Condensed milk cream can be very different. Its dense varieties can be used to decorate desserts, more tender types are well suited for the layer of cake layers. Cream of condensed milk can be made with butter, cream, sour cream, cottage cheese or soft cheese, with eggs. The simplest recipes provide only the connection and churning products. Other recipes require brewing ingredients. There are so many variants of condensed milk cream mass that you can choose the right one for almost any kind of cake.
Cooking Features
The technology of making cream for cake from condensed milk can be different, since there are many variants of this delicacy. To obtain the expected result, you must adhere to the recommendations accompanying the selected recipe. However, there are a few points, the knowledge of which is useful no matter what recipe a dessert is made.
- Condensed milk can be found in different qualities. In Soviet times, the composition of the product was nothing but whole cow milk and sugar. Today, herbal ingredients are often included. If you want to get a truly delicious cream, carefully study the information on the packaging and purchase only the condensed milk you are sure of.
- Other ingredients that make up the cream should also be of high quality. Replacing cottage cheese with cottage cheese or butter with margarine will not lead to anything good.
- You can beat the cream with a mixer or a whisk, but in the latter case more time and effort will be required. When using a mixer, it is better to limit yourself to a low or medium speed or increase it gradually. If you start beating liquid products at high speed, the spray will scatter throughout the room.
- Sometimes recipes require the use of boiled condensed milk. Now this product is not a deficit, but before the housewives cooked condensed milk themselves. You can do it now. This will require condensed milk in cans. Canned food, without printing, is placed on the bottom of a large saucepan, poured with plenty of water and boiled for 2 hours, ensuring that water constantly covers the cans. After it remains only to cool and print the banks.
- To add new flavors to the cream, you can add a spoonful of brandy or a few drops of lemon juice, coconut chips, nuts, cocoa or grated chocolate, chopped bananas or baked apples.
The choice of a recipe for condensed milk cream may depend not only on the gastronomic preferences of the culinary specialist, but also on the type of cake, which he prepares to decorate and sandwich. Usually relevant instructions are available in the recipe of the confectionery itself.
Condensed milk butter cream
Composition:
- condensed milk - 0, 25 l;
- butter - 0, 2 kg;
- vanillin (optional) - 1 g.
Method of preparation:
- Oil get them from the fridge. Cut it into small pieces and leave at room temperature until softened.
- Condensed milk, too, put out of the refrigerator shortly before making the cream, so that it becomes a little more liquid.
- Put the oil in the beating container, add vanillin to it. Beat the butter with a mixer or a whisk.
- Add condensed milk, beat it together with oil until the cream begins to move away from the container walls.
If you want the cream to become a little more dense, just put it in the fridge for an hour. The cream is also prepared in the same way from boiled condensed milk.
Cream of condensed milk and cottage cheese
Composition:
- condensed milk - 120 ml;
- cottage cheese - 180 g.
Method of preparation:
- Curd the curd through a sieve so that there are no lumps in it.
- Combine curd with condensed milk.
- Beat the products with a mixer, turning them into a homogeneous mass.
Similarly, you can make cream of condensed milk with cottage cheese. It is too dense to soak the cakes, but it is perfect for decorating the cake.
Custard from condensed milk
Composition:
- condensed milk - 0, 25 l;
- liquid milk - 0, 5 l;
- butter - 100 g;
- sugar - 20 g;
- egg yolk - 1 pc .;
- flour - 40 g.
Method of preparation:
- Mix egg yolk with half a glass of milk at room temperature. Add sifted flour to them. Stir thoroughly, getting a smooth, lump-free dough. Dissolve it with another half cup of milk at room temperature.
- Heat the remaining milk without boiling. While stirring the prepared mass, pour warm milk into it.
- Put the pan with the resulting mass in a water bath or on a slow fire. Boil the cream, stirring, until it thickens.
- Remove the cream container from the heat and allow to cool slightly. Add sugar and butter. Beat with a mixer or whisk. Leave the cream to cool to room temperature.
- Pour the condensed milk into the cooled cream, whip it and use it for its intended purpose.
The cream made according to this recipe can be used for both impregnation and cake decorating. They can also be filled with wafer rolls, cake baskets. If after the formation of the cake, you still have a lot of extra custard, it can be served as a stand-alone dessert, spreading it on the bowl, decorating it with fresh or canned berries, fruit.
Chocolate cream with sour cream and condensed milk
Composition:
- sour cream - 0, 4 l;
- condensed milk - 0, 25 l;
- cocoa powder - 90 g.
Method of preparation:
- Cocoa mix with sour cream. You need to stir the products until the powder is completely dissolved in the fermented milk product, dyeing it in chocolate color.
- Add condensed milk and whisk it with sour cream to thicken the cream.
Sour cream for cream is better to use fat. This cream is not suitable for decorating the cake, but it is often used for sandwiching biscuit and honey cakes.
Chocolate butter cream with condensed milk
Composition:
- butter - 150 g;
- condensed milk - 100 ml;
- cocoa powder - 90 g;
- icing sugar - 60 g;
- cognac - 20 ml.
Method of preparation:
- Mix icing sugar with cocoa powder.
- Oil cut into small pieces. Wait for them to become soft.
- Beat the butter, pour the chocolate-sugar mixture to it, beat the products together.
- Add brandy, whisk some more.
- Pour the condensed milk into the container with the oil mixture. Using a mixer, turn the contents of the container into a homogeneous mass.
The cream in this recipe is quite dense so that it can be used to decorate the cake, and at the same time gentle enough to soak it.
Condensed milk cream with eggs and liqueur
Composition:
- condensed milk - 0, 2 l;
- butter - 0, 3 kg;
- egg yolks - 2 pcs .;
- liquor (any) - 20 ml.
Method of preparation:
- Beat the softened butter with a mixer.
- Connect it with condensed milk, whisk them together.
- Continuing to whip cream, one by one, into it add raw egg yolks.
- Add the last liqueur and whip the cream again.
If the cake is intended for children, the liquor in the cream can be replaced with fruit or berry syrup.
Cream of cream and condensed milk
Composition:
- cream with fat content not less than 30% - 0, 5 l;
- condensed milk - 0, 25 l.
Method of preparation:
- Cool the cream, beating bowl and whisk (or mixer tips).
- Beat cream until firm peaks.
- Continuing to whip the cream, in a spoon, enter the condensed milk.
The cream in this recipe is gentle and airy. They can decorate the cake or soak it cakes.
Condensed milk is often used to prepare desserts in pure form. However, confectioners use it for making dough, creams. Cream on condensed milk has a unique taste. It can be used both for impregnation of confectionery products, and for their decoration.
