Delicious cream with boiled condensed milk. Cake cream made from condensed milk and butter
Condensed milk cream is much softer than traditional butter cream whipped with sugar. It is suitable for making cakes, cookies, waffles and homemade cakes.
You can prepare several types of cake cream based on condensed milk. A variety of additives - fruit and berry juice, nuts, honey, chocolate, sour cream - will allow you to carry out the most daring experiments, getting a new taste each time.
A classic of the genre is a cream based on condensed milk and butter. Many housewives love it for its speed and ease of preparation.
Creme brulee by . Watch the video!..
RECIPE FOR CLASSIC CONDENSED MILK CREAM
What do you need:
1 can of condensed milk
250 g butter at room temperature
How to make classic condensed milk cream:
1. Cut the butter into small cubes and place them in a deep saucepan. Turn the mixer on low speed and beat the butter until smooth. This usually only takes five seconds.
2. Gradually add condensed milk. Just don't pour it in at once. Add milk literally 1-2 tablespoons at a time, no more. The mixer speed can be increased. Continue whisking the cream until it no longer sticks to the sides of the pan.
3. Use the resulting cream immediately, do not store it. It is perfect for making any cake, but is especially good in combination with sponge, shortbread and waffle cakes. The cream can be used both as a layer and for decorating the cake.
RECIPE FOR CONDENSED MILK CREAM WITH SOUR CREAM
What do you need:
200 g butter at room temperature
0.5 cans of condensed milk
200 g sour cream (it is advisable to use sour cream with a high fat content)
300 g walnuts
How to prepare condensed milk cream with sour cream:
1. Beat condensed milk with softened butter with a mixer. Add sour cream and beat again.
2. Grind walnuts and add them to sour cream and condensed milk.
3. Mix all ingredients thoroughly. This cream is great for sponge-based cakes.
RECIPE FOR CUSTARD WITH CONDENSED MILK
What do you need:
200 g condensed milk
1 tbsp. milk
100 g butter
2 tbsp. Sahara
2 tbsp. flour
How to make custard with condensed milk:
1. Pour milk into the pan, add sugar and flour, stir. After adding flour, lumps may appear, but you should not try to get rid of them, as they will then be broken up by the mixer.
2. Cook the cream over low heat, stirring constantly, until thickened. Do not get carried away with cooking, otherwise the cream may burn.
3. Cool the cream to room temperature, add condensed milk and butter, and then beat everything with a mixer. If desired, you can add a little vanilla for flavor.
4. Try experimenting with supplements. Pour a teaspoon of rum, cognac or any liqueur into the prepared cream, and it will become much more aromatic and tastier. You can also use fruit essence or vanillin as a flavoring agent.
And now it’s time to prepare a delicious Napoleon cake with your favorite cream!
Once upon a time, back in 1856, American Gale Borden figured out how to preserve the freshness of milk for a long time. By boiling the product with sugar, everyone’s favorite condensed milk was created. Today it is actively used both as an independent dish and added to various recipes. Particularly popular are cake creams made from condensed milk, which are distinguished not only by their amazing taste, but also by their naturalness. If, of course, you choose the right product.
Types of condensed milk:
Classic with sugar;
With additives (coffee, cocoa, chicory, vanilla);
Boiled.
For creams, a classic product is most often used, which is then mixed with other ingredients. It is important to purchase real condensed milk, and not a mixture of palm fat, sugar and milk powder. To do this, you need to carefully read the packaging and find the GOST symbol on it. Or read the composition. Apart from milk and sugar, it should not contain any other ingredients. Only from such a product will you get a truly tasty and healthy cream for a condensed milk cake.
Dairy products, butter, cocoa, chocolate, and nuts are usually used to supplement the recipe. The taste of the final product also depends on the quality of these ingredients.
Condensed milk cream: general principles of preparation
Preparing condensed milk cake cream is simple. Typically, the recipe uses no more than 3-5 ingredients that need to be mixed or whipped. When cooking, it is important that the products to be mixed have the same temperature; this will prevent the separation of fats, the formation of lumps and the mass will be homogeneous.
If berries and fruits are used in addition, it is important that they are without signs of spoilage or rot. Otherwise, the cream will acquire an unpleasant aftertaste. You also need to know that fruit cream for cake made from condensed milk cannot be stored for long and must be used immediately. To prolong freshness, you can use heat-treated puree.
If the cream does not need to be heated, then do not use aluminum containers for cooking. It is better to give preference to plastic or enamel cups. For whipping, it is better to use a regular mixer; a blender will not allow you to get a fluffy mass.
Recipe 1: Classic condensed milk cream
Classic cream made from condensed milk and butter is great for decorating cakes, pastries, and layering layers. It goes great with fruit, chocolate, caramel and honey. It can be spread on a piece of fresh bread or used as a topping for ice cream. It is difficult to find a person indifferent to the taste of vanilla cream made from condensed milk and butter.
Required ingredients:
Condensed milk 200 gr.;
Butter 200 gr.;
Egg yolk 2 pcs.;
Vanillin 0.5 gr.
Cooking method
The butter must be removed from the refrigerator in advance and kept at room temperature for 2 hours until it becomes soft. But if it melts, then the cream from condensed milk and butter will not work. Therefore, under no circumstances should you melt the product on the stove or use the microwave.
Next, beat the soft butter with a mixer until a fluffy white mass appears. Gradually add one yolk at a time. Without stopping whisking, pour in condensed milk in a thin stream. At the end of beating, add vanillin. You can also add a little liqueur to add flavor to the condensed milk and butter cream.
If there are concerns about eating raw yolks, then they can be eliminated and the recipe for a classic cream made from condensed milk and butter can be simplified.
Recipe 2: Condensed milk cream with sour cream
Cream made from condensed milk and sour cream has a pleasant, light taste with a slight sourness. It is great for sponge and honey cakes. Also, cream made from condensed milk and sour cream can be used to fill custard cakes. It is not only very tasty, but also healthy. It can be safely used in baby food. And if you need to reduce calories, you can use natural yogurt instead of sour cream.
Required ingredients:
Condensed milk 300 gr.;
Sour cream at least 20% fat 300 g;
Vanillin 1 gr.;
Cognac 1 tablespoon.
Cooking method
You need to beat the sour cream with a mixer, but do it carefully, no more than 3 minutes. Otherwise, it may form grains of butter and the buttermilk will come off. Then, without stopping whisking, add condensed milk little by little. At the end, add vanillin and cognac. Mix everything thoroughly.
Sometimes the cream made from condensed milk and sour cream can turn out liquid. In this case, you can correct the situation with butter. Beat 200 gr. lather the product into a lush foam and gradually, in small portions, add liquid cream to it. You will get sour cream from condensed milk and butter, which can also be used in any desserts.
If there is no butter or there is no desire to increase the calorie content of condensed milk and sour cream cream, then you can use gelatin. For this purpose 10 gr. Powder is poured into 50 ml of water or milk and allowed to swell for 30 minutes. Then it is heated in a water bath and combined with condensed milk and sour cream cream. The mass needs to be put in the refrigerator for half an hour, it will become thicker.
Recipe 3: Boiled condensed milk cream
Boiled condensed milk is a delicacy from childhood. But if previously it was not always possible to buy it and often had to be boiled, today you can buy a ready-to-eat product in the store. It is easy to make an incredibly tasty cream from boiled condensed milk, which will decorate cakes, pastries, various desserts and even everyone’s favorite nut cookies.
Required ingredients:
Boiled condensed milk 400 gr.;
Butter 300 gr.;
Vanilla optional.
Cooking method
Beat the softened butter and gradually add condensed milk. When the boiled condensed milk cream becomes homogeneous, you can add vanillin. It also goes well with nuts, which need to be pre-roasted and chopped. If the cream from boiled condensed milk turns out to be very thick, then the nut crumbs will clog it even more. It will be difficult to spread the mixture over the cake. In this case, it is better to sprinkle nuts on the cakes already coated with boiled condensed milk cream.
If you don’t have boiled condensed milk at home, but have regular milk, you can cook it. But it is important that it is real and consists of whole milk, without vegetable fats. The jar must be removed from the label, placed in a saucepan, filled with water and cooked for 2 hours, reducing the heat after boiling.
Recipe 4: Condensed milk cream with bananas
Airy, banana cream made from condensed milk and butter can be used in cakes and pastries, as well as as an independent dessert. And if you add gelatin or agar-agar to it, you get a dessert reminiscent of a soufflé. It tastes in no way inferior to bird's milk. This is a great way to use cream if you end up with excess.
Required ingredients:
Condensed milk 300 gr.;
Bananas 2 pcs.;
Butter 200 gr.
Cooking method
To prepare, remove the butter from the refrigerator in advance so that it is soft. Beat until white and fluffy, then gradually add milk. Mix everything thoroughly and put it in the refrigerator. Peel the bananas, place in a blender and puree. It is important that they are ripe, but without black spots. Remove the cream from the refrigerator and gradually add banana puree to it.
To make banana cream with condensed milk and butter tasty and aromatic, you need to choose good fruits. It is better to navigate not by appearance, but by smell. Good and sweet bananas are always fragrant, but if they don’t smell like anything, then it’s better to pass by. Tasteless and soapy fruits only worsen the quality of the cream.
Recipe 5: Chocolate condensed milk cream
Condensed milk and chocolate are two products that no sweet tooth can resist. So why not combine them? Delicious chocolate cream made from condensed milk and butter goes well with sponge, puff, shortbread and honey cakes. It can also be used for sweet sandwiches as a chocolate spread.
Required Ingredients
Chocolate bar at least 72% cocoa 100 g;
Condensed milk 200 gr.;
Butter 200 gr.
Cooking method
Chop the chocolate bar into pieces and place in a water bath to melt. At this time, beat the butter and put it in the refrigerator. Pour the condensed milk into a bowl and add the melted chocolate in a thin stream, while whisking with a mixer. Remove the butter from the refrigerator, immerse the mixer and gradually add the chocolate and milk mixture. Beat until smooth.
You can make white chocolate cream in the same way. If you add a little coconut flakes to it, the taste will be reminiscent of the popular bounty bar. Both options go well with nuts. It is not necessary to add weight to the recipe; just add a small handful, ground in a coffee grinder. And a delicious aroma is guaranteed.
Recipe 6: Condensed milk cream with cottage cheese
Is it possible to make dessert both tasty and healthy? Certainly! If you use curd cream with condensed milk and butter. Even those people who don’t like cottage cheese will love this delicate product, rich in calcium and protein. Which is especially important in baby food.
Required ingredients:
Cottage cheese 200 gr.;
Condensed milk 200 gr.;
Butter 50 gr.;
Vanillin 0.5 gr.
Cooking method
To make the cream tender, airy, without a tart taste, it is important to thoroughly grind the cottage cheese. You can do this by rubbing it through a sieve, but it is better to use a blender. If the mass is too thick, you can add a few tablespoons of condensed milk. Separately mix butter and condensed milk, beat thoroughly. Combine both masses, gradually adding milk to the curd mixture, add vanillin and mix.
Based on the basic recipe for curd cream with condensed milk and butter, you can prepare various layers for desserts: nut, chocolate, fruit and berry. But especially beautiful cakes can be obtained by alternating layers of cream with jelly layers or strips of marmalade. This recipe can also be used for filling eclairs.
Recipe 7: Cream made from boiled condensed milk and cream
The cream from boiled condensed milk and cream turns out light and airy. It is great not only for cakes, but also for filling eclairs. And, importantly, the calorie content of such a product is lower than that of cream made from condensed milk and butter.
Required Ingredients
Boiled condensed milk 400 gr.;
Cream with at least 30% fat content.
Cooking method
Condensed milk should be poured from the can into a cup, beaten well with a mixer so that the mass becomes homogeneous. Pour the cream into another container and whip into a fluffy foam. It is better if they are specially designed for whipping, in which case it will take 2-3 minutes of work with the mixer.
Next, you need to switch the mixer to the slowest mode and gradually, without stopping whisking, add condensed milk. If desired, you can add vanillin or any essence, but the aroma of the dumpling itself is rich and reminiscent of creme brulee.
If the consistency of the condensed milk cake cream is too fluffy, you can beat it for half a minute at high speed with the mixer. The foam will settle and the mass will become more pliable to work with. It’s better to fill custard pies with a fluffy mass, so they turn out less cloying and light.
Recipe 9: Condensed milk custard cream
This recipe for custard made from condensed milk and butter will be appreciated by lovers of sweet, rich and high-calorie desserts. It will fill any, even the most bland and primitive cake with flavor. Boiled condensed milk gives a pleasant creamy color and caramel aroma.
Required ingredients:
Cow's milk 400 gr.;
Flour 3 tbsp. spoons;
Butter 200 gr.;
Boiled condensed milk 300 gr.;
Sugar 200 gr.;
vanillin 1 gr.
Cooking method
You need to prepare a classic custard from milk, sugar, and flour. To do this, you need to put the milk on the stove, mix the sugar with flour and add it to the milk. Gradually stirring, bring to a boil, as soon as the mass begins to flop, turn off and cool.
While the custard mixture is cooling, you need to beat the softened butter and condensed milk. Then gradually add the cooled custard mixture. Beat everything and add vanilla. Place the cream in the refrigerator for 2-3 hours until completely hardened. You can add more boiled condensed milk than according to the recipe. In this case, the taste will be sweeter and richer.
Recipe 10: Raffaello condensed milk cream
Popular Raffaello sweets leave no one indifferent. This taste is familiar to many, but few people know that it is very easy to recreate it at home. This cream can be used when preparing desserts, but it goes especially well with a fresh croissant or an airy bun.
Required ingredients:
Condensed milk 400 gr.;
Butter 200 gr.;
Coconut flakes 100 gr.;
White chocolate 100 gr.
Cooking method:
Coconut shavings need to be soaked 100 grams in advance. boiled but cooled water. Let it brew, stirring occasionally. There should be no water left at the bottom of the container.
Beat the butter, add half the condensed milk and mix thoroughly. Melt the chocolate in a water bath. It is important not to let the water boil. White glaze does not like high temperatures and may curdle. For the same reason, you should not use a microwave oven. Mix the melted chocolate with the rest of the condensed milk and gradually add it to the butter mixture. Beat everything and add swollen coconut flakes. Stir and the cream can be used.
When adding bulk ingredients (sugar, coffee, cocoa), you need to sift them through a strainer or simply crush the lumps. It is difficult to do this in a ready-made mass.
Vanillin, essences and aromatic spices should be added at the end of the cooking process. At the same time, turn on the mixer at minimum speed.
Butter, sour cream, cream must be whipped separately before mixing with condensed milk. This will make the cream lighter, airier and less cloying.
A spoonful of cognac added to the finished cream will add a walnut aroma and make the taste deeper.
Boiled condensed milk cream is distinguished by its thickness. It can be difficult to mix with other ingredients. Therefore, you can first beat the condensed milk with a mixer with a small addition of fresh milk, cream or boiled water. The mass will become more plastic.
These simple tips will help you prepare the most delicious and healthy cream for a condensed milk cake, which will appeal to both children and adults.
It is no secret that the taste of the 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 become especially popular. Its texture is suitable for both layering sponge cakes and filling eclairs. Its advantage is its quick preparation and the fact that the final product holds its shape well, which allows it to be used for decorating confectionery products.
Here we will look at several recipes for making cream from boiled condensed milk.
Small tricks
It should be noted that the preparation of this creamy product is simple, since it uses a minimal amount of ingredients. There 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 separation of the creamy substance.
When preparing any cream, certain nuances can be noted.
Some of them should be taken into account by the hostess:
When preparing cream from condensed milk and butter, you can add all kinds of essences, cognac or rum to taste, vanillin, walnuts and pieces of fruit to give it a special taste. It should be remembered that when adding them, it is necessary to slow down the mixer speed when whipping;
To make the creamy substance a little lighter in appearance, you can use boiled cream instead of boiled condensed milk when cooking;
In order to avoid separation, it makes sense to use butter at room temperature;
When heating the oil, you should pay attention so that it does not flow under any circumstances;
When the creamy substance separates, heating it in the microwave or in a water bath can help. After which it will need to be mixed thoroughly;
If bulk ingredients are added (sugar, cocoa, flour), then it makes sense to first sift them using a strainer to remove lumps;
Ingredients such as butter, sour cream and cream must first be whipped before combining with condensed milk, which will give the creamy product more airiness;
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Please remember that the cream product is quite thick and difficult to mix with other ingredients. Therefore, you can first beat it with a mixer with a small amount of fresh milk or cream, which will give the mass plasticity.
Recipes for your culinary treasure chest
Recipe for cream made from boiled condensed milk and butter
Cream made from boiled condensed milk and butter is one of the simplest recipes. To do this, you will need to mix 220 grams of butter with 72% fat content with 390 milliliters of boiled condensed milk. It should be remembered that the oil should 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 cream product can be used both for layering and decorating sponge cakes and 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 taste by adding regular condensed milk to it. The taste of vanilla or cognac would also be a good addition.
Recipe for condensed milk and sour cream cream
Recently, a recipe for a cream product made from boiled condensed milk and sour cream has become very popular. It is ideal for layering sponge cake, and for shortbread 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 in 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.
Recipe for cream made from condensed milk, sour cream and butter
It is worth paying close attention to the recipe for preparing a creamy product from condensed milk, sour cream and butter, which is better suited for sandwiching cakes, as well as as a 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 is added to it in small portions. All components are whipped with a mixer. When a thick, dense and homogeneous substance is obtained, we can say that the product is ready.
Recipe for condensed milk and cream cream
Making a cream product from condensed milk and cream according to this recipe will not be difficult.
To do this, 390 milliliters of cream with 33% fat content is whipped with a mixer until airy peaks form. After this, 195 milliliters of boiled condensed milk is added to them. Next, the mass is whipped in order to obtain a thick and dense substance.
In a separate container, 200 grams of butter with 72% fat content is whipped with a mixer and the rest of the condensed milk (195 milliliters) is added to it.
After this, both masses are combined into one, 35 grams of vanillin, 45 milliliters of cognac or rum are added and everything is whipped until a fluffy mass is formed. The creamy product made from condensed milk and cream is ready for use.
Recipe for cream made from condensed milk, sour cream and cottage cheese
Making a cream using this recipe is not difficult. It is ideal for layering pancake cake.
Add 50 grams of powdered sugar to 200 milliliters of fatty sour cream. Beat all this with a mixer until smooth.
Separately, 200 grams of cottage cheese are rubbed using a sieve to remove lumps. After this, sour cream, cottage cheese and 0.5 cans of boiled condensed milk are combined, 1 bag of vanillin is added and all this is thoroughly whipped until a dense and stable consistency is formed. The finished product can also be used for layering cake layers.
Recipe for custard with condensed milk
In order to prepare condensed milk custard, 260 milliliters of milk are heated in a small saucepan with the addition of 65 grams of granulated sugar until the latter crystals are completely dissolved. 70 grams of wheat flour and 10 grams of vanillin are added to them. All this is mixed using a whisk and beaten with a mixer. The resulting mixture is placed in a water bath, stirring constantly until thickened, and then cooled.
After it has cooled, 120 grams of butter and 220 milliliters of boiled condensed milk are added to it. Everything is whipped with a mixer until the product has a dense, uniform texture.
Bon appetit.
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.
- Add vanilla sugar and start adding condensed milk little by little. Continue beating until the mixture has a uniform consistency and becomes fluffy.
- 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? Mash a 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 a little coconut added to the cream will remind you of the taste of the famous Bounty delicacy.
To ensure that the cream is of good quality and the correct consistency, take:
0.5 cans of condensed milk; 0.5 cups of powdered sugar and a pack of low-fat cottage cheese
- Mix all ingredients, 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 chocolate chips, berries or chopped dried fruits to it, you will get a ready-made dessert that 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 of 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.
Few desserts can be prepared without the use of cream, because it is difficult to imagine cakes, pastries, and biscuits without a sweet layer. Often, desserts are chosen based on what kind of cream will be prepared for them. For example, in winter, custard or butter creams are most often prepared. But in the summer, when desserts are often prepared from fruits and berries, the cream used for them is lighter and airier, for example, protein or cream.
But there are desserts that are literally swept off the table at any time of the year, which are loved by both children and adults. These are, first of all, the most delicate eclairs, as well as the favorite nuts made from shortcrust pastry. And the filling for your favorite delicacies is an amazingly tasty cream made from boiled condensed milk and butter; a step-by-step recipe awaits you below. I THINK you will like this unusual one.
The recipe for such a cream is quite simple, even a schoolchild can prepare it. Moreover, condensed milk does not need to be specially boiled, but can be bought ready-made. The only thing is that when preparing the cream you cannot do without a kitchen assistant - a mixer, which will mix and beat the condensed milk and butter into a homogeneous mass. 
Ingredients:
- butter – 200 gr.,
- condensed milk (“Toffee” – 1 can.
How to cook with photos step by step
For the cream, we need to take good oil, with a fat content of at least 70%, otherwise the cream may separate. Remove the butter from the cold in advance to make it softer. (You do not need to melt the butter, otherwise the cream will not have the desired thick consistency). Place in a bowl. 
Open a jar of toffee (if you can’t buy caramelized condensed milk, you can boil it yourself) and put it in a bowl. 
Then with a mixer, first at low speed, and gradually picking up speed, beat the cream until a fluffy, smooth mass. 
After cooking, let the cream cool for 10-15 minutes, and then use it to prepare dessert. I would also like to draw your attention to this
