Today, many people remember how in childhood cakes smelled in the kitchen and how delicious and fragrant they were. When guests came for the holidays, mothers often made cakes with boiled condensed milk butter cream. It can be said with accuracy that this cream has remained a favorite for many of us among the whole variety of toppings for cakes. Inspired by memories, be sure to make such a treat with an oily taste. It is easy and fast. In order to make the cake really tasty, you need to know what kind of cake the cream is combined with. And this is really important, because for each type of cake there is a filling suitable for it. A similar cream is perfect for spreading shortcakes in sand and biscuit cakes.
Why is he so popular?
Cream for most cakes and various other pastries is a very important component. This fact is known to almost everyone, both experienced chefs and novice lovers of the preparation of sweet dishes. It is simply necessary in order for the finished dessert to have a complete taste and presentable appearance. Among the huge variety of existing fillers for cakes, oil cream with boiled condensed milk occupies a special place.
Such a sweet layer will perfectly complement the taste of eclair cake and cake based on biscuit cakes. Condensed milk filler is very easy to prepare, since it is not difficult to boil it. And the resulting cream can well be used not only to smear the cakes with each other, but also for the external decoration of the dessert.
It is necessary to consider in more detail the existing options for butter cream with boiled condensed milk for cake.
The layer for desserts from the above ingredient is very easy to prepare, because for such a cream you will not need to use many components. As a rule, boiled condensed milk itself and a couple of components are required, which must be connected together and thoroughly beat. Do not overlook one important point. To get a good, high-quality butter cream with boiled condensed milk, which will keep its shape and not exfoliate, all ingredients should be used at the same temperature.
What should be considered first of all?
There are several important points in the process of making creams that you should always remember:
- if you need to prepare a cream of a lighter shade, you can use cream, and not condensed milk. But be sure to boil them in advance;
- in addition to boiled condensed milk and butter, it is recommended to add various flavoring agents to a cream of this kind. It can be alcohol (rum or cognac), vanilla extract, fruits, nuts. Such a filler will give the finished product an additional excellent taste. However, if these additives are in the cream, then be sure to consider that they must be introduced into it at the end of preparation and use the mixer at reduced speeds;
- when the butter is cooked, you need to not miss the moment and prevent it from flowing. And also always take this ingredient not from the refrigerator. Be sure to make sure that the butter has a room temperature;
- if it was used at the wrong temperature and this led to the separation of the butter cream with boiled condensed milk, you can apply one way that will help save the dessert. The product should be slightly warmed up in a water bath (you can also use a microwave) and mix all the constituent ingredients very well;
- to get a chic air cream, do not forget that careful whipping is the key to success. Butter, as well as cream and sour cream should be thoroughly mixed;
- all bulk products used for cream should be sieved through a sieve in advance. This will make it possible to get rid of lumps, and the butter cream with boiled condensed milk will turn out to be homogeneous;
- quite often, condensed milk cream has a thick consistency, and this complicates the mixing process. To facilitate this work, you can pour a little cream or milk when whipping. After that, the cream will become more pliable, and it can be easily mixed.
How is the main option done?
Let us consider in more detail the culinary recipe for boiled condensed milk cream in the most basic version.
Oil with a fat content of 72% is best suited for this cream. It needs to be taken about 200-220 grams. This amount of oil will require about 390 grams of condensed milk, pre-boiled.
As mentioned above, the oil must have room temperature. To prepare the cream, these ingredients should be well combined with each other and beat with a mixer. If you add here a little more simple, not boiled condensed milk, you can get a more delicate product. Or you can give the cream an unusual taste with cognac and vanilla, which will perfectly complement the finished dessert.
Classic cognac flavor
According to numerous reviews, butter cream on boiled condensed milk with cognac occupies a leading position among sweet tooth. To prepare it, you need the ingredients:
- butter (good quality) - 200 grams;
- boiled condensed milk - 400 grams;
- cognac - 2-3 tbsp. l
The last ingredient must be in the cream to give an excellent aroma and unusual aftertaste. Do not replace it with other alcohol.
The method of preparation of butter and brandy cream
All components must be prepared in advance so that they are at room temperature. For example, when preparing to prepare a cream in the evening, in the morning you need to leave oil and condensed milk on a table for heating.
Take the softened butter, beat it with a mixer until a soft, uniform consistency is about 5 minutes, after which it will become lighter. Portion, one spoonful, add condensed milk, bring to a single mass. The rush in this process can lead to stratification of the cream, so you need to mix gradually. But if, nevertheless, the cream has stratified, you don’t need to worry - just add more oil or put the cream in a warm place (on a hot battery) and then beat again. At the end, add cognac to the cream, you can also divide the mixing into 2 stages. The oil composition is filled with aroma.
Puff cakes or custard cakes are most combined with this cream. It combines very well with meringues - this way it will not become sour, but will crunch. You can use such a cream and as the contents for "nuts", custard cakes. Also, the obtained filler is used to decorate the cake or if you need to align the finished dessert with mastic.
Such a cream is not suitable for biscuit desserts, since it does not soak cakes. As a result, the cake will be dry. If you still want to make a layer of such a cream, add additional impregnation.
Other variations
There are several more variations of the recipe for butter cream with boiled condensed milk. This is a universal gentle and tasty cream that can be used both for lubricating cakes and for other purposes. They can make a cake or cake, fill a glass with ice cream, and even if you just spread it on a fresh bun, it will be very tasty. Various fruits, chocolate, honey, caramel or any other addition will do just fine.
Cream of condensed milk and butter with sour cream
Biscuit and honey cakes are especially harmoniously combined with this cream. By adding sour cream, the mass is more juicy, and due to its combination with condensed milk, it becomes more tender. The ingredients for this filling are as follows:
- condensed milk - 350 grams;
- butter - 400 grams;
- sour cream - 400 grams.
The softened, room temperature butter is whipped with a mixer until smooth. Without stopping whipping, pour in the portioned condensed milk. At the very end, reduce the speed of the mixer or stir by hand and at the same time introduce sour cream.
Custard option
To prepare a custard butter cream with boiled condensed milk, you will need:
- a glass of whole milk;
- 50 grams of granulated sugar;
- 70 grams of flour;
- a bag of vanilla sugar;
- 100 grams of unsalted butter;
- 200 grams of boiled condensed milk.
How to do it?
First of all, you need to mix milk, flour, regular and vanilla sugar. Stir thoroughly to prevent the formation of lumps. Then the mixture is poured into a container with a thick bottom and placed on medium heat. Heat by continuously mixing. When the mass thickens, you need to remove it from the stove and cool completely. After this, you need to mix the prepared cream with condensed milk and butter and beat with a mixer at high speeds.