Cream from butter and condensed milk

If you cook cakes, then, of course, prepare and creams for them. Usually, recipes for each cake offer their own prescription cream. But this is, as a rule, a standard cream, but you want to diversify homemade cakes. We offer you recipes for cooking cream with condensed milk. It is quite fatty, easily permeates cakes, so it will suit 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 a dessert wine. Of these products should get 1 kg of cream. One nuance: condensed milk should be selected natural, without the addition of vegetable fats, because when whipped, vegetable and natural fats are separated from each other, as a result, the cream of butter and condensed milk simply exfoliate.

Before cooking we take condensed milk and butter out of the condenser and wait until they warm up to room temperature. The oil will become soft, so it is better to immediately transfer it to the dishes, in which it will then be whipped, and cut into pieces. When the condensed milk is heated, pour the powdered sugar into it and mix it. Softened butter thoroughly whisk the mixer until a fluffy mass is obtained. When whipping at high speeds, the cream from butter and condensed milk can also exfoliate, so first put the mixer on low speed and gradually increase it. In the beaten up butter gradually add the condensed milk, continuing to whip. At the very end, add vanilla sugar, wine or cognac. On average, the whole process takes about 10 minutes, as a result, a lush and uniform mass is obtained.

Often in the cream of butter and condensed milk, various fillers are added to give this or that taste and color. For example, you can add roasted and ground nuts, jam or cocoa. The preparation of such a cream does not differ from the classical one - the same products are used, and at the end of whipping, fillers are added. Very delicious and aromatic coffee cream is obtained from condensed milk. It is prepared according to the same recipe as described above, only with a condensed milk is added coffee syrup. For the syrup will need: 70 grams of sugar, 5 grams of ground coffee, 40 grams of boiled water. Coffee fill with water in a ratio of 1: 3 and bring to a boil. We insist half an hour, then filter through gauze, add sugar and boil on fire. Cool and add to the cream when whipped.

Some owners of the cream of butter and condensed milk seems too sweet. If you treat them, then take note of the prescription cream, which has a light sourness due to the fact that it includes sour cream. To make it, you will need: butter - 400 g, one can of condensed milk, sour cream with 30% fat, one tablespoon of cognac, sugar powder. Sour cream, butter and condensed milk to room temperature. We beat with a mixer butter, we connect it with condensed milk. Continuing to beat, add sour cream. It is better to pour it directly from the package with a thin trickle. Maybe it will turn out that the cream will begin to separate. Therefore, carefully monitor the process and if we see that the cream is stratified, immediately stop adding sour cream. At the very end of the preparation we pour brandy. We try the cream, and if it is not sweet enough, drive the sugar powder to taste.

Try to make a cream of condensed milk and cream with lemon juice. This cream is more "light", with refreshing citrus notes. For cooking you need: a bank of condensed milk, half a glass of lemon juice (you can squeeze out two lemons), a half-liter of cream. Whip the cream in a mixer. Then combine with condensed milk, mix. Pour the lemon juice and mix everything again.