Cream for cake made from condensed milk without butter. Cream made from condensed milk and butter for cakes and biscuits: the best recipes from experienced confectioners

Every housewife has probably made a cake at some point. What could be tastier than homemade sponge cake soaked in delicious cream! But in order for the baked goods to turn out not only tasty, but also beautiful, it is necessary to do the impregnation correctly. There are a great many options for creating it, but the most popular is butter cream. They can be used to decorate a cake or pie, make a layer out of it, create a side part and make various inscriptions. Also, buttercream for cake will be an excellent option for creating the filling of custard cakes, wafer rolls and decorating cupcakes. Let's look at the most popular ways to prepare this type of cream. For each of them, the main ingredient will be butter with a fat content of at least 72%.

Butter cream with condensed milk

To prepare this version of the cream, you will need butter, high-quality condensed milk (preferably it contains only milk and sugar), a blender or mixer. If desired, you can add vanillin. It will give your cream a pleasant sweet smell.

Leave the butter at room temperature for a while until it becomes soft but not yet melted. Place the mixture in a container with high edges and start whisking. Continue processing until the product reaches a uniform consistency. After this, gradually pour condensed milk into the butter cream in a thin stream. Choose required amount condensed milk depending on the resulting consistency. When your mixture is as creamy as possible, stop whipping it. Add a pinch of vanillin and mix thoroughly. Do not stir the cream for too long, otherwise it will begin to melt.

If necessary, refrigerate the buttercream for 15 minutes. After this you can start using it.

Cognac cream

The cake soaked and decorated with cognac cream has a very piquant and soft taste. To prepare it you will need butter, one glass of sugar, half a glass of condensed milk, 20 grams of cognac or tart liqueur.

Mash the butter mixture with a fork and mix with condensed milk. Beat the resulting mixture with a mixer or blender. Place the sugar in a thick-bottomed saucepan and melt over low heat. Pour the resulting caramel into the buttercream and whisk thoroughly. At the very end, add alcohol and continue stirring for another minute.

Impregnation prepared in this way has not only unusual taste, but also a brownish cognac color.

Butter cream for cake with milk

It turns out especially tender and tasty. And children will surely like it and will not leave adults indifferent. For it you need to take butter, a tablespoon of condensed milk, a chicken egg yolk, one glass of sugar, the same amount of milk and one teaspoon of starch.

Place the sugar in a saucepan and let it melt. After this, add a glass of milk and condensed milk. Stir and bring the mixture to a boil. Dissolve the starch in a spoon of water and add to the pan. Cool the resulting mixture and beat with one yolk.

In a separate container, beat the softened butter until white. Pour in the custard mixture in small portions and mix thoroughly. This buttercream cake has a delicate creme brulee flavor.

Cream glaze

This type of cream will be an excellent option for decorating cakes and pastries. To prepare it, you need to take a stick of butter, a couple chicken eggs, one glass of sugar (if possible, replace with powdered sugar, as it dissolves better). It is necessary to carefully and consistently prepare such butter cream.

The recipe involves the use of fatty types of oil. It must first be brought to room temperature and mashed with a fork. Mix the eggs with sugar and heat slightly. Make sure that the egg mixture does not curdle. Beat the mixture into foam. In a separate container, also beat the butter. Combine all ingredients and continue beating until smooth. If desired, you can add a pinch of vanilla or a tablespoon of condensed milk to this buttercream.

Cocoa cream recipe

If you need a colored mixture to decorate baked goods, use food coloring. For getting Brown And chocolate flavor You can use regular cocoa powder. So, you need the following ingredients: butter, a couple of tablespoons of cocoa, a glass of condensed milk and a little vanilla. If desired, you can add cinnamon. In this case, the taste of the cream will become even more interesting.

Beat softened butter until white. In a separate container, mix condensed milk with cocoa. Continuing to beat the butter mixture, pour in the condensed milk in small portions. When your cream acquires a uniform consistency, you can start using it and decorating baked goods.

If you plan to prepare butter-based cream for a cake or other baked goods, you need to remove the product from the refrigerator several hours in advance. It is then that the base will acquire the desired consistency and will be easy to whip up. Never defrost buttercream using heat. In this case, the product will melt on the outside but remain solid on the inside.

You need to act step by step, observing all the nuances in order to prepare a delicious butter cream. You can see a photo of the finished product in the article. Choose the decoration you like best and start creating it. Try every recipe. Only in this case will you be able to make the right choice.

When choosing condensed milk for cream, give preference to well-known manufacturers. The product must have a fat content of at least 9%. Otherwise, your cream may turn out watery and you will ruin the baked goods.

Never beat the mixture for too long, as this may cause it to separate during the decorating process. If you understand that this has happened, melt the resulting cream a little and then beat it again.

To add color to the product, use only proven dyes. Always taste the coating before applying it to your baked goods. Cook with pleasure and delight your family with delicious dishes!

Condensed milk cake cream is easy to prepare and delicious. Using recipes, you will learn how to cook quickly, add different ingredients and get the desired consistency, color and taste.

The options for preparing the cream proposed in the article are suitable for sponge cakes, shortbread, custard and puff pastries.

For the sponge roll

Compound:

• Hazelnuts 40 g;
• Butter 100 g;
• Poppy 50 g;
• Boiled condensed milk 380 g.

Preparation:

Combine condensed milk and butter. The butter should be slightly soft, at room temperature. Beat with a mixer until smooth. Pour poppy seeds into this container and mix. Place the finished cream in the refrigerator until it thickens a little.

When the sponge layer is baked, spread the cream over it, sprinkle roasted hazelnuts on top, and roll into a roll.

With gelatin

Compound:

• Sugar 200-250 g;
• Gelatin 10-20 g;
• Butter 200 g;
• Eggs 5 pcs.;
• Condensed milk 200 g;
• Citric acid;
• Vanillin.

Preparation:

Mix gelatin with sugar and add water. Then we heat everything to completely dissolve the components.

Beat the egg whites with a mixer until they form a stable foam. At the end add citric acid. Pour the hot sugar syrup into the egg whites in a thin stream while whisking continuously. Continue whisking for at least ten minutes.

In a separate container, grind butter, condensed milk and sugar until smooth. Carefully combine both masses and mix lightly with a mixer at low speed (you can use a whisk).

Place the finished cake layer in a cardboard mold so that the cream does not leak out. Next, distribute it in an even layer over the surface of the cake, place the second cake on top and also apply cream to its surface. Level the surface well and apply a relief pattern. Place in the refrigerator to harden.

Fast way

Compound:

• A can of condensed milk;
• Vanillin;
• Butter 300 g.

Preparation:

Beat the butter well with a mixer. Before whipping, you need to remove it from the refrigerator to warm it to room temperature and cut it into pieces.

Pour condensed milk into the fluffy mass of butter, whisking constantly. At first the mass will be heterogeneous, but after a while you should get an oily, fluffy cream. If flakes appear, lightly heat the cream in a water bath and continue beating.

At the end, add vanillin to taste or a teaspoon of rum to give the cream a pleasant aroma.

This amount of cream is enough to grease ten Napoleon cake layers.

For fruit cake add condensed milk cream with lemon. To prepare it, add 100 g to the main recipe lemon juice and a little grated zest.

For "Count's Ruins"

Compound:

• A can of condensed milk;
• Butter 200-250 g;
• Nuts.

Preparation:

Combine boiled condensed milk with butter and beat with a mixer. Add condensed milk to the mixture.

Coat two sponge cakes with condensed milk cream. Place whipped egg white meringues on top and decorate with egg white cream. Pour condensed milk cream on top so that it covers the cake with drips and serves as a decoration. You can sprinkle everything on top with nuts.

Cream with condensed milk has a special, amazing taste. This is one of the best fillings for any cake. You can soak both sponge cakes and honey cakes with it. Let's look at several variations of preparing this delicacy.

Cream with condensed milk and butter

To prepare, you will need a minimum set of ingredients and a minimum amount of time. Just mix together a bag of vanilla sugar, 3 tablespoons of liqueur (you can do without it), 200 g of condensed milk and butter. Whisk all this thoroughly and place in the refrigerator to cool. Condensed milk with butter cream ready.

Cream for cake with condensed milk

You will need:

Liqueur or vanillin
- egg yolks– 2 things
- condensed milk – 120 g
- softened butter – 220 g

Preparation:

Beat the butter with condensed milk. Continuing to beat, gradually add the egg yolks. For aroma, add liqueur, vanillin or other spice for taste.

Butter cream with condensed milk

Whisk together a pack of butter and a can of condensed milk. You should get a homogeneous mass, which must then be cooled in the refrigerator.

Cake "Tear of an Elephant".

Ingredients:

Egg – 6 pcs.
- sugar, flour - one glass each
- cocoa – 3 tablespoons
- baking powder - teaspoon

For filling:

Butter – 320 g
- banana – 2 pieces
- condensed milk – 420 ml

For the glaze:

Butter – 55 g
- dark chocolate – 220 g
- sour cream – 4 tbsp. spoons

Preparation:

Boil water in a saucepan and turn off the stove. Place a bowl on top, beat eggs into it, add granulated sugar. Beat the mixture until fluffy. In total, it should rise approximately 3 times. Mix baking powder, cocoa and flour together. Place the bowl with the egg mixture on the table, add the flour mixture, and mix thoroughly. You shouldn't have any lumps left. Cover the pan with parchment, pour out half of the dough, bake in a pre-prepared oven, leave for 20 minutes. The baking temperature should be 20 minutes. Traditionally, the readiness of baked goods must be checked with a wooden stick.

Place the pie on a board, remove the parchment, place a rocker in the center of the cake, fold the cake into 2 parts. Beat the butter with a mixer together with condensed milk until fluffy. Spread the cooled crust with the filling inside, moving from above and below. Place peeled banana slices in the center. Add the filling until there is no free space left, put the cake in the refrigerator for one hour. Grease the edges with cream, sprinkle with crushed nuts, and place in the refrigerator.

Cream with condensed milk for Napoleon

Ingredients:

For the test:

Egg
- cold water – 1 tbsp.
- vinegar, salt - a teaspoon each
- grated margarine – 355 g
- flour – 2 cups

For filling:

Condensed milk - one jar
- butter – 320

Preparation:

Pour flour onto a cutting board, add margarine, stir until crumbly. Pour in a mixture of salt, vinegar and eggs, add water. Bring the mixture to the required consistency. Bake the dough, dividing the dough into the required number of cake layers. Each cake will take 10 minutes to bake. Make the cream: remove the butter from the refrigerator. Once it becomes soft, beat with a mixer until fluffy. Without stopping whisking it all, gradually add condensed milk. If suddenly the cream turns out uneven, beat again. Add vanillin, which will give the treat a pleasant and delicate smell. Napoleon cake - cream with condensed milk ready!

Do and.

Sponge cake"Elizabeth".

Ingredients:

For the test:

Vanillin
- chicken egg – 4 pcs.
- granulated sugar, flour - one glass each

For filling:

Egg yolk – 2 pieces
- water – 50 ml
- vanilla sugar - one sachet
- condensed milk - one jar
- butter – 420 g

Preparation:

Separate the whites from the yolks. Beat the egg whites with a mixer, gradually adding granulated sugar to form a dense foam. Beat the yolks with a whisk, add to the protein mixture, continuing to beat. Add vanilla to the dough, sifting the contents through a sieve. Using a regular tablespoon, gently stir the contents of the bowl, moving from bottom to top. For baking, it is better to use a pan with snaps. Warm it up and coat the sides and bottom with fat. Fill with biscuit dough and place in the oven for 20 minutes. The oven door must never be opened during baking. Leave the sponge cake in the room for three hours. Cut the completely cooled and rested sponge cake into 3 round layers using thread or a knife. Start preparing the cream: soften 420 g of butter, mix well with vanilla sugar. Separate 2 chicken yolks and mix with 50 ml of water. Add condensed milk, stir. Pour this mixture into a ladle, place on low heat, and simmer until thickened. Gradually add the cooled mixture to the dish, whisking. Grease each layer of pre-cut cake with the resulting sweet mass. Connect all layers. Grease the surface, decorate with any goodies and sweets. You can also use chocolate chips.

What do you think?

Option with sweet wine or cognac.

Soften 520 g of butter (with a knife or fork), beat it well with a mixer until smooth. Separately, combine 255 g of granulated sugar and a jar of condensed milk. You should get a mass of homogeneous consistency. Gently pour this mixture into the whipped butter, whisking the filling regularly. It will take you about 10 minutes to beat. During this time, the filling will have time to become homogeneous and fluffy. Some time before the end, add cognac or sweet wine to it for flavor.

Here's another delicious cake recipe.

Ingredients:

For the test:

Egg – 6 pcs.
- granulated sugar – 220 g
- carrot mixture – 220 g
- potato starch – 20 g
- flour – 155 g

Cooking steps:

Into the pan big size pour a glass of water, boil, measure cocoa and flour into a glass. Turn on the oven, heat to 170 degrees. Line a baking sheet with parchment paper, place the mold at 24 cm. You don’t have to fasten the bottom, since the dough is quite thick. In a large bowl, mix eggs with granulated sugar. Place a steam bath, stir with a whisk, heating to a temperature of 45 degrees. As soon as the sugar dissolves, it’s enough to warm the mass. Pour the dough into the mold, bake at 170 degrees for half an hour. To check readiness, use a dry stick. Let the cake sit in the oven for another five minutes to prevent it from settling.

It turns out quite tasty too.

Start preparing the filling. For it you will need:

Egg – 3 pcs.
- corn starch – 6 tbsp. spoons
- boiled condensed milk – jar
- sugar - a tablespoon
- milk – 2 glasses
- oil – 2 tbsp.

How to cook:

In a wide saucepan, mix sugar and starch, grind thoroughly with eggs, mix with condensed milk. Pour milk into the bowl, stir, place on the stove, stir with a whisk. As soon as the mixture begins to boil, remove from the stove, stir thoroughly, add the oil, and cover with a lid.

Cut the cooled biscuit into 2 parts. Cut each half into two again so you have 4 cakes in total. Stir the cream thoroughly with a whisk to mix the butter. Lay out the first sponge layer, place a ring around it, apply ¼ of the filling, cover with the next layer. Continue alternating them in the same way until the very end.

Leave the cake on the table to stand there for 3 hours. Now you can start decorating. Gently smooth the sides and top of the cake with a spatula. Melt the white glaze in a water bath, add milk and a teaspoon of butter, make a cornet, pour the glaze into it, draw a spiral on the surface. Draw 8 lines in the center, moving from the middle to the edges. Grate 80 g of chocolate and pin to the sides of your palm. Use a brush to sweep away any excess.

Try to pamper yourself as often as possible delicious desserts and baking. The simplest option is to include condensed milk in their composition. You can take it raw or cook it. In any case, you are guaranteed a delicious treat.

How to make a cake without cream? The correct answer is no. Without it, delicious and thick, I cannot imagine any cake. After all, the cream is the meaning; it is the connecting chain of all the components of this dessert. It doesn’t matter what dough your cake is made from, as long as you top it with gorgeous buttercream with condensed milk.

Butter cream with condensed milk for cake

Kitchen utensils and equipment:

Ingredients

How to choose the right ingredients

• Important to remember, that the cream is a rather gentle product. And the choice of ingredients for its preparation becomes extremely important.
• If used in cream boiled condensed milk, then there will be no problems with its consistency. If you use regular white condensed milk, then if the cream is too liquid, add more butter.
• Sugar is usually not added to creams with condensed milk, since it is already quite sweet.
• To prepare a thick cream, all ingredients must be fatty. For example, milk is at least 3%, cream is from 33%, and butter is ideally 70% fat.

Try also making a delicious cake cream with condensed milk.

Video recipe

Featured in the video clear example recipe for making cake cream with butter and condensed milk.

Cream for cake with boiled condensed milk and butter

Cooking time: 10-15 minutes.
Number of servings: 1.
Kitchen utensils and equipment: deep bowl; mixer; spoon; two deep plates.

Ingredients

Cooking sequence

Video recipe

I suggest you watch the video on how to prepare butter cream with boiled condensed milk.

How to supplement and how to serve the cream

• A good addition to this cream would be fried walnuts, they will give the cream and the cake as a whole a peculiar crunch.
• It would also be nice if you added a little vanilla sugar or extract.
• Using food coloring, you can decorate our cream with all the colors of the rainbow, then the cake to which you add it will sparkle with bright colors and delight any child.
• Using a pastry syringe, the cream can be beautifully spread onto upper layer cake. Make different patterns and figures out of it.

• To make the cream thick, you can use special thickeners, which are easily purchased in supermarkets.
• If you add cocoa to your cream, be sure to sift it to get rid of any lumps.
• It is important to remember that dairy products become liquid when warm, and it will be difficult for you to bring them to the desired consistency, so follow temperature regime for products. The butter should soften before whipping.
• You can also make any cream thicker by adding melted chocolate. But it shouldn't be hot.
• Another option in case the cream turns out to be too liquid is to add coconut flakes to it, this will add an interesting taste to the cream and make it thicker.

In fact, the cream is quite simple, but it is precisely this simplicity that makes it so chic, versatile and applicable in any sweet confectionery. Share with me your thoughts about my recipes and write your options for cake fillings in the comments. Bon appetit!

Condensed milk cream with butter is the simplest cake cream recipe you can come up with. Just two ingredients, no need to cook anything, no need to know any pastry tricks. Just beat condensed milk with butter. Seven minutes of work, and the cream is ready, which perfectly holds its shape, so it can not only be applied to the cakes in layers, but from this cream you can create a wide variety of reliefs and patterns, coloring it in the most different colors. I'll show you how to make a basic version of condensed milk cream. What do you need to know to make it work? Well, first of all, you need to understand that the oil must be good quality. This is 50 percent of the success of the cream. Choose proven brands. Because if the butter is not very good, then during the whipping process it can be divided into fractions and the cream will turn out to be “gritty”. And you definitely won’t be able to decorate a cake like this. The same applies to condensed milk. It has a direct relationship between price and quality. I have read about this many times and have seen it in practice. Sometimes cheap plastic containers contain such a substance that it cannot be called condensed milk at all. As for the ratio of oil and condensed milk, it may vary. Some people like the cream thicker, others sweeter. I will give the proportion at which the cream turns out to be quite sweet and at the same time holds its shape perfectly. For me this is the main thing.

Ingredients:

• 150 grams of butter,
• ½ can of condensed milk.

Step-by-step recipe for condensed milk cream with butter

The butter must be removed from the refrigerator and wait until it becomes soft. Very soft! So that you have to scrape it out of the pack with a spoon. Place the butter in a mixing bowl. Take a mixer and start whipping. It doesn't take very long. Five minutes is enough for the oil to become saturated with oxygen and become fluffy.

Then pour in condensed milk. Not all of it! About a third. Whisk. You will notice that the cream begins to thicken.

Pour in the second portion. And beat again. And finally, the third.

Beat again. A minute or two.

The cream is ready. It sticks perfectly to the brooms.

I decorated the pie with it. I deposited absolutely even, embossed decorations. I wish that everything works out for you the first time.

A little trick. If you want the cream to have a slightly more complex taste and to last longer, add one teaspoon of white rum or good cognac to it. (Only if you do not offer cream or confectionery products with it to children!)

Bon appetit!