In order to cook delicious cream for the cake, we need only two ingredients - sour cream and condensed milk. The fatter the sour cream, the easier the cream will whip. I had 35% fat sour cream. It is recommended to put sour cream with low fat content (15-20%) on gauze and squeeze out the whey, then the cream will turn out to be dense. Better yet, take boiled condensed milk, instead of the usual one. And the cream will turn out tastier, and the shape will be denser.
So, to make cream of sour cream and condensed milk for a cake, we need such products.
Put all the sour cream in a bowl, after throwing it on cheesecloth and getting a denser consistency. Add half of the condensed milk and vanilla sugar or vanilla. Why half? And to regulate the degree of sweetness of the cream. Not to everyone's taste custard, so there is a choice. Beat condensed milk with sour cream until smooth.
Taste, and if there is little sweetness, add more condensed milk.
A well-whipped cream has a fluffy and uniform texture.
I baked a biscuit and layered its cakes with cream in a detachable form.
This part of the cream of sour cream and condensed milk for the cake was left for the final chord to coat the sides.
Help yourself!
There are different recipes preparation of impregnation for biscuit, but one of the simplest and fastest is the recipe sour cream with condensed milk. Firstly, a very soft and pleasant structure, and secondly, it will take no more than half an hour to prepare this type of impregnation. This cream is suitable for any cake, as it is quite light, and sour cream gives a delicate, not sugary taste.
For many creams, sour cream must be filtered, as a large number of the liquid in it can make the cream of condensed milk and sour cream very liquid. But if strong is needed, then straining is not necessary. In this case, it is necessary to apply the impregnation in small portions, wait a bit for it to be absorbed and again a portion on the cake. If this is not done, then everything will be absorbed into the cake and there may not be any layer between the cakes.
The easiest recipe for straining sour cream is to put it in the refrigerator overnight using the usual design for this action. We put a colander on the pan, put a layer of gauze or several layers of a sterile bandage into it and pour the sour cream. Some prefer to buy sour cream in jars and cups, but if impregnation requires a multiple of 0.5 liters, then it is better to buy the appropriate number of bags. This has a lot of advantages. And the most important of them is that you can squeeze the contents out of the package to the last drop by unscrewing the bag like a rag. And you don't overpay for plastic cups.
About making creams
The simplest is the usual whipping of sour cream with condensed milk at medium speed of the mixer. To do this, take a can of condensed milk and 200 gr. sour cream. Pour everything into one bowl and beat. When will the bowl be homogeneous mass- impregnation is ready. At this point, you can add any additional ingredients, which will make the taste of the cream more saturated. Finely chopped nuts, dried apricots, chopped in a meat grinder or blender, raisins. 
You can also mix sour cream with boiled condensed milk, the cream will turn out a little darker than the color of champagne. This impregnation will look good between light cakes.
But this is the simplest kind, there are many more recipes that require a little more products. Some of the creams can only serve as an impregnation, but with some you can decorate both the top cake and the sides of the cake.
There is also a recipe with butter, the more you add it, the better the small decorations from this cream on the cake will hold.
What will be required:
- Butter - 200 gr.;
- Condensed milk - 0.5 cans;
- Sour cream - 200 gr.;
- Chopped nuts - 300 gr.
At the very beginning, strain the sour cream, putting it in the refrigerator overnight. Next, we begin to prepare the cream, beat at low speeds of the mixer or with a whisk softened butter, then add condensed milk and beat again. After that, add sour cream in parts (spoons), without turning off the mixer. When the cream has reached the desired density, add the nuts and mix well. Such a cream is well suited for decorating a cake, and its nutty flavor will go well with simple cakes without additives. 
With the addition of butter to this species impregnation appeared necessary for decoration from a confectionery syringe - density. If you use this recipe, then you can replace the nuts with 3 tablespoons (tablespoons) of cocoa, then you get the usual chocolate cream. In general, when butter hardens, any cream with it is quite suitable for making decorations for the upper layers and sides of the cake.
But there are more exotic types of cake cream. To do this, you can take any basic recipe and add finely chopped fruit or fresh berries. In this case, the appearance of the cream will take on the color of the additive, and the taste will become much brighter.
And now it's worth remembering how we try to feed the children with cottage cheese mixed with sour cream and sugar, and how many of them move the spoon away.
What mothers just don’t do, for the sake of the notorious calcium contained in cottage cheese.
Dried apricots, honey, nuts and many other products are added to it in order to put the cherished 100 gr into the child's mouth. curd mass.
But so that our mothers do not suffer, we will suggest a simple recipe for a morning dessert.
For cooking you will need:
- 4 cookies (which the child loves);
- ¼ cans of boiled condensed milk;
- 100 gr. cottage cheese;
- 100 gr. sour cream;
- 1 tablespoon of powdered sugar;
- 1 small chocolate.
We start cooking by whipping sour cream with powdered sugar. Pass the cottage cheese through a sieve and mix with sweet sour cream and boiled condensed milk. We beat well. We put 2 cookies in a bowl, after breaking them into pieces of medium size. Add half of the cream, again cookies and again cream. Now you need to sprinkle grated chocolate on top, give the child a dessert and leave the kitchen so as not to listen to how this delicacy crackles behind small ears.
Of course, it’s better not to give this to children under 2 years old, but after the age of two, you can’t pull them off this dessert by the ears. If you use this recipe, just replace the boiled condensed milk in it with the usual one and add a tablespoon of any pitted jam, you can get not only a morning dessert, but also a wonderful cream for any cake. In this case, all ingredients must be multiplied by 2.
So you can make a delicious and persistent cream for decorating cakes without adding butter. In this case, the taste of the cake will be pleasant, and the appearance will be original, since jamming will give a unique color to the impregnation.
Since many do not like the taste of butter on a cake, and most importantly its quantity, it is for this reason that you use a recipe for decorating a cottage cheese cake. Such fudge is much easier and faster to process by the body, does not leave a sugary oily aftertaste and is suitable for ladies on a diet.
Any recipe for impregnation based on condensed milk and sour cream will become good addition to the cake. Remember that this is the easiest type of impregnation and the most delicious cream. If the guests are already knocking on the door, then you can miss any purchased cakes in this way and no one will guess that you did not cook these pastries yourself.
Sour cream with condensed milk is prepared incredibly easily and quickly. It perfectly soaks dry biscuit cakes and thanks to him, the cake always turns out amazingly tender and soft. It is prepared from easily accessible ingredients that will always be found in your refrigerator.
Sour cream with condensed milk for biscuit cake
Ingredients:
- condensed milk - 450 ml;
- sour cream 20% - 400 ml;
- cognac - 2 tbsp. spoons;
- liquid vanilla extract - 1 teaspoon;
- concentrated juice lemon - 50 ml.
Cooking
Put the chilled sour cream in a bowl and beat for 5 minutes with a mixer until fluffy. Then pour the condensed milk, add a little vanilla and concentrated lemon juice. At the very end, pour in the cognac and, using a mixer, bring the cream to readiness, whipping the ingredients into an airy mass. We tighten the bowl with cream cling film and refrigerate for 3 hours to thicken. After that, we use it to impregnate biscuit cakes. If at the end you have a small amount of cream, then transfer it to a dry, clean jar, close the lid and store in the refrigerator for about a week.
Butter-sour cream with condensed milk
Ingredients:
- natural condensed milk - 200 ml;
- sour cream 20% - 200 ml;
- butter - 200 g;
- peeled walnuts - 300 g.
Cooking
Put the soft butter in a deep bowl and pour in the condensed milk. Beat the contents with a blender until smooth and homogeneous. Next, add sour cream and beat well again. Lightly fry the peeled walnuts, and then finely chop with a knife, pour into the cream and mix with a whisk.
Recipe for sour cream with condensed milk
Ingredients:
- - 400 ml;
- sour cream - 400 ml.
Cooking
Pour the chilled sour cream into a deep bowl, put the boiled condensed milk and beat well with a mixer until smooth. We cool the finished cream, and then coat the cakes and form a cake.
Creamy sour cream with condensed milk
Ingredients:
Cooking
Place heavy cream in a bowl and beat until stiff peaks form. Separately fluff sour cream with powdered sugar and thickener. Then we introduce condensed milk and add whipped cream. Mix thoroughly and remove ready cream to harden for half an hour in the refrigerator.
I bring to your attention a cream of sour cream and condensed milk. Many housewives prepare cream from sour cream and sugar, as it goes well with popular biscuit cakes. But often they fail, as sour cream with sugar is very easy to overwhip and you get a sweet butter.
And also, for some housewives, sour cream with sugar is not whipped into a cream, but remains a liquid, sweet mass, which will not succeed in layering the cakes with a thick layer of cream.
Cream of sour cream and condensed milk turns out tender, tasty, and biscuit cakes with it always become softer and juicier. Remember that for the preparation of this cream, you should choose high-quality, organic products without various impurities. Also note that all products must be cold. You can cool in the freezer (15-20 minutes) even a whisk and a bowl in which you will whip the cream.
And yet, I would advise you to whip this cream with a hand whisk, since the mixer is quite a powerful device and you may not keep track of when the cream is broken. Sour cream is better to choose home or store, with the highest percentage of fat.
Once upon a time, back in 1856, the American Gail Borden figured out how to keep milk fresh for a long time. By boiling the product with sugar, everyone's favorite condensed milk appeared. Today it is actively used and how independent dish, and added to various recipes. Creams for condensed milk cake are especially popular, which differ not only in their amazing taste but also natural. If, of course, you choose the right product.
Types of condensed milk:
Classic with sugar;
With additives (coffee, cocoa, chicory, vanilla);
Most commonly used for creams classic product, which is then mixed with other ingredients. It is important to purchase real condensed milk, and not a mixture of palm fats, sugar and milk powder. To do this, you must carefully read the packaging and find the GOST icon on it. Or read the ingredients. In addition to milk and sugar, it should not contain other ingredients. Only from such a product will it turn out to be truly tasty and useful cream for condensed milk cake.
To complement the recipe, dairy products, butter, cocoa, chocolate, nuts are usually used. The taste of the final product also depends on the quality of these ingredients.
Cream of condensed milk: general principles of preparation
Making cream for a cake from condensed milk is simple. Typically, the recipe uses no more than 3-5 ingredients that need to be mixed or whipped. When cooking, it is important that the products to be mixed have the same temperature, this will prevent the separation of fats, the formation of lumps and the mass will be homogeneous.
If berries and fruits are used in addition, it is important that they are free from spoilage and rot. Otherwise, the cream will acquire an unpleasant aftertaste. You also need to know that fruit cream for condensed milk cake is not subject to long-term storage and should be used immediately. To prolong freshness, you can use thermally processed puree.
If the cream does not need to be heated, then do not take aluminum containers for cooking. It is better to give preference to plastic or enameled cups. For whipping, it is better to use a conventional mixer, do not allow a blender to get a lush mass.
Recipe 1: Classic Condensed Milk Cream
The classic cream of condensed milk and butter is great for decorating cakes, pastries, layers of cakes. It pairs wonderfully with fruit, chocolate, caramel and honey. It can be spread on a piece of fresh bread or used as a topping for ice cream. It is difficult to find a person who is indifferent to the taste vanilla cream from condensed milk and butter.
Condensed milk 200 gr.;
Butter 200 gr.;
Egg yolk 2 pcs.;
Vanillin 0.5 gr.
Butter must be removed from the refrigerator in advance and held at room temperature 2 hours to soften. But if it melts, then the cream of condensed milk and butter will not work. Therefore, in no case should you melt the product on the stove or use a microwave oven.
Next, soft butter should be beaten with a mixer until a lush white mass appears. Gradually add one yolk to it. Whisking constantly, pour in the condensed milk in a thin stream. At the end of beating, add vanilla. Also, to add flavor to the cream of condensed milk and butter, you can add a little liquor.
If there are concerns about eating raw yolks, then they can be excluded and the recipe simplified. classic cream from condensed milk and butter.
Recipe 2: Cream of condensed milk with sour cream
Cream of condensed milk and sour cream has a pleasant, light taste with a slight sourness. It is great for biscuit, honey cakes. Also, a cream of condensed milk and sour cream can be used to fill custard cakes. It is not only very tasty, but also useful. It can be safely used in baby food. And if you need to reduce calories, then instead of sour cream, you can use natural yogurt.
Condensed milk 300 gr.;
Sour cream at least 20% fat 300 gr.;
Vanillin 1 gr.;
Cognac 1 tablespoon.
Sour cream needs to be beaten with a mixer, but do it carefully, no more than 3 minutes. Otherwise, it may take on grains of butter and buttermilk will depart. Then, without stopping whisking, gradually add the condensed milk. At the end, pour out vanillin, add cognac. Mix everything thoroughly.
Sometimes a cream of condensed milk and sour cream can turn out to be liquid. In this case, you can correct the situation with butter. Beat 200 gr. product into a lush foam and gradually, in small portions, add liquid cream to it. You get sour cream from condensed milk and butter, which can also be used in any desserts.
If there is no butter or there is no desire to increase the calorie content of the cream from condensed milk and sour cream, then gelatin can be used. For this 10 gr. powder is poured into 50 ml of water or milk, allowed to swell for 30 minutes. Then heated in a water bath and combined with a cream of condensed milk and sour cream. The mass must be removed for half an hour in the refrigerator, it will become thicker.
Recipe 3: Cream of boiled condensed milk
boiled condensed milk This is a treat from childhood. But if earlier it was not always possible to buy it and often had to be cooked, today in the store you can buy a ready-to-eat product. It is easy to make an incredibly delicious boiled condensed milk cream from it, which will decorate a cake, pastries, various desserts, and even all favorite cookie nuts.
Boiled condensed milk 400 gr.;
Butter 300 gr.;
Vanilla optional.
Beat softened butter, gradually add condensed milk. When the cream of boiled condensed milk becomes homogeneous, you can add vanillin. It also goes well with nuts, which must first be roasted and chopped. If the boiled condensed milk cream turned out to be very thick, then the nut crumbs will clog it even more. The mass will be difficult to smear on the cake. In this case, it is better to sprinkle the cakes already smeared with cream from boiled condensed milk with nuts.
If there is no boiled condensed milk at home, but there is an ordinary one, then you can cook it. But at the same time, it is important that it be real and consist of whole milk without vegetable fats. The jar must be freed from the label, placed in a saucepan, poured with water and boiled for 2 hours, reducing the fire after boiling.
Recipe 4: Banana Condensed Milk Cream
Air, banana cream from condensed milk and butter can be used in cakes and pastries, as well as an independent dessert. And if you add gelatin or agar-agar to it, you get a dessert that resembles a soufflé. It doesn't taste like anything bird milk. This great way application of the cream, if there is a surplus.
Condensed milk 300 gr.;
Bananas 2 pcs.;
Butter 200 gr.
To prepare the butter, take it out of the refrigerator in advance so that it is soft. Beat until white and fluffy, then gradually add milk. Mix everything thoroughly and refrigerate. Peel bananas, place in a blender and puree. It is important that they are ripe, but without black patches. Remove the cream from the refrigerator and gradually add banana puree to it.
To make banana cream with condensed milk and butter tasty and fragrant, you need to choose good fruit. It is better to navigate not appearance but by smell. Good and sweet bananas are always fragrant, but if they do not smell of anything, then it is better to pass by. Tasteless and soapy fruits only worsen the quality of the cream.
Recipe 5: Chocolate Condensed Milk Cream
Condensed milk and chocolate are two products that no sweet tooth can resist. So why not combine them? Delicious chocolate cream made from condensed milk and butter goes well with biscuit, puff, shortbread and honey cakes. It can also be used for sweet sandwiches as a chocolate spread.
Bar of chocolate not less than 72% cocoa 100 gr.;
Condensed milk 200 gr.;
Butter 200 gr.
Chop the chocolate bar into pieces and place on water bath for melting. At this time, beat the butter and put it in the refrigerator. Pour the condensed milk into a bowl and add the melted chocolate in a thin stream, while whisking with a mixer. Remove the butter from the refrigerator, immerse the mixer and gradually add the chocolate-milk mixture. Beat until a homogeneous mass is obtained.
Similarly, you can prepare a cream with white chocolate. If you add a little coconut flakes to it, then the taste will resemble the popular bounty bar. Both options go well with nuts. It is not necessary to weight the recipe with them, just add a small handful, ground in a coffee grinder. And a delicious aroma is guaranteed.
Recipe 6: Cream of condensed milk with cottage cheese
Is it possible to make a dessert tasty and healthy at the same time? Certainly! If you use curd cream with condensed milk and butter. Gentle, rich in calcium and protein, the product will be loved even by those people who do not like cottage cheese. This is especially true in baby food.
Cottage cheese 200 gr.;
Condensed milk 200 gr.;
Butter 50 gr.;
Vanillin 0.5 gr.
To make the cream tender, airy, without a tart taste, it is important to carefully grind the cottage cheese. You can do this by rubbing through a sieve, but it is better to use a blender. If the mass is too thick, then you can add a few tablespoons of condensed milk. Separately, mix the butter and condensed milk, thoroughly beat. Combine both masses, gradually adding milk to the curd, add vanillin and mix.
Based basic recipe curd cream with condensed milk and butter, you can prepare various layers for desserts: nut, chocolate, fruit and berry. But especially beautiful cakes can be obtained by alternating layers of cream with jelly layers or strips of marmalade. Also, this recipe can be used for stuffing eclairs.
Recipe 7: Cream of boiled condensed milk and cream
Cream of boiled condensed milk and cream is light, airy. It is great not only for cakes, but also for filling eclairs. And, importantly, the calorie content of such a product is lower than that of a cream of condensed milk and butter.
Boiled condensed milk 400 gr.;
Cream at least 30% fat.
The condensed milk should be put out of the jar into a cup, beat well with a mixer so that the mass becomes homogeneous. Pour the cream into another bowl and beat until fluffy. It is better if they are specially designed for whipping, in which case it will take 2-3 minutes of work with a mixer.
Next, the mixer must be switched to the slowest mode and gradually, without stopping whisking, add condensed milk. If desired, you can add vanillin or any essence, but the aroma of the varenka itself is rich and resembles creme brulee.
If the consistency of the cream for the condensed milk cake turned out to be too lush, then you can punch it for half a minute at a high mixer speed. The foam will settle, and the mass will become more pliable in work. And it is better to fill custard cakes with a lush mass, so they turn out to be less cloying and light.
Recipe 9: Custard Condensed Milk Cream
This recipe for custard from condensed milk and butter will be appreciated by lovers of sweet, rich and high-calorie desserts. It will fill any, even the most insipid and primitive cake with taste. Boiled condensed milk gives a pleasant creamy color and caramel flavor.
Cow's milk 400 gr.;
Flour 3 tbsp. spoons;
Butter 200 gr.;
Boiled condensed milk 300 gr.;
Sugar 200 gr.;
From milk, sugar, flour, you need to prepare a classic custard. To do this, put milk on the stove, mix sugar with flour and pour into milk. Bring to a boil, stirring gradually, as soon as the mass begins to plop, turn off and cool.
While the custard is cooling, you need to beat the softened butter and condensed milk. Then gradually add the cooled custard mass. Beat everything and add vanilla. Remove the cream for 2-3 hours in the refrigerator until completely solidified. You can add more boiled condensed milk than according to the recipe. In this case, the taste will be sweeter and richer.
Recipe 10: Raffaello Condensed Milk Cream
Popular Raffaello sweets do not leave anyone indifferent. This taste is familiar to many, but few people know that it is very easy to recreate it at home. Such a cream can be used in the preparation of desserts, but it is especially well combined with a fresh croissant or an airy bun.
Condensed milk 400 gr.;
Butter 200 gr.;
Coconut flakes 100 gr.;
White chocolate 100 gr.
Coconut flakes need to be soaked in advance 100 gr. boiled but cooled water. Let stand, stirring occasionally. Water should not remain at the bottom of the container.
Beat the butter, add half of the condensed milk to it and mix thoroughly. Melt the chocolate in a water bath. It is important not to let the water boil. white icing dislikes high temperatures and can curl up. For the same reason, do not use the microwave. Mix the melted chocolate with the rest of the condensed milk and gradually add to the butter mixture. Whisk everything and add the swollen coconut flakes. Mix and cream can be used.
When adding bulk ingredients (sugar, coffee, cocoa), you need to sift them through a strainer or just knead the lumps. In the finished mass, it is difficult to do this.
Vanillin, essences and fragrant spices must be added at the end of the cooking process. At the same time turn on the mixer at the minimum speed.
Butter, sour cream, cream must be beaten separately before mixing with condensed milk. So the cream will be lighter, airier and less cloying.
A spoonful of cognac added to the finished cream will add flavor walnut and deepen the taste.
Cream of boiled condensed milk is distinguished by its density. It can be difficult to mix with other ingredients. Therefore, you can pre-penetrate condensed milk with a small addition of fresh milk, cream or boiled water. The mass will become more plastic.
These simple tips will help you prepare the most delicious and healthy condensed milk cake cream that will appeal to both children and adults.
