If you cook cakes, then, of course, cook creams for them. Typically, recipes for each cake offer their own cream recipe. But this, as a rule, is a standard cream, and you want to diversify homemade cakes. We offer you recipes for making cream with condensed milk. It is quite oily, easily soaks cakes, so it fits almost any cake or cake.
To make a cream of butter and condensed milk according to the classic recipe, you will need: half a kilogram of butter, half a can of condensed milk, a glass of powdered sugar, a spoonful of vanilla powder, a spoonful of tea brandy or dessert wine. From these products should be 1 kg of cream. One caveat: condensed milk should be chosen natural, without adding vegetable fats, since when whipping vegetable and natural fats are separated from each other, as a result, the cream of oil and condensed milk simply stratifies.
Before cooking, we take out the condensed milk and butter from the refrigerator and wait until they warm up to room temperature. The oil will become soft, so it’s better to immediately transfer it to the dishes in which we will then beat it, and cut it into pieces. When the condensed milk is heated, pour sugar powder into it and mix. The softened oil is thoroughly beaten with a mixer until a fluffy mass is obtained. When whipping at high speeds, the cream of butter and condensed milk can also delaminate, so first put the mixer at low speeds and gradually increase them. Add the condensed milk to the whipped oil a little while continuing to whisk. At the very end, add vanilla sugar, wine or brandy. On average, the whole process takes about 10 minutes, and as a result, a magnificent and homogeneous mass is obtained.
Often various fillers are added to the cream of butter and condensed milk to give a particular taste and color. For example, you can add fried and crushed nuts, jam or cocoa. The preparation of such a cream is no different from the classic - the same products are used, and at the end of whipping, fillers are added. Very tasty and aromatic is a coffee cream made from condensed milk. It is prepared according to the same recipe as described above, but coffee syrup is added to the oil along with condensed milk. For syrup you will need: 70 g of sugar, 5 g of ground coffee, 40 g of boiled water. Pour coffee in a ratio of 1: 3 and bring to a boil. We insist for half an hour, then filter through cheesecloth, add sugar and boil on the fire. Cool and add to the cream when whipping.
For some housewives, butter and condensed milk cream seems too sweet. If you relate to them, then take note of the cream recipe, which has a slight acidity due to the fact that it contains sour cream. For its preparation you will need: butter - 400 g, one can of condensed milk, sour cream with a fat content of 30%, one tablespoon of cognac, powdered sugar. Heat sour cream, butter and condensed milk to room temperature. Beat butter with a mixer, combine with condensed milk. Continuing to beat, add sour cream. It is better to pour it directly from the bag into a thin stream. It may happen that the cream begins to exfoliate. Therefore, we carefully monitor the process and if we see that the cream is exfoliating, immediately stop adding sour cream. At the very end of cooking, pour in cognac. We try the cream, and if it turned out to be not sweet enough, we drive in the icing sugar to taste.
Try making cream of condensed milk and cream with lemon juice. This cream is more “light”, with refreshing citrus notes. For preparation you will need: a can of condensed milk, half a glass of lemon juice (you can squeeze out two lemons), half a liter of cream. Whip the cream in a mixer. Then combine with condensed milk, mix. Pour in lemon juice and mix everything again.