Creamy cream with condensed milk: cooking options and recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Butter cream with condensed milk is difficult to spoil when cooked. It turns out almost always, and that is why novice confectioners love it so much. The most delicate butter cream is suitable for a layer of cakes and pies, for cupcakes and other desserts. It is quite dense in consistency and holds its shape well, so it can be used to create beautiful decorations.

At the same time, the cream turns out to be quite fatty and high-calorie, and it does not impregnate some types of cakes well. This should also be taken into account when preparing desserts.

Despite the fact that butter cream with condensed milk is very easy to prepare, some cooks have questions about the proportions of products, the need for whipping and the advisability of adding water or milk. In fact, there are many recipes for condensed milk cream. They differ both in ingredients and cooking technology.

Product selection

Howmake a delicious cream cake? Mix butter with condensed milk in equal proportions - and voila, a delicious layer for cakes is ready! But for some reason, some get a delicious lush mass with a delicate oily taste, while others get an incomprehensible unappetizing mess with a dubious taste value. What's the matter?

The key to a good condensed milk cream is the choice of good products for its preparation. As a rule, a delicacy is prepared from:

1. Condensed milk. It should be thick, yellow, with a characteristic milky smell, without foreign inclusions and the effect of sugaring. It is best to take a jar that says: “Condensed milk”, and not “Condensed milk”. Since the latter may contain vegetable oils, its taste is noticeably worse. You also need to pay attention that the product was made according to GOST R 53436 - 2009, and not according to technical specifications (TU).
2. Boiled condensed milk. The requirements are similar, there should not be any inscriptions "Varenka" on the bank.
3. Butter. Everything is simple here - for butter cream with condensed milk, you need to buy the highest quality, natural and expensive butter. No spreads, margarines or vegetable cream products.
4. Whipped cream. They should be as fresh as possible and very fatty (over 33%).



5. Milk. It is advisable to use whole, bought in small farms. This is of particular importance when making custard.
6. Cocoa powder. It must be natural, without foreign inclusions,with a distinct chocolate taste and aroma, without admixture of milky notes and vanilla. If the cocoa smells too sweet, chances are that foreign matter has been added to it.

Additional ingredients such as nuts, alcohol, juices, fruits and berries should also be of good quality. You can add various essences to the cream - vanilla, rum, cognac, chocolate, cherry and any other. However, it is worth remembering that almost all essences are of artificial origin and are too concentrated in taste and aroma. Therefore, any of them must be added to the cream in ultra-low doses.

Oiled

Cream with condensed milk and butter is one of the easiest to prepare. It's almost impossible to mess it up.

Ingredients:

• Uns alted butter – 220g
• Condensed milk – 220g

If desired, you can add some essence or alcohol. To create the perfect cream, you need equal proportions of cream and oil. At home, cooks often do not measure the weight of products and mix a pack of butter with one can of condensed milk. It turns out the proportion of 220 to 380 g. Because of this, the layer for the cake turns out to be too sweet, almost cloying. But some like it this way.

Cooking:

1. It is not enough to bring to room temperature or slightly lower. The ideal temperature for whipping butter is 20°C. It must not be artificially heated, otherwise there will be streaks.
2. Beat butter until fluffy and light in color. If abeat with a mixer, the process takes 4-5 minutes.
3. Introduce condensed milk in portions and continue whisking. Each serving of condensed milk is one tablespoon. At the same stage, you can add aromatics and flavors.

Which step is the most important in this recipe? Cream with condensed milk and butter is, in fact, an emulsion in which animal fat is mixed with a watery base. Since water does not mix with fat, the oil must first be beaten well to saturate it with oxygen. So the particles of condensed milk will have something to catch on.

With boiled condensed milk

Using the same technology and with the same proportions, you can make cream from boiled condensed milk. It is denser and easy to make roses and swirls to decorate the cake.

This cream has a more interesting caramel taste, but it turns out to be sweeter. When used as a layer, crushed walnuts and prunes are added to balance the taste.

With whipped cream

There is an interesting recipe for butter cream with condensed milk and whipped cream. Interesting, because here you need to mix two products that are very different in structure - dense boiled condensed milk and the most delicate whipped cream, which can fall off with intensive kneading. Therefore, with all its simplicity, such a cream may not work.

Ingredients:

• Egg yolks - 2 pcs
• Chilled cream, fresh, fatty – 550ml.
• Boiled condensed milk - one can.
• Milk - 450 ml.
• Starch - 60g
• Powdered sugar - 70g

Cooking:

• Beat the yolks with starch and powder.
• Heat milk a little and pour 1/3 of it into the yolks. Shuffle.
• Add the egg-milk mixture to the milk, stirring constantly, and heat until the cream thickens.
• Cool and beat with condensed milk.
• Spice up the cream.
• Mix them with custard.

If you make cream from ordinary condensed milk with cream, then they are mixed in a ratio of 1:2.

Chocolate Buttercream

It is prepared in the same way as regular butter - with the same proportions and using the same technology. However, at the whipping stage, you need to start adding cocoa powder - in small portions, until the optimum taste and color is achieved. Chocolate butter cream with condensed milk and butter with an equal ratio of the main components turns out to be sweet, but not cloying, with distinct bitter notes of chocolate.

Custted option

Custard cream with condensed milk is the perfect layer for cakes. It is tender, sweet and will soak the biscuit base well. And to make it more delicious, caramel, custard should be made from boiled condensed milk.

List of ingredients:

• Whole milk - 260 ml.
• Sugar - 60 g.
• Flour - 70g
• Vanillin - 5g
• Butter – 120 g.
• Boiled condensed milk – 220g

Cooking:

• Heat milk, dissolve sugar and vanillin in it.
• Add sifted flour and vanilla. Beat with a whisk.
• Heat the mixture in a water bath until it thickens. Refrigerate.
• Add butter and condensed milk to the cream, beat with a mixer until smooth.

With cottage cheese

What is the most delicious buttercream cake with condensed milk? In the first place, you can put a gentle cream of condensed milk and cottage cheese.

Ingredients:

• Sour cream - 200 ml.
• Powdered sugar - one sachet (50g).
• Cottage cheese – 200g
• Condensed milk (regular or boiled) - ½ can.

Cooking:

• Beat sour cream with powdered sugar.
• Grate cottage cheese through a fine mesh sieve.
• Combine sour cream, cottage cheese and condensed milk and beat until a thick homogeneous mass is formed.

Cooking Secrets

In order for the cream to turn out perfect, you need to adopt a few culinary tricks:

• When adding aromatic and flavoring additives to the cream, reduce the mixer speed to the minimum.
• Instead of boiled condensed milk, you can use boiled cream. They are lighter in color and have a delicate creamy taste.
• Butter must be at room temperature when whipping, otherwise it may separate.
• If the cream exfoliates, it needs to be slightly warmed up in a water bath and mixed.
• All loose ingredients must be sieved before adding to the cream.
• To make boiled condensed milk more plastic for whipping, it is diluted with milk.
• The sweetness of the cream can be changed by adding more or less condensed milk.
• Do not beat the cream too long, otherwise it will separate.
• For custard, it is better to use today's or yesterday's milk. Older ones may behave unpredictably when heated.