

Ingredients:

• milk 3.2% fat – 200 ml;
• butter – 120 g;
• granulated sugar – 50 g;
• sifted wheat flour – 70 g;
• vanilla sugar – 10 g;
• boiled condensed milk – 200 g.

Preparation

1. The milk is ground with sugar, flour and vanillin are added.
2. Place the bowl with the mixture on the stove and, stirring, cook over low heat until thickened.
3. When the mass has cooled slightly, add condensed milk and butter.
4. Beat the cream with boiled condensed milk until smooth.

With boiled condensed milk for cake it has a pleasant delicate taste with a slight sourness. It is great for layering honey cakes, and can also be used for other confectionery products. In addition, such cream is served as a filler for ice cream, and in order for the finished cream to separate, all components must be at the same temperature when combined.

Ingredients:

• boiled condensed milk – 350 g;
• cognac or rum – 1 tbsp. spoon;
• fat sour cream – 500 g.

Preparation

1. Connect all components.
2. Using a mixer, beat everything until the cream with boiled condensed milk and sour cream for the cake becomes completely homogeneous.

The cream for the cake with boiled condensed milk, the recipe for which is presented below, turns out airy and tender. This cream is great not only for layering cake layers, it also harmonizes very well with fruits, but it is not suitable for decorating confectionery products, because it does not hold its shape at all.

Ingredients:

• heavy cream – 400 ml;
• boiled condensed milk – 1 can.

Preparation

1. Chilled cream is whipped until fluffy.
2. Take about a third of the cream, mix it with boiled condensed milk and beat it.
3. Next, turn the device to minimum speed and mix the mass with the rest of the cream.

With boiled condensed milk for cakes is a universal product; it is used for layering cakes and for decorating products, because after hardening the cream perfectly retains its shape. It is only important to use natural butter with a high percentage of fat content and high-quality condensed milk.

Ingredients:

• condensed milk – 250 g;
• butter 82.5% fat – 250 g;
• sour cream – 250 g;
• vanilla sugar – 10 g.

Preparation

1. The softened butter is mixed with boiled condensed milk using a mixer.
2. Continuing to beat, add sour cream one spoonful at a time.
3. At the end, add vanilla sugar or vanillin and beat well again.

With boiled condensed milk it has a delicate structure and unique taste. In this case, you need to use soft cottage cheese; granular cottage cheese will not work here, because the mass will not reach the desired consistency. Instead of milk, you can use cream here; if desired, you can add chopped nuts to the cream.

Ingredients:

• boiled condensed milk – 150 g;
• milk – 60 ml;
• cottage cheese – 250 g.

Preparation

1. Place soft cottage cheese and milk in a blender bowl.
2. Beat until smooth, add boiled condensed milk and beat again.

Cream cheese with boiled condensed milk

You can prepare it with boiled condensed milk in a matter of minutes. At the same time, it turns out incredibly appetizing and tender. Instead of mascarpone, you can use other soft cream cheeses. This cream is best suited for soaking a light sponge cake with the addition of fruits or berries.

Ingredients:

• condensed milk – 1 can;
• powdered sugar;
• mascarpone – 500 g.

Preparation

1. Mascarpone is mixed with powdered sugar and beat with a mixer until smooth.
2. Gradually add boiled condensed milk and mix.
3. Beat the mass again 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

The delicious cream made from boiled condensed milk for cake, presented in this recipe, is familiar to many from childhood. At a time when there weren’t as many sweets in stores as there are now, this cream was often prepared and used for layering delicious waffle cakes, for filling tubes, nuts and eclairs.

Ingredients:

• condensed milk – 400 g;
• butter – 200 g.

Preparation

1. Condensed milk is boiled directly in the jar for about 2 hours, then poured with cold water and cooled to room temperature.
2. Beat the naturally softened butter, add boiled condensed milk and beat again until smooth.
3. If desired, you can add a little cognac or rum to the finished cream of boiled condensed milk if children will not eat the product later.

Cream ice cream with boiled condensed milk

The recipe for cream with boiled condensed milk, presented below, will help make any cake very tasty. The cream thickener will add viscosity to the finished product. You need to beat the ingredients with a mixer, starting at low speed and gradually increasing it. In this case, it is better to use fatty sour cream.

Ingredients:

• boiled condensed milk – 300 g;
• thickener for cream – 10 g;
• sour cream – 400 ml.

Preparation

1. Sour cream is combined with condensed milk.
2. Beat the resulting mass with a mixer.
3. Add a cream thickener, mix and use the cream for its intended purpose.

It is even prepared with yogurt based on boiled condensed milk. It is better to choose a fermented milk product that is natural, without fillers or flavors. As in other recipes, it is advisable to use home-brewed condensed milk here. If you want the cream to thicken after cooling, it is better to add a packet of a special thickener for sour cream or cream.

Ingredients:

• condensed milk – 1 can;
• natural yogurt – 250 g.

Preparation

1. Condensed milk is boiled for 2 hours over low heat.
2. When the product has cooled a little, mix it with natural yoghurt until fluffy and smooth.

Cream made from boiled condensed milk with the addition of cocoa and cognac will become one of the most favorite for everyone who tries it at least once. The cream comes out aromatic, very appetizing, but not cloying. It has a delicate, one might even say silky, structure. It is used to coat cake layers, decorate cupcakes and other desserts.

Ingredients:

• butter 82.5% fat – 180 g;
• boiled condensed milk – 200 g;
• cocoa powder – 50 g;
• cognac – 25 ml.

Preparation

1. Place softened butter in a bowl, add cocoa powder and mix with a mixer at low speed.
2. Add boiled condensed milk and cognac and continue to beat, gradually increasing the speed of the device.
3. When the mass acquires a homogeneous consistency, the cream with boiled condensed milk and butter will be completely ready for further work.

How to prepare cream from boiled condensed milk so that it is tasty, thick, but at the same time light is a question that concerns many novice confectioners. Cream made from condensed milk and bananas will satisfy all the above requirements. In addition, such a cream is less caloric than traditional fillings with the addition of oil, and you need to choose ripe bananas, because they are both tastier and more aromatic than unripe fruits.

Classic creams made from condensed milk and butter require the presence of only two components, which are mixed using a certain method. The usual recipe calls for preparing the cream for just 20 minutes. This makes the cream ideal for the cake you make just before your guests arrive. The cream is prepared from different types of condensed milk - boiled and regular. If regular condensed milk is used, the filling will be tender, with a pronounced creamy taste. This additive is called butter cream. If you add cognac, liqueur, seasonings, fruit syrups, the taste of the homemade delicacy will be transformed. Other advantages include versatility - the cream is wonderful both for soaking cake layers and for decorating a ready-made cake.

If you want to make a tasty and simple cream, but doubt that it will turn out successful, then we recommend strictly adhering to the recipe. If you do everything as the recipe says, you will get an excellent addition to sweet dishes. There are several opinions regarding what proportions of oil and condensed milk are optimal. Some, in addition to the named ingredients, add powdered sugar and other additives.

The classic recipe involves using 200 grams of butter and 1 can of condensed milk. To prepare the cake filling, you will need a mixer. The consistency of the butter should be soft. To do this, the oil must be placed in a warm place for 20 - 30 minutes.

If you are short on time, you can heat the oil in a steam bath. To do this, boil water in a wide saucepan, set it aside from the stove and place a bowl of oil on top. Within three minutes, the butter will become soft and begin to melt, that is, it will acquire a consistency suitable for cooking. Butter cake filling will not work if it is overheated. A product that has been brought to a liquid state and has acquired a bright yellow color is unsuitable.

All ingredients for cooking should be at the same temperature, which contributes to a better result.

Cream with condensed milk and butter should be prepared as follows: first, beat the butter with a mixer, for which you need to turn on your kitchen assistant at medium power and beat the ingredient for several minutes, after which the butter is mixed with the condensed milk. The classic recipe calls for using regular condensed milk, not boiled milk.

The butter and condensed milk are whipped for 10 - 15 minutes until a fluffy, homogeneous consistency is obtained. Immediately after preparation, the cream should be used for its intended purpose. Long-term storage does not improve the quality and appearance of the prepared delicacy. There is one more secret that will allow you to make the most delicious additive. If, when whipping, the cream does not acquire a uniform consistency or become fluffy, then the mass should be heated in a water bath, and then continue beating with a mixer.

Boiled condensed milk additive

Boiled condensed milk allows you to achieve an unusual taste for your filling. It will decorate any cakes, pastries and other desserts. Many argue that this filler has a less cloying taste. Various variations of this cream allow for culinary experiments. The big advantage of this dish is that it is almost impossible to spoil it.

To prepare the filler from boiled condensed milk, you need to take the following products:

• 2 cans of boiled condensed milk;
• 400 grams of butter;
• 200 milliliters of cream.

Today you can find ready-made boiled condensed milk on sale. To avoid cooking at home, you can purchase a ready-made product. You should make sure that such a delicacy contains nothing except cow's milk and sugar, which is provided for by state standards.

In a large container, mix the butter with boiled condensed milk. After this, the mixture must be beaten with a mixer. While whipping, cream is added in a thin stream. It is necessary to purchase heavy cooking cream, the fat content of which is 33%. You will see when the cream is ready. It will acquire an airy, fluffy consistency, which is ideal for any cake.

If you want to achieve a more delicate taste, then you can add a few tablespoons of regular condensed milk to this cream. In addition, this confectionery product can be diversified with a variety of additives, which will further reveal the taste of the cream. Preparing such a delicacy is an exciting and interesting process.

How to diversify the taste of your usual buttercream?

Most pastry chefs are creative people who love experiments. For this reason, everyone has their own recipe for the ideal cake topping. But there are ingredients that will make the delicacy taste even better. These include cocoa. It will add a chocolate tint to your filling. But it should be borne in mind that cocoa is combined only with regular condensed milk, and not with boiled milk.

The second additive is cinnamon, a long-time favorite spice of different nations, which is used today in almost all cuisines of the world. A pinch of this spice is enough to get a bright effect. Vanilla will bring exactly the same result. If you leave a vanilla stick in the mixture for some time, the cream will acquire an unforgettable spicy aroma.

Cream with butter and condensed milk can also be prepared with the addition of cognac. In this case, you should limit the consumption of cake for children. But adults can fully enjoy this wonderful confectionery product. To do this, just add 1 tablespoon of cognac per 200 grams of cream.

To prepare any cake, you can use cream made from condensed milk and butter. The recipe for such a supplement requires the use of only two of the above components. This addition takes about 20 minutes to prepare. To do this, you should definitely have a mixer at home. Immediately after preparation, the mixture must be spread on the cakes or decorated with it on your cake.

It is no secret that the taste of the dessert directly depends on the cream, which is used both as a layer and decoration, and as a filler. Recently, cream made from boiled condensed milk has become especially popular. Its texture is suitable for both layering sponge cakes and filling eclairs. Its advantage is its quick preparation and the fact that the final product holds its shape well, which allows it to be used for decorating confectionery products.

Small tricks

It should be noted that the preparation of this creamy product is simple, since it uses a minimal amount of ingredients. There can be from three to five. They, in turn, are mixed and whipped. However, you should pay attention to the fact that the ingredients must be at the same temperature, which will avoid separation of the creamy substance.

When preparing any cream, certain nuances can be noted.

Some of them should be taken into account by the hostess:

When preparing cream from condensed milk and butter, you can add all kinds of essences, cognac or rum to taste, vanillin, walnuts and pieces of fruit to give it a special taste. It should be remembered that when adding them, it is necessary to slow down the mixer speed when whipping;

To make the creamy substance a little lighter in appearance, you can use boiled cream instead of boiled condensed milk when cooking;

In order to avoid separation, it makes sense to use butter at room temperature;

When heating the oil, you should pay attention so that it does not flow under any circumstances;

When the creamy substance separates, heating it in the microwave or in a water bath can help. After which it will need to be mixed thoroughly;

If bulk ingredients are added (sugar, cocoa, flour), then it makes sense to first sift them using a strainer to remove lumps;

Ingredients such as butter, sour cream and cream must first be whipped before combining with condensed milk, which will give the creamy product more airiness;

Please remember that the cream product is quite thick and difficult to mix with other ingredients. Therefore, you can first beat it with a mixer with a small amount of fresh milk or cream, which will give the mass plasticity.

1. Recipe for cream made from boiled condensed milk and butter

Cream made from boiled condensed milk and butter is one of the simplest recipes. To do this, you will need to mix 220 grams of butter with 72% fat content with 390 milliliters of boiled condensed milk. It should be remembered that the oil should be at room temperature. After the components have been mixed, we begin to beat everything with a mixer until a homogeneous and smooth mass is obtained. And the product is ready.

This cream product can be used both for layering and decorating sponge cakes and shortbread cakes.

In this recipe, the taste can be varied simply by changing the proportion of the main components. You can give it a more delicate taste by adding regular condensed milk to it. The taste of vanilla or cognac would also be a good addition.

2. Recipe for cream from condensed milk and sour cream

Recently, a recipe for a cream product made from boiled condensed milk and sour cream has become very popular. It is ideal for layering sponge cake, and for shortbread and nut cakes.

To make it, 390 milliliters of chilled sour cream is whipped with a mixer until a fluffy mass is formed. 390 milliliters of boiled condensed milk is added to it. At the same time, pour in the latter in small portions, constantly whisking the mixture. The result should be a thick, homogeneous creamy product. You can diversify the taste with additives (essences, vanilla, cognac). For decoration you can add nuts, dried fruits and berries.

3. Recipe for cream made from condensed milk, sour cream and butter

It is worth paying close attention to the recipe for preparing a creamy product from condensed milk, sour cream and butter, which is better suited for sandwiching cakes, as well as as a filling for eclairs, waffles and profiteroles.

To make it, 200 grams of butter is whipped with a mixer until a fluffy, airy mass is obtained. 150 milliliters of sour cream is added to it. Then the butter and sour cream are whipped first at low speeds, gradually increasing them. After obtaining a homogeneous mixture, 350 milliliters of boiled condensed milk is added to it in small portions. All components are whipped with a mixer. When a thick, dense and homogeneous substance is obtained, we can say that the product is ready.

4. Recipe for cream made from condensed milk and cream

Making a cream product from condensed milk and cream according to this recipe will not be difficult.

To do this, 390 milliliters of cream with 33% fat content is whipped with a mixer until airy peaks form. After this, 195 milliliters of boiled condensed milk is added to them. Next, the mass is whipped in order to obtain a thick and dense substance.

In a separate container, 200 grams of butter with 72% fat content is whipped with a mixer and the rest of the condensed milk (195 milliliters) is added to it.

After this, both masses are combined into one, 35 grams of vanillin, 45 milliliters of cognac or rum are added and everything is whipped until a fluffy mass is formed. The creamy product made from condensed milk and cream is ready for use.

5. Recipe for cream made from condensed milk, sour cream and cottage cheese

Making a cream using this recipe is not difficult. It is ideal for layering pancake cake.

Add 50 grams of powdered sugar to 200 milliliters of fatty sour cream. Beat all this with a mixer until smooth.

Separately, 200 grams of cottage cheese are rubbed using a sieve to remove lumps. After this, sour cream, cottage cheese and 0.5 cans of boiled condensed milk are combined, 1 bag of vanillin is added and all this is thoroughly whipped until a dense and stable consistency is formed. The finished product can also be used for layering cake layers.

6. Recipe for custard with condensed milk

In order to prepare condensed milk custard, 260 milliliters of milk are heated in a small saucepan with the addition of 65 grams of granulated sugar until the latter crystals are completely dissolved. 70 grams of wheat flour and 10 grams of vanillin are added to them. All this is mixed using a whisk and beaten with a mixer. The resulting mixture is placed in a water bath, stirring constantly until thickened, and then cooled.

After it has cooled, 120 grams of butter and 220 milliliters of boiled condensed milk are added to it. Everything is whipped with a mixer until the product has a dense, uniform texture.

The taste of many homemade sweet treats is largely determined by the cream filling them. Particularly popular is the cream prepared on the basis. This product goes well with butter, sour cream and cream, creating an ideal filling texture for cakes, pastries and other sweet desserts loved by many.

Cream made from boiled condensed milk and butter

Ingredients:

• boiled condensed milk – 390 g;
• butter 72% fat – 220 g.

Preparation

The simplest cream from boiled condensed milk can be prepared by simply mixing it with a certain amount of butter at room temperature and whisking thoroughly until smooth and homogeneous. The taste of this filling for cake and other desserts can be varied by changing the ratio of components, as well as adding other components to it. So, for example, by adding regular condensed milk to the cream, we will make its taste more delicate, and by adding vanilla or, say, cognac, we will add a special aroma to it.

You can also add chopped nuts, dried fruits and even pieces of fresh fruits and berries to this cream.

Cream for cake made from boiled condensed milk and sour cream

Ingredients:

• condensed milk – 390 g;
• country sour cream or fat content of at least 30% – 390 g.

Preparation

As an option, you can prepare cream from boiled condensed milk, adding fatty sour cream to it. To prepare it, process well-chilled sour cream with a mixer until light and fluffy, and then gradually add boiled condensed milk and continue the beating procedure until a homogeneous cream texture is obtained. As in the previous version, you can fill the cream with a wide variety of flavoring additives, adding nuts, dried fruits and pieces of fresh and canned fruits and berries.

Custard with boiled condensed milk

Ingredients:

• whole milk – 260 ml;
• butter 72% fat – 120 g;
• granulated sugar - 65 g or to taste;
• boiled condensed milk – 220 g;
• wheat flour – 70 g;
• vanilla sugar – 10 g.

Preparation

For lovers of custard cream base, we recommend preparing the cream according to this recipe. To implement it, heat the milk in a ladle or small saucepan, dissolve granulated sugar in it, the amount of which we adjust to your taste. Add flour and vanilla sugar there and stir vigorously directly in the pan with a whisk or mixer, ensuring that all flour lumps are completely dissolved. Now place the pan in another bowl with hot water and keep the contents in a water bath, stirring until the mixture thickens, then remove the container from the heat and let the custard base cool completely at room conditions.

At the final stage of preparing the cream, add boiled condensed milk and butter at room temperature and carefully process with a mixer until the texture is homogeneous and airy.

Boiled condensed milk cream with cream

Ingredients:

Preparation

When starting to prepare the cream according to this recipe, process the heavy cream using a mixer until it has a dense, airy texture and gradually add half the amount of boiled condensed milk while whipping. In another container, beat a little butter at room temperature and add the remaining boiled condensed milk. Now combine both mixtures, add vanilla sugar, cognac or rum and beat again until the cream has a uniform texture and smoothness.