How to make an oily cream with condensed milk and egg whites?

Cream oil and condensed milk is the most popular filling for home cakes and pastries. Despite the calorie content of such a product, it is loved by both adults and children. And this is due to the fact that the self-made cream with condensed milk turns out to be very sweet, delicious and tender. In order to see for yourself, we present to your attention its step-by-step method of preparation.

Recipe for oily cream with condensed milk

To make such a filling for cakes or cake, you need to purchase the following components:

• Fresh butter - 260 g;
• Condensed milk (not boiled) - 210 g;
• Vanillin - add to taste.

The process of making a confectionery filling

Cream oily and condensed milk has a pronounced flavor of whole condensed milk. That's why it is so fond of sweet tooth. To prepare such an air filling for a cake, it is necessary to remove fresh butter from the refrigerator or freezer in advance, and then to maximally thaw it at room temperature (in no case heat or melt!). After that, the soft cooking oil should be put in a deep bowl and beat well with a blender. It is worth mentioning that the butter cream with condensed milk will be much tastier if the thoroughly mixed creamy product becomes as lush and homogeneous as possible.

After the oil is well beaten, it is required to pour a small amount of vanillin (a couple of pinch marks) and pour in thick, condensed milk. In such a composition, the ingredients should be mixed using a mixer or the same blender. This cream oil and condensed milk is considered completely ready, and it can be safely used to lubricate the cakes or make delicious cakes.

In addition to the presented fillings, special popularity in cooking is also used, which is made on the basis of butter with the addition of eggs and sugar syrup. To understand exactly how this confectionery product is being prepared, let's present its detailed recipe.

How to make an oil cream at home?

Such a sweet and delicious product, like the previous one, can be safely used for making biscuit and sand cakes, cakes. For this we may need the following components:

• Creamy fresh oil - 250 g;
• Sugar vanilla - 1 dessert spoon;
• Drinking water - 1 glass;
• Sand sugar - 2/3 cup;
• Egg yolks - 5 pcs.

The process of preparing the filling for dessert

To make such an unusual and delicious cream, you should combine the sugar with the drinking water and bring them to a boil so that as a result you get a pretty thick syrup. Further it is required to beat egg yolks with a fork and, stirring carefully, put them on a water bath. After that, both masses must be combined in one bowl, add to them a softened butter (creamy), as well as vanilla sugar. Mix all the ingredients until the cream completely cools and becomes lush and uniform. It is desirable to perform this procedure with a hand-operated whisk or mixer, but not at high speed.

Use the ready-made stuffing for confectionery products immediately after its preparation.

How in the house to make an air cream of egg whites?

Protein-oil cream is very popular with modern confectioners. Such a demand for a sweet filling is due to the fact that it is very easy to work with. After all, to this cream you can fearlessly add various flavors, paint it in any colors or even freeze, if there is a need.

So, to prepare an oil cream on proteins, you need to purchase the following components:

• Fresh butter - about 100 g;
• Sand sugar - 140 g;
• Egg whites - 2 pcs .;
• Liquor any - 2 large spoons.

The process of making protein fillings

To make this cream tasty and delicate, it takes 5-8 hours before cooking it to get butter from the refrigerator (or freezer) and to defrost it well at room temperature. Then softened cooking oil is required to whip so that, as a result, the oily mass has acquired the consistency of thick sour cream. After that, egg whites should be combined with granulated sugar, and then put them on a water bath and whip with a mixer (at maximum speed) until a lush and thick foundation is obtained. In the end, the resulting mass should be removed from the plate and, while stirring, allow it to cool slightly.

After the done actions in the cooled proteins, it is required to gradually introduce butter (along a dessert spoon), without interrupting the cream with a mixer for a second. Next, in the finished filling, you need to pour a couple of large spoons of liquor, mix everything thoroughly and allow it to cool before directly lubricating the cake cakes or pastries.