Cream of boiled condensed milk and cream: recipes

Cream of boiled condensed milk and cream is a delicate layer with a pleasant taste for cakes and a filler for eclairs and other confectionery. At the same time, it retains excellent volume, but keeps its shape worse. Of course, it will not be snow-white, its color will turn out to be caramel. He also has drawbacks - he is very high-calorie.

About Condensed Milk Cream

For the preparation of creams, both conventional condensed milk and boiled are used. The advantages of the second are in its density, with it the cream is more dense. With regular condensed milk, the cream is a little liquid, so adding a thickener may be required. To make the cream more dense and resistant, starch will help.

Another advantage of cream from boiled condensed milk and cream is that it is prepared very quickly and easily. For the simplest recipe, you only need two ingredients - condensed milk and cream.

The cream is considered universal. It can be used to smear biscuit, honey and puff pastries, fill tubules, nuts, eclairs, baskets, and even pancakes.

A few tricks

The ingredients for the cream - boiled condensed milk and cream - should have the same temperature so that the product does not exfoliate. Before whipping, they should be in the refrigerator (not in the freezer) for at least 4 hours, preferably from 6 to 12. If it’s hot in the kitchen, the container in which the cream will break off, you need to put it in a bowl with ice.

Cream must choose the fattest - 33%.

To enhance the taste in the cream, you can add cognac, rum, vanillin, essences, as well as cocoa, pieces of dried fruits and nuts.

If the mass is stratified, you can try to correct the situation by heating it in a water bath or in a microwave and further thoroughly mixing.

Cream before combining with condensed milk must first be whipped, so the cream will turn out more airy.

And now a few recipes and photos of cream of boiled condensed milk and cream.

Easiest recipe

Many housewives choose the option with cream instead of the popular of condensed milk and butter. The latter is rather heavy and infiltrates cakes worse. On cream - lighter and more airy.

To prepare such a cream, you will need only two products:

• 200 g of boiled condensed milk;
• 400 g whipping cream.

Cream can be taken in store or at home. They must be fatty, natural (without vegetable fats) and fresh. Fat content - not less than 30%. Food must be refrigerated before cooking. Otherwise, the process will be lengthy, but the result will not please. If the cream is not greasy enough, you will have to add a thickener.

The amount of ingredients can be changed depending on taste preferences.

Stages of cooking from homemade cream:

1. Put cream and boiled condensed milk in a bowl. Mix with a mixer at low speed until smooth.
2. Then add speed and shoot down to a thick state. The finished cream should be dense, with traces of a whisk.

Cream from store cream and boiled condensed milk gets off a little differently:

1. Put cream in a bowl and beat at medium speed until persistent peaks. You can not beat for too long, otherwise butter will turn out.
2. Add a little cold boiled condensed milk to the bowl with whipped cream and mix with a mixer at low speed.

You can bring down the cream a little differently:

1. Put boiled condensed milk in a separate container.
2. As in the previous case, first, at medium speed, knock the cream down to solid peaks.
3. Put a third of the whipped cream in a bowl with condensed milk and mix at a slow speed.
4. Transfer the mixture of condensed milk and cream into a bowl with whipped cream and mix with a mixer until smooth.

A cream is considered ready when it retains the shape of a whisk.

In cream of boiled condensed milk, you can add crushed dried fruits (dried apricots, prunes) and nuts.

Caramel

This recipe is useful if you need a cream that holds well in shape. For it, you need to boil the condensed milk to the color of toffee.

Essential Ingredients:

• 10 tablespoons of boiled condensed milk;
• 10 tablespoons of thick fat cream;
• a tablespoon of starch;
• half a teaspoon of vanillin.

Stages of cooking:

1. In a food processor or blender, whip the cream at medium speed so that they look like a fluffy cloud.
2. Set at a low speed, put the condensed milk, pour vanilla and mix.
3. Add starch, turn on medium speed, beat until mass is several times larger.
4. Put the finished cream in the refrigerator for half an hour, so that it becomes firm and elastic.

It is ideal for chocolate and honey cakes, vanilla products, eclairs.

With cognac

This recipe for cream of boiled condensed milk and cream includes butter, so the product is very fatty and high-calorie, which means that it will not work for everyone.

Thanks to cognac, this creamy cream acquires a noble taste.

Products:

• 400 ml cream;
• 400 g of boiled condensed milk;
• 50 ml of brandy;
• 200 g butter;
• 30 g of vanillin.

Stages of cooking:

1. Divide the condensed milk into two identical parts.
2. Combine one part with cream and beat until dense.
3. Beat the other part with butter.
4. Combine these two parts, add brandy, add vanillin and mix.

This cream of boiled condensed milk with cream is well suited for sand baskets, muffins, custard tubes, cupcakes, as well as for spreading cakes.

With eggs and milk

This cream is well suited for smearing the Napoleon cake.

Products:

• two yolks;
• 300 g of boiled condensed milk;
• 600 ml of heavy cream;
• 450 ml of milk;
• 75 g of powdered sugar;
• 65 g of starch.

Stages of cooking:

1. Beat eggs with starch and powdered sugar.
2. Heat the milk slightly, pour the third part into the egg mixture and mix quickly.
3. Combine the resulting mixture with the remaining milk, put on a small fire and cook until thickened.
4. When the mass has cooled, knock it down with chilled boiled condensed milk.
5. Beat the cream until stable peaks are obtained, then combine with the previously prepared cream blank.

Conclusion

Now you know how to make cream from boiled condensed milk and cream. If you follow the rules described in the article, there will be no difficulties with whipping. If you need a less sweet cream, the amount of condensed milk can be slightly reduced. The recipes presented in the article will help to prepare step by step cream from boiled condensed milk and cream.