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How to make cream for cakes from condensed milk. Cream for cake with boiled condensed milk and butter

How to make cream for cakes from condensed milk. Cream for cake with boiled condensed milk and butter

Condensed milk cream for sponge cake can be prepared at home. If all recommendations are followed, a delicate mass is obtained, which can be supplemented with sour cream or butter.

It is worth noting that this cream turns out to be very light. In addition, it can be used not only for making cakes, but also for waffles, cookies and pastries. acts as a basis. The finished cream can be diversified by adding chocolate, honey, nuts, a mixture of berries and fruits. You can experiment and introduce a new component into the mass each time. The taste of the cream will change significantly.

Classic recipe

So, how to prepare condensed milk cream for a sponge cake? To begin with, it is worth considering the classic version. It is easy to prepare. Components you will need:

condensed milk - one can;
butter based on animal cream - 200 grams.

Cooking process

To prepare condensed milk cream for sponge cake, you should remove the butter from the refrigerator in advance. This component should be at room temperature. The softened butter must be cut into cubes, place everything in a deep container, and then gently beat with a mixer at low speed. As a result, the mass should become homogeneous. This takes no more than five seconds.

Condensed milk must be gradually added to the butter. Don't add the whole jar at once. Each time you need to add no more than 2 tablespoons of condensed milk. In this case, the components should be beaten with a mixer. The speed can be increased if desired. The cream will be ready when the mass stops sticking to the walls of the container.

Recipe Features

This condensed milk cream for sponge cake should be used immediately after preparation. It is not recommended to store it. You can use the finished mixture not only for sponge cakes. This cream goes well with both waffle and shortbread cakes.

The mass can be used as an impregnation and to grease the cakes with it or to decorate the top cake. If necessary, you can add a natural coloring agent, such as carrot or beet juice, to the liquid condensed milk cream.

Classic cream with sour cream

Cream for a cake made from condensed milk with butter can be prepared with sour cream. Components you will need:

cream-based butter - 200 grams;
condensed milk - ½ can;
sour cream - 200 grams;
walnuts - 300 grams.

How to cook it properly

Cream-based butter should be left in a warm room for some time. The product should become soft. Beat the butter with a mixer, gradually adding liquid condensed milk into it. Add sour cream to the resulting mass and mix everything again.

Walnuts must be peeled and chopped, and then added to the cream. All components should be whisked again. This condensed milk cream with butter is ideal for cakes.

Custard

How to make custard based on condensed milk? You will need:

condensed milk - 200 grams;
whole milk - 1 glass;
animal cream butter - 100 grams;
flour - 2 large spoons;
sugar - 2 large spoons.

How to cook

This condensed milk cream recipe is a little more complicated than the previous ones. To begin with, pour the milk into the pan, and then add flour and sugar to it. The components should be mixed well. In this case, lumps may appear. There is no need to stir them. When whipping with a mixer, the lumps will break up.

Boil milk with sugar until the mixture changes color. In this case, everything needs to be mixed regularly. Otherwise the cream will burn. The finished mass should be cooled to room temperature, and then add condensed milk and butter. The products should be beaten with a mixer. After this, you can start decorating the baked goods. To get a delicious cream for a sponge cake made from condensed milk, you can add alcohol to it: liqueur, cognac, rum. Vanillin or fruit essences are also suitable as a flavoring agent.

Cream with boiled condensed milk

To make oils, you will need a few ingredients. For this use:

butter based on animal cream - from 180 to 200 grams;
condensed milk - one can or 380 grams.

Step-by-step preparation

So, how to make cream from boiled condensed milk at home. First you need to prepare the components. The oil should be left in a warm room for some time. The product should become soft. As for condensed milk, it should be boiled. The product must be placed directly in the jar into a container of water. The liquid should completely cover everything. Condensed milk should be boiled for 90-120 minutes. Finally, remove the jar and leave it until it cools completely. Do not open condensed milk when it is hot.

Beat the butter until a fluffy white mass forms. This takes no more than 2 minutes. Continuing to beat the product, you need to add boiled condensed milk to it. This should be done in small portions. The cream from boiled condensed milk and butter should be fluffy and light. When all the ingredients are mixed, it is recommended to beat the mixture for another 3 minutes.

Recipe with sour cream and boiled condensed milk

To prepare this cream, you need to prepare:

sour cream, preferably full-fat - 400 grams;
boiled condensed milk - 300 grams;
cream thickener - 10 grams.

To prepare such a cream, sour cream should not only be fatty, but also quite thick. It should be cooled before whipping. Pour sour cream into a deep container, and then add condensed milk. Beat the ingredients at low speed, gradually increasing it. The process takes from 2 to 3 minutes. The cream should acquire the required consistency. Finally, add the cream thickener to the mixture and mix gently.

This cream is ideal for sponge cakes, even store-bought ones.

Cream with cottage cheese and condensed milk

To prepare cottage cheese, you will need:

powdered sugar - half a glass;
condensed milk - ½ can;
cottage cheese, preferably low-fat - 1 pack, or 250 grams.

The cottage cheese should be combined with powder and beaten. Condensed milk must be carefully added to the resulting mass. This component should be added a few spoons at a time, while continuing to whip the cream. The result should be a homogeneous and fluffy mass. This cream can be used both for and for impregnation of its cakes.

Chocolate cream

For chocolate lovers, there is also a recipe for condensed milk cream. To prepare it you need:

cream-based butter - 150 grams;
powdered sugar - 3 large spoons;
cocoa powder - 3 large spoons;
condensed milk - 3 large spoons;
cognac - 1 large spoon.

How to make chocolate cream

To prepare cream from condensed milk and cocoa, you should remove the butter in advance, soften it, and then beat until a white mass forms. Here you should add condensed milk and powdered sugar, and then pour in cognac.

The components should be thoroughly mixed. If desired, cognac can be replaced with brandy or liqueur. It is worth adding cocoa powder to the finished mass. The cream must be well beaten. Its color should become uniform. The cream will be ready when the mass acquires a slight shine.

Recipe with egg and condensed milk

To prepare you will need:

cream-based butter - 300 grams;
condensed milk - 200 grams;
yolks from 2 eggs;
liquor;
vanillin.

The butter should be removed from the cold in advance and left in a warm room. When the product becomes soft, it should be whipped until a white homogeneous mass is formed. Condensed milk must be added to the butter. This should be done gradually, carefully adding a few tablespoons at a time. In this case, the mass should be whipped without stopping at low speed.

Without stopping, you need to add the yolks into the cream. You need to add them one at a time. Finally, add liqueur and vanillin to the mixture. The last component can be replaced with another spice. The cream should be whipped again until smooth.

Cooking tricks

To make condensed milk cream, you can resort to little tricks:

if you add cognac to the mixture, it will acquire the taste of walnuts;
if the cream turns out to be too sweet, then you should add a little lemon juice to it;
so that the mass acquires a fruity taste, you can add grated banana while whipping;
In order for the cream to acquire the taste of a Bounty bar, you should add chopped coconut pulp and dry milk to it;
You can mix not only cocoa, but also various crushed nuts, and even fresh coffee.

Cream for a cake made from condensed milk with butter is very quick and easy to prepare. Thanks to a variety of additives, you can get completely different flavors. To give the mass the desired shade, you can use food coloring or juices of berries, vegetables and fruits. To make the sponge cake tasty, you should soak it well. For this, condensed milk with boiled warm, but not hot water, combined in a ratio of 1 to 3, is suitable. You can put cream on top of the soaked cake. After cooking, the cake should be placed in the refrigerator for at least a few hours. Then it will turn out more tasty and tender.

The proportions of the composition can be changed, but not more than 300 grams of condensed milk per 400 grams of butter. That is, there may be more oil, but not vice versa. And the butter should be good, not soft in the refrigerator. You know, sometimes sandwich butter is soft even in the refrigerator, but this is not suitable. If in doubt, take oil by weight or in large containers, nowadays they bottle it. Butter must be fresh! Any condensed milk, I usually buy it in bags, it’s more convenient.

Cooking method

Step 1 Leave the butter on the counter to soften. This usually takes many hours. You can leave it in the evening. Never melt it on the stove. The butter should soften on its own at room temperature.

Step 2 Beat the butter well with a mixer, at least 3-4 minutes exactly. This is necessary so that everything in the oil binds well, so that delamination does not occur later.

Step 3 Pour condensed milk into the butter and beat for no more than a minute. Once everything is well mixed, you can turn off the mixer, but beat for no more than a minute, preferably 30 seconds. The cream will not rise from whipping; the purpose of whipping is simply to mix the two ingredients well.

If you overmix, the condensed milk can cause the butter to separate, and we don't want that. We noticed that everything was mixed well and turned off the mixer. And mix at the lowest power.

Step 4 All the cream is ready, you can safely coat the cakes with it. You can sprinkle with grated chocolate. Or decorate in another way.

I also want to note: walnuts go well with this cream. I usually sprinkle them on after I spread the crust.
I made a cake like this.

Bon appetit!

Cream made from condensed milk product and butter or peasant butter is ideal as a layered part for cakes. Moreover, such baked products can be either shortbread, or sponge cake, or meringue. It is also used as a filling for waffle or puff rolls, butter baskets, or airy eclairs.

Among the variety of confectionery products with such cream, one should not forget that the totality of cream components also has a huge range. Let's look at the classic recipe in more detail, with step-by-step photographs.

Ingredients:

Condensed milk— 1 can (480 grams)

Butter— 1 pack (200 grams)

How to make cream from butter and condensed milk

1 . Remove the stick of butter from the refrigerator and leave it at room temperature until it thaws and becomes soft and pliable. Condensed milk should also be left to warm to room temperature. Then pour condensed milk into a deep cup and add butter.

2 . Using a fork, knead a piece of butter into small pieces to make it easier and more even to whip the cream later. You can pour condensed milk in small portions, gradually stirring and whipping; this method is especially convenient if you use an electric mixer.

3. Now you can beat with a blender, mixer or regular whisk. The speed of cooking will depend on the kitchen tools available. Pay attention to the photo how the consistency of the mass changes during whipping. It is important not to interrupt. If your hands are tired, change the whipping method (for example, replace the tool with a hand whisk).

4 . Gradually the mass becomes loose, with small white flakes.

5 . And then the consistency will become more homogeneous, uniform and thick. We continue to beat.

6 . And now, the real cream, the mass becomes thick and airy.

Delicious buttercream is ready

Bon appetit!

Other recipes for butter cream with condensed milk

The composition and instructions for preparing such an airy addition to a sweet dish are described below:

Recipe No. 1
Ingredients: Butter – 200 gr., sterilized condensed milk – 480 gr., vanilla powder – 1 gr.
Cooking method: Cut the butter and soften it. Next, place this mass into the prepared bowl and beat until smooth. It should approximately double in size. Then add vanillin and half the total volume of condensed milk. The prepared components must be combined into one whole and mixed with special care and continuity. After obtaining a uniform mixture, add the remaining condensed milk and beat until smooth. The pastry filling is ready!

Recipe No. 2
Ingredients: Butter – 200 gr., sterilized condensed milk – 8 tablespoons.
Cooking method: Peasant oil is softened or heated in a water bath. But we must not forget that under no circumstances should it be melted to a liquid state. The optimal option is considered to be the consistency of non-liquid sour cream. Then it is gently beaten using a high speed mixer until elastic and white in color. And without stopping using the power of the mixer, condensed milk is added little by little. Next, the resulting mixture is mixed with a device such as a blender with an attachment for a quarter of an hour. Dessert decoration can be used!

Recipe No. 3
Ingredients: Sterilized condensed milk – 1 jar or 380 g, vanilla powder – 1 g, butter – 250 g.
Cooking method: Peasant butter is whipped with a special device with an attachment. But you must remember the main rule when preparing such a cream. It lies in the fact that it is advisable to whip the cream at a very low speed at the initial stage. And only gradually try to increase its pace. Next, without stopping the whipping movements, you should carefully and in the finest stream introduce the concentrated milk product into the finished mixture. And continue mixing these two components at high mixer speed. The mixture of butter and condensed milk should approximately double in volume. The finished mass is cooled in a low-temperature chamber, but not more than thirty minutes.

Recipe No. 4
Ingredients: Sterilized condensed milk – 1 faceted glass, butter – 250 g, vanilla powder – 0.5 g, liqueur – 1 dessert spoon.
Cooking method: Grind the peasant butter until fluffy. Next, vanilla is poured into the prepared oil composition. Then gradually, one teaspoon at a time, add condensed milk. All three ingredients of the cream are whipped with special care until the mass is doubled. Liqueur should be added to the finished cream to impart special taste. Natural ground coffee or chocolate can be used as a liqueur substitute.

Recipe No. 5
Ingredients: Butter – 185 g, condensed milk – 1 jar (380 g) in a tin container.
Cooking method: Cooled butter is allowed to soften at room temperature. While it reaches the desired consistency, you need to prepare a concentrated milk product. To do this, a tin can of sterilized milk is placed in a pan of boiling water and boiled. In this case, the water in the container should completely cover the can of condensed milk. This manipulation must be continued for two hours. After 120 minutes of cooking the condensed milk, it is cooled. But it should only be opened when chilled. From softened butter, using a mixer and two minutes of time, beat a fluffy butter mixture. Next, in small portions, add sterilized condensed milk, pre-boiled to coffee color, to the resulting oil mixture. After this, the consistency of butter and condensed milk continues to be whipped for about three minutes. Now we can safely say that the cream is ready.

Recipe No. 6
Ingredients: Sterilized condensed milk – 200 gr., butter – 185 gr., walnuts – 300 gr.
Cooking method: The nuts should first be peeled, and the kernels should be chopped very finely using a kitchen knife. Peasant butter and condensed milk mixture are mixed together until they have a uniform consistency. Then prepared nuts are added to the resulting mixture. Next, all three ingredients are thoroughly beaten to form a fluffy mixture and cooled. Butter cream with condensed milk is ready!

Recipe No. 7
Ingredients: Cream – 200 g., condensed milk – 180 g., butter – 200 g., shelled walnut kernels – 150 grams.
Cooking method: Nut kernels are ground to powdered sugar, and peasant butter is given the softness of plasticine. Place peasant butter, cream and condensed milk into a bowl prepared for the cream. Then, using the fan attachment of the mixer, beat all three components at the same time. With the correct sequence of actions, this mixture should produce a fairly fluffy mass. Next, with gentle movements, add crushed nuts and mix. After cooling, the cream is ready for further use.

Recipe No. 8
Ingredients: Egg yolks – 2 pieces, butter – 200 grams, sterilized milk – 200 grams, blue or black rum – 50 grams.
Cooking method: Prepare peasant oil for making cream in a water bath until soft. Then you need to thoroughly grind it and beat it with a mixer. When whipping, you should gradually and in small doses add condensed sterilized milk product to the oil mixture. After obtaining a fluffy mass, it is combined with egg yolks and mixed. In order for the buttercream to have a unique aromatic shade, rum is added to it. And after that, beat again for about sixty seconds.

Recipe No. 9
Ingredients: Butter – 200 gr., cognac or rum – 1 teaspoon, condensed milk – 200 gr.
Cooking method: Peasant butter, brought to a soft state, is thoroughly beaten with a mixer for about five minutes. The butter mixture should become very airy and elastic, and the consistency should resemble thick cream. Continuing to beat the peasant butter, you need to slowly and in small doses introduce the condensed milk product into it. Using rum or cognac, you can give the prepared dessert a unique aroma. And in order for the resulting cream to be formed into different shapes, it is advisable to cool it.

Recipe No. 10
Ingredients: Condensed sterilized milk - 200 gr., wheat flour of at least the highest grade - 2 soup spoons, milk - 1 glass, butter - 100 gr., sugar - 2 soup spoons.
Cooking method: Flour, sugar and milk are mixed with special care in a stainless steel container and placed on moderate heat for further cooking. Then, stirring continuously, bring to a certain thickness. In this case, you need to carefully monitor the brewing process, otherwise the cream may burn. Next, after cooling the resulting mixture, butter and condensed milk product are added to it. All these products are whipped with a mixer at optimal speed and then cooled in refrigeration equipment. Well, that's all, the custard is ready!
Thanks to the variety of recipes for butter cream with condensed sterilized milk product, we can safely conclude that these ingredients are especially popular.

Video recipe “Cream from condensed milk and butter”

We are so accustomed to the presence of condensed milk on the shelves of our stores that we sincerely consider it a national product. But it turns out that this product was invented in America, and only then was its production mastered in Russia.

The cooking technology was developed and patented back in 1856 by Gail Borden. His goal was to invent a method for long-term storage of perishable meat, juices, and tea.

Condensed condensed milk became especially popular during the Civil War, supplying soldiers of the North.

The popularity of condensed milk is not decreasing these days; it is often used in baking to prepare cream for cakes with condensed milk. I would like to note that this filling is suitable for any cakes; it can be prepared easily and quickly.

Cream for a cake made from condensed milk turns out incredibly tasty and tender if you follow all the rules for its preparation.

Basic recipe for creamy layer of condensed milk

Ingredients: a glass of condensed milk; 250 g peasant butter; 1/3 teaspoon vanilla sugar.

Prepare the layer according to this scheme:

Remove the oil from the refrigerator in advance; it should become soft and easy for further processing.
Transfer the butter to a bowl and beat until fluffy. Use a whisk, blender or mixer to make the task easier.
Add vanilla sugar and start adding condensed milk little by little. Continue beating until the mixture has a uniform consistency and becomes fluffy.
The cream is ready to be spread on cakes or stuffed into wafer rolls.

Tips from experienced confectioners:

Fresh lemon juice will help make the cake cream less cloying; just a few drops are enough.
You can enrich the taste by adding a couple of tablespoons of grape or apple juice.
Want to add a fruity twist? Mash a ripe banana and beat the resulting puree together with condensed milk and other ingredients.
Experimenting with cocoa powder, coffee or ground nuts will tell you the most suitable option.
Powdered milk and a little coconut added to the cream will remind you of the taste of the famous Bounty delicacy.

To ensure that the cream is of good quality and the correct consistency, take:

0.5 cans of condensed milk; 0.5 cups of powdered sugar and a pack of low-fat cottage cheese

Mix all ingredients, starting with softened butter.
As soon as the mass has become airy and homogeneous, turn off the mixer and use the cream as intended.

Required ingredients: ¾ stick of butter; 3 large spoons of cocoa and the same amount of powdered sugar. You will also need 3 tbsp. spoons of condensed milk.

Let's start cooking:

Beat soft butter.
Add condensed milk and powdered sugar.
At the end of whipping, add cocoa powder and beat until smooth.

Take: 400 g of fat sour cream; a can of condensed milk; a teaspoon of lemon zest.

Beat the fluffy mass of sour cream and condensed milk with a mixer.
Add lemon zest and stir.

This cream goes well with baked goods made from any dough. If you add chocolate chips, berries or chopped dried fruits to it, you will get a ready-made dessert that can be packaged in bowls and served.

Ice cream lovers will not be left out either; I recommend that they freeze the cream and consume it instead of a store-bought treat.

Ingredients that the cook needs to stock up on in advance:

2 yolks; 200 g condensed milk; butter – one and a half packs; vanilla extract or vanilla sugar

Prepare the cream for the cake following the instructions:

Soften the butter and beat it with a mixer.
Add condensed milk little by little.
At the end of whipping, pour in first one yolk, then the other.
Add vanilla sugar.
The cream is completely ready for use.

The product list includes only two components:

half a liter of cream and a can of condensed milk. This cream is not as greasy as the previous ones, because instead of butter you need to use cream.

To prepare the layer, take a large bowl and pour both ingredients into it.
Beat the mixture until it increases in volume and becomes fluffy.

You need: butter - one pack; a can of boiled condensed milk; cocoa powder, vanilla sugar, nuts as desired.

How to cook:

Boil a can of condensed milk by placing it in a pan of water.
The fire should be of medium intensity, the time should be one hour.
Take out a can of condensed milk, cool it, and only then uncork it.
Whisk the butter, add condensed milk one spoon at a time.

All that remains is to enrich the cream with some filler and mix so that it is evenly distributed.

Sponge cakes are often coated with condensed milk cream. It is moderately thick, so it is ideal for this purpose. As you know, a biscuit should be handled as carefully as possible; it should not be turned over again and not shaken in vain.

Using condensed milk cream, you will achieve the integrity of the cake, and at the same time, do not deprive it of its airy texture.

Necessary components to make the cream:

butter - one pack; 150 g ground nuts; a can of condensed milk and a small packet of vanilla sugar

Start the cooking process by cutting the chilled butter into cubes and placing on a plate.

Leave the product until completely softened, then:

Beat it until fluffy and volume increases.
Reduce speed and add condensed milk, spoonful at a time.
At the end, add vanilla and crushed nuts (they must first be fried in a dry frying pan), stir one last time.

Condensed milk and beautiful cottage cheese combine with each other, forming a delicate airy paste. It is only important to get rid of any lumps that may be in the cottage cheese, and to do this you need to rub it through a sieve or grind it thoroughly in a blender.

So, you will need these ingredients:

0.2 kg of homemade cottage cheese; a glass of condensed milk; flavoring – vanilla sugar

It's very easy to prepare the filling:

Grind the cottage cheese twice through a sieve. If you want to speed up the process, use kitchen “helpers” - a blender or mixer.
Pour in the condensed milk little by little, constantly whisking the cream. Don't forget about vanilla sugar, you need to add it at the end.

The cream is ready to use.

The product list consists of:

200 g boiled condensed milk; butter - half a pack; 200 ml heavy cream. Supplement the cream at your discretion with vanilla sugar or crushed nuts

Let's start cooking:

Divide the condensed milk in half. Beat one part with cream, the other with butter, which needs to be softened.
Combine buttercream and buttercream in one bowl and mix thoroughly with a whisk.
Add vanilla sugar or nuts.

Delicious cream for a cake made from boiled condensed milk is ready.

Butter cream with condensed milk is an excellent cream that will decorate any cake or dessert. Butter cream with condensed milk holds its shape well and is often used to decorate cakes. To do this, use a pastry syringe with various attachments.

Butter cream can complement absolutely any sponge cake. In addition, it is ideal for preparation by all those who are at the beginning of their culinary journey, since it consists of a minimum of ingredients and is easy to work with. We will share a not entirely standard recipe for butter cream with condensed milk, which will be appreciated by every sweet tooth.

How to make butter cream with condensed milk?

Delicious buttercream is also obtained from boiled condensed milk. Moreover, its caramel shade looks great on cakes and muffins. The soft cream according to this recipe will appeal even to those who are cool about butter creams in general, and all thanks to the presence of cream cheese in the composition.

Ingredients:

butter - 115 g;
powdered sugar - 115 g;
boiled condensed milk - 35 ml;
cream cheese - 45 g.

Preparation:

First, take the butter base of the cream, for which the softened butter itself should be beaten with powdered sugar. When the cream turns white, it’s time to add cream cheese, followed by boiled condensed milk. Add a pinch of salt to the finished cream in order to highlight its sweetness.

Butter cream with condensed milk

Ingredients:

200 g butter;
0.5 cans of condensed milk;
a pinch of vanillin.

Preparation:

Cut the butter into small cubes and place in a bowl. Let it sit at room temperature until it becomes soft and easier to work with. Pour condensed milk into a bowl, add a pinch of vanillin.
Beat everything with a mixer for 10 minutes. The cream should be smooth and hold its shape well.
It turns out to be very malleable, and you can do anything with it. Ready-made buttercream with condensed milk can be used to grease cakes and pastries and decorate desserts.
Buttercream goes well with sponge cake, meringue, and even cookies. It connects the cakes well together. If you take, for example, 2 cookies and grease them with butter cream, you will get a simple and delicious dessert for tea.

Butter cream for condensed milk cake

Product set:

butter – 250 g;
condensed milk – 1 glass;
vanilla sugar – 1/3 sachet.

Preparation:

The butter must be removed from the refrigerator in advance and should be at room temperature when cooking.
Mash the mixture in a container and grind until white. You can do this by hand, with a spoon or beat with a mixer.
Pour in the milk by teaspoons and continue to beat the mixture until fluffy. Add vanilla sugar from the bag.
Coat the cake or pastry with the prepared cream.

Butter cream with condensed milk for decoration

Ingredients:

100 grams of butter (take good quality - classic);
30-50 grams of condensed milk (natural thick, not less than 8.5%);
vanillin on the tip of a knife.

How to make cream for cake decoration:

Beat butter at room temperature with condensed milk and vanilla.
Do not add condensed milk all at once, but little by little.
You use it to control the consistency of the cream. Once you get a uniform mass, stop whisking; if you overbeat the cream, it will begin to separate.
If this happens, warm it up a little and beat again.

Butter cream with condensed milk

Ingredients:

butter (I have 82.5%)
300 g boiled condensed milk “Iriska” – 0.5 l.

Preparation:

We put the butter out of the refrigerator on the table in advance, and use it only when it reaches room temperature.
The butter should become soft and easy to whip. Place it in a mixer and beat for about one minute. We also use condensed milk at room temperature.
Place it in the oil and continue beating with a mixer until smooth. It is not necessary to beat for a long time so that the butter does not begin to separate from the condensed milk. This is the beautiful, delicious buttercream I ended up with for the cake.
Now it can be used for layering, decorating the top of a cake or pastries. I recommend putting the cream in the refrigerator to cool for 30 minutes, then it will be easier to work with.
To make the cream perfect, you need to use products at room temperature. It is better to take natural oil with a fat content of at least 82.5%. There will be no water in it, which prevents the ingredients from turning into a homogeneous mass. Such oil will affect not only the quality, but also the taste of the cream. It turns out great. By the way, condensed milk should be tasty.

Chocolate buttercream with condensed milk for cake

Ingredients:

butter - 390 g;
condensed milk - 210 ml;
egg yolks - 4 pcs.;
cocoa powder - 15 g.

Preparation:

Place a pan of water on the fire and bring the liquid to a boil. Beat the yolks with condensed milk and place over a water bath. Cook the base, stirring so that lumps do not form. When the mixture of yolks and condensed milk acquires the consistency of pudding, remove the dishes from the bath and set aside to cool.
Turn the soft butter into a fluffy cream, to which add condensed milk cream in portions without stopping the blender. Cool the finished butter custard with condensed milk slightly before using.

Butter cream with condensed milk - recipe

This butter cream with condensed milk is prepared using a much simpler technology, for which you just need to thoroughly beat all the ingredients together. What's not the ideal recipe for a novice pastry chef?

Ingredients:

butter – 115 g;
powdered sugar - 245 g;
condensed milk - 25 g.

Preparation:

The preparation of this butter cream follows standard technology. First, soft butter is worked with a whisk until it becomes a fluffy cream, after which powdered sugar is added to it in portions, without ceasing kneading.
The finished cream is supplemented with condensed milk, which will make the consistency of the product much smoother. Next, at your discretion, you can supplement the cream with vanilla, rum or any other aromatic extract.

Butter cream with boiled condensed milk

This cream is very versatile. It can be used for different types of cakes: honey cake, sponge cake, sour cream, shortbread. The cream is well suited for mastic cakes, for filling wafer rolls, baked nuts, custard pies, etc.

Ingredients:

Preparation:

Beat the softened butter with a mixer until fluffy.
Gradually, without stopping whisking, add boiled condensed milk, 1 tablespoon at a time.
Beat the cream well until smooth.
When finished, the cream is homogeneous, fluffy, without any inclusions or lumps.
To prevent the cream from splitting, use warm butter and condensed milk at room temperature.
It is important not to overbeat so that the butter and condensed milk do not begin to separate in “grains.”
If you notice that this has begun to happen, the cream can be saved by heating it a little in a water bath.
Place the bowl of cream in a water bath and stir; as soon as you see that the cream has begun to combine again, immediately remove and continue whisking.
You should not overheat, otherwise the butter will melt, its properties will change and then the cream will no longer work.
If this does not help, the cream should be cooled, stirred, placed in a fine sieve and, after separating the liquid, slightly warmed up and whipped again or add a little softened butter.

Condensed milk cream

Ingredients:

Butter - 180 grams
Condensed milk - 300 grams

Preparation:

Soften the butter at room temperature and beat well with a mixer.
Add condensed milk to it, continue beating at low speed.
You should get an airy, homogeneous cream.

Condensed milk cake cream

Condensed milk cake cream is perhaps the most popular and favorite cream for almost all housewives. Favorite and popular primarily because cream is always made from condensed milk, and its preparation requires only two ingredients - butter and condensed milk. Butter cream is used both to lubricate the layers and to decorate the cake. The cream itself is very, very simple to make. So, I’m telling you how to make condensed milk cream for a cake.

Ingredients:

200 gr. butter
200 gr. condensed milk
1 packet vanilla sugar
3 tbsp. l. liqueur (optional)

Preparation:

To prepare the cream for the cake, the butter should be taken out of the refrigerator in advance so that it warms up to room temperature. To speed up the process, the butter can be cut into pieces.
Using a mixer or by hand, beat the butter until it is completely soft and homogeneous.
Add a bag of vanilla sugar, pour in condensed milk. You can take regular condensed milk, or you can use boiled milk, which is also sold in the store. To give the cream an interesting accent, a little liqueur is added to the cream, but this is purely optional.
Let's start whipping the cream. At first the mass is not entirely homogeneous, but as you beat it it becomes more and more homogeneous.
The finished cake cream has a uniform consistency and holds its shape well. They can be used to “glue” cake layers, cover the surface of the cake itself, and make beautiful decorations using a cornet or pastry bag.
Cake cream can also be prepared from Varenka, which, along with regular condensed milk, is sold in the store.
Cocoa is often added to cream with condensed milk. The amount depends on the type of cocoa. If it is “pure” cocoa (without sugar and other additives), then 25 grams is enough. cocoa, if it is a cocoa mixture, then add 2-3 tbsp. spoons.

Butter cream with condensed milk and cottage cheese

Delicate and very tasty butter cream with condensed milk and cottage cheese. Suitable for making various cakes. To prepare cream for a cake with condensed milk you will need butter, condensed milk and cottage cheese. The tools you will need are a deep bowl and a mixer.

Ingredients:

200 – 250 g of cottage cheese,
150 g condensed milk,
100g butter.

Preparation:

In a bowl, combine cottage cheese and softened butter. Using a mixer, mix the butter and cottage cheese.
Add condensed milk to the butter-curd mixture.
Using a mixer, mix the cream well. The cream is ready.

Butter cream with condensed milk for cake decoration

I really liked this recipe for the reason that it is very easy to implement at home, and the ingredients can be found in absolutely any store. To prepare the cream you need a minimum of time and a small amount of equipment. Let's look at how to make butter cream with condensed milk with your own hands.

Ingredients:

butter (200 g);
condensed milk (250 g).

Preparation:

Take the butter out of the refrigerator and let it warm up a little to make it easier to work with. We advise you to immediately place it in a tall metal bowl.
Once the butter has reached room temperature (or is close to it) and has become soft, take a mixer and beat the butter at high speed for about 3-4 minutes. It should become fluffy and rise slightly.
Without stopping the mixer, begin to slowly pour condensed milk into the bowl. You should not add the entire volume at once, as the mass will be heterogeneous.
After adding the condensed milk, you need to work with the mixer for about 4 minutes until the cream becomes homogeneous and acquires a glossy shine. Next, stir the cream with a spoon and separate the remaining cream from the mixer.
What to do if the buttercream turns out liquid? In this case, I add more oil and carry out the manipulations again. This happens with cheap butter, or if you add a lot of condensed milk. Don't be afraid, as you can always adjust the consistency without harming the taste.

If the cream begins to separate (this can happen if you beat it for a very long time), it needs to be reheated and whipped again.

How to use cream to make beautiful figures, roses, inscriptions, etc.? For this, I use a special pastry envelope, which we did not indicate in the required inventory. If you want to decorate the cake beautifully, then take care of purchasing an envelope in advance, since it is better to apply the cream to the finished cake within a few hours after preparation.

French buttercream with condensed milk

French butter custard differs from the one described above in that we will use more ingredients for preparation, but the preparation itself is not complicated. This decoration can be used not only for the “crown” of the cake, but also for soaking the cake layers, so it can be considered a universal filler.

Ingredients:

egg yolks (6 pcs.);
water (100 ml);
sugar (150 g);
butter (360 g);
vanillin (1 package).

Preparation:

First you need to prepare the syrup for our French cream. Separate the yolks from the whites and mix them with a pinch of salt. The mixture should be creamy white.
Take a frying pan with straight sides and a thick bottom. Pour water into a container, add sugar and put it on the stove. Set the heat to medium and bring until the sugar is completely dissolved. As soon as bubbles appear, remove them with a silicone brush.
Then increase the heat and continue removing the bubbles with a cold brush. Cook the mixture for 4 minutes, then remove from the stove. Place the saucepan in a saucepan with cold water.
Pour the prepared syrup into the egg mixture in a thin stream and beat at medium speed with a mixer until the mixture cools. Don't be alarmed if the mixture is runny.
In a separate container you need to beat the softened butter and add vanillin.
Add all the whipped butter one tablespoon at a time to the container with the yolks and syrup. Then beat the mixture until thick.
This completes the preparation of the cream.

Butter cream with condensed milk for cake

Ingredients:

200 g - butter
2 table. l. - liqueur or skate

Preparation:

The softened butter is thoroughly whipped using a mixer.
Then condensed milk is added to the butter in small portions, while constantly whisking the mass.
Finally, alcohol is added and everything is whisked a little more.
If desired, add a little cocoa or finely grated chocolate to give the taste more chocolate.

Ingredients:

200 g - butter
200 g - condensed boiled milk

Preparation:

Beat the butter softened to room temperature with a mixer at medium speed;
Without ceasing to beat, gradually add boiled condensed milk to the butter, one tablespoon at a time. You can use store-bought milk, or you can cook condensed milk yourself. The procedure is simple, but some may find it lengthy. You will need to put a pan of water on the fire and lower a can of condensed milk into it so that the edge of the can is hidden under the liquid. After boiling, cook for 2-2.5 hours, making sure that the edge of the jar is under water all the time, adding it as necessary. Otherwise, the can will explode and the condensed milk will end up on the ceiling;
So, at maximum speed, continue to beat the butter with boiled condensed milk until smooth.
The finished cream can be used for layering cakes, filling eclairs, profiteroles and as a decoration using a pastry syringe.

Classic butter cream with condensed milk

Ingredients:

high-quality condensed milk (preferably it contains only milk and sugar),
blender or mixer.
If desired, you can add vanillin.

Preparation:

Leave the butter at room temperature for a while until it becomes soft but not yet melted.
Place the mixture in a container with high edges and start whisking.
Continue processing until the product reaches a uniform consistency.
After this, gradually pour condensed milk into the butter cream in a thin stream.
Choose the required amount of condensed milk depending on the resulting consistency. When your mixture is as creamy as possible, stop whipping it.
Add a pinch of vanillin and mix thoroughly.
Do not stir the cream for too long, otherwise it will begin to melt.
If necessary, refrigerate the buttercream for 15 minutes. After this you can start using it.

Before whipping, the butter should sit at room temperature and become soft. It is important! If you start whisking when it’s frozen, water will come out and you’ll ruin your work.
Condensed milk should be thick. The composition must be “GOST” - only milk and sugar. And nothing more! Otherwise, water will also come out. Manufacturers sometimes add serum to it and it is this serum that begins to “cry”. If the composition contains starch, then crumbs may appear in the cream. All this indicates the poor quality of condensed milk.
Food coloring (this is a must for cream!) must also be of high quality. Once, I remember, I bought food coloring, and the manufacturer was somehow strange (the place of production was some remote village). As a result, I ruined the cream. How? I had already colored it and when I decided to try it, it turned out to be... salty. Not just salty, but terribly salty! It was very unpleasant, so before applying the cream to the cake, be sure to try it so that it doesn’t turn out like mine. Read more:
It is better to decorate a cake that has already been transplanted into its place, otherwise you may dent something later. If I'm decorating a cake with frosting, I do it on a work tray, then transfer the cake to a clean one in which I will serve it and decorate it. There are rotating cake stands on sale now, check them out. They are very convenient not only for serving, but also for decorating; you don’t have to “handle” your cake. This is especially true when the cake is heavy, for example, more than 2 kilograms. When I bake in a mold with a diameter of 26 centimeters, my cakes often come out to 2.5 kg, so I’ve already started looking for one for myself. I’ll give you some advice right away - look towards glass ones, the cuts on them will not be as visible as on plastic.