Cream of condensed milk for biscuit cake can be prepared at home. Subject to all recommendations, a tender mass is obtained, which can be supplemented with cream or butter.
It is worth noting that this cream is very light. In addition, it can be used not only for making cakes, but also for waffles, cookies and cakes. acts as a base. The finished cream can be diversified by adding chocolate, honey, nuts, a mixture of berries and fruits. You can experiment and introduce a new component into the mass every time. The taste of the cream will change significantly.
Classic recipe
So, how to make condensed milk cream for biscuit cake? To begin with, it is worth considering the classic version. It is easy to prepare. Of the components you will need:
- condensed milk - one can;
- butter based on animal cream - 200 grams.
Cooking process
To prepare a cream of condensed milk for a biscuit cake, you should remove the butter from the refrigerator in advance. This component must be at room temperature. The softened butter must be cut into cubes, placed in a deep container, and then gently beat with a mixer at low speed. As a result, the mass should become homogeneous. In time, it takes no more than five seconds.
Condensed milk should be gradually introduced into the butter. Don't add the whole jar at once. Each time you need to add no more than 2 tablespoons of condensed milk. In this case, the components should be whipped with a mixer. The speed can be increased if desired. The cream will be ready when the mass stops sticking to the walls of the container.
Recipe Features
Such a cream of condensed milk for a biscuit cake should be used immediately after preparation. It is not recommended to store it. You can use the finished mass not only for biscuit. This cream goes well with both waffle and shortbread cakes.
The mass can be used as an impregnation and lubricate the cakes with it or to decorate the top cake. If necessary, a natural dye can be added to the liquid condensed milk cream, for example, carrot or beet juice.
Classic cream with sour cream
Cream for condensed milk cake with butter can be prepared with sour cream. Of the components you will need:
- cream-based butter - 200 grams;
- condensed milk - ½ can;
- sour cream - 200 grams;
- walnuts - 300 grams.
How to cook
Cream-based butter should be left for some time in a warm room. The product should become soft. Beat the butter with a mixer, gradually introducing liquid condensed milk into it. In the resulting mass, add sour cream and mix everything again.
Walnuts must be peeled and chopped, and then added to the cream. All components should be beaten again. This cream of condensed milk with butter is ideal for cakes.
Custard
How to cook custard based on condensed milk? You will need:
- condensed milk - 200 grams;
- whole milk - 1 glass;
- butter from animal cream - 100 grams;
- flour - 2 large spoons;
- sugar - 2 large spoons.
How to cook
This condensed milk cream recipe is a little more complicated than the previous ones. To begin with, it is worth pouring milk into the pan, and then add flour and sugar to it. The components should be mixed well. In this case, lumps may appear. There is no need to stir them. When whipping with a mixer, the lumps will break.
Boil milk with sugar until the mass changes color. In this case, everything must be mixed regularly. Otherwise, the cream will burn. The finished mass should be cooled to room temperature, and then add condensed milk and butter into it. Products should be beaten with a mixer. After that, you can start decorating baking. To get a delicious cream for condensed milk biscuit cake, you can add alcohol to it: liquor, cognac, rum. Vanillin or fruit essences are also suitable as a flavoring agent.
Cream with boiled condensed milk
To prepare a cream of boiled condensed milk and butter, you need a few ingredients. For this use:
- butter based on animal cream - from 180 to 200 grams;
- condensed milk - one can or 380 grams.
Step by step cooking
So, how to make a cream of boiled condensed milk at home. The first thing to do is prepare the components. The oil should be left in a warm room for a while. The product should become soft. As for condensed milk, it should be boiled. The product must be placed directly in the jar in a container with water. The liquid should completely cover everything. Condensed milk should be boiled for 90-120 minutes. At the end, the jar should be removed and left to cool completely. Do not open condensed milk hot.
Butter should be beaten until a fluffy white mass is formed. This takes no more than 2 minutes. Continuing to beat the product, you need to add boiled condensed milk to it. You need to do this in small portions. Cream of boiled condensed milk and butter should be fluffy and light. When all the components are mixed, it is recommended to beat the mass for another 3 minutes.
Recipe with sour cream and boiled condensed milk
To prepare such a cream, you need to prepare:
- sour cream, preferably fatty - 400 grams;
- boiled condensed milk - 300 grams;
- cream thickener - 10 grams.
Sour cream for the preparation of such a cream should be not only oily, but also thick enough. Refrigerate before whipping. Pour sour cream into a deep container, and then add condensed milk. Beat the components at a low speed, gradually increasing it. The process takes 2 to 3 minutes. The cream should acquire the desired consistency. Finally, add the cream thickener to the mass and mix gently.
This cream is ideal for biscuit cakes, even store-bought ones.
Cream with cottage cheese and condensed milk
To cook and cottage cheese, you will need:
- powdered sugar - half a glass;
- condensed milk - ½ can;
- cottage cheese, preferably low-fat - 1 pack, or 250 grams.
Cottage cheese should be combined with powder and beat. Condensed milk must be carefully introduced into the resulting mass. Add this component should be a few tablespoons at a time, without stopping to whip the cream. The result should be a homogeneous and lush mass. Such a cream can be used both for and for impregnation of its cakes.
chocolate cream
For chocolate lovers, there is also a recipe for condensed milk cream. To prepare it, you need:
- cream-based butter - 150 grams;
- powdered sugar - 3 large spoons;
- cocoa powder - 3 large spoons;
- condensed milk - 3 large spoons;
- cognac - 1 large spoon.
How to make chocolate cream
To prepare a cream of condensed milk and cocoa, you should remove the butter in advance, soften it, and then beat until a white mass is formed. It is also worth adding condensed milk and powdered sugar here, and then pour in cognac.
The components should be thoroughly beaten. If desired, cognac can be replaced with brandy or liquor. Add cocoa powder to the finished mass. The cream must be well whipped. Its color should become uniform. The cream will be ready when the mass acquires a slight sheen.
Recipe with egg and condensed milk
For cooking you will need:
- cream-based butter - 300 grams;
- condensed milk - 200 grams;
- yolks from 2 eggs;
- liquor;
- vanillin.
Butter should be removed from the cold in advance and left in a warm room. When the product becomes soft, it should be beaten until a white homogeneous mass is formed. Condensed milk must be added to the butter. This should be done gradually, carefully adding a few tablespoons at a time. In this case, the mass should be whipped without stopping at low speed.
Without stopping, it is necessary to bring the yolks into the cream. You need to add them one by one. In conclusion, it is worth adding liquor and vanillin to the mass. The last component can be replaced with another spice. The cream should be whipped again about uniformity.
Cooking Tricks
To make a cream of condensed milk, you can resort to little tricks:
- if cognac is added to the mass, then it will acquire the taste of walnuts;
- if the cream is too sweet, then you should add a little lemon juice to it;
- so that the mass acquires a fruity taste, you can add grated banana when whipping;
- in order for the cream to acquire the taste of a Bounty bar, it is worth adding crushed coconut pulp and dry milk to it;
- not only cocoa can be added to the mass, but also various chopped nuts, and even fresh coffee.
Cream for condensed milk cake with butter is prepared very quickly and simply. Thanks to a variety of additives, you can get completely different flavors. To give the mass the desired shade, you can use food coloring or juices of berries, vegetables and fruits. To make a sponge cake tasty, you should soak it well. For this, condensed milk with boiled warm, but not hot water, combined in a ratio of 1 to 3, is suitable. You can put cream on top of the soaked cake. After cooking, the cake should be placed in the refrigerator for at least a few hours. Then it will turn out more tasty and tender.
Semenov 30.10.13
I have never added vanilla sugar to a cream of condensed milk. What can I say - it turned out quite an interesting taste and aroma. I'll do the same for a change.
Anastasia 03.11.13
The saddest thing is that the cream may not work out if you take bad condensed milk, and you can easily run into it. I always use condensed milk of one company, it is proven and the cream is obtained. I am making a cake, in which the dough contains condensed milk, and the cream itself from butter with condensed milk.
Lera 05.11.13
I always make it with boiled condensed milk and add a little oil. In my opinion, with the usual one you get a liquidish cream or you need to add a lot of oil. And this is for an amateur.
Natalia 06.11.13
I like to make cream from condensed milk when there is no time. Plus, it's so delicious. Stir the condensed milk with butter and you're done)) And you can also add crushed nuts, poppy seeds or raisins.
Alexandra 15.01.14
I do not know what other hostesses think, but the combination of butter and condensed milk always makes an excellent cream for any cake. It is not always possible to add liquor, but vanilla sugar is simply necessary). Vanillin is added to almost all pastries.
Marina 28.02.14
I love condensed milk cream, my favorite! I have been preparing it for more than a year, time-tested, simple to prepare and delicious in taste. Just what you need for cakes!
Olga 11.05.14
Cream with condensed milk turned out just super! Thanks for the recipe!
Yuliy@ 27.07.14
I completely agree with the post written above that this cream is very dependent on condensed milk. A couple of times I came across bad condensed milk and the cream turned out to be a little liquid. It is better, of course, to choose condensed milk with a high percentage of fat content, and it is even better to make this cream with boiled condensed milk. I love this cream "condensed milk + butter" - fast, convenient and the taste is not inferior to other creams. Bellisimo! :)
Alyona
Yuliy, thanks for the feedback! With toffee (boiled condensed milk), this cream is generally a bomb)))
Vika 08.01.15
And I also add lemon zest, grated on a fine grater, to such a cream, it gives an unusual aroma and a pleasant citrus flavor. She can even replace vanilla, who does not have it at hand.
Sveta 05.02.15
And I keep thinking where to put a jar of condensed milk that has been hanging around my refrigerator for a month;). Here is the answer to my question - I will bake a biscuit, and I will smear it with such a cream with condensed milk and butter, there will be a bomb! In the evening I will treat my homemade cake)).
Vlad 10.02.15
I tried to make this cream with both regular and boiled condensed milk. The flavors and texture are really different. I think that a lighter option is more suitable for biscuit cakes, and boiled condensed milk can be used for honey cakes, then the taste is more saturated. Well, this is my observation.
Nicholas 23.02.15
In the cream, you can add halva grated on a fine grater. Better sunflower and good quality. Try it, you won't regret it!
Evgenia Savinova 09.03.15
The recipe is just great! It's not the first year I've been using it. I lubricate with such a cream a biscuit, and waffles, and cakes from dough, and much more. The main thing is that you can cook it quickly, but how tasty it is!
Valya 27.02.17
can you make patterns on the cake with this cream?
Alyona
Valya, yes, of course, I only advise you to use butter with a fat content of at least 82%, because. margarine melts quickly. Butter cream from condensed milk should be transferred to a pastry bag and slightly cooled in the refrigerator, after which you can decorate the cake)))))
Condensed milk was invented back in the 19th century in order to increase the shelf life of the product. Since that time, it has managed to take root on the tables in many countries of the world. Condensed milk is used as a sweet sauce for pancakes and pancakes, as one of the components for some desserts, added to some types of dough for sweet pastries, and some confectionery creams are also prepared on its basis. In addition to the condensed milk itself, they can include a wide variety of ingredients - cream, butter, various fruits, cheeses, and some fermented milk products.
Cream of condensed milk for cake
Even inexperienced housewives can easily cope with this cream. It is very easy to prepare, as it consists of only two ingredients - condensed milk and sour cream. The latter should be chosen with maximum fat content, best of all homemade. If this is not possible, then a high-fat store is also suitable, but it must first be laid out on gauze or a frequent sieve to remove excess whey. Then the product will become fatter.
Taste Info Syrup and Cream
Ingredients
- fat sour cream - 0.5 l;
- condensed milk - 1 can.
How to cook delicious cream with condensed milk
Beat sour cream with a mixer until fluffy.
Spoonful add all the condensed milk to it and beat until the ingredients are completely mixed.
A simple cream of condensed milk and sour cream is ready!
Tip: in this recipe, you can use both regular condensed milk and boiled.
Cream for cake from condensed milk and butter
Cream of condensed milk and butter is very loved by many housewives for its impeccable taste and ease of preparation. Thanks to the oil base, it is able to hold its shape for a long time, so it is suitable not only for a layer of cakes and biscuits, but also for decorating cakes and pastries.
Ingredients:
- butter - 300 g;
- condensed milk - 1 can;
- vanilla sugar - optional.
Cooking:
Cut the butter into pieces and leave to soften at room temperature.
Using a whisk or mixer, beat the butter until completely smooth and fluffy.
Add vanilla sugar and condensed milk to it.
Continue whisking until the ingredients are completely mixed and the mass is smooth.
Curd cream with condensed milk
Cream of condensed milk and cottage cheese turns out not only tasty, but also healthy. Therefore, it is advisable to use it for the preparation of desserts intended for children. Although adults, of course, will not be indifferent to this light, low-fat dessert with a pleasant sourness.
Ingredients:
- low-fat cottage cheese - 300 g;
- condensed milk - 100 g;
- butter - 100 g;
- powdered sugar - 50 g.
Cooking:
Beat softened butter until white with powdered sugar.
Without stopping whipping, gradually introduce condensed milk into the mass.
Rub the cottage cheese through a sieve, add to the resulting mass and beat everything together again.
Tip: Cream cheese such as mascarpone or Philadelphia can be used instead of cottage cheese.
Cream for cream and condensed milk cake
This recipe is oil-free, so the finished cream will not be too greasy, unlike the previous options. It is extremely easy to make, and the taste will be unforgettable. The recipe gives an approximate proportion of cream to condensed milk. If desired, the amount of ingredients can be slightly changed, thereby varying the taste of the finished product.
Ingredients:
- cream with a fat content of at least 20% - 500 ml;
- condensed milk - 1 can;
- vanilla - optional.
Cooking:
Combine all ingredients in a bowl and whisk. You can use a whisk or mixer.
After a few minutes of whipping, the cream will acquire a smooth airy consistency - it means it is ready.
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Cream for condensed milk cakes without oil
This cream turns out to be quite liquid, so it is better to use it exclusively for a layer of cakes or filling cakes. This cream is not suitable for decorating desserts.
Ingredients:
- milk - 300 ml;
- starch - 60 g;
- egg yolks - 2 pcs.;
- condensed milk - 1 can.
Cooking:
In a heavy-bottomed saucepan, combine all the ingredients, except for the condensed milk.
Beat with a whisk until a homogeneous mass is formed.
Add condensed milk.
Put the pot on a slow fire. Bring the mass to a boil, and then cook for 7-8 minutes, stirring constantly, until thickened.
Set the pot aside to cool, stirring occasionally.
After complete cooling, the cream is ready.
Cream of bananas and condensed milk
Cream of condensed milk with bananas will appeal to both adults and children. They can decorate fruit salads, stuff cakes and rolls, sandwich various cakes. The traditional Napoleon will acquire completely new taste qualities if you use banana cream with condensed milk for it.
Ingredients:
- ripe bananas - 300 g;
- butter - 300 g;
- condensed milk - 300 g.
Cooking:
- Peel bananas and mash them. To do this, you can use a blender or a regular fork.
- Beat the softened butter until white.
- Without stopping whipping, pour condensed milk into the oil mass.
- When the mass becomes completely homogeneous, add the banana puree to it and continue to beat until all the ingredients are completely combined.
Cream of condensed milk with cocoa
Chocolate lovers will not be able to remain indifferent to this cream. Its taste is not at all cloying, and cocoa powder gives the finished dessert a unique bitterness characteristic of dark chocolate.
Ingredients:
- cocoa powder - 70 g;
- condensed milk - 200 g;
- softened butter - 200 g.
Cooking:
Beat butter until fluffy.
Without stopping beating, gradually add condensed milk to the butter.
When the butter and condensed milk are completely mixed, add cocoa powder to them and beat until the ingredients are completely combined.
Tip: you can add a couple of tablespoons of cognac or liquor to the finished mass. They will give a special flavor to the chocolate cream.
Cream for waffle cake from condensed milk and butter
Waffle cake made from ready-made cakes is one of the easiest homemade cakes. The cakes themselves are sold in the store, and the cake from them does not require baking. Therefore, the only thing that will have to work a little is the preparation of the cream. This cream is very common, it is not difficult to prepare it.
Ingredients:
- condensed milk - 1 can.
Cooking:
Place condensed milk and softened butter in a deep bowl.
Whisk everything together until creamy.
Tip: you can add vanilla, cocoa or small pieces of fruit to the waffle cake cream.
Cream of condensed milk with fruit
Summer light cream for a layer of biscuits. Its base is condensed milk and homemade sour cream, and freshness, lightness and expressiveness are given to the cream by fresh berries and fruits. This recipe is very relevant in the summer season, because homemade sour cream and berries just picked from the garden are associated with a house in the village. Going out of town, take a jar of condensed milk and a whisk with you to get a cream with an unforgettable taste of summer.
Ingredients:
- fatty homemade sour cream - 1 cup (250 ml);
- condensed milk - 1 can;
- strawberries, raspberries - 1 cup.
Cooking:
Whisk sour cream until fluffy. It is important not to overdo it so as not to turn it into oil. For this, it is better to use a hand whisk. If a mixer is used, it must be turned on at the lowest speed.
Pour condensed milk into whipped sour cream, beat until they are mixed together.
Cut the berries, put them in the cream and mix gently with a spoon (if the cream is served as an independent dessert, then the berries can not be cut, but left whole). Serve the finished cream separately or layer the biscuit with it.
Tip: currants, cherries, peaches, apricots, plums are also suitable for this recipe. In winter, you can use a sliced banana, canned pineapple, kiwi.
Coconut cream from condensed milk
The exotic taste of coconut combined with an airy creamy base of condensed milk will appeal to lovers of Raffaello sweets. Ready cream can be served with fresh waffles. Plus, it pairs well with pineapples.
Ingredients:
- condensed milk - 1 can;
- butter - 1 pack (200 g);
- white chocolate - 100 g;
- coconut flakes - 100 g.
Cooking:
- Soak coconut flakes in a little warm milk and leave to swell.
- Whisk butter.
- Melt the chocolate in a not too hot water bath.
- Divide the condensed milk into two equal parts. Mix one of them thoroughly with butter, and the second with melted chocolate.
- Gradually pour the chocolate mixture into the mixture with butter, mix at low speed of the mixer.
- Add coconut flakes (drain excess liquid) and beat together a little.
- Serve ready-made butter cream with condensed milk with waffles, fruits or use for a layer of cakes.
Adviсe
- Condensed milk for cream must be of the best quality. The presence of any inclusions in condensed milk is strictly unacceptable. As a rule, their presence indicates that the product is spoiled.
- The same applies to candied condensed milk - it is better not to use it for making desserts, since sugar crystals will not be able to dissolve and will be caught in the cream.
- For mixing and whipping, you should not choose aluminum utensils. It can turn ingredients gray and give the finished product a metallic taste.
- Various flavors can be added to condensed milk creams to taste - vanilla, cognac, liquors, high-quality dessert wines, various fruit syrups and extracts, coffee.
- Also, to taste, you can add nuts, chopped dried fruits, candied fruits, fresh mint or mint syrup, fresh fruits, berries and even various jams and preserves to the cream.
Creams prepared on the basis of condensed milk are very easy to prepare. As a rule, they include only 2-5 ingredients and do not require special culinary skills. Use them for filling various desserts or as an independent dish.
There is another important advantage of condensed milk creams - most of them are not only very tasty, but also healthy.
It is no secret to anyone that the taste of dessert directly depends on the cream, which is used both as a layer and decoration, and as a filler. Recently, cream made from boiled condensed milk has been especially popular. Its texture is suitable for layering a biscuit cake, as well as for filling eclairs. Its advantage is fast preparation and the fact that the final product keeps its shape well, and this allows it to be used for decorating confectionery.
Little tricks
It should be noted that the preparation of this creamy product is a simple matter, since it uses a minimum amount of ingredients. They can be from three to five. They, in turn, are mixed and whipped. However, you should pay attention to the fact that the ingredients must be at the same temperature, which will avoid delamination of the creamy substance.
When preparing any cream, certain nuances can be noted.
Some of them should be noted by the hostess:
When preparing a cream from condensed milk and butter, all kinds of essences, cognac or rum to taste, vanillin, walnuts and pieces of fruit can be added to it to give a special taste. It should be remembered that when adding them, it is necessary to slow down the speed of the mixer when whipping;
To make the creamy substance look a little lighter, you can use boiled cream instead of boiled condensed milk when cooking;
In order to avoid delamination, it makes sense to use butter at room temperature;
When heating the oil, you should pay attention so that it does not flow in any case;
When layering a creamy substance, heating it in a microwave or in a water bath can help. After that, it will need to be thoroughly mixed;
If bulk ingredients are added (sugar, cocoa, flour), then it makes sense to pre-sift them with a strainer to eliminate lumps;
Components such as butter, sour cream and cream must be beaten before combining with condensed milk, which will give the cream product more airiness;
It should be remembered that the cream product is quite thick and difficult to mix with other components. Therefore, you can first beat it with a mixer with a small amount of fresh milk or cream, which will give the mass plasticity.
1. Cream recipe from boiled condensed milk and butter
Cream of boiled condensed milk and butter is one of the simplest recipes. To do this, you need to mix 220 grams of 72% fat butter with 390 milliliters of boiled condensed milk. It should be remembered that the oil must be at room temperature. After the components have been mixed, we begin to beat everything with a mixer until a homogeneous and smooth mass is obtained. And the product is ready.
This creamy product can be used both for layering and decorating biscuit, shortbread cakes.
In this recipe, the taste can be varied, simply by changing the proportion of the main components. You can give it a more delicate flavor by adding ordinary condensed milk to it. Also a good addition would be the taste of vanilla or cognac.
2. Recipe for cream of condensed milk and sour cream
Recently, the recipe for a creamy product made from boiled condensed milk and sour cream has become very popular. It is ideal for layering a biscuit cake, and for sand and nut cakes.
To make it, 390 milliliters of chilled sour cream is whipped with a mixer until a fluffy mass is formed. 390 milliliters of boiled condensed milk is added to it. At the same time, pour the latter in small portions, constantly whisking the mixture. The result should be a thick homogeneous creamy product. You can diversify the taste with additives (essences, vanilla, cognac). For decoration, you can add nuts, dried fruits and berries.
3. Recipe for a cream of condensed milk, sour cream and butter
It is worth paying close attention to the recipe for the preparation of a creamy product made from condensed milk, sour cream and butter, which, like no other, is better suited for layering cakes, as well as filling for eclairs, waffles and profiteroles.
To make it, 200 grams of butter is whipped with a mixer until a fluffy airy mass is obtained. 150 milliliters of sour cream is added to it. Then the butter and sour cream are whipped first at low speeds, gradually increasing them. After obtaining a homogeneous mixture, 350 milliliters of boiled condensed milk are added to it in small portions. All components are whipped with a mixer. Upon receipt of a thick dense and homogeneous substance, we can say that the product is ready.
4. Recipe for cream of condensed milk and cream
Making a creamy product from condensed milk and cream according to this recipe will not be difficult.
To do this, 390 milliliters of cream with a 33% fat content is whipped with a mixer until air peaks form. After that, 195 milliliters of boiled condensed milk are added to them. Next, the mass is whipped in order to obtain a thick and dense substance.
In a separate container, 200 grams of 72% fat butter is whipped with a mixer and the rest of the condensed milk (195 milliliters) is added to it.
After that, both masses are combined into one, 35 grams of vanillin, 45 milliliters of cognac or rum are added there and everything is whipped until a fluffy mass is formed. The creamy product of condensed milk and cream is ready for use.
5. Cream recipe from condensed milk, sour cream and cottage cheese
Making a cream according to this recipe is not difficult. It is perfect for layering a pancake cake.
In 200 milliliters of fat sour cream, 50 grams of powdered sugar is added. Beat it all with a mixer until smooth.
Separately, 200 grams of cottage cheese is rubbed with a sieve to eliminate lumps. After that, sour cream, cottage cheese and 0.5 cans of boiled condensed milk are combined, 1 bag of vanillin is added here and all this is thoroughly whipped until a dense and stable consistency is formed. The finished product can also be used for a layer of cake layers.
6. Recipe for custard with condensed milk
In order to prepare custard from condensed milk in a small saucepan, 260 milliliters of milk is heated with the addition of 65 grams of granulated sugar until the crystals of the latter are completely dissolved. 70 grams of wheat flour, 10 grams of vanillin are added to them. All this is mixed using a whisk and whipped with a mixer. The resulting mixture is placed in a water bath, stirring constantly until thickened, and then cooled.
After it cools down, 120 grams of butter and 220 milliliters of boiled condensed milk are added to it. Everything is whipped with a mixer until a product of a dense, uniform texture is obtained.
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 made from cream and curd cheeses, cottage cheese, cream, sour cream and whole milk with the addition of 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
An easy, quick, two-food recipe. The mixture is soft and sweet. Great for filling various types of 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.;
- Chicken 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
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- Almette - 500 gr.;
- Classic condensed milk - 250 gr.
Cooking
- Pour the sweet mass into a bowl, add curd 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 plain 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 supplemented with fresh berries (strawberries, wild strawberries, raspberries), crushed before adding them. If supplemented with bulk ingredients, then be sure to sift through a strainer so that lumps do not form in the mass. 
Choose any way of making and delight your loved ones with delicious desserts.
