Butter cream with condensed milk

How to make cream from butter and condensed milk

2. Using a fork, knead a piece of butter into small pieces to make it easier and more even to beat the cream later. You can pour condensed milk in small portions, stirring and whipping evenly; this method is especially convenient if you use an electronic mixer.

3. Now you can beat with a blender, mixer or a regular whisk. The speed of production will depend on the available kitchen tools. Pay attention to the photo to see how the mixture of the mass changes while whipping. The main thing is not to interrupt. If your hands get tired, change the whipping method (for example, change the tool to a hand whisk).

4. The mass evenly becomes loose, with small snow-white flakes.

5. And then the mixture will become more homogeneous, uniform and thick. We continue to beat.

6. And now, the real cream, the mass becomes thick and airy.

Savory buttercream is ready

Bon appetit!

Other recipes for butter cream with condensed milk

The composition and instructions for making such an airy addition to a sweet dish are described below:

Recipe No. 1
Ingredients : Butter – 200 g, sterilized condensed milk – 480 g, vanilla powder – 1 g.
Production method : Cut the butter and soften it. Then put this mass into the prepared bowl and beat until the mixture is homogeneous. It should approximately double. Then add vanillin and half the total amount of condensed milk. The prepared ingredients must be combined into one whole and mixed with special care and continuity. After obtaining a uniform consistency, add the remaining condensed milk and beat until smooth. The pastry interior is ready!

Recipe No. 2
Ingredients : Butter – 200 gr., sterilized condensed milk – 8 tablespoons.
Manufacturing method : Peasant oil is softened or heated in a water bath. But with all this, it is necessary not to forget that under no circumstances should it be allowed to melt to a watery state. A mixture of non-liquid sour cream is considered a good option. Then it is carefully beaten with the mixer at high speed until it becomes elastic and acquires a snow-white color. And without stopping using the power of the mixer, condensed milk is gradually added. Next, the purchased mixture is mixed with a device such as a blender with an attachment for a quarter of an hour. Dessert decoration can be used!

Recipe No. 3
Ingredients : Sterilized condensed milk – 1 jar or 380 g, vanilla powder – 1 g, butter – 250 g.
Manufacturing method : Peasant butter is whipped with a special device with an attachment. But you must definitely keep in mind the basic rule when making such a cream. It consists in the fact that it is better to whip the cream at the initial step at a very low speed. And just try to gradually increase its pace. Next, without stopping the beating movements, you should carefully and in a thin stream introduce the saturated milk product into the finished mixture. And continue to combine these two components at the highest speed of the mixer. The mixture of butter and condensed milk should approximately double in volume. The finished mass is cooled in a low-temperature chamber, but not for more than 30 minutes.

Recipe No. 4
Ingredients : Sterilized condensed milk - 1 faceted glass, butter - 250 g, vanilla powder - 0.5 g, liqueur - 1 dessert spoon.
Production method : Grind the peasant oil to an airy mixture. Next, vanilla is poured into the prepared oil composition. Then condensed milk is added evenly, one teaspoon at a time. All three ingredients of the cream are whipped with special care until a double mass is obtained. Liqueur should be added to the finished cream to impart special taste properties. Natural ground coffee or chocolate can be used as a liqueur substitute.

Recipe No. 5
Ingredients : Butter – 185 g, condensed milk – 1 jar (380 g) in a tin container.
Production method : Cooled butter is allowed to soften at room temperature. While it reaches a suitable mixture, it is necessary to prepare a rich product from milk. To do this, a tin can of sterilized milk is placed in a pan of boiling water and boiled. With all this, the water in the container must completely cover the can of condensed milk. This manipulation must be continued for 2 hours. After 120 minutes of cooking the condensed milk, it is cooled. But it should only be opened when chilled. From the softened butter, using a mixer and 2 minutes of time, beat the fluffy butter mixture. Next, in small portions, the previously boiled, sterilized condensed milk is added to the resulting oil mixture. After this, the consistency of butter and condensed milk continues to be whipped for about 3 minutes. Now we can safely say that the cream is ready.

Recipe No. 6
Ingredients : Sterilized condensed milk – 200 gr., butter – 185 gr., walnuts – 300 gr.
Production method : The nuts should be previously peeled, and the kernels should be chopped very finely using a kitchen knife. Peasant butter and condensed milk mixture are mixed together until a uniform mixture is obtained. Then the prepared nuts are added to the resulting mixture. Next, all three ingredients are painstakingly beaten to form a fluffy mixture and cooled. Butter cream with condensed milk is ready!

Recipe No. 7
Ingredients : Cream - 200 g, condensed milk - 180 g, butter - 200 g, shelled walnut kernels - 150 grams.
Manufacturing method : Nut kernels are ground to a sweet powder, and peasant butter is given the softness of plasticine. Peasant butter, cream and condensed milk are placed in a bowl prepared for the cream. Then, using the fan attachment of the mixer, beat all three components at once. With the correct sequence of actions, the consistency given to us should result in a rather fluffy mass. Then, with careful movements, crushed nuts are added to it and mixed. After cooling, the cream is ready for future use.

Recipe No. 8
Ingredients : Egg yolks - 2 pieces, butter - 200 grams, sterilized milk - 200 grams, blue or dark rum - 50 grams.
Production method : Cook peasant oil for making cream in a water bath until soft. Then you need to carefully grind it and beat it with a mixer. When whipping, you should add the condensed sterilized milk product to the oil mixture evenly and in small doses. After obtaining a fluffy mass, it is combined with egg yolks and mixed. In order for the buttercream to have a unique aromatic color, rum is added to it. And after that, beat again for about sixty seconds.

Recipe No. 9
Ingredients : Butter – 200 gr., cognac or rum – 1 teaspoon, condensed milk – 200 gr.
Production method : Peasant butter, brought to a soft state, is painstakingly whipped using a mixer for about 5 minutes. The butter mixture should become very airy and elastic, and the mixture should resemble thick cream. While continuing to whip the peasant butter, it is necessary to slowly and in small doses introduce the condensed milk product into it. Using rum or cognac, you can give the prepared dessert a unique smell. And so that the purchased cream can be turned into different shapes, it is better to cool it.

Recipe No. 10
Ingredients : Condensed sterilized milk - 200 g, wheat flour of at least the highest grade - 2 soup spoons, milk - 1 glass, butter - 100 g, sugar - 2 soup spoons.
Manufacturing method: Flour, sugar and milk are mixed with special care in a stainless steel container and placed on moderate heat for the upcoming production.
Then, stirring continuously, bring to a certain thickness. In this case, it is necessary to closely monitor the effect of the brew, otherwise the cream may burn. Then, after cooling the resulting mixture, butter and a condensed milk product are added to it. All these products are whipped with a mixer at good speed, and then cooled in refrigeration equipment. Well, that's all, the custard is ready! Thanks to the abundance of recipes for butter cream with condensed sterilized milk product, we can safely come to the conclusion that these ingredients are incredibly popular.

Cream for cakes based on butter and condensed milk

Cakes prepared at home do not always turn out perfectly even and symmetrical. But not a single work of confectionery art can compare with their comfortable taste. Simplicity is the hallmark of homemade baked goods. Looking for a universal pastry filling? We suggest making cream from butter and condensed milk. For any homemade cake, this is one of the best options.

Content:

Even at its mere mention, you want to feel a pleasant sweetish taste, reminiscent of holidays and the delicacies of youth. Fortunately, the product is trivial to prepare. Sweet pleasure at low cost!

Regular condensed butter cream

A savory cream made from tender butter and condensed milk, suitable as a layer, decoration for a homemade cake or dessert. Thanks to its dense, airy mixture, it retains its shape unmatched. It is convenient to deposit it using a confectionery cornet (bag, syringe) with curly nozzles.

To make the cream thick and smooth, you need to take high-quality ingredients. Especially oil. It is better to use homemade, with the highest percentage of fat content. A disgusting product will not beat well and the mixture will not be homogeneous.

It is better to take condensed milk with the GOST sign. Remember: the natural product contains only milk and sugar.

A regular cream is prepared from 3 components:

• butter – 1 pack (200 g);
• condensed milk – 480 g;
• vanilla extract – 1-2 g.

Method of action:

1. Remove the butter from the cold in advance to soften naturally. Cut into large pieces and place in a high-sided bowl. Beat until you get a fluffy, homogeneous mass. In the standard, the initial size should be doubled. Therefore, it is better to beat with a mixer. It is difficult to achieve a suitable mixture by hand using a whisk.
2. Pour in half of the condensed milk evenly. Continue whisking.
3. Add vanillin. Pour in the rest of the condensed milk. Bring to a smooth mixture with a mixer.
4. The cream is ready. It can be used for its intended purpose (for layering the cake) right away.

Cream with boiled condensed milk on an oil base

Traditional combination of flavors. It is almost impossible to spoil such a cream! In addition to greasing the cake, it is suitable for the inside of wafer rolls, tartlets, pancakes, pies, and buns.

What you will need:

• boiled condensed milk – 1 can (380-400 g);
• butter – 1 pack (190-220 g);
• condensed (thick) milk – 50-100 g (optional);
• vanillin – 1-2 g (to taste);
• cognac – 1-2 tsp. (optional).

How to cook:

1. Cut the butter into large pieces. Transfer to a deep container.
2. Add dumplings. Stir. You can boil the milk yourself or purchase ready-made “Iriska”. It is important that the product is thick and natural. Otherwise, the cake will “flow” and become deformed.
3. If desired, add vanilla extract and cognac.
4. Beat until smooth.
5. If the thickness is not satisfactory, add a little uncooked condensed milk. Beat again.
6. The mixture is ready to be applied to the shortcakes!

Cream of condensed milk and butter with sour cream

This recipe is suitable for large cakes: a lot of product comes out. Housewives often use this combination of ingredients, because the mass is moderately nutritious, very tender, with a pleasant creamy taste, but not cloyingly sweet or fatty. It’s especially delicious when combined with honey and biscuit shortcakes.

Required components:

• unsalted butter – 350-400 g;
• condensed milk with sugar – 350-380 g;
• medium (15-25%) fat sour cream – 0.4 kg.

Step by step recipe:

1. The ingredients must be warm, so they must be removed from the refrigerator in advance.
2. Mash the butter slightly with a fork. Beat with a mixer until a fluffy stable mass.
3. Without stopping whipping, add condensed milk portionwise. Pour in each subsequent part only when the previous one has been added completely. This will allow the cream to become softer and lighter.
4. Add sour cream. It is better to carefully mix it with a spoon (whisk) by hand. When using a mixer, you should set the speed to minimum, do not beat for too long, otherwise the mass will separate.
5. The cream comes out very thick. Grease the cake with it right away. After storing in the refrigerator, let it warm up and beat again. Otherwise it will come out very tight.

Chocolate cream with condensed milk, butter, cocoa

Does the ordinary creamy layer on condensed milk seem a bit boring? It's worth trying to vary it by adding cocoa. In addition to the wonderful chocolate color, there will be a pleasant bitterness. No unnecessary natural flavors (vanilla, cognac). Suitable for lovers of evenly sweet cakes.

Blog of Maria Snow White

Cake cream made from condensed milk and butter

Hi all. Now I will tell you how to create cream for a cake from condensed milk and butter. This is a very frisky and ordinary recipe. It is ideal for both layering cakes and filling nuts, wafer rolls, eclairs, and custard pies.

We only need 2 ingredients and 10 minutes of free time. The cream is so simple that even a schoolchild can handle it.

One rule - butter and condensed milk should be at the same temperature - room temperature. I take out the butter in advance and leave it overnight (that is, in the dark) . Then I'm literally sure of the end result. I don’t recommend melting butter in the microwave; we don’t want the melted kind, but the cooled kind. In order to speed up the process, you can cut the oil into small cubes and place it in a warm space, next to the stove or radiator. Then the oil will reach the mixture that suits us in an hour.

Boiled condensed milk can be purchased ready-made, but I took a longer path in order to tell you all the aspects.

In order for us to transform condensed milk into boiled milk, we need to remove the label, place the jar in a saucepan, add water so that the water covers the jar one hundred percent.

We put it on fire and cook for 1.5 to 3 hours, depending on the effect we need, adding water from time to time if necessary. The longer we cook, the thicker the resulting consistency will be. I needed cream for the Snickers cake, so it had to be quite thick. I cooked the condensed milk for 3 hours for the thickest mixture.

So, how to prepare cream from boiled condensed milk and butter for sponge cakes and the insides of cakes, recipe with photos step by step.

1. 1 can of boiled condensed milk (380 g)
2. 1 stick of butter 82.5% fat (180 gr.)

Place room temperature butter in a mixer bowl. Beat for a few minutes at low speed to oxygenate the oil. An indispensable condition is a very good oil. Then the cream will turn out measured.

Next, add the boiled mixture and beat at medium speed until combined, 2-3 minutes.

That's it, our cream is ready! It needs to be put in the refrigerator for at least 30 minutes.

If your cream still separates, don’t worry, heat it slightly in a water bath, beat it with a blender or beat it again with a mixer.

You can coat the shortcakes with the prepared cream. A very tasty combination in a Snickers cake and honey cake. By the way, if you like crispy Napoleon cake, then this cream is perfect.

Oh, it looks so good as a layer in a Snickers cake. By the way, the following article contains the full recipe for this delicious dessert.

This amount of cream is enough for a cake layer 18 in diameter.

If you want to calculate how much cream you will need for one or another shape diameter, then in this article for us I have carefully outlined everything, click on it and you will find yourself in the required space - Recalculation of the amount of cream for cakes of different diameters.