Cream with condensed milk

This amazing invention is suitable for confectioners biscuit and honey cakes. Cream with condensed milk is used for meringues, cooking cakes, biscuits and even some fruit desserts. If you vary it by adding walnuts, a small amount of liqueur or vanilla sticks, you can get a brand new, delicious range of cream filling.

How to make cream for a cake of condensed milk at home

Ready stuffing

To make the perfect dipping cakes or a filling for cakes, you will need: a minimal set of products, a little bit of inspiration and quite a bit of time, a Variety of creams with sweetened condensed milk will allow you to choose the one that gives the cakes an unusual and exotic flavor notes. Let’s see how to implement these recipes.

With butter

Tasty classic butter cream is suitable for lubrication of cakes, pastries choux pastry and decorating confectionery products. A mixture of butter and condensed milk well will fall under the paste, and with the addition of a small amount of cocoa will be an excellent impregnation for «Prague cake. For cooking use the following ingredients:

  • butter – 200 g;
  • condensed milk – 1 Bank.

Stages of preparation:

  1. The oil cool, it should be soft.
  2. To soften the butter, mash it in a bowl with a fork beat with a mixer at low speed, bringing to uniformity.
  3. Without turning off mixer, portions, enter the condensed milk. When the mixture starts to move away from the sides of the bowl, the whisking speed should increase slightly, to make the weight swing.

Whipped butter

With sour cream

Creamy, not cloyingly sweet, this variant with a light texture is impregnated with the cakes, giving them softness and juiciness. Thanks to this stuffing, pancake cake or the sour cream will acquire a rich, bright flavor. For cooking it is better to use sour cream high fat content, pre-cooled and removing it from the excess fluid. For flavor you can add chopped walnuts, vanilla or few drops of lemon juice. The cream of the cream and condensed milk good for cake «Zebra». Necessary ingredients:

  • condensed milk – 1 Bank;
  • sour cream – 200 grams (not less than 20% fat).

Stages of preparation:

  1. Sour cream put in a bowl and whisk for 2-3 minutes.
  2. Add the condensed milk, whisk for a few minutes.


Savarna filling

It is suitable for filling cakes, rolls. Delicious, flavorful custard with condensed milk is used for impregnation of sponge cakes, wafer cakes or pies from shortcrust pastry. Boiled sweetened condensed milk will give a creamy mass of rich caramel shade. A classic recipe part must include the yolks, in this case, eggs are for cooking not used. Ingredients:

  • flour (sifted) – 3 tbsp;
  • softened butter – 100 g;
  • sugar – 2 tbsp;
  • vanilla sugar – 1 p. (15 m);
  • condensed milk – 200 g;
  • milk – 250 ml

Stages of preparation:

  1. Milk pour into a saucepan, put on the weakest flames.
  2. Connect the flour with the sugar, add the milk. Cook, stirring, until the complete disappearance of the sugar grains.
  3. The mixture remove from heat. Allow to cool.
  4. In a bowl, combine the butter and condensed milk. Stirring with a mixer (not the whisk), gradually add the milk mixture.
  5. Thickening the resulting mass, removing it in the refrigerator for 25 minutes.

With cream

It is less greasy than oil, a very delicate and light. Whipped cream gives a finished weight of volume, lightness and porous structure. This creamy blend is ideal for filling puff pastry tubes, decorating desserts, cakes and ice cream, because it holds its shape. The main nuances – the cream must be fresh, of high percentage of fat (33%), chilled. Main ingredients:

  • cream – 500 ml;
  • condensed milk – 1 Bank.

Stages of preparation:

  1. Cream pre-cooling.
  2. Beat them with mixer on low speed, gradually increasing speed.
  3. Ready cream gently to combine with sweetened condensed milk, cool.


The cooking process

The main ingredient of such a cream cheese. To achieve uniformity and softness before use it should be wiped through a sieve or beat with a blender. The cream cheese and condensed milk very velvety and airy. It is thick, does not spread, so it can be used in the products of any kinds of dough, but in and of itself is a very tasty dessert. You will need ingredients:

  • butter – 200 g;
  • condensed milk – ½ cans;
  • cheese – 200 g

Stages of preparation:

  1. Butter to soften, combine in a bowl with condensed milk, beat with a mixer.
  2. Whisking, portions add the cheese, bring the mass to a homogeneous condition.

Mascarpone and condensed milk

Desserts with this very gentle cream with a delicate creamy taste melting in your mouth. It fits well on cakes, perfectly combined with different additives (cocoa, berries, liqueur, dried fruit, chocolate), very simple and quick to prepare. From the proportions of cheese with the added amount of milk depends on the consistency of the finished mixture. The less condensed milk, the denser the texture will turn out. The ingredients for this mass:

  • mascarpone cheese – 500 g;
  • condensed milk – 100 – 300 p.

Stages of preparation:

  1. Slightly beat with a mixer cheese.
  2. Gradually add condensed milk until you get desired quality of the mixture.
  3. For more sweetness you can add a little powdered sugar.
  4. Beat until fluffy mass.

How to cook cream of condensed milk

Mass in the pan

Almost every recipe is cream with condensed milk universal, suitable for any baking. However, each type of dough and pastry has its own taste characteristics, so harmonious, they still have certain varieties of this treatment. Learn the features of the most popular options cream with condensed milk for a variety of desserts.

  • For Napoleon. This cake used a custard cream mass. Add condensed milk makes the taste rich and original. As «highlights» classic cream Napoleon can vary pine nuts, almonds, berry puree or lemon zest.
  • For honey cake. To choose impregnate for this dessert you need, based on the desired result. Oil cream honey cake with condensed milk will make the cake more sweet, sour – sour and light taste. Impregnation on the basis of whipped cream will make the cake airy and with mascarpone – creamy and tender. Adding cherries will make a new flavour.
  • For sponge cake. So this dessert was not dry, it is important to soak the sponge cakes. Such cakes are most suitable: the cream of the cream and condensed milk or oil, cheese or custard impregnation. Leave the cake for a while in the room, off for a few hours in the fridge, so he got soaked.
  • For eclairs. These brownies choux pastry coated in chocolate for a long time retains its softness and freshness. Fillings use oil or custard filler, you can give it a spicy flavor, add a few drops of lemon juice. Fill the cakes using a pastry bag, making a small incision in the finished dough. On top sprinkle with chopped nuts or powdered sugar.

The recipes can be delicious, simple cream of boiled condensed milk

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