The taste of many home sweet treats is mostly determined by the cream filling them. Especially popular is the cream, cooked on the basis of boiled condensed milk . This product is perfectly combined with butter, sour cream and cream, creating an ideal texture of the filler for cakes, eclairs , cakes and other sweet, favorite desserts.
Cream of boiled condensed milk and butter
Ingredients:
- boiled condensed milk - 390 g;
- butter with a fat content of 72% - 220 g.
Preparation
The most simple cream made from boiled condensed milk can be prepared by simply mixing it with a certain recipe with a quantity of butter at room temperature, and whisking it to uniformity and smoothness. The taste of such filling for a cake and other desserts can be varied by changing the ratio of components, and by adding other components to it. So, for example, supplementing the cream with ordinary condensed milk, we will make its taste more tender, and adding vanilla or, say, cognac - we will add to it a special aroma.
In such a cream you can also introduce crushed nuts, dried fruits and even pieces of fresh fruits and berries.
Cream for cake from boiled condensed milk and sour cream
Ingredients:
- evaporated milk - 390 g;
- sour cream or fat content of at least 30% - 390 g.
Preparation
As an option, you can prepare a cream of boiled condensed milk, supplementing it with fatty sour cream. To prepare it, well-cooled sour cream is processed with a mixer until it is airy and fluffy, and then gradually add the boiled condensed milk and continue the procedure of whipping until a homogeneous texture of the cream is obtained. As in the previous version, you can fill the cream with a wide variety of flavorings, adding nuts, dried fruits and pieces of fresh and tinned fruits and berries to it.
Custard with boiled condensed milk
Ingredients:
- whole milk - 260 ml;
- butter fat content of 72% - 120 g;
- sand sugar - 65 g or according to taste;
- boiled condensed milk - 220 g;
- wheat flour - 70 g;
- sugar vanilla - 10 g.
Preparation
For lovers of a custard base cream, we recommend you to prepare a cream according to this recipe. For its implementation, we heat the milk in a ladle or a small saucepan, dissolve the sugar in it, the amount of which is regulated to your liking. There we pour flour, vanilla sugar and stir directly in a saucepan intensively with a whisk or a mixer, trying to completely dissolve all the flour flakes. Now we place the pan in another vessel with hot water and we keep the contents in the water bath, stirring until the mixture thickens, then remove the container from the fire and let the custard completely cool down at room conditions.
At the final stage of the preparation of the cream, we introduce into it a boiled condensed milk and creamy room temperature and carefully treat it with a mixer until a homogeneous and airy texture is obtained.
Cream of boiled condensed milk with cream
Ingredients:
- cream in fat content of 33% - 390 ml;
- butter with a fat content of 72% - 200 g;
- vanilla sugar 35 g;
- Condensed boiled milk - 390 g;
- cognac or rum - 45 ml.
Preparation
Starting to prepare the cream for this recipe, treat the fat cream with a mixer to a dense air texture and gradually add half the amount of boiled condensed milk during 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 whisk again until smooth texture and smoothness of the cream.