Cream for condensed milk cake and butter - quick and simple recipes for the perfect filling of dessert

Cream for condensed milk and butter cake has a balanced delicate taste, a thick texture, perfectly holds the shape and is best suited for impregnating and decorating cakes from any cakes. The result will be satisfied even gourmets and fagots, enjoying the excellent taste of the obtained delicacy.

How to make a cream of butter and condensed milk?

If you do not know how to cook or how to thicken a cream of condensed milk and butter, the following recipes and a selection of basic recommendations accompanying each variation will help to cope with the task "perfectly".

1. To design the cream, you should choose only the highest quality ingredients: the oil should be exclusively natural, ideally home-made, and condensed milk thick and tasty.
2. The proportions of the constituents can be varied according to their taste preferences, resulting in a more or less sweet or otherwise dense or texture-like substance.
3. Beat butter with condensed milk at the lowest speed of the mixer.
4. Cream for condensed milk and butter cake can be divided into portions and filled with each color or flavor, adding a dye or flavor additives.
5. After cooling in the refrigerator, the mass thickens considerably, acquiring density and better retaining the shape.

Napoleon cream with condensed milk and butter

The cream of condensed milk and butter is most often used to decorate simple home cakes, which, despite the constantly growing assortment of sweet desserts, do not lose popularity and remain the most in demand among consumers. One of these is Napoleon. Neutral cakes, complemented by a sweet substance made from trivial components, create the best composition, which to this day is beyond competition.

Ingredients:

• butter - 250 g;
• Condensed milk - 250 g.

Preparation

1. Butter is kept at room conditions for several hours to soften, after which it is whipped until smooth with a mixer.
2. Continuing the whipping, injected portions of condensed milk and achieve uniformity of the mixture and its airiness.
3. Saturate the resulting mass of cakes and leave for several hours.

Cream of boiled condensed milk and butter

Especially delicious is a cream made of boiled condensed milk and butter. Due to the thicker texture of the condensed milk and its taste and color saturation, the cream acquires a bright, fragrant note, capable of transforming any dessert, making it perfect for all characteristics. It is important to find the most acceptable balance in the proportion of components to obtain the desired sweetness of a goodie.

Ingredients:

• boiled condensed milk - 380 g;
• butter - 300 g.

Preparation

1. Butter is removed from the refrigerator and left to soften.
2. Beat soft base to splendor and lightening, using a whisk or a mixer tuned to low speed.
3. Add boiled condensed milk portions and achieve a uniform distribution of the product in the oil substance and obtain a lush, homogeneous mass.
4. Use a ready-made cream for a cake of boiled condensed milk and oil to decorate any cake and decorate them.

Custard with condensed milk and butter

A custard made of condensed milk and butter will be an ideal addition for products made from puff or biscuit dough. It is prepared more intricately, rather than the options presented above, but it turns out more tender and softer. Such an option is ideal for impregnating cakes, and for decorating desserts, it is preferable to use a different base.

Ingredients:

• eggs of chicken - 3 pieces;
• wheat flour - 30 g;
• granulated sugar - 1 glass;
• whole milk - 350 ml;
• vanilla sugar - 10 g;
• condensed milk - 200 g;
• Butter - 300 g.

Preparation

1. Whisk eggs with chicken eggs, add wheat flour, whole milk and warm with continuous stirring until crystals are blown.
2. Add the condensed milk, heat the base, stirring, until thick, removed from the fire, add the vanilla sugar.
3. In a warm mixture add a soft oil, beaten with a blender until fluffy.
4. After the custard cream for the condensed milk and butter cake has cooled, use it for the intended purpose.

Recipe for chocolate cream from condensed milk and butter

The following recipe for cream with condensed milk and butter will be a godsend for those who do not imagine their life without chocolate. An addition to desserts is prepared with the addition of cocoa powder, which gives it a distinctive taste with unobtrusive bitterness. The product can be replaced by a portion of melted black chocolate on a water bath.

Ingredients:

• condensed milk - 0,5 jars;
• butter - 1 standard pack;
• cocoa powder - 1/3 cup.

Preparation

1. The softened butter is beaten with a mixer for 5 minutes.
2. Add the condensed milk in small portions, whilst continuing.
3. Pour cocoa powder and once again beat the substance until a uniform texture and even color.
4. Ready chocolate cream from condensed milk and cocoa is used for the intended purpose.

Cottage cheese cream with butter and condensed milk

The recipe for cream with condensed milk and butter, presented below, is realized with the addition of cottage cheese. The final taste of the delicacy, decorated with a similar filling, will pleasantly surprise with extraordinary tenderness and harmony. Cottage cheese before use must be treated with a blender or a few times rubbed through a metal fine sieve.

Ingredients:

• condensed milk - 0,5 jars;
• butter - 120 g;
• cottage cheese - 200 g.

Preparation

1. Beat with a light oil mixer.
2. Add the prepared cottage cheese and whisk again.
3. Portions are mixed into the cream with a condensed milk, whisked until homogeneous.
4. Use a cream for a cake of condensed milk and butter with cottage cheese as directed.

Cream mastic with butter and condensed milk

A thick cream of condensed milk and butter, prepared according to the following recipe, will become an ideal substance for leveling the surface of the cake before coating it with sugar mastic. Chopped crumbs with a blender cookies or dried scraps of cakes are added to the cream in batches, achieving the desired dense texture.

Ingredients:

• evaporated milk - 380 g;
• butter - 250 g;
• biscuit shortbread or dry trimmings of cakes.

Preparation

1. Soft butter slightly rubbed with a spatula or whisked with a blender.
2. Introduce the condensed milk, whisk the mass until smooth.
3. The portions interfere with the cookies, achieving the desired density of the mixture.
4. Apply the cream to the cake and level the surface of the product with a spatula or spatula.

Cream with cream and condensed cream

The most delicate, perhaps, of all the variations is a cream of condensed milk and cream. Its airy texture will be the perfect complement to any sweet dessert, making it simply delicious and to taste, and in appearance. If the substance is needed to decorate the product, it is slightly cooled in the refrigerator until thickened.

Ingredients:

• evaporated milk - 380 g;
• butter - 300 g;
• cream with fat content more than 30% - 300 ml.

Preparation

1. Beat soft butter, adding portions of condensed milk, seeking clarification and thickening of the substance.
2. Separately whisk well chilled cream and gently swirl the lush mass into the cream.

Sour cream with condensed milk and butter

The cream with condensed milk and butter is especially tasty with sour cream, which gives it the missing sourness and eliminates the excess of sweetness. The main thing - to choose a fresh product with a high percentage of fat and before adding it to the cream in a cooled form, beat it with a mixer until thick and get a lush and airy texture.

Ingredients:

• condensed milk -200 g;
• butter - 200 g;
• fatty sour cream - 200 g.

Preparation

1. In separate containers whisk butter with condensed milk and sour cream.
2. Combine the two substances together, whisk and use as directed.

Cream for biscuit from condensed milk and butter

The cream for cakes of condensed milk and butter, made in view of the recommendations given below, is often used to supplement products from biscuit cakes. However, if desired, it can be used in a recipe for creating a dessert with a different base: sand, flaky. A special piquancy of sweetness will give a liqueur, which can be replaced if desired by a portion of strong coffee.

Ingredients:

• condensed milk - 350 g;
• butter - 250 g;
• Liquor - 40 ml.

Preparation

1. Softly beaten the butter until lightening.
2. Add condensed milk, liqueur, whisk again.
3. Spicy cream of condensed milk and butter is used to impregnate biscuit.