Cream for sponge cakes with condensed milk. Butter cream with condensed milk for cake

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.
Pour in vanilla sugar and start adding condensed milk little by little. Continue beating until the mass reaches homogeneous consistency and will not become airy.
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? Knead 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 some coconut flakes, added to the cream, will remind you of the taste of the famous “Bounty” delicacy.

To make the cream good quality and the correct consistency, take:

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

Mix all products, 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 to it chocolate chips, berries or chopped dried fruits, you will get ready dessert, which 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 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 for 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.

Cream from butter is always made from condensed milk, which is why housewives love it so much. It can be used both as a layer and for external decoration of the cake, as well as for cupcakes and other desserts. Despite the simplicity of preparing the cream, questions often arise: “In what proportions should I mix?”, “Do I need to beat the butter before adding condensed milk?”, “Do I need to dilute the condensed milk with water,” etc. In this recipe I will tell you how I make the cream from condensed milk and butter for decorating cakes and cupcakes.

So, the recipe for cream made from butter and condensed milk is simple:

Soft butter - 200 g
Good quality condensed milk (in tin cans) - 200 g
Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

How to do:

The most important point is to heat the butter to the desired temperature; its ideal consistency will be at 20 °C. It feels a little cooler than room temperature.

Now you need to thoroughly beat the soft butter with a mixer until it becomes light and fluffy.

It goes without saying that the butter should be the best you can find. No spreads or anything else!

This process takes me an average of 5 minutes.

Only after the butter is well whipped, do we begin to introduce condensed milk in small portions in a thin stream. By volume, each addition is approximately one tablespoon. After each portion of condensed milk, beat the mixture until smooth.

Do not pay attention to the amount of ingredients in the photo (here I mixed just a little butter and condensed milk, since I needed a little cream for).

Oil cream in combination with condensed milk it is an emulsion - that is, fat mixed with water. We know very well that water and fat do not mix, so you must first saturate the oil with air so that the water particles have something to cling to.

That is why do not neglect the rule: first beat the butter, then add condensed milk in small portions.

Fill a pastry bag with the finished cream and start decorating the cupcakes or cake.

Cream made from boiled condensed milk and butter

Boiled condensed milk - 1 can (How to properly cook condensed milk in a can so that it does not explode, read the link)
Milk - 90-120 ml (the amount depends on how thick the cream you want)
Any nuts - 50 g
Prunes - 50 g

How to cook:

In one bowl, mix milk and condensed milk (at the same temperature), beat with a mixer until smooth. Grind nuts, cut dried fruits into small pieces. Mix. The cream is ready!

Chocolate cream made from butter and condensed milk

To decorate one small cake:

Butter - 250 g
Condensed milk - 150 g
Water - 50 g
Egg yolks - 2 pcs.
Cocoa powder - 12 g
Vanilla extract - 1 tsp. (optional)

First, let the butter heat up to a temperature of 20°C. This is the best temperature for making cream and whipping.

Now you need to prepare cream anglaise with condensed milk. Pour condensed milk into a thick-bottomed ladle, add water, stir. In a separate bowl, beat two yolks and also pour into the ladle. Mix everything well again.

Attention! It is prohibited to add yolks to condensed milk undiluted with water! They'll curl up!

Then, over low heat and with constant stirring, bring the mixture to 82 °C. You'll need a candy thermometer to ensure you're on the safe side. When the mixture reaches this temperature, it will thicken slightly. If you don’t have a candy thermometer, you can check the consistency this way: make a line with your finger on the back of the spoon; the mark should remain clear and not spread.

Attention! If you bring the mixture to a boil, you will get a sweet omelet.

When the mixture has thickened, remove the saucepan from the heat, pour into another container and leave to cool completely.

Using a mixer, beat the butter into a light, fluffy cream. This will take approximately 10 minutes. In three batches, add the sifted cocoa and beat for a while until all the ingredients are combined.

Continuing whipping, add the cooled condensed milk cream one tablespoon at a time. Thoroughly work through the cream using a mixer after each serving. English cream. At the end of whipping, you can add a little vanilla extract.
Another version of cream made from butter and condensed milk in the following video recipe:

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Creams based on condensed milk are very often used for layering cakes from any dough - shortbread, sponge cake, sour cream and puff pastry. Due to the sugar included in condensed milk, there is no need to add it - it turns out sweet and tender.

Condensed milk for creams can be used fresh or boiled. After cooking, it changes its consistency: it becomes dense and holds its shape better. In combination with soft butter, condensed milk is used to prepare a classic layer for homemade cakes.

Ingredients:

Soft butter - one pack (180–200 grams).
Vanilla - one package.
Condensed milk – 1 can.

Cooking process:

Get the oil out in advance. If it is very cold and you need to prepare the cream quickly, you can chop it as finely as possible or grate it on a coarse grater.
Beat the already soft butter until it begins to turn white and becomes fluffy.
Pour the condensed milk into the oil in a stream while whipping.
Finally, add vanilla and beat the mixture a little more.
The maximum whipping time is no more than 5–7 minutes, otherwise the butter will begin to separate.
Grease the cake layers or base immediately.

Cream of sour cream and condensed milk

This cream is very soft and delicate. It turns out quite liquid, so it can be used to layer solids, for example, honey cakes. Perfect for sour cream or sponge cake.

Ingredients:

Sour cream – 0.5 liters.
Condensed milk – 1 can.
Vanilla to taste.

Cooking process:

Take only fatty thick sour cream. If you can’t buy this, you can make a fatty and thick product from an ordinary store-bought one: put sour cream on cheesecloth and place in a sieve. The whey will drain and leave a thick lump that can be used as a layer.
Beat the sour cream until fluffy.
It is advisable to use boiled condensed milk. Add it one spoon at a time to the whipped sour cream.
Add vanilla and stir.
Immediately coat the cakes with the prepared mixture and refrigerate until they harden completely.

Cream for sponge cake made from condensed milk

Delicate biscuit dough requires an extremely careful attitude. It cannot be turned over or compressed again. The cream is also selected taking into account the particularly light and airy texture of the cakes: too liquid - it will be completely absorbed, too thick - it will not stick to the base. A layer with condensed milk is traditionally used to make sponge cakes.

Ingredients:

Whole condensed milk - one standard can.
A pack of butter.
Peeled walnuts – 150 grams.
Vanilla 1 packet.
Cognac (liqueur, rum) – 75 milliliters.

Cooking process:

Soften the butter and chop into cubes.
Then transfer it to the mixer bowl and beat for 5 minutes until completely fluffy.
When it increases in volume, you can add condensed milk one spoon at a time, without stopping whisking, but only by slowing down the speed of the mixer.
Add vanilla to alcohol and stir.
Pour this mixture into the base at the very end of beating.
Pour crushed nuts and lightly fried in a dry frying pan into the mixture.

Cream and condensed milk cream

The lightest and airiest cream is obtained when it contains cream. This one is enough high-calorie product When whipped, it holds its shape perfectly and saturates the finished mass with air bubbles. Butter cream with condensed milk can be used in almost any homemade cake, because it holds its shape, does not spread, it turns out voluminous and porous.

Ingredients:

Choose cream with a fat content of 33% or more - half a liter.
Condensed milk - one standard can.
Vanilla – 1 pack.

Cooking process:

Cool the cream. Pour into a deep container (they will increase significantly in volume during the beating process).
Beat the mixer at low speed first, then at maximum speed for 5 minutes. You should get a fluffy foam.
Boil the condensed milk for 1.5–2 hours over low heat. Cool completely.
Add condensed milk into the cream in parts, stirring from bottom to top and as if lifting the mass. Use a whisk or regular spoon.
Add vanilla and stir.

Cream of cottage cheese and condensed milk

An excellent dairy product - cottage cheese - is perfect as a component for creams. Before using it, it is important to loosen it and make it softer and more pasty. Therefore, it is rubbed through a sieve or beaten with a blender. Cottage cheese and condensed milk combine perfectly and turn into a sweet and creamy delicate mixture.

Ingredients:

200 grams of homemade granular cottage cheese.
One glass of condensed milk.
Vanilla – 1 sachet.
Rum essence - half a teaspoon.

Cooking process:

We wipe the cottage cheese, preferably twice. If desired, you can also use curd mass, but in this case the cream will be more liquid.
Pour raw condensed milk into it in parts and mix with a whisk.
Pour in the essence and add vanilla at the end of mixing.
Store the finished layer in the refrigerator or use it immediately for layering cake layers.

Video gallery

Oh, these housewives! Each of them tries every day to surprise their household members and pamper them with a delicious dessert or pastry. Many women bake cakes, pies, pastries, eclairs, etc. at home. How sometimes you want to diversify your daily diet and cook some unusual dessert. You may be surprised, but add aromatic and spicy taste Your baked goods can use regular buttercream with condensed milk. Moreover, it can be done on a quick fix when you have unexpected guests or you don’t have the energy to prepare dessert.

As you understand, this cream is based on condensed milk and butter, so these products must be fatty and natural. If you want to create a truly confectionery masterpiece out of baked goods, then check out the tips experienced chefs, you will definitely need them:

condensed milk must be natural, without preservatives and impurities;
It is best to purchase condensed milk made in accordance with GOST, that is, containing natural milk, as well as sugar;
choose condensed milk only with maximum fat content;
butter in mandatory should be softened;
Do not use cold, let alone frozen, butter under any circumstances, since during the whipping process it will release water, which will ruin the taste and appearance of your cream;
if you use any dyes or nutritional supplements, then they must also be of high quality and tested, otherwise you risk spoiling the cream;
the cream must thicken;
to beat it thoroughly, use a mixer or blender;
After smearing the cakes with cream, the cake or pie must be left to sit in order to be thoroughly soaked.

Butter cream for cake with condensed milk

Classic buttercream with condensed milk is prepared very quickly. The key to getting tasty and air cream its long beating is considered. The cream and milk mixture should be whipped for at least 15 minutes. The longer you beat the butter and condensed milk, the fluffier the cream will be.

Compound:

fatty butter - 200-250 g;
condensed milk - 10 tbsp. l.

Preparation:

How to decorate a cake with cream?

Many housewives are thinking about how to surprise their guests or pamper younger members of the household. Children like chocolate bars called "Snickers". So, today we will try to make a cream that tastes similar to your favorite energy bar. This butter-milk cream will also serve as a decoration for your confectionery product.

Compound:

fatty butter - 0.5 kg;
boiled condensed milk - 0.5 l;
peanuts - 300 g;
granulated sugar - 150 g;
bitter or milk chocolate- 100 g;
whole milk - 400 ml.

Preparation:

Mastic with condensed milk

In order for your baked goods to look beautiful, you need to decorate them correctly. Many confectioners use mastic, but not everyone, alas, likes it. You can make a complete analogue of mastic at home, only from condensed milk and butter.

Compound:

full fat condensed milk - 150 g;
softened butter - 250 g.

Preparation:

Place well-softened butter and condensed milk in a separate container.
Using a mixer or blender, beat this milk-cream mass until a homogeneous consistency is formed.
To achieve the effect of mastic on baked goods, the cream must be applied in several layers, and each layer must harden thoroughly.
After applying the first layer, place the baked goods in the refrigerator and leave for 20 minutes. Then proceed to apply the second layer.
Finally, place the cake or pie in the refrigerator and let it sit for a few hours.

You always want to treat yourself to something sweet, especially on the eve of the holidays, when you simply need to brighten up your usual diet with a special dish. There is nothing for such a case better than baking, however, in order to really surprise her, you need to prepare the cakes perfectly, and most importantly, the cream for the cake from condensed milk.

The creamy layers of your favorite pie should subtly emphasize its softness and taste, thereby making the dessert truly unusual.

The easiest cream to prepare is the classic one, because it is made from only 2 ingredients. The taste of such a product ends up being very delicate, and the consistency is quite thick, which prevents the cream filling from dripping from the cakes.

Butter cream with condensed milk is suitable for soaking absolutely any cake, but the filling is best combined with shortbread, sponge and waffle cakes.

Classic recipe for raw condensed milk cream

Ingredients

Condensed milk - 1 can + -
— 250 g + -

How to make cream for a cake with condensed milk

Cut the butter into small pieces, place them in a deep saucepan and beat with a mixer.
Turn the mixer on low speed and slowly beat the butter until smooth.
As a rule, whipping takes about 5 minutes, no more. Once we have a homogeneous creamy mass, we begin to dilute it with condensed milk
Important
There is no need to pour the entire can of condensed milk into the whipped butter at once. Add milk little by little - no more than 1-2 tbsp. l. at a time.
The entire time we add condensed milk to the butter, we continue to beat the mixture with a mixer. At this stage, the mixer speed can be increased. At this pace, we stir the products until the entire can of condensed milk is in the pan and the creamy mass is no longer too sticky.
It is generally not recommended to store the prepared cream. As soon as it is done, we immediately begin spreading the cakes. By the way, you can use the cream not only for lubrication, but also for decorating pies.

Having carefully greased the cakes with light cream, we give the cake some time to soak. The longer the cake sits, the better it will soak, which means it will become much softer and tastier.

How long should the cake soak?

It is not easy to answer this question precisely. A classic of the genre - leave the pie overnight room temperature, so it will be fully saturated and in the morning it will be soft as a feather. However, if you want to get a crispy crust, like in a waffle cake, then the soaking time should be reduced to several hours.

One more important nuance is the temperature indicator of the cream. If you grease a shortcake cake with warm condensed milk cream (and it is advisable to do just that), then the impregnation will go better and faster, but if you grease the shortcakes with cold butter cream, - you will have to wait, since the impregnation time will extend for 8-10 hours.

In our recipe, the cream turns out cold; to make it warm, you need to use a stove (heat the filling for several minutes over moderate heat), or heat it in a water bath.

After the cream heats up, beat it with a mixer. This will help the filling maintain the uniformity of its consistency and the smoothness of the surface of the creamy mass, which is important for the successful preparation of cream lubricant.

Cream for waffle cake made from condensed milk with cocoa

Prepare light homemade cream a good thick consistency is possible not only using classical technology.

The resulting cream has a wonderful, slightly piquant taste, the ingredient composition of which includes insoluble cocoa powder that does not contain sugar. It will take no more than 10 minutes to prepare such a product, but what a delicious and unusual impregnation it will turn out to be for the crusts of your favorite cake.

Ingredients

Condensed milk – 200 g
Cocoa powder – 1/3 tbsp.
Butter – 200 g

Beat the butter thoroughly with a blender for 5-6 minutes. It is important that the mass becomes airy.

After this, add a spoonful of condensed milk to the dish, while continuing to knead the cream with a mixer.

When the creamy milk mass is whipped, add cocoa powder to it and beat the products again with a mixer so that the future lubricant for the cakes acquires a beautiful chocolate shade and a thick, uniform consistency.

Condensed milk cake cream: additive options

You can make cream filling for homemade pies with any additives, it all depends on the taste preferences of the housewife herself. If classic version you don’t like cooking, then feel free to experiment with the composition of the dish.

Products that can be added to the cream:

walnut kernels;
vanilla sugar or vanillin;
cognac;
liquor;
wine;
coffee;
lemon;
cream;
cherry juice and much more.

In short, the taste of the cake depends entirely on your culinary fantasy. Combine skillfully simple ingredients and enjoy tasty pieces delicious dessert.

Cream recipe + secrets

Using simple tips, you will make the cooking process easier for yourself and will be able to make a filling (and, accordingly, the entire cake made from short layers with condensed milk cream) that will be ideal in all the necessary culinary parameters.

One of the important rules for successfully preparing cream filling is to use cold butter. Before you start whipping dairy product, you will need to remove it from the refrigerator first (at least 30 minutes before cooking).

It is better to mix butter with condensed milk when its temperature is close to room temperature.

You don't need to use a mixer to beat the butter. You can do everything by hand: first knead the butter pieces with a spoon, and then grind them until white.

You can prepare delicious homemade cream from both raw and boiled condensed milk. Which one is better to take specifically for your cake is up to you to decide. If you don’t have time to cook it at all, then you can prepare the cream filling from the raw product.

But it will be better if you still use boiled condensed milk. You can cook it at home from scratch or directly in a store-bought container. Read more about how to cook condensed milk in a can and without it on the website.

That's all the secrets of how to quickly make cream for a cake from condensed milk. As you can see, preparing this delicious product is very simple, and most importantly, it’s worth it. After all, for festive table all the guests will gobble up the soaked sweet pieces and praise you on what a skillful miracle hostess you are.

Good luck with your cooking and have a cozy family feast.

Bon appetit!