Butter cream with boiled condensed milk: recipe, cooking features and reviews

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

Today, many people remember how cakes smelled in the kitchen as children and how tasty and fragrant they were. When guests came for the holidays, mothers often made cakes with butter cream from boiled condensed milk. We can say with accuracy that this cream has remained a favorite for many of us among the whole variety of cake toppings. Inspired by memories, make this butter-flavored treat a must. It's easy and fast. In order for the cake to turn out really tasty, you need to know which cakes the cream goes with. And this is really important, because for each type of cake there is a filling that is suitable for it. Such a cream is perfect for spreading shortbread and biscuit cakes.

Why is he so popular?

Cream for most cakes and various other baked goods is a very important ingredient. This fact is known to almost everyone, both experienced chefs andnovice lovers of cooking sweet dishes. It is simply necessary for the finished dessert to have a complete taste and presentable appearance. Among the huge variety of existing fillings for cakes, butter cream with boiled condensed milk occupies a special place.

Such a sweet layer will perfectly complement the taste of eclair cake and cake based on biscuit cakes. Condensed milk filler is very easy to prepare, since it will not be difficult to cook it. And the resulting cream can be used not only for smearing cakes among themselves, but also for external decoration of the dessert.

It is necessary to consider in more detail the existing options for butter cream with boiled condensed milk for the cake.

Dessert layer from the above ingredient is very easy to prepare, because for such a cream you do not need to use many ingredients. As a rule, boiled condensed milk itself and a couple more components are required, which must be combined and beaten thoroughly. One important point should not be overlooked. To get a good quality butter cream with boiled condensed milk that will hold its shape and not delaminate, all ingredients should be used at the same temperature.

What should I consider first?

There are a few important things to keep in mind when making creams:

• if you need to prepare a cream of a lighter shade, you can usecream, not condensed milk. But be sure to boil them in advance;
• in addition to boiled condensed milk and butter, it is recommended to add various flavorings to this type of cream. It can be alcohol (rum or cognac), vanilla extract, fruits, nuts. Such a filler will give the finished product an additional excellent taste. However, if these additives are in the cream, then you should definitely take into account that they must be added to it at the end of cooking and use the mixer at low speed;
• when butter is being cooked, you must not miss the moment and prevent it from flowing. And also always take this ingredient not from the refrigerator. Be sure to make sure that the butter is at room temperature;
• if it was used at the wrong temperature and this led to the separation of the butter cream with boiled condensed milk, you can apply one method that will help save the dessert. The product should be slightly heated in a water bath (you can also use a microwave oven) and mix all the ingredients very well;
• to get a chic airy cream, do not forget that thorough whipping is the key to success. Butter, as well as cream and sour cream, must be thoroughly mixed;
• all bulk products used for cream should be sifted through a sieve in advance. This will make it possible to get rid of lumps, and the butter cream with boiled condensed milk will turn out to be homogeneous;
• quite often condensed milk cream has a thickconsistency, and this makes the mixing process difficult. To facilitate this work, you can pour in a little cream or milk while whipping. After that, the cream will become more pliable, and it can be easily mixed.

How is the main variant made?

Let's take a closer look at the culinary recipe for butter cream on boiled condensed milk in the most basic version.

The best oil for this cream is 72% fat. It needs to be taken about 200-220 grams. This amount of butter will require about 390 grams of condensed milk, boiled in advance.

As mentioned above, the oil should be at room temperature. To prepare the cream, these ingredients should be well combined with each other and beat with a mixer. If you add here a little simple, not boiled condensed milk, you can get a more delicate product. Or you can use cognac and vanilla to give the cream an unusual taste, which will perfectly complement the finished dessert.

Classic version with cognac flavor

According to numerous reviews, butter cream on boiled condensed milk with cognac occupies a leading position among those with a sweet tooth. Ingredients needed to make it:

• butter (good quality) - 200 grams;
• boiled condensed milk - 400 grams;
• cognac - 2-3 tbsp. l.

The last ingredient must be in the cream to give excellent aroma and unusual aftertaste. Do not replace it with other alcohol.

Methodcooking oil-cognac cream

All components must be prepared in advance so that they are at room temperature. For example, if you are going to prepare a cream for the evening, in the morning you need to leave butter and condensed milk on the table for heating.

Take the softened butter, beat it with a mixer until a soft homogeneous consistency for about 5 minutes, after which it will become lighter. In portions, one spoon at a time, add condensed milk, bring to a single mass. Haste in this process can lead to stratification of the cream, so you need to mix gradually. But if, nevertheless, the cream suddenly exfoliates, there is no need to worry - just add more oil or put the cream in a warm place (on a hot battery) and then beat again. At the end, add cognac to the cream, you can also divide the mixing into 2 stages. At the same time, the oil composition is filled with aroma.

Puff pastries or choux pastry go best with this cream. It combines very well with meringue - so it will not become sour, but will crunch. You can use such a cream and as a content for "nuts", custards. Also, the resulting filler is used to decorate the cake or if you need to align the finished dessert with mastic.

This cream is not suitable for biscuit desserts, as it does not soak the cakes. As a result, the cake will be dry. If you still want to make a layer of such a cream, add an additional impregnation.

Other variations

There are several more variations of the recipe for butter cream with boiledcondensed milk. This is a universal, delicate and tasty cream that can be used both for lubricating cakes and for other purposes. They can decorate a cake or a cake, fill a glass of ice cream, and even if you just spread it on a fresh bun, it will be very tasty. Various fruits, chocolate, honey, caramel, or any other addition would be great.

Recipe for cream of condensed milk and butter with sour cream

Biscuit and honey cakes are especially harmoniously combined with this cream. By adding sour cream, the mass turns out to be more juicy, and thanks to its combination with condensed milk, it becomes more tender. The ingredients for this topping are as follows:

• condensed milk - 350 grams;
• butter - 400 grams;
• sour cream - 400 grams.

Softened, room temperature butter beat with a mixer until smooth. Whisking continuously, slowly add the condensed milk. At the very end, reduce the speed of the mixer or stir by hand and at the same time add sour cream to the composition.

Custted option

To make custard butter cream with boiled condensed milk, you will need:

• glass of whole milk;
• 50 grams of granulated sugar;
• 70 grams of flour;
• a packet of vanilla sugar;
• 100 grams of uns alted butter;
• 200 grams of boiled condensed milk.

How to do it?

First of all, you need to mix milk, flour, regular and vanilla sugar. Stir thoroughly to prevent the formation of lumps. Then the mixture is poured into a container with a thick bottom and placed on medium heat. Heat up while stirring continuously. When the mass thickens, you need to remove it from the stove and cool completely. After that, you need to mix the prepared cream with condensed milk and butter and beat with a mixer at high speeds.