This is a very simple and quick cream for a cake, but at the same time very tasty and not as greasy as butter. In addition, it is much easier to prepare, unlike.

Cream made from condensed milk and butter is well suited for cakes decorated with mastic, because this cream does not make it soggy.

I make this cream from plain or boiled condensed milk, as well as from condensed cream. I use it for filling and custard cakes. , ship, with ninja turtles and others.

Cream made from boiled condensed milk and butter for cake - recipe with photo:

Boiled condensed milk cream is very often used to prepare various confectionery products, since it is universal. It can be used not only in making cakes and various types baked goods, but also simply eaten with your favorite fruits.

Most often it is used when preparing sponge cakes with mastic, because the mastic does not become soggy from such cream, however, this cream goes well with shortbread, puff pastries or even meringues!

This dish is very simple to prepare, and the time spent on preparation will not force any housewife to stand long and painfully in the kitchen.

Cream made from boiled condensed milk and butter for cake

Cooking time: 10 minutes.

100 grams = 482 kcal.

Difficulty of preparation - easy.

Before directly preparing the cream, the products must be kept in the room for 20 minutes so that their temperatures become the same. This moment is very important, because this allows you to subsequently avoid lumps and heterogeneity.

Ingredients:

• Boiled condensed milk – 380 grams (1 can);
• Butter – 300 grams (1.5 packs).

Cooking method:

Ready! Bon appetit!

A cake with butter and condensed milk cream made according to this recipe turns out to be very tender and tasty, so this recipe can be considered ideal for its preparation. When choosing condensed milk, you must carefully read the composition.

Boiled condensed milk must be made in accordance with GOST 2903-78 and contain only milk and sugar. The oil used must be fresh and not defrosted!

It is important to know!

1. You can add a little vanillin, cognac or liqueur to the prepared cream from boiled condensed milk and butter to add some flavor.
2. When heating the oil, be careful not to let it spread.
3. To make the cream even softer, you can add a little regular condensed milk to the boiled milk and beat everything thoroughly.
4. If you increase the amount of oil to a proportion of 1 to 1, then after cooling the cream for the cake made from boiled condensed milk will become thicker, which will allow you to decorate confectionery products from a pencil.
5. You can also add chopped nuts, berries, dried fruits, etc. to taste.
6. In addition to boiled condensed milk, you can take boiled cream. The taste will not deteriorate from such an experiment, and the color of the resulting consistency will change to lighter.

Few desserts can be prepared without the use of cream, because it is difficult to imagine cakes, pastries, and biscuits without a sweet layer. Often, desserts are chosen based on what kind of cream will be prepared for them. For example, in winter, custard or butter creams are most often prepared. But in the summer, when desserts are often prepared from fruits and berries, the cream for them is chosen to be lighter and airier, for example, protein or cream.
But there are desserts that are literally swept off the table at any time of the year, which are loved by both children and adults. These are, first of all, the most delicate eclairs, as well as favorite nuts from shortcrust pastry. And it serves as an amazing filling for your favorite delicacies. delicious cream from boiled condensed milk and butter, step by step recipe is already waiting for you below. I THINK you will like this unusual one.
The recipe for such a cream is quite simple, even a schoolchild can prepare it. Moreover, condensed milk does not need to be specially boiled, but can be bought ready-made. The only thing is that when preparing the cream you cannot do without a kitchen assistant - a mixer, which will mix and beat the condensed milk and butter into a homogeneous mass.





Ingredients:

- butter – 200 gr.,
- condensed milk (“Toffee” – 1 can.

Preparation

For the cream we need to take good oil, fat content not lower than 70%, otherwise the cream may separate. Remove the butter from the cold in advance to make it softer. (You do not need to melt the butter, otherwise the cream will not have the desired thick consistency). Place in a bowl.





Open a jar of toffee (if you can’t buy caramelized condensed milk, you can boil it yourself) and put it in a bowl.





Then with a mixer, first at low speed, and gradually picking up speed, beat the cream until a fluffy, smooth mass.







After cooking, let the cream cool for 10-15 minutes, and then use it to prepare dessert. I would also like to draw your attention to this

You need to quickly prepare a budget dessert for the holiday - use recipes for cream made from boiled condensed milk. Look at the site for interesting options with cherries, butter, chocolate and other ingredients. Add to cakes or use as an independent dish.

The modern process of milk condensation was patented by the American G. Borden in the mid-19th century as a method of long-term storage and deep pasteurization. But he was not the first inventor of this product. Back in 1805, in France, the culinary specialist Appert conducted experiments in canning milk for Bonaparte’s army. In Russia, condensed milk began to be produced on an industrial scale in 1881. Currently, the following products are widely used: concentrated (unsweetened), condensed milk with added sugar and so-called boiled milk.

The five most commonly used ingredients in boiled condensed milk cream recipes:

Interesting cream recipe:
1. Place the butter in a warm place. Wait until it softens completely.
2. Mix thoroughly with condensed milk and pitted cherry halves.
3. Add finely chopped walnuts.
4. Place in bowls.
5. Decorate with whole cherries and nuts.

Five fastest recipes for boiled condensed milk cream:

Helpful Tips:
1. The cream can also be used as a layer between cookies and for filling baskets.
2. Hazelnuts, cashews, prunes, dried figs, and bananas go well with the delicacy.
3. If the oil is very cool, you can grate it to save time and make mixing easier.
4. For a cake with this cream, it is recommended to use sponge or waffle cakes.
5. Make beautiful drawing on the cream, you can simply run a fork over it in wave-like movements.

Hi all. Today I will tell you how to make cake cream from condensed milk and butter. This is a very quick and easy recipe. It is great for both layering cakes and stuffing nuts, wafer rolls, eclairs, custard cakes.

We only need 2 ingredients and 10 minutes of free time. The cream is so simple that even a schoolchild can handle it.

One rule - butter and condensed milk should be at the same temperature - room temperature. I take out the butter in advance and leave it overnight. Then I am absolutely sure of the result. I don’t recommend melting butter in the microwave; we don’t want the melted kind, but the cooled kind. In order to speed up the process, you can cut the butter into small cubes and put it in warm place, next to the stove or battery. Then the oil will reach the consistency we need in an hour.

Boiled condensed milk can be bought ready-made, but I took the longest route in order to tell you all the nuances.

In order to turn condensed milk into boiled milk, we need to remove the label, place the jar in a saucepan, add water so that the water completely covers the jar.

Place on the fire and cook for 1.5 to 3 hours, depending on the effect we need, periodically adding water if necessary. The longer we cook, the thicker the resulting consistency will be. I needed cream for the Snickers cake, so it had to be very thick. I boiled the condensed milk for 3 hours for a thicker consistency.

So, how to prepare cream from boiled condensed milk and butter for sponge cakes and cake filling, recipe with photos step by step.

Ingredients:

1. 1 can of boiled condensed milk (380 grams)
2. 1 stick of butter 82.5% fat (180 gr.)

Preparation:

Place butter in mixer bowl room temperature. Beat for a couple of minutes at low speed to oxygenate the oil. Required condition- very good oil. Then the cream will be stable.

That's it, our cream is ready! It must be placed in the refrigerator for at least 30 minutes.

If your cream still separates, don’t worry, heat it a little in a water bath, beat it with a blender or beat it again with a mixer.

You can coat the cakes with the prepared cream. A very tasty combination in