Oily cream with condensed milk - the best recipes for impregnation and decorating desserts

If you need to soak cake or complement cakes, capkakes, other desserts, butter cream with condensed milk is suitable for this purpose as well as possible. Any sweet treat with such a filler will get the most gentle and will just melt in your mouth.

How to make a cream of butter and condensed milk?

The cream with condensed milk and butter is perhaps the easiest filler of desserts, which will take only a few minutes to prepare, however, there are some subtleties of the technology of creating sweets.

1. Butter, like condensed milk, should be selected of high quality from a proven manufacturer, ideally with a high percentage of fat.
2. If sweets are not enough condensed milk, use powdered sugar as a sweetener.
3. Before accepting any chosen prescription of cream from condensed milk and butter, it is necessary to get components from the refrigerator in advance and maintain at least an hour at room conditions: the products should become the same temperature.
4. Add one component to another in small portions, each time carefully mixing the mass or whipping with a mixer.
5. Any prescription cream can be changed as needed, adding the desired flavor or color.

Cream of boiled condensed milk and butter

Extremely popular with confectioners cream with boiled condensed milk and butter. With a decent quality of basic ingredients, the delicacy always turns out to be gentle, airy, excellent in taste characteristics. In addition, this impregnation perfectly holds the shape, does not flow off the cake cake or capcasks and can be used to decorate any desserts. For a softer taste and texture of the cream, you can add a little of the usual condensed milk and once again whip a little.

Ingredients:

• boiled condensed milk - 1 can;
• butter - 200 g;
• Vanilla, cognac (optional) - to taste.

Preparation

1. Mix the butter and boiled condensed milk at room temperature with a spoon first.
2. Using a mixer or whisk, beat the mixture for a few minutes to purchase an airy texture.
3. If desired, aromatize the oil cream with condensed milk or brandy and whisk again.

Custard with condensed milk and butter

A classic cream with condensed milk and butter can be made less calories by preparing it with the addition of a custard. In a similar way, it will be possible to increase the volume of finished impregnation, which will be especially to the place for smearing the cakes for Napoleon or any other cake. Vanilla sugar should be added to the already prepared, but still hot brew mixture, and soft butter to a cooled room temperature or a little warm mass.

Ingredients:

• eggs - 3 pieces;
• granulated sugar - 1 glass;
• flour - 1 tbsp. a spoon;
• whole milk - 1.5 cups;
• condensed milk - 200 g;
• butter - 300 g;
• vanilla sugar - 20 g.

Preparation

1. Mix the eggs with sugar and flour, add whole milk.
2. Place the container with the mixture on the stove and warm with continuous stirring until thick
3. Stir in condensed milk, warm up a little more, stirring with a whisk.
4. Add vanilla sugar, and after cooling the mass with a soft butter and punch the butter custard with condensed milk blender until smooth.

Cream for Napoleon with condensed milk and butter

The next version of the preparation of filling is suitable for those who like the more satisfying versions of the popular Napoleon. Oily cream with condensed milk for a cake, unlike the previous recipe, is prepared without a custard base, it turns out to be more nutritious, caloric and at the same time will please the triviality of the technology.

Ingredients:

• condensed milk - 1 pot;
• butter - 250 g;
• Vanilla, cognac (optional) - to taste.

Preparation

1. Soft butter is ground with a mixer until it is white and fluffy.
2. Add condensed milk, if desired, flavors (vanilla or cognac) and whisk a delicious cream of butter and condensed milk until they acquire an airy and silky texture.

Nut cream with condensed milk and butter

The following recipe cream with condensed milk and butter will have to the place when you need to fill the ruddy halves of nuts from the dough. Often the composition of such filling is supplemented with walnuts or dough scraps left after baking sand billets. Nut kernels after cleaning in this case pre-fry slightly until the appearance of flavor in a dry frying pan or in the oven, and only after that grind.

Ingredients:

• Condensed milk condensed milk - 1 jar;
• butter - 125 g;
• walnuts - 0,5-1 glass.

Preparation

1. Soft butter beat until lightening and smoothness.
2. Add the boiled condensed milk and once again whisk the mass to splendor and uniformity.
3. Fry and chop the walnuts, pour into a mixture of condensed milk and butter.
4. The ready thick cream from condensed milk and butter is used for filling of nuts.

Cream for eclairs with condensed milk and butter

Light and gentle cream for profiteroles with condensed milk and butter is prepared in a few minutes. Having mastered the creation of air-cured billets, it will only be necessary to fill them after cooling with the prepared sweet mixture with a confectionery bag or syringe and enjoy the delicious taste of the dessert obtained. Cognac can be substituted in the recipe with vanilla or other flavoring.

Ingredients:

• Condensed milk condensed milk - 1 jar;
• condensed milk classic - 3 tbsp. spoons;
• butter - 200 g;
• cognac - 1,5 tbsp. spoons.

Preparation

1. Soft butter is beaten to silky and magnificent.
2. Add boiled and ordinary condensed milk in small portions, pour in cognac or vanilla extract, whisk the mass to a homogeneous, lush and silky texture.

Cream of cottage cheese, condensed milk and butter

Stunningly tasty and delicate curd and butter cream with condensed milk is suitable for smearing cake cakes, which is supposed to complement or decorate with fresh or canned berries, fruits. If the cottage cheese will be used granular or rather dry, it is better to use a blender for whipping.

Ingredients:

• cottage cheese - 400 g;
• condensed milk - 1 pot;
• butter - 200 g;
• sour cream with a fat content of not less than 25% - 200 g;
• vanilla.

Preparation

1. Cottage cheese is combined with sour cream and pierced to a cream texture blender.
2. Add condensed milk, soft oil, vanilla.
3. Drive in the oil curd cream with condensed milk with a mixer until you acquire a lush and airy texture.

Cream for capkake from butter and condensed milk

The preparation of a cream of condensed milk and butter for capkeyes differs little from the technology of filling for cakes. In this case, it is proposed to add a mixture of the main components of sour cream, which will give the missing sourness, make the taste of the delicacy more balanced and harmonious. Not superfluous in the composition will be nuts, which should be roasted to a rich flavor and crushed thoroughly.

Ingredients:

• condensed milk cooked or ordinary - 1 pot;
• butter - 200 g;
• sour cream with a fat content of not less than 25% - 200 g;
• nuts - 200-300 g.

Preparation

1. Fry nuts in a dry frying pan or in the oven, grind into a very small crumb in a blender.
2. Whip the butter until it whitens.
3. Add condensed milk, fatty sour cream and beat well again.
4. Mix the crushed nuts into the oil cream with the condensed milk.

Sour cream oil with condensed milk

The cream prepared on the basis of the following recipe based on condensed milk and butter will be an excellent impregnation for any cake. Added to its composition sour cream will add extra whiteness, splendor and pleasant sourness. Mass can be used not only for smearing cakes, but also for decorating desserts.

Ingredients:

• evaporated milk - 200 g;
• butter - 200 g;
• sour cream with a fat content of not less than 25% - 200 g;
• vanillin - pinch.

Preparation

1. Chilled sour cream is whipped with the addition of vanilla to a density and splendor of 5 minutes.
2. Serve with condensed milk and whisk again.
3. Add a soft oil, whisk again for a couple of minutes until uniform and smooth.

Cream with cream, condensed milk and butter

The most delicate, perhaps, in texture and taste is a cream of condensed milk, butter and cream. The latter should be fat content of at least 30%, which will allow them to qualitatively break into a lush and airy foam, which will transform the final taste of the dessert. The usual condensed milk is most preferable in this case, however, boiled can be used.

Ingredients:

• condensed milk - 1 pot;
• butter - 300 g;
• cream in fat content of at least 30% - 300 g.

Preparation

1. Beat with a mixer until whitening oil.
2. Add the condensed milk and whisk until thick.
3. In a separate container whisk well chilled cream to a lush foam.
4. A mixture of butter and condensed milk is gradually added to the creamy mass and gently mixed.

Cream with chocolate, condensed milk and butter

A thick and rich chocolate butter cream with condensed milk will effectively complement the cake or capkake. Using the proposed proportions, it will be possible to obtain a non-cloying and not too sweet taste of delicacies. If desired, you can add a little powdered sugar. If you increase the amount of condensed milk, the texture of the filling will become sweeter, but more liquid.

Ingredients:

• condensed milk - 0,5 jars;
• butter - 200 g;
• cocoa powder - 0.5 cup.

Preparation

1. Soft butter beat the mixer for 5 minutes.
2. Add portions of condensed milk, whisk each time.
3. The latter is medicated with cocoa powder and again thoroughly whisked until a uniform texture and color of the finished cream is obtained.

Oily cream with mastic and condensed milk

To make the correct cream for mastic , butter, condensed milk in this case should be more than ever quality. You can use ordinary condensed milk, as in the following recipe, or boiled, if desired, increasing its amount. The mixture is flavored, if desired, with vanillin or vanilla sugar.

Ingredients:

• condensed milk - 140 g;
• Butter - 200 g.

Preparation

1. Soft butter thoroughly beat until rejuvenation.
2. Slightly add condensed milk, each time whisking the mixture well with a mixer.
3. Spread the surface of the cake with several creams in several passes, placing each time the product is crushed by 30 into the refrigerator.

Oily cream with condensed milk for cake decoration

If there is a need to make an oil cream with condensed milk to decorate the cake , it's time to take advantage of the proportions of constituents proposed and the recommendations for the implementation of the technology. Condensed milk should be chosen in this case, a thick, fat content of not less than 8%. Determining the result will be the quality of the oil, which must be necessarily natural with a fat content of 82%.

Ingredients:

• evaporated milk - 380 g;
• Butter - 300 g.

Preparation

1. Butter creamy room temperature whisk the mixer until lightening and silkiness.
2. Add a little condensed milk of the same temperature, each time achieving uniformity and splendor.
3. The finished cream is cooled very little before use, after which it is accepted for decorating the cake and forming all kinds of patterns on its surface.