Butter cream with condensed milk is the most popular filling for homemade cakes and pastries. Despite the calorie content of such a product, both adults and children love it. And this is due to the fact that a self-made cream with condensed milk turns out to be very sweet, tasty and tender. So that you can see for yourself, we present to your attention its step-by-step method of preparation.
Concentrated Butter Cream Recipe
To make such a filling for cakes or cake, you must purchase the following components:
- fresh butter - 260 g;
- condensed milk (not boiled) - 210 g;
- vanillin - add to taste.
The process of making a pastry filling
Butter cream with condensed milk has a pronounced taste of whole condensed milk. That is why sweet tooth loves him so much. To prepare such an airy filling for the cake, you should remove fresh butter from the refrigerator or freezer in advance, and then thaw it as much as possible at room temperature (in no case do not heat or melt it!). After that, soft cooking oil must be put in a deep bowl and beat well with a blender. It is worth noting that an oil cream with condensed milk will be much tastier if a thoroughly mixed creamy product becomes as lush and uniform as possible.
After the butter is well whipped, it is required to pour a small amount of vanillin (a couple of pinch) to it and pour in thick condensed milk. In this composition, the ingredients should be mixed using a mixer or the same blender. On this, the butter cream with condensed milk is considered to be completely ready, and it can be safely used to lubricate the cakes or make delicious cakes.
In addition to the filling, the one that is made on the basis of butter with the addition of eggs and sugar syrup is especially popular in cooking. To understand exactly how this confectionery product is prepared, we will present its detailed recipe.
How to make oil cream at home?
Such a sweet and tasty product, like the previous one, can be safely used for making biscuit and shortbread cakes, pastries. To do this, we may need the following components:
- creamy fresh butter - 250 g;
- vanilla sugar - 1 dessert spoon;
- drinking water - 1 cup;
- granulated sugar - 2/3 cup;
- egg yolks - 5 pcs.
The process of making the filling for dessert
To make such an unusual and very tasty cream, you should combine granulated sugar with drinking water and bring them to a boil so that you end up with a rather thick syrup. Next, you need to beat the egg yolks with a fork and, carefully stirring, put them in a water bath. After that, both masses must be combined in one dish, add softened butter (butter), as well as
vanilla sugar to them. All ingredients should be mixed until the cream has completely cooled and becomes lush and uniform. It is advisable to perform this procedure using a hand whisk or mixer, but not at high speed.
Use the finished filling for confectionery products immediately after its preparation.
How to make an egg whites air cream at home?
Protein-oil cream is very popular among modern confectioners. Such a demand for sweet filling is due to the fact that it is very easy to work with it. After all, you can fearlessly add various flavors to this cream, paint it in any colors, or even freeze it if necessary.
So, for the preparation of butter cream on proteins, you must purchase the following components:
- fresh butter - about 100 g;
- granulated sugar - 140 g;
- egg whites - 2 pcs.;
- any liquor - 2 large spoons.
The process of making protein toppings
In order for such a cream to turn out to be tasty and tender, you should take the butter from the refrigerator (or freezer) 5-8 hours before its preparation and thaw it well at room temperature. Next, softened cooking oil needs to be whipped up so that as a result the oily mass acquires the consistency of thick sour cream. After this, the egg whites must be combined with sugar, and then put them in a water bath and beat well with a mixer (at maximum speed) until a lush and thick base is obtained. At the end, the resulting mass should be removed from the stove and, while continuing to mix, allow it to cool slightly.
After the actions have been done, it is required to gradually introduce the butter (in the dessert spoon) into the chilled proteins, while at the same time without stopping whipping the cream with a mixer. Next, you need to pour a couple of large spoons of liquor into the finished filling, mix everything thoroughly and allow to cool before directly lubricating the cake layers or cakes.