Cream cream with condensed milk: options and recipes

Cream with condensed milk is difficult to spoil when cooking. It is obtained almost always, and that is why beginning confectioners love it so much. The most delicate creamy cream is suitable for a layer of cakes and pies, for cupcakes and other desserts. It is quite dense in consistency and holds its shape well, so you can create beautiful jewelry from it.

At the same time, the cream turns out to be rather oily and high-calorie, and it does not saturate well with certain types of cakes. This should also be considered when making desserts.

Despite the fact that it is very easy to prepare a creamy cream with condensed milk, some cooks have questions about the proportions of products, the need for whipping and the appropriateness of adding water or milk. In fact, there are many recipes for condensed milk cream. They differ in both ingredients and cooking technology.

Product selection

How to make a delicious cream for the cake? Mix butter with condensed milk in equal proportions - and voila, a delicious layer for shortcakes is ready! But for some reason, some have a deliciously lush mass with a delicate buttery taste, while others have an incomprehensible, unappetizing mess with dubious taste value. What is the matter?

The key to a good cream with condensed milk is the selection of good products for its preparation. Typically, a treat is prepared from:

1. Condensed milk. It should be thick, yellow, with a characteristic milky smell, without impurities and the effect of sugaring. It’s best to take a jar that says: “Condensed milk” and not “Condensed milk”. Since the latter may contain vegetable oils, its taste is noticeably worse. It is also necessary to pay attention that the product was made according to GOST R 53436 - 2009, and not according to technical conditions (TU).
2. Boiled condensed milk. The requirements are similar, no inscriptions “Varenka” on the bank should not be.
3. Butter. It's simple - for cream with condensed milk, you need to buy the highest quality, natural and expensive oil. No spreads, margarines and vegetable and cream products.
4. Whipped cream. They should be as fresh and very fat (over 33%).
   
5. Milk. It is advisable to use the whole, bought in small farms. This is of particular importance in the preparation of custard.
6. Cocoa Powder It should be natural, without impurities, with a distinct chocolate taste and aroma, without an admixture of milk notes and vanilla. If the cocoa smells too sweet, it is likely that foreign substances have been added to it.

Additional ingredients, such as nuts, alcohol, juices, fruits and berries, should also be of good quality. You can add various essences to the cream - vanilla, rum, cognac, chocolate, cherry and any other. However, it is worth remembering that almost all essences are of artificial origin and too concentrated taste and aroma. Therefore, any of them must be added to the cream in ultra-low doses.

Oil

Cream with condensed milk and butter is one of the easiest to prepare. It is almost impossible to spoil.

Ingredients:

• Unsalted butter - 220 g.
• Condensed milk - 220 g.

If desired, you can add some essence or alcohol. To create the perfect cream you need equal proportions of cream and oil. At home, cooks often do not measure the weight of products and mix a pack of oil with one can of condensed milk. It turns out the proportion of 220 to 380 g. Because of this, the layer for the cake is too sweet, almost cloying. But some like it.

Cooking:

1. It is not enough to bring to room temperature or slightly lower. The ideal temperature for whipping oil is 20 ⁰. It cannot be artificially heated, otherwise there will be drips.
2. Beat the butter until it becomes lush and brightens. If beat with a mixer, then the process takes 4-5 minutes.
3. Introduce portions of condensed milk and continue to whisk. Each portion of condensed milk - one tablespoon. At the same stage, you can enter aromatic and flavoring additives.

What is the most important step in this recipe? A cream with condensed milk and butter is, in fact, an emulsion in which animal fat is mixed with a watery base. Since water does not mix with fat, the oil should be beaten well first to saturate it with oxygen. So the condensed milk particles will catch on what.

With boiled condensed milk

Using the same technology and with the same proportions, you can cook a cream of boiled condensed milk. It turns out more dense, and it is easy to make roses and curls from it to decorate the cake.

This cream has a more interesting caramel taste, but it turns out to be more sweet. When used as a layer for balance of taste, crushed walnuts and prunes are introduced into it.

With whipped cream

There is an interesting cream recipe with condensed milk and whipped cream. Interesting, because here you need to mix two very different products in structure - dense boiled condensed milk and delicate whipped cream, which can fall off with vigorous stirring. Therefore, with all its simplicity, such a cream may not work.

Ingredients:

• Yolks from eggs - 2 pcs.
• Chilled, fresh, fatty cream - 550 ml.
• Boiled condensed milk - one can.
• Milk - 450 ml.
• Starch - 60 g.
• Powdered Sugar - 70 g.

Cooking:

• Beat the yolks with starch and powder.
• Heat the milk a little and pour 1/3 of the yolks. Mix.
• Add the egg-milk mixture to the milk, stirring continuously, and heat until the cream thickens.
• Cool and beat with condensed milk.
• Add lightness to cream.
• Mix them with custard.

If you make a cream from ordinary condensed milk with cream, then they are mixed in a ratio of 1: 2.

Chocolate cream

It is cooked in the same way as regular butter - with the same proportions and the same technology. However, at the whipping stage, you need to start adding cocoa powder - in small portions, until the optimal taste and color are achieved. Chocolate cream with condensed milk and butter with an equal ratio of the main components turns out to be sweet, but not sugary, with distinct bitter notes of chocolate.

Custard option

Custard cream with condensed milk is an ideal layer for shortcakes. It is gentle, sweet and well permeates the biscuit base. And to make it more tasty, caramel, custard should be prepared from boiled condensed milk.

List of ingredients:

• Whole milk - 260 ml.
• Sugar - 60 g.
• Flour - 70 g.
• Vanillin - 5 g.
• Butter - 120 g.
• Boiled condensed milk - 220 g.

Cooking:

• Heat milk, dissolve sugar and vanillin in it.
• Add sifted flour and vanillin. Beat with a whisk.
• Warm the mixture in a water bath until it thickens. Cool.
• Add butter and condensed milk to the cream, beat with a mixer until smooth.

With the addition of cottage cheese

What is the most delicious creamy cream cake with condensed milk? In the first place you can put a gentle cream of condensed milk and cottage cheese.

Ingredients:

• Sour cream - 200 ml.
• Powdered sugar - one sachet (50 g).
• Cottage cheese - 200 g.
• Condensed milk (regular or boiled) - ½ can.

Cooking:

• Beat sour cream with icing sugar.
• Rub the cottage cheese through a fine-mesh sieve.
• Combine sour cream, cottage cheese and condensed milk and beat until a thick, homogeneous mass is formed.

Culinary secrets

In order to make the cream perfect, you need to adopt a few culinary tricks:

• When adding aromatic and flavoring additives to the cream, it is necessary to reduce the speed of the mixer to the minimum.
• Instead of boiled condensed milk, you can use boiled cream. They are lighter and with a delicate creamy taste.
• When whipping, the butter should be at room temperature, otherwise it may delaminate.
• If the cream is stratified, it needs to be slightly warmed up in a water bath and mixed.
• All loose ingredients must be sieved before being added to the cream.
• To make boiled condensed milk more plastic for whipping, it is diluted with milk.
• The sweetness of the cream can be changed by adding more or less condensed milk.
• You can’t whip the cream for too long, otherwise it will exfoliate.
• For custard, it’s best to use today's or yesterday’s milk. Older can behave unpredictably when heated.