Cream with condensed milk for a cake: a recipe for butter, custard and sour cream

This amazing invention of confectioners is suitable for biscuit and honey cakes. Cream with condensed milk is used for meringue-meringue, cooking cakes, cookies and even some fruit desserts. If you diversify it with the addition of walnuts, a small amount of liquor or vanilla sticks, you can get a completely new, exquisite variation of the cream filling.

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

To prepare an ideal impregnation for cakes or a filling for cakes, you will need: a minimal set of products, a drop of inspiration and very little time. A variety of creams with condensed milk will allow you to choose one that will give bakingunusual and exotic taste notes. Let's figure out how to implement these recipes.

With butter

Delicious classic oil cream is suitable for lubricating cakes, baking pastry and decorating confectionery. A mixture of butter and condensed milk will miraculously lie under the mastic, and with the addition of a small amount of cocoa will be an excellent impregnation for the "Prague" cake. For preparation use the following ingredients:

• butter - 200 g;
• condensed milk - 1 can.

Stages of preparation:

1. Do not cool the oil, it should be soft.
2. To soften the oil, mash it in a bowl with a fork, whisk the mixer at low speed, bringing it to homogeneity.
3. Without turning off the mixer, in portions, enter the condensed milk. When the mixture begins to move away from the sides of the bowl, the whipping speed can be slightly increased to give the mass airiness.

With sour cream

Gentle creamy, not sugary sweet, this variant with a light texture will perfectly impregnate the cakes, will give them softness and juiciness. Thanks to such a filling, a pancake cake or sour cream will find a rich, bright taste. For cooking it is better to use sour cream of a high percentage of fat, pre-cooling and removing from it excess liquid. For flavor, you can add chopped walnuts, vanilla or a few drops of lemon juice. Cream of sour cream and condensed milk is suitable for cake "Zebra".Necessary ingredients:

• condensed milk - 1 can;
• sour cream - 200 grams( not lower than 20% fat content).

Stages of preparation:

1. Sour cream in a bowl, beat for 2-3 minutes.
2. Add the condensed milk, whisk another couple of minutes.

Custard

It is suitable for filling cakes, buns. A delicious, aromatic custard with condensed milk is used to impregnate cakes made of biscuit, waffle cakes or pies from short pastry. Boiled condensed milk will give the creamy mass a rich caramel shade. In the classic recipe, yolks are necessarily included, in this case eggs for cooking are not used. Ingredients:

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

Stages of preparation:

1. Pour the milk in a sauté pan, put on the weakest fire.
2. Combine flour with sugar, add to milk. Cook, stirring, until the disappearance of sugar grains.
3. Remove mixture from fire. Allow to cool.
4. In a bowl, combine the oil and the condensed milk. Mix the mixer( without whipping), gradually enter the milk mixture.
5. Thicken the resulting mass by removing it in the refrigerator for 25 minutes.

With cream

It turns out to be less fat than oil, very gentle and light. Whipped cream gives the finished mass a volume, airiness and a porous structure. This cream blend is ideal for filling puff pastry, decorating desserts, cakes and ice cream, as it keeps the shape perfectly. The main nuances - cream should be fresh, a high percentage of fat( from 33%), chilled. Main Ingredients:

• cream - 500 ml;Condensed milk
• - 1 can.

Stages of preparation:

1. Pre-cool the cream.
2. Beat them with a mixer at a low speed, gradually increasing the speed.
3. Finished cream should be carefully combined with condensed milk, cooled.

Curd

The main ingredient of this creamy mass is cottage cheese. To achieve uniformity and softness, before use it should be wiped through a sieve or whipped with a blender. Cream of cottage cheese and condensed milk is very velvety and airy. It turns out thick, does not spread, therefore it can be used in products from any kind of dough, but in itself is a delicious dessert. You will need the ingredients:

• butter - 200 g;
• evaporated milk - ½ jar;
• cottage cheese - 200 g.

Stages of preparation:

1. Butter, soften, combine in a bowl with condensed milk, beat with a mixer.
2. Beat, add cottage cheese portionwise, bring the mass to a homogeneous state.

From mascarpone and condensed milk

Desserts with this extraordinarily delicate cream with exquisite creamy taste are melted in the mouth. It fits well on cakes, perfectly combined with various additives( cocoa, berries, liquor, dried fruits, chocolate), very simple and quick to prepare. From the proportions of cheese with the added amount of milk depends the consistency of the finished mixture. The smaller the condensed milk, the denser the texture will be. Ingredients for such a mass:

• mascarpone cheese - 500 g;
• evaporated milk - 100 - 300 g.

Stages of preparation:

1. Mix the cheese lightly with a mixer.
2. Gradually add the condensed milk until the desired quality of the mixture is obtained.
3. For a little more sweetness, you can add a little sugar powder.
4. Beat to a lush mass.

Which cream to prepare from condensed milk

Almost every recipe for cream with condensed milk is universal, suitable for any type of baking. However, each kind of pastry and confectionery has its own taste characteristics, therefore, certain varieties of this impregnation are harmonious for them. Learn the features of the most popular versions of cream mass with condensed milk for different desserts.

• For Napoleon. In this cake use a custard cream. Adding condensed milk to it makes the taste of the dish rich and original. As a "raisin" classic cream for Napoleon can be varied with cedar nuts, almonds, berry puree or lemon rind.
• For honey cake. Select the impregnation for this dessert, based on the desired result. Oily cream for a mediwick with condensed milk will give the cake more sweets, sour cream is sour and light taste. Impregnation based on whipped cream will make the cake airy, and with mascarpone creamy and tender. Adding cherry berries will add a new flavor.
• For biscuit cake. To ensure that this dessert is not dry, it is very important to soak the biscuit cakes well. For such baking the most suitable are: a cream made of sour cream and condensed milk or butter, curd or custard impregnation. Leave the cake for a while in the room, then put it away for a few hours in the refrigerator to soak it.
• For eclairs. These pastry cakes from a pastry dough in chocolate glaze for a long time retain their softness and freshness. For their filling use an oily or brewed filler, you can give it a piquant taste, adding a few drops of lemon juice. Fill the cakes with a pastry bag, making a small cut in the finished dough. Top with chopped nuts or powdered sugar.

Videoreceptions of a delicious simple cream of boiled condensed milk