8 recipes for cream with condensed milk and butter

It was a cream of condensed milk and butter - turned out to be the most popular among modern hostesses. It is not expensive, affordable, versatile. With such a sweet mass, you can decorate cakes, pastries, stuff wafer rolls and complement cookies.

Classic butter cream with condensed milk for cake

Ingredients: a standard pack of butter (over 80% fat), a whole can of condensed milk, 1/2 packet of vanilla sugar.

1. First, the butter is left at room temperature for a while. It should soften well. You can speed up the process with a microwave.
2. Next, the butter is whipped with a mixer or blender until splendid. At this point vanilla sugar is added. This ingredient is optional, so it is used to the taste of the cook.
3. Beating the ingredients continues. Condensed milk is poured into the oil in small portions. The mass will gradually thicken and become more magnificent.

The resulting cream of butter and condensed milk can be used immediately, for example, to coat a cake and even out the sides of the baking dish.

Recipe with boiled condensed milk and butter

The composition of the components: a pack of butter (170-190 g), a standard can of boiled condensed milk, 60 g of any nuts.

1. The oil is pre-extracted from the refrigerator, cut into small slices and left to soften.
2. Then it is well beaten with a special blender nozzle until the mixture doubles in size.
3. Boiled condensed milk is sent to the oil. Beating is repeated again until a lush homogeneous mass is in the container.

The finished cream of boiled condensed milk and butter needs to be slightly cooled, after which it can be used to smear biscuit.

Cream with zest flavored cake

Ingredients: large sweet orange, a whole can of condensed milk (unboiled), a standard pack of fatty butter.

1. The zest is carefully removed from the orange with a fine grater. You only need to rub the orange part, leaving the white flesh on the fruit. If it gets into the zest, the product will be bitter.
2. 2 large spoons of juice are squeezed out of an orange.
3. A pack of butter is removed in advance from the refrigerator. It should soften, but not become too liquid. Otherwise, the product cannot be whipped.
4. Next, the oil is treated with a mixer to splendor.
5. Without stopping beating, condensed milk is poured into the mixture with a thin stream. The process lasts 3-4 minutes.
6. At the end, juice is poured into the mass, and the zest is added.

It remains to whip the cream for another minute, and it is completely ready for decoration.

Chocolate cream

Ingredients: a standard pack of fatty butter (over 80% fat), a bar of dark chocolate (sugar free), a can of condensed milk.

1. Oil is preliminarily extracted from the cold and softened.
2. A chocolate bar broken into slices is sent to a separate bowl. You can take a bitter product without sugar or with its minimum content.
3. Chocolate is melted in the microwave or in a water bath, then it cools.
4. In a roomy bowl, softened butter whips white and splendor. Continuing to work as a mixer, condensed milk is gradually poured into the container.
5. Once the mixture is thick and uniform, you can pour melted and cooled chocolate into it.
6. Beating continues for about a minute.

This cream is great for smearing chocolate biscuit.

With the addition of bananas

Composition of products: a whole can of condensed milk (uncooked), a large soft banana, 180-200 g of very fatty butter.

1. A pack of butter is removed from the cold about half an hour before cooking.
2. The peel is removed from the fruit, after which it kneads in a smoothie in mashed potatoes. You can use a hand blender for this purpose. A banana needs to be taken ripe, but not darkened.
3. The softened oil is whipped with a white and air mixer.
4. Condensed milk slowly pours into it. Beating does not stop.
5. The last to be mixed is a soft banana puree.

The cream is whipped for about a minute until smooth. Further, it can be immediately used to decorate the dessert.

From condensed milk, butter and sour cream

Ingredients: 180 g of condensed milk, a pinch of vanillin, 60 ml of cognac, a full glass of very fat sour cream, a pack of high-quality butter.

1. The oil is pulled out from the cold in advance, so that by the time the cream is prepared it has time to soften thoroughly.
2. Next, the component is combined with condensed milk and whipped with a mixer operating at medium speed. Condensed milk should be infused with a thin stream and gradually, connecting the products with a wide spoon.
3. When both components mix well, you can add sour cream, vanillin and cognac.
4. Beat the mass after this is not necessary. It is enough to knead all the ingredients with a spoon.

Over time, a cream of condensed milk, oil and sour cream can exfoliate. But this is normal. If the base is not immediately used to smear cake shortcuts, it needs to be removed in the refrigerator, and immediately before making the dessert, slightly warmed in the microwave.

Custard for Napoleon cake

Ingredients: 220 ml of condensed milk, 70 g of fatty butter, 2-2.5 large spoons of granulated sugar, 2 large spoons of high-grade flour, a full glass of fat milk.

1. Half of the declared amount of milk is sent to the stew-pan. Bulk components are immediately added to it. All of them are well mixed with a whisk so that there are no lumps left.
2. Next, the remaining milk is poured. After the next stirring, the stewpan is sent to the fire.The mass is boiled with minimal heating of the stove and stirring frequently until it thickens (it should linger on the whisk).
3. When the cream has cooled to room temperature, approximately half of the condensed milk is added to it. After mixing, the rest is poured.
4. Softened fat (butter) is introduced in small portions.

As a result, the bowl will have a glossy homogeneous mass, which can be used for the Napoleon cake or simply served with pancakes.

Interlayer option for finished cake layers

Ingredients: 170 g butter, 1 small. a spoonful of cognac (you can choose an alcoholic drink with any flavoring), 120-140 g of condensed milk, half a bag of vanilla sugar.

1. The butter is cut into small pieces and left for some time, during which it has time to soften. Then it is whipped with a mixer until airy and whitening.
2. Gradually, condensed milk is introduced to the oil. At the same time, whipping does not stop. You need to start the process with the minimum speed of the device, gradually increasing it.
3. Cognac and vanilla sugar are added to the mass. When working with ready-made cake layers for the cake, you need to choose a cream with a brighter saturated taste. You can make it this way with the help of additional additives, for example, cinnamon or cocoa.
4. After adding the selected ingredients, the beating continues until the mixture is as uniform as possible.

Ready sweet cream, you can immediately make desserts.