Milk-butter cream in 5 minutes

Milk-butter cream in 5 minutes

Here is a recipe for butter cream with milk and sweet powder. The cream for the cake is ready in 5 minutes! Suitable for any kind of baking.

Now we will break the laws of physics and chemistry. As is clear, water and fat simply do not mix. Therefore, confectioners advise introducing water into the oil evenly in small portions, beating the mixture for a long time and painfully until they come together. But in this recipe everything will work out, even if you immediately put butter in the milk. In 5 minutes of whipping with a mixer you will get a very tender and airy cream for cakes and pastries. It is light both in terms of taste and in terms of production.

The secret is that both milk and butter should be at approximately the same temperature (room temperature). You only need to beat with a mixer. The blender won't work (I tried it, but it doesn't work). The perfect ratio of butter and milk is 1:1 - with such proportions the cream will be very gentle, docile and not very greasy, while at the same time it remains measured, in other words, it will hold its shape unsurpassedly, it can be used to decorate cakes, pastries and other desserts.

Ingredients

• butter – 130 g
• milk – 130 g
• sweet powder – 80 g
• vanillin - on the tip of a knife

Manufacturing

Place the butter in a mixer bowl in advance and leave for 1 hour to soften.

Boil milk and cool to room temperature. Or you can heat it in the microwave so that it doesn’t get cold (and it doesn’t have to be hot, it needs to be warmed to room temperature). Proportions: for 130 g of butter - 130 g of milk.

Combine all components. In other words, immediately mix butter, milk and sweet powder in a tall mixer bowl, add a little vanillin for flavor. The bowl must be high so that milk splashes do not fly throughout the kitchen.

Beat with a mixer until the mass becomes homogeneous. In the first few minutes, the butter will break into pieces, and it will seem to you that the idea with the cream is a failure, they will never come together. Beat further.

After another minute, the oil will completely soften and mix with the liquid.

After 5-6 minutes of operation of the mixer (lowest speed), the cream will begin to whip, the butter and milk will combine one hundred percent, and you will get an airy pearl-colored cream, homogeneous, airy and tender. You may need another minute, plus or minus 1 minute, until whipped at the lowest speed. At the end, don’t forget to test for sweetness - it will be moderate, adjust to your liking.

That's all - the butter and milk cream is ready! It comes out lush, very tender, with a slight vanilla scent. You can coat sponge cakes or rolls with it and use it for decoration (in the refrigerator, the “roses” and the rest of the decor will harden perfectly and keep their shape perfectly).

How to use? Adviсe

While the milk-butter cream has not yet hardened, it seems light and completely weightless. It is better to apply it to shortcakes and use it for decoration immediately after production, while it is soft. When it sits in the refrigerator, it hardens one hundred percent. For this reason, I recommend making thin layers of this cream in cakes, otherwise the taste of the cream will prevail and it will be very greasy. Before cutting the cake, I advise you to leave it to stand at room temperature for half an hour so that the cream thaws a little - the taste of the dessert will only benefit from this. Compared to traditional butter cream with condensed milk, this version of the cream is less fatty and less cloyingly sweet. Delicious desserts for you, friends!

Recipe: milk cream for cake

If you add butter to milk cream, you can not only sandwich the cake layers with it, but also create decorations. Eggless milk cream is perfect for making Napoleon cake.

Airy custard can be used to cover layers of sponge or shortbread cake. It does not contain butter, so it will help reduce the calorie content of the Napoleon cake.

MILK CUSTARD RECIPE

What you need:
170 ml milk
60 g sugar
1 pinch salt
3 eggs

How to make milk custard:

1. Separate the whites from the yolks. To do this, immediately use two different dishes. Pour sugar into the one where you placed the yolks. Take a medium-sized saucepan for these purposes. Mash the mixture with a spoon or whisk, add milk and stir. Place over medium heat, stirring, and bring to a boil.

2. Beat the egg whites and salt until they form strong peaks.

3. Now you need to mix the two components of the cream. Place the whipped whites into the hot custard, stir, and heat over medium heat for 2-3 minutes.

4. Cool the cream slightly, grease the cake layers with it while it is still warm, because after cooling the mass will become gelatinous and it may not be possible to distribute it in an even layer.

CUSTARD RECIPE WITHOUT EGGS

What you need:
480 ml milk
320 g sugar
5 tbsp.
flour 180 g butter
1 pinch vanilla

How to make custard without eggs:

1. Pour 360 ml of milk into the pan, add sugar, stir. Place on medium heat.

2. Meanwhile, pour flour into another bowl, pour in the remaining milk, stir with a mixer.

3. Pour the milk-flour mixture into the bubbling milk in a narrow stream, stirring vigorously.

4. Cook over low heat until thickened, always stirring with a whisk or spoon, add vanillin at the end. Remove the cream from the heat.

Next, you can proceed in 2 ways:

• Let the mixture cool to 70°C, add butter, cut into pieces, stir until smooth. You can immediately coat the shortcakes with cream.

• If you like chocolate cream, add 3 tbsp to the thickened milk 20 seconds before the end of cooking. cocoa or 1.5 tsp. instant coffee, then you get a dessert with a coffee smell.

Tired of the usual "Napoleon"? Bake luxurious blueberry and custard tarts!

Milk cream

Follow this recipe and you will get the same wonderful milk cream as in the photo, in addition, it holds its shape perfectly and is suitable for decorating cakes, pastries, muffins and pies.

Ingredients

• 250 ml milk
• 200 g butter
• 100 g sugar
• 2.5 tbsp. flour
• a pinch of vanillin

Recipe for making a dish at home

1. The milk cream prepared according to this recipe comes out very thick. Therefore, if you want to prepare milk cream for coating the cake layers, it is better to reduce the amount of flour to 2 tbsp.
2. Pour flour into a small container, pour 3-4 tbsp. cool milk and stir thoroughly until smooth. Pour the remaining milk into the pan and put on fire. Immediately after boiling, reduce the heat and pour the flour mixture into the bubbling milk in a narrow stream, stirring it continuously.
3. Remove the butter from the refrigerator and leave it at room temperature while the cream is being made and cooled. Cook the milk cream until slightly thickened, about 1 minute over moderate heat, stirring constantly. At the end add vanillin and stir.
4. Remove the pan from the heat, cover with a lid and leave to cool to room temperature for 30-40 minutes. Then beat the butter with a mixer at high speed until fluffy. While still whisking the butter, add the milk custard (at room temperature) a spoonful at a time.
5. Beat the cream until you obtain a homogeneous, velvety mixture. Ready-made milk cream can be used to decorate cakes, pastries, or to coat puff pastry . A slightly more watery cream will be needed to make most cakes and pies.

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Custard with milk - 7 delicious recipes

Custard cream made with milk is easy to prepare. But from time to time, novice housewives are faced with the fact that they cannot achieve a perfect mixture of cream, without various lumps.

All-purpose milk cream recipe

This cream can be used both for making cakes and for decorating various desserts.

• milk – 0.5 l;
• sugar – 200 g;
• flour – 3-4 tbsp. l.;
• yolks – 4 pcs.

1. Bring milk to a boil.
2. Grind the yolks with sugar and sifted flour.
3. Pour hot milk into the yolk mixture and stir.
4. Cook over medium heat until thick.

Use as intended.

Milk custard for honey cake

The cream for honey cake should be smooth and moderately thick.

• milk – 0.5 l;
• sugar – 125 g;
• testicle – 2 pcs.;
• butter - 125 gram piece;
• flour – 4 tbsp. l.;
• vanillin - to taste.

Execution process:

1. Combine the bulk ingredients, add the eggs and mix. If it suddenly turns out thick, add a little milk.
2. Add vanillin, pour in milk in small portions, stirring constantly with a whisk.
3. Place the container in a large saucepan of water and cook the cream in a steam bath until it becomes thick.
4. Pour in the melted butter and stir with a whisk.

As the cream cools, it will become thicker and thicker.

If suddenly lumps have formed in the cream, they can be removed using a submersible blender, thoroughly pureeing the mass.

For the Napoleon cake

You can also prepare custard according to the recipe for Napoleon using milk. It is completely uncomplicated.

• milk – 2.5 tbsp;
• sugar – 180 g;
• eggs – 2 pcs.;
• butter - 50 gram piece;
• starch - 3 tbsp. l.;
• cream – 150 ml;
• vanilla - half a pod.

Manufacturing:

1. Pour the milk into a suitable container, add 90 g of sugar and a vanilla pod (half). Bring to a boil, cool and remove vanilla.
2. In another bowl, combine the starch with the remaining sugar and gradually add it to the milk, stirring constantly.
3. Place the container on the heat again and bring to a boil. When it boils, cook for 2-3 minutes. Set aside and cool slightly.
4. Add a softened piece of butter to the mixture, beat and leave until completely cooled. Place in the refrigerator for 4 hours (can be overnight (that is, in the dark) ).
5. Whip the chilled cream until fluffy and add to the cream.

There is a little trick to avoid the formation of a thickened crust on the cream. Before cooling the milk mass, it is necessary to cover it completely with film.

No added eggs

Custard with milk without eggs can be prepared without any special problems.

• milk – 1 tbsp.;
• flour and sugar - 2 tsp each;
• butter - 100 gram piece;
• condensed milk - 200 gram jar.

Sequencing:

1. Combine milk with flour and sugar and place over medium heat. Boil and cool. To avoid lumps, it is necessary to constantly stir the mixture.
2. When cool, add butter and condensed milk.
3. Beat at high speed.

If desired, you can add vanillin or roasted and crushed pine or walnuts.

Preparing for sponge cakes

Lemon custard for sponge cake is a good solution. Lemon changes the usual taste of custard one hundred percent and makes even ordinary baked goods special.

• milk – 2.5 tbsp;
• sugar – 150 g;
• lemon – 1 fruit;
• yolks – 6 pcs.;
• flour - approximately 50 g.

Manufacturing process:

1. Pour 0.4 liters of milk into the pan and bring until hot.
2. Remove the zest from the lemon and add to the milk.
3. Combine the yolks with sugar and beat until fluffy. Add flour and remaining milk, whisking continuously.
4. Return the container with milk and zest to the stove and pour the prepared mixture into it, stirring continuously with the other hand.
5. Cook until thick.

Checking the readiness is very simple: you need to scoop the mixture into a spoon and throw it back into the pan. The spoon will be covered with a thin layer of cream. Then you need to take a teaspoon, create a groove and try to turn a huge spoon over. If the cream is ready, it will hold its shape and will not spill, and the groove will remain in its original form.

There is no need to cook the cream longer, because as it cools it will become thicker and thicker. But a very thick cream is not suitable for soaking a biscuit.

Once the cream has cooled, you can put it in the refrigerator to cool completely. The 100% cooled mass can be used to grease sponge cakes and decorate the cake.

With vanilla flavor for any cake

Semolina is often used instead of flour. If the manufacturing technology is followed, even a gourmet who has tasted the taste will not be able to tell that the cream was prepared using the grain given to us. Adding vanilla will give the finished mass a delicate smell and taste.

• milk – 0.5 l;
• semolina – 3 tbsp. l.;
• butter – 250 gram pack;
• powder – 1.5 tbsp;
• vanilla - to taste.

Manufacturing process:

1. Boil milk, add semolina in a thin stream.
2. Cook the porridge, stirring constantly, and cool.
3. Beat butter with powder and vanilla.
4. Combine both masses and beat thoroughly.

This cream is best suited for Bird's Milk cake.

Chocolate custard with milk

This cream comes out glossy, has a pleasant chocolate color, viscous and thick consistency.

• milk – 2.5 tbsp;
• sugar - half a glass;
• testicle – 4 pcs.;
• starch and flour - 2 tbsp each. l.;
• bar of any chocolate – 1 pc.;
• cocoa powder – 20 g.

Sequencing:

1. Separate the whites from the yolks. Add sugar to the last ones and beat.
2. Add cocoa, a little salt, starch and flour to the yolk mixture.
3. Pour milk and chocolate broken into pieces into a container. Place on the fire and heat until the slices are completely dissolved. Mix.
4. Pour the mixture in small portions into the whipped yolk mixture, stirring continuously.
5. Strain the mixture through a sieve and cook until it becomes thick.

This will take a couple of minutes: the mass should become dense and glossy. On the surface of the finished cream there are clearly visible traces of the whisk, which do not blur over time.

These cream options can be used to fill cakes, spread on cakes, as an appetizing addition to buns, as well as a completely self-sufficient dessert. As a last resort, a beautifully decorated cream should be decorated with slices of berries or fruits.