How to make a cake without cream? The correct answer is no. Without it, tasty and thick, I can't imagine any cake. After all, it is in the cream that the meaning lies, it is the connecting chain of all the components of this dessert. It doesn’t matter what kind of dough your cake is made of, as long as you complement it with a chic buttercream with condensed milk.
Butter cream with condensed milk for cake
Kitchen utensils and inventory:
Ingredients
How to choose the right ingredients
- Important to remember, that the cream is quite gentle product. And the choice of ingredients for its preparation becomes extremely important.
- If the cream is used boiled condensed milk, then there will be no problems with its consistency. If you are using ordinary white condensed milk, then if the cream is too liquid, add more butter.
- Sugar is usually not added to creams with condensed milk, as it turns out to be quite sweet anyway.
- For cooking thick cream all components must be fatty. For example, milk is at least 3%, cream from 33%, and butter is ideally 70% fat.
Try also to prepare a delicious -cream cake with condensed milk-.
video recipe
The video shows a clear example of a recipe for making cream for a cake with butter and condensed milk.
Cake cream with boiled condensed milk and butter
Cooking time: 10-15 minutes.
Servings: 1.
Kitchen utensils and inventory: deep bowl; mixer; a spoon; two deep bowls.
Ingredients
Cooking sequence
video recipe
I suggest you watch the video on how to cook butter cream with boiled condensed milk.
How to add and how to serve cream
- A good addition to this cream will be fried walnuts, they will give the cream and the cake as a whole a kind of crunch.
- It would also be nice if you add a little vanilla sugar or extract.
- Via food coloring you can decorate our cream with all the colors of the rainbow, then the cake in which you add it will sparkle with bright colors and delight any child.
- With the help of a pastry syringe, the cream can be beautifully laid out on the top layer of the cake. Make different patterns and figures out of it.
- To make the cream thick, you can use special thickeners that are easy to purchase in supermarkets.
- If you add cocoa to your cream, be sure to sift it to get rid of lumps.
- It is important to remember that dairy products become liquid when warm, and it will be difficult for you to bring them to the desired consistency, so observe temperature regime for products. Butter must soften before whipping.
- Also, any cream can be made thicker by adding melted chocolate to it. But it shouldn't be hot.
- Another option in case the cream is too liquid - add to it coconut flakes, this will give interesting taste cream and make it thicker.
In fact, the cream is quite simple, but it is precisely this simplicity that makes it so chic, versatile and applicable in any sweet confectionery. Share with me your thoughts on my recipes and write your options for cake fillings in the comments. Bon Appetit!
Cream of condensed milk product and butter or peasant butter is ideal in the form of a layered part for cakes. Moreover, such baked products can be either shortbread, or biscuit, or meringue. It is also used as a filling for waffle or puff tubes, rich baskets, or airy eclairs.
Among the diversity confectionery with a similar cream, one should not forget that the totality of the components of the cream also has a huge assortment. Classic recipe Let's take a closer look, with step-by-step photos.
Ingredients:
How to make cream from butter and condensed milk
1
. Remove a pack of butter from the refrigerator and leave at room temperature so that it thaws and becomes soft, pliable. Condensed milk, also need to be left to warm up to room temperature. Then pour the condensed milk into a deep cup and spread the oil.
2
. With a fork, knead a piece of butter into small pieces in order to more conveniently and evenly beat the cream in the future. You can pour condensed milk in small portions, gradually mixing and whipping, this method is especially convenient if you use an electric mixer.
3.
Now you can beat, blender, mixer or regular whisk. The speed of cooking will depend on the available kitchen tool. Pay attention to the photo, how the consistency of the mass changes during whipping. It's important not to interrupt. If your hands are tired, change the method of whipping (for example, replace the tool with a hand whisk).
4
. Gradually, the mass becomes loose, with white small flakes.
5
. And then the consistency will become more homogeneous, uniform and thick. We continue to beat.
6
. And now, a 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 #1
Ingredients: Butter - 200 gr., Sterilized condensed milk - 480 gr., Vanilla powder - 1 gr.
Cooking method: Butter cut and soften. Next, put this mass into the prepared bowl and beat until uniform consistency. It should roughly double in size. Then add vanillin and half of the total volume of condensed milk. Prepared components must be combined into one whole and with special care and continuity try to mix. After obtaining a uniform mixture, the remaining condensed milk is added and whipped to a tender state. The filling for confectionery is ready!
Recipe number 2
Ingredients: Butter - 200 gr., Sterilized condensed milk - 8 tablespoons.
Cooking method: Peasant oil softens or warms up in a water bath. But at the same time, one must not forget that in no case should it be melted to a liquid state. The best option is the consistency of non-liquid sour cream. Then it is gently whipped 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. Further, the resulting mixture is mixed with such a device as a blender with a nozzle, for a quarter of one hour. Dessert decoration can be used!
Recipe number 3
Ingredients: Sterilized condensed milk - 1 jar or 380 gr., Vanilla powder - 1 gr., Butter - 250 gr.
Cooking method: Peasant butter is whipped with a special device with a nozzle. But you must remember the main rule when preparing such a cream. It consists in whipping the cream on initial stage preferably at very low speed. And only gradually try to increase its pace. Further, without stopping the whipping movements, you should carefully and in the thinnest stream introduce the concentrated dairy product into ready mix. And continue to mix these two components at a high mixer speed. A mixture of butter and condensed milk should increase in volume, about two times. The finished mass is cooled in a low-temperature chamber, but not more than thirty minutes.
Recipe number 4
Ingredients: Sterilized condensed milk - 1 faceted glass, butter - 250 gr., Vanilla powder - 0.5 gr., Liquor - 1 dessert spoon.
Cooking method: Peasant butter grind to an airy consistency. Next, vanilla is poured into the prepared oil composition. Then gradually, one teaspoonful, condensed milk is added. All three ingredients of the cream are whipped with great care, until a double mass is obtained. Liquor should be added to ready cream, to give special palatability. As a substitute for liquor, you can use natural ground coffee or chocolate.
Recipe number 5
Ingredients: Butter - 185 gr., Condensed milk - 1 jar (380 gr.) in a container made of tin.
Cooking method: Chilled butter is allowed to soften at room temperature. Until it reaches the desired consistency, you need to prepare a concentrated dairy product. To do this, a tin can with sterilized milk is dipped into a pot of boiling water and boiled. In this case, the water in the container should completely cover the jar of condensed milk. This manipulation must be continued for two hours. After 120 minutes of boiling condensed milk, it is cooled. But it should only be opened chilled. From the softened butter, with the help of a mixer and two minutes of time, whip a lush butter mixture. Further, in small portions, sterilized condensed milk, pre-boiled to a coffee color, is added to the resulting oil mixture. After that, the consistency of butter and condensed milk continues to be beaten for about three minutes. Now we can safely say that the cream is ready.
Recipe number 6
Ingredients: Sterilized condensed milk - 200 gr., Butter - 185 gr., Walnuts - 300 gr.
Cooking method: Peel the nuts and chop the kernels very finely with a kitchen knife. Peasant butter and condensed milk mixture are mixed together until a uniform consistency. Then prepared nuts are added to the resulting mixture. Next, all three ingredients are thoroughly beaten in order to get their magnificent connection and cool. Butter cream with condensed milk is ready!
Recipe number 7
Ingredients: Cream - 200 gr., Condensed milk - 180 gr., Butter - 200 gr., Shelled walnut kernels - 150 grams.
Cooking method: The nut kernels are ground to a state powdered sugar, and peasant oil is given the softness of plasticine. Peasant butter, cream and condensed milk are put into the bowl prepared for the cream. Then, using the fan nozzle of the mixer, beat all three components at the same time. At correct sequence actions, a fairly lush mass should be obtained from this mixture. Next, with gentle movements, crushed nuts are added to it and mixed. After cooling, the cream is ready for further use.
Recipe number 8
Ingredients: Egg yolks - in the amount of 2 pieces, butter - 200 gr., Sterilized milk - 200 gr., Blue or black rum - 50 grams.
Cooking method: Peasant oil for making cream prepare in a water bath until soft. Then it must be thoroughly rubbed and beat with a mixer. When whipping, condensed sterilized milk product should be added gradually and in small doses to the oil mixture. After obtaining a lush mass, it is combined with egg yolks and mixed. In order to butter cream had a unique aromatic tint, rum is added to it. And after that, beat again for about sixty seconds.
Recipe number 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 oil mixture should become very airy and elastic, and the consistency should resemble heavy cream. Continuing to beat the peasant butter, you need to slowly and in small doses introduce condensed milk product into it. Using rum or cognac, you can give the prepared dessert a unique flavor. And so that various forms can be obtained from the resulting cream, it is desirable to cool it.
Recipe number 10
Ingredients: Condensed sterilized milk - 200 gr., Wheat flour not lower than the highest grade - 2 soup spoons, milk - 1 cup, butter - 100 gr., Sugar - 2 soup spoons.
Cooking method: Flour, sugar and milk are mixed with special care in a stainless steel container and put on moderate heat for further cooking. Then, stirring constantly, bring to a certain density. In this case, you need to carefully monitor the process of brewing, otherwise the cream may burn. Further, after cooling the resulting mixture, butter and condensed milk product are added to it. All these products are whipped with a mixer at the optimum speed, and then cooled in refrigeration equipment. OK it's all over Now, custard ready!
Thanks to the variety of recipes butter cream with a condensed sterilized dairy product, we can safely conclude that these ingredients are especially popular.
Video recipe "Cream of condensed milk and butter"
Cream for condensed milk cake is easy to prepare and delicious. Using recipes, you will learn how to cook quickly, add various ingredients and get the desired consistency, color and taste.
The cream preparation options proposed in the article are suitable for biscuit, shortbread, custard and puff cakes.
For the biscuit roll
Compound:
- Hazelnut 40 g;
- Butter 100 g;
- Poppy 50 g;
- Boiled condensed milk 380 g.
Cooking:
Combine condensed milk and butter. The butter should be slightly soft, at room temperature. Beat with a mixer until smooth. Pour poppy seeds into this container, mix. Put the finished cream in the refrigerator so that it thickens a little.
When the biscuit layer is baked, spread the cream over it, sprinkle with roasted hazelnuts on top, roll into a roll.
with gelatin
Compound:
- Sugar 200-250 g;
- Gelatin 10-20 g;
- Butter 200 g;
- Eggs 5 pcs.;
- Condensed milk 200 g;
- Citric acid;
- Vanillin.
Cooking:
Mix gelatin with sugar and pour water. Then we heat everything to completely dissolve the components.
Whip egg whites with a mixer until stiff peaks form. At the end add citric acid. Pour hot in a thin stream sugar syrup into protein foam with continuous beating. Continue beating for at least ten minutes.
In a separate bowl, grind the butter, condensed milk and sugar until smooth. Gently combine both masses and lightly mix with a mixer at low speeds (you can use a whisk).
Put the finished cake cake in a cardboard mold so that the cream does not flow out. Then we distribute it in an even layer over the surface of the cake, put the second cake on top and also apply cream on its surface. Align the surface well, apply a relief pattern. Place in refrigerator to chill.
Fast way
Compound:
- Bank of condensed milk;
- Vanillin;
- Butter 300 g.
Cooking:
Beat the butter well with a mixer. Before whipping, it must be removed from the refrigerator to warm to room temperature, cut into pieces.
Pour the condensed milk into the fluffy mass of butter, whisking constantly. At first, the mass will be heterogeneous, but after a while you should get an oily lush cream. If flakes appear, the cream is slightly heated in a water bath and whipping is continued.
At the end, add vanillin to taste or a teaspoon of rum to give the cream a pleasant aroma.
This amount of cream is enough to lubricate ten Napoleon cake layers.
For fruit cake add cream of condensed milk with lemon. To prepare it, add 100 g to the main recipe. lemon juice and some grated zest.
For "Count ruins"
Compound:
- Bank of condensed milk;
- Butter 200-250 g;
- Nuts.
Cooking:
Combine boiled condensed milk with butter and beat with a mixer. Add condensed milk to the mass.
Miss two biscuit cake condensed milk cream. Lay meringues of whipped proteins on top and decorate with protein cream. Pour condensed milk cream on top so that it covers the cake with drips and serves as a decoration. Top everything can be sprinkled with nuts.
Almost everyone's favorite condensed milk is often used by housewives to make cream. Exists great amount various recipes cream based on condensed milk. Many women experiment and add fruits, nuts, thickeners, vanilla, etc. to condensed milk. In addition, this cream goes very well with any cakes. To do gourmet pastries, confectioners are advised to use a cream of condensed milk and butter. Its gentle milky and creamy taste will not leave anyone indifferent.
To prepare the cream, it is best to take condensed milk with a high percentage of fat content. Some of the hostesses hastily just grease the cakes with this delicacy. If you really want to do cooking masterpiece, then the advice of confectioners will help you with this:
- cream for cake from condensed milk and butter should be prepared only from fresh products, it is best if both ingredients contain a large percentage fat content;
- the cream must be thoroughly whipped;
- butter should be slightly softened;
- to give cream unusual taste you can add chopped nuts;
- if you don’t have nuts on hand, then add a little cognac to the cream, and it will give the filling a nutty and nutmeg taste;
- if you want to do not too custard for condensed milk and butter cakes, then add fresh lemon juice;
- in addition, vanilla essence or coconut flakes can be added to the cream;
- the cream should be thick, for this some confectioners add a little special thickener or flour to it;
- if you want to make the cream softer, add a little well-ground banana mass.
Quick Cream Biscuit
Want to make dessert but don't have the time? There is a way out: quickly make a dough for a biscuit, and while the base is baking, prepare a cream with condensed milk and butter. You can cut the biscuit into several serving pieces and make cakes. Alternatively, cut the biscuit in half, scrape out the middle, toss the batter with the cream, and brush the two halves. Believe me, you will get a very tasty, satisfying and fragrant dessert.
Compound:
- condensed milk - 10-12 tbsp. l.;
- butter - 200-250 g.
Cooking:
Custard: a classic recipe
Classic custard, as a rule, is prepared on the basis of whole cow's milk. But if you don't have fresh dairy product, you can always replace it with condensed milk. Making custard is really easy. The main thing is to let the hot mass cool before combining it with butter.
Compound:
- chicken eggs (yolks) - 6 pcs.;
- butter - 300 g;
- condensed milk - 70 g;
- granulated sugar - ½ tbsp.
Cooking:
Read also:
Remember the taste of toffee? This is not just condensed milk, but sweetness comes from childhood. It reminds each of us of mom's pastries and Sunday gatherings with the family. You can also make such a cream for lubricating cakes. Most often it is used for waffle blanks.
Compound:
- boiled condensed milk - 0.4 l;
- butter - 200 g.
Cooking:
Thick cream with cocoa powder
Sometimes you want to cook something unusual. As a rule, in this case, the housewives begin to experiment with dessert recipes. You can bake your usual cakes, but prepare the cream according to a new recipe. Cream based on condensed milk is thick. And if you add another pinch of vanillin and walnuts, then your dessert will not be equal. If you want to make the cream very thick, then you can add banana puree, only bananas must be fresh.
Compound:
- condensed milk - 1 can;
- cocoa powder - 2 tbsp. l.;
- butter - 200 g;
- vanillin;
- walnuts.
Cooking:
Varieties of condensed milk for cream
If you did not know, then we will tell you that condensed milk was first produced in the United States. Much later, this product received its worldwide recognition.
Best for cream natural product, which is made from whole cow's milk with added sugar. If you see other non-animal ingredients on the packaging, then this is most likely not a real product and contains concentrates and thickeners. Such condensed milk, as a rule, is folded.
There are several types of condensed milk, and each of them can be used to make cream and filling:
- clean;
- with coffee;
- with cocoa powder;
- toffee.
There are many recipes for making creams without adding butter. They turn out to be light, tender, suitable both for filling desserts and for leveling and decorating them. They are prepared from cream and curd cheeses, cottage cheese, cream, sour cream and whole milk with added starch. For color, aroma, they are supplemented with cocoa, coffee, berries, cognac and vanilla. Cream for condensed milk cake without butter is made from classic or boiled condensed milk.
From boiled milk with cream
Simple quick recipe from two products. The mixture is soft and sweet. Great for filling various kinds confectionery.
Ingredients
- Boiled condensed - 1 can;
- Cream with a fat content of 33% - 500 ml.
Cooking
It turns out thick, suitable for leveling and decorating products. It can be supplemented with cocoa or vanilla.
Ingredients
- Milk - 200 ml;
- Condensed milk - 360-380 gr.;
- Starch - 40 gr.;
- Egg(yolk) - 1 pc.
Cooking
A sweet mix of light texture with notes of cheese, it soaks the cake layers well. If you freeze it, you get delicious ice cream.
Ingredients
- Almette - 500 gr.;
- Classic condensed milk - 250 gr.
Cooking
- Pour the sweet mass into a bowl, add cottage cheese.
- Beat well until thick.
Cream without oil can also be made from sour cream, cream cheese and cottage cheese. Cream cheese(Mascarpone or Philadelphia) is simply whipped with boiled or regular sweetness. Cottage cheese before manufacturing is crushed, rubbing through a sieve, 200 gr. take 100 gr. milk. A mixture of sour cream is obtained with a slight sourness, per 500 gr. take 1 jar of boiled sweets. They are complemented fresh berries(Strawberry, wild strawberry, raspberries), crushed before adding. If supplemented with bulk ingredients, then be sure to sift through a strainer so that lumps do not form in the mass. 
