Tastes of childhood... With what, at times, wonderful rhythm of nostalgia these words resonate in the heart. Some will think of “Napoleon” or “Kyiv”, others will think of “Honey cake” or “Ryzhik” cakes, and some will smile on their faces with memories of homemade nuts with condensed milk.

Can humble miniature cookies compete with such famous confectionery masterpieces? Nuts can, because they were not only a hit of Soviet times along with popular cakes, but they also have something in common - delicious cream with condensed milk. It is his recipe that many housewives prefer when planning the preparation of cakes, wafer rolls, cakes, cupcakes, homemade nuts and other products.

If someone is not too fond of desserts with condensed milk, considering them somewhat sugary, after preparing the cream, you will be pleasantly surprised. Custard, combined with butter or based on cream cheese, the cream turns out incredibly light, delicate and moderately sweet.

Cream of condensed milk and butter

“It couldn’t be simpler” - this motto can undoubtedly be applied to this recipe. Fast process, minimum ingredients and fabulous taste.

Ingredients:

• Boiled condensed milk – 600 g
• Butter – 400 gr

How to prepare butter cream with condensed milk:

In simple classic recipe cream for cake with condensed milk, you can include vanilla (1-2 tsp), liqueur or cognac for flavor (1-2 tbsp)

Custard with condensed milk

Compared to oil custard is one step higher in complexity. However, its taste is more delicate and light, which is ideal for almost any product.

By the way, about the products: while experimenting with desserts, the hostesses found an interesting and delicious way– use the condensed milk custard recipe to prepare the filling for honey biscuits.

Ingredients:

• Boiled condensed milk – 400 g (1 can)
• Milk – 300 ml
• Butter – 70 g
• Egg – 2 pcs
• Flour – 1 tbsp. spoon
• Vanilla sugar – 1 sachet (1 tbsp)

Preparation:

To properly prepare custard with condensed milk, it is important to bring the egg-milk mass to the desired thickness during cooking. If it is quite liquid, similar to jelly, after adding butter and condensed milk, many small grains may form in the cream, making it difficult to beat. To eliminate the risk of burning, it is recommended to brew the cream in a water bath, but in this case it will thicken in 10-15 minutes.

Before using the cream, for a more refined taste, the cakes are often coated with the juice of canned pineapples.

Cream with condensed milk and Mascarpone cheese

Anyone familiar with the taste of Tiramisu will probably agree that the famous Italian Mascarpone is an ideal component of desserts. The taste of the cream made from this cheese, condensed milk and cream is beyond praise. In case the store doesn't have Mascaropne, any other cream cheese like Philadelphia will do.

Ingredients:

• Cream 33-35% – 450 ml
• Mascarpone – 400 gr
• Condensed milk (boiled or regular) – 400 g

How to prepare cream from condensed milk and Mascarpone:

Thanks to the heavy cream, the finished cream is light, airy and holds its shape perfectly. But, if you need an even more fluffy mass, you can whip the cream to soft peaks in a separate container, then carefully combine with cheese, condensed milk and mix with folding movements.

These recipes for condensed milk cream are considered the basic and most successful: the preparation process is simple and the taste is amazing. You can diversify the fillings with flavored additives, nuts, berries or fruits.

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.

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:

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

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