Cream for cake from condensed milk: how to cook, the best 15 recipes with a detailed description, photo

The taste of the cake depends on what the cream will be. That is why it is so important to be able to cook a delicious cream.

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Today we suggest you learn how to cook the simplest, but at the same time incredibly tasty and, importantly, a universal cream for a cubble cake.

Cream for cake from condensed milk

Such a cream with condensed milk is prepared very easily, and most importantly quickly. Another advantage of this cream is that for its preparation you do not need expensive ingredients in large quantities.

Condensed milk, butter - 270 g
Flavorings at will

The consistency of the cream and its taste will depend on which butter. It is important to understand that neither a spread, nor margarine, nor even ordinary lean oil For preparing the cream are not suitable. The cream will not just not be tasty, it will not work in principle.
Before use, the oil must be removed from the cold and give it a little time so that it grows. Otherwise, you will not be able to beat the mass qualitatively.
If there is time, oil can be cut into small pieces of any shape, this will accelerate the whipping process.
The oil mass needs to be made homogeneous. The easiest way to achieve such a result is a blender or mixer. Having received a homogeneous mass, add part of the condension to it and continue to whip.
After 10-15 seconds, add another portion of condensed milk and repeat the actions. Do this until the whole condensed milk is introduced into the mass.
Keep in mind that long -term whipping mass It may lead to the fact that the oil will "break through". In this case, the cream will be irrevocably spoiled.
The oil, whipped to the desired consistency, changes color and becomes white, after that the whipping must be stopped.
If you want to get a more aromatic cream, add flavorings to it, color - staining substances.

Cream made of oil and condensed milk for a cake

This recipe with condensed milk is similar to the previous one, but differs from it by some ingredients.

Condensed milk, butter - 260 g
Almonds - 70 g

It is more convenient to work with butter when it is melted, so we leave it before whipping in the warmth.
My almonds, pour boiling water, and then grind With the help of a blender. You can buy ready -made almond flakes and add them to the cream whole. Other nuts, for example, cedar or cashew, will help diversify the taste of cream.
So, beat the oil, after portions, about 5 times we introduce condensed milk into the mass. At the same stage, pour any additives into the cream as necessary.
After that we pour into the cream chopped nuts And very easily, "gently" mix the mass with a spoon.
Next, let the cream stand in the cold literally 15 minutes, after which you can collect the cake.

Cream for cake from condensed milk and sour cream

Cream with condensed milk and sour cream can be made in several ways. One of them is the simplest and fastest, it is suitable if there is no time to stand in the kitchen for a long time. The second is more timely, however, the result is definitely worth it.

Method number 1

Condensed milk - 300 g
Fatute sour cream - 340 g

You should not get sour cream before use from the cold. On the contrary, for this recipe it needs to be cooled properly. A home -made home product is ideal.
But in this case, it is important to take sour cream defended, that is, made at least a day before use. If you see that the sour cream is liquid, transfer it to gauze. Pill the gauze above the container and leave sour cream for at least a few hours. To excess glass liquid.
Beat sour cream at an average speed.
Gradually add the entire condensed milk to it.
On average, the process takes about 5 minutes. Its density will indicate the readiness of the cream (should not drain from the spoon).

Method number 2

Condensed milk - 170 g
Sour cream, butter - 260 g
Soluble coffee - 20 g

Substituted oil with a large percentage of fat content is beaten until the moment it begins to whitewash.
After that, we send condensed milk to the clock in several stages and continue to beat the mass.
Only after the ingredients are well beaten, add all the sour cream to them.
Beat the cream for about 5-7 minutes.
We dissolve coffee literally in 30 ml of boiling water, cool it and mix it with cream.
Let the cream stand in the cold for at least 1 hour.

Cream for a cake with boiled condensed milk

Such a cream for a cake with condensed milk resembles everyone's beloved candy "Irisk".

Boiled condensed milk - 370 g
Butter - 240 g
Milk chocolate - 75 g

The oil should be fraught.
Place in one deep container and oil and a boiled condensed milk. Beat the ingredients until a thick consistency is obtained.
Chocolate needs to be melted. The microwave copes with this task quickly. If you melt the chocolate in it, be careful so as not to overheat sweetness, otherwise it will not become tasty.
Add the melted chocolate to the mass and beat the cream with a mixer again.
The advantage of this cream It consists in the fact that he does not need additional time to thicken.
You can use another chocolate or not use it at all. In this case, if necessary increase the amount of condensed milk, To make the cream even sweeter.

Custard with condensed milk for a cake

To prepare such a cream with condensed milk, it will take a little more time than to prepare those that were described earlier. However, your efforts will not be in vain - the cream is very tasty and fragrant.

Condensed milk - 220 g
Butter - 130 g
Milk - 260 ml
Powder, flour - 35 g

Pour milk into the saucepan. Add the powder to it and stir the liquid well.
Next, pour into the pan satted flour And thoroughly stir the mass so that it becomes as homogeneous as possible. You can replace flour eggs. In this case, you will need 2-3 eggs. They will need to add them already during the heating of the mass, be sure to constantly stirring the cream.
So, mass of milk, powder and flour We put on a minimum fire. We cook, constantly stirring until the cream becomes thick. This process is not fast, it can take 15 and even 20 minutes, but the fire should always be the quietest. We stir the mass we are also constantly, otherwise lumps will appear in it, which are later difficult to eliminate.
Did you see that the mass became thick? Remove from heat and let cool. The temperature of the mass should decrease to room, only after that it will be possible to work further with it. Wherein the cream will thicken even more.
Add oil and condensed milk to the cooled cream. Beat the resulting mass using a mixer.
Sometimes the cream can turn out liquid. This happens due to the fact that at first little flour/eggs were added or due to the fact that oil and condensed milk They were added to the insufficiently cooled mass. To get the cream of the desired consistency, when preparing it, take into account these factors.

Napoleon cream with condensed milk

If you like the delicious Napoleon cake and often cook it at home, you just need such a recipe for the most delicate cream with condensed milk. To cook it, you will need no more than 15 minutes.

Condensed milk, butter, sugar - 120 g
Milk - 0.5 l
Egg - 2 pcs.
Starch - 25 g

Pour milk into a deep container and add sugar there, stir.
After that, send starch and eggs to the resulting mass, mix the ingredients thoroughly. If desired, you can beat the mass of a mixer for 15 seconds.
Now we put the saucepan on medium heat and, constantly stirring, cook the ingredients for about 5-7 minutes.
During this time, the cream should thicken and become like a thick sour cream.
Next, we give the mass to cool (try on the finger, should not be hot) and add the remaining ingredients to it, and then beat everything with a mixer to get a lush and air cream.

Cream for "honeycock" with condensed milk

"Honey" is a very tasty and fragrant cake. It is worth saying that it is the cream that gives such an unusual taste to this cake. We present to your attention a very pleasant tasty cream with condensed milk, which is ideal for the "honey".

Yellow - 5 pcs.
Cream - 300 ml
Starch - 25 g
Butter, condensed milk - 380 g

300 ml of cream cook before boiling. Keep in mind that you do not need to boil cream, so, as soon as they begin to boil, the pan should be removed from the fire.
Combine the remaining cream with starch, and mix the mass thoroughly so that it becomes homogeneous.
In a separate container, rub the yolks in any convenient way, and then add the starchy mass to them and whisk all this with a mixer.
Now yet hot cream Gently enter into the egg mass. This must be done gradually, in several stages. At the same time, we constantly beat the mass with a mixer.
Send the resulting mass to the pan and bring to thickening at the lowest heat. At the same time, do not forget to stir the mass all the time. The finished base is completely covered with a film (the film should fit tightly to the base) and leave to cool to room temperature.
At that time beat the melted butter. Then add condensed milk to it (permissible boiled) and beat the mass again.
Next, enter the cooled base into an oil-burned mass and carefully mix the resulting cream.

Cream for a cake with condensed milk and maskrpone

Airy, very delicate and pleasant taste is a cream for a cake with condensed milk and masquearpone. This combination of products gives us an incredible taste of cream, which can be used to assemble cakes, and to fill the baskets, and to lubricate the waffles and even pancakes.

Cream cheese - 650 g
Condensed milk - 320 g
Sugar powder - 80 g
Rum - 15 ml

Initially is needed Beat the cheese. This must be done gradually by increasing the speed of the mixer. After 15 seconds, add the powder to the mass and continue to whisk it.
When the mass increases and becomes lush, begin to introduce condensed milk into it. This must be done gradually so as not to break the air cream consistency. In this case, you need to beat the mass all the time.
At the same stage, at will, you can add to the cream rum or cognac, as well as any other flavor. This will make the cream even more aromatic and appetizing.
Adding a slightly aromatic cocoa to the mass, you will get cream with chocolate flavor.

Cream for a biscuit cake with condensed milk

Such a cream has a very unusual taste. And all thanks to the ingredients that are necessary for its preparation. Cream with condensed milk soaks all the cakes well and will make them “wet” and tasty.

Cream - 0.5 l
Condensed milk, yogurt - 120 g
Powder - 85 g
Gelatin - 15 g
Water - 30 g

Initially good cool the cream, Since otherwise they simply will not be renounced.
Beat the cream until they begin to thicken.
Without stopping to whip the cream, add the powder to them. As soon as the cream is well -wrapped, the whipping is stopped and the condensed milk and yogurt are sent to the mass, stir the ingredients.
Now you need add gelatin. To do this, pour it with the indicated amount of water and leave it for several minutes. Then we melt in the microwave, connect with a small amount of cream, stir and insert into the remaining cream.
Beat the mass again and leave in the cold for half an hour so that it becomes more dense.
You can use absolutely any yogurt: fruit, berry, with or without pieces of fruit, without filler.

Cream cream with condensed milk and berries for cake

Such a cream with condensed milk is suitable even as an independent dessert. The treat is not only very tasty, but also useful.

Butter, condensed milk - 230 g
Berries are fresh or ice cream - 150 g
Vanilla sugar - 10 g

Beat the melted oil into a lush mass.
Next, add condensed milk to it and again beat the mass. It should become white and increase. At the same stage, at will, you can add flavorings, vanilla sugar or cinnamon to the cream.
Now you need to add to the cream berries. If you use fresh berries, wash them, be sure to dry and separate them as necessary from the bone. If you want, you can grind them or add them to the cream.
If you use frozen berries, Defrost them, be sure to drain the entire liquid, if necessary, remove the seeds from them and only then add to the cream.
If you do not dry the berries or add them with syrup, water, then the consistency of the cream will become liquid and it will be very difficult to work with it.
Adding cream berries, Gently mix it with a spatula or a whisk.

Cream for cream and condensed milk

This recipe for cream with condensed milk and cream is considered simple and fast. To prepare such a cream, you need a minimum number of products.

Condensed milk - 320 g
Fat cream - 600 g
Vanilla sugar - 7 g

Cream must be used confectionery, that is, with fat content from 30%, since other cream does not beat so well.
Cool the cream pre-placed in the cold for at least 1-2 hours.
Beat the cream until thick foam appears.
Then continue to beat them, adding condensed milk to the mass. At the same stage, pour vanilla sugar into the cream. If you need to make the cream color, add the dye to it.
Gel dye is best for painting cream, since before adding it does not need to be diluted in water.
Now let the cream stand in the cold for about 15 minutes. And start assembling the cake.

Curricular cream with condensed milk for a cake

Such a cream is distinguished by a pleasant curd taste, a dense consistency. Suitable for lubricating cakes, and for aligning the cake.

Cottage cheese - 570 g
Butter, condensed milk - 340 g
Powder - 170 g

Cottage cheese is best used to use homemade, as it is more tasty, dense and fat. If the cottage cheese is “wet”, before use, place it in gauze and hang it over the container so that the excess fluid leaves. Otherwise, you will not get a dense consistency of the cream.
Now the cottage cheese needs to be carved with a blender or rubbed with a fork, but in this case small lumps and grains And such a cream is not suitable for aligning the cake.
Already in the pureed cottage cheese add the powder and mix the mass thoroughly.
Beat in a separate container softened oil.
Without stopping whipping, add condensed milk to it.
Now combine the contents of the two containers and mix the resulting mass with a mixer.
Before using the cream, let it brew in the cold for 1 hour.

Thick cream for cake from condensed milk

Such a cream for a cake with condensed milk is very thick and tasty. Thanks to the ingredients that are in its composition, it turns out to be unusual and fragrant.

Condensed milk, butter - 350 g
Cottage cheese - 200 g
Prunes - 100 g
Cocoa - 3 tbsp. l.

We pure the cottage cheese With a blender, if it is soft, you can skip this stage, simply stretching it with a fork.
Pre -softened oil is beaten with a mixer, after which we add the entire condensed milk to it and beat at the average velocity of the mixer for about 7 minutes.
Pour the prunes with boiling water, Rinse, dry And cut into small pieces. If desired, you can take dried apricots, raisins or nuts.
Now we connect the curd mass with the oil mass, add prunes to them and beat the cream with a mixer again well.
Thereafter add cocoa to cream And once again we beat everything until smooth. Those who like a more saturated taste and smell of cocoa in a cream can add it more, and you can also add chilled melted chocolate to the cream (at the stage of adding prunes). If you remove the cocoa from the composition, it turns out not a chocolate, but an ordinary dense cream. If desired, you can add chocolate crumbs to the finished cream, in which case the cream will turn out to be very chocolate and aromatic.
If the cream is not thick enough, add a little more cottage cheese to it. However, if the cottage cheese you used fat and not “wet”, then the consistency should turn out to be very thick.

As you can see, there are a lot of creams based on condensed milk, so finding something suitable for yourself is very simple. We also draw your attention to the fact that all of the above recipes can be used as a basis that can be supplemented based on your preferences. So in any cream you can add coconut chips, chocolate chips, nuts, centers, various flavors and dyes.

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