Cream for cake from condensed milk: how to prepare, the best 15 recipes with detailed descriptions, photos

Condensed milk cake cream

This cream with condensed milk is very easy to prepare, and most importantly, quickly. Another advantage of this cream is that you do not need expensive ingredients in large quantities to prepare it.

Condensed milk, butter – 270 g each
Flavorings optional

Honey

The consistency of the cream and its taste will depend on what kind of butter you use. It is important to understand that neither spread, nor margarine, nor even ordinary low-fat butter are suitable for making cream. The cream won’t just not taste good, it won’t work at all.
Before use, the butter must be removed from the cold and given a little time to melt. Otherwise, you will not be able to beat the mass well.
If you have time, you can cut the butter into small pieces of any shape, this will speed up the whipping process.
The oil mass must be made homogeneous. The easiest way to achieve this result is with a blender or mixer. Having received a homogeneous mass, add part of the condensed milk to it and continue whisking.
After 10-15 seconds, add another portion of condensed milk and repeat the steps. Do this until all the condensed milk has been added to the mass.
Please note that beating the mixture for a long time may cause the butter to become overcooked. In this case, the cream will be irrevocably damaged.
The butter, whipped to the desired consistency, changes color and becomes white, after which you need to stop whipping.
If you want to get a more aromatic cream, add flavorings to it, and coloring agents - coloring agents.

Use sugar syrup

Suitable for sour cream and butter creams with condensed milk.

Required:

30-50 ml of water (depending on the amount of cream and its thickness);
30-50 grams of sugar.

Stages:

Combine sugar and water in a ladle or small saucepan. Heat, stirring, until the crystals dissolve. Boil the syrup on low heat for 3-5 minutes. Cool to 35-40°C.
Add to the cream while whisking constantly at low speed. Let the cream stand for 10-15 minutes, the syrup will set and thicken the mass.

For too liquid cream, the syrup should be boiled a little longer - 7-8 minutes.

Video recipes for thick butter cream

See also: How to melt chocolate at home: 7 methods + glaze recipe

Butter and condensed milk cream for cake

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

Condensed milk, butter – 260 g each
Almonds – 70 g

Almond

It’s easier to work with butter when it’s melted, so leave it warm before whipping.
Wash the almonds, pour boiling water over them, and then grind them using a blender. You can buy ready-made almond flakes and add them whole to the cream. Other nuts, such as pine or cashews, will help diversify the taste of the cream.
add condensed milk in portions, about 5 times at a time At the same stage, add any additives to the cream as needed.
After this, pour the chopped nuts and very lightly, “gently” mix the mixture with a spoon.
Next, let the cream stand in the cold for literally 15 minutes, after which you can assemble the cake.

Cream for cake made 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, suitable if you don’t have time to stand in the kitchen for a long time. The second one is more time-consuming, however, the result is definitely worth it.

Method No. 1

Condensed milk – 300 g
Fat sour cream – 340 g

Whitest

Sour cream should not be taken out of the cold before use. On the contrary, for this recipe it needs to be properly cooled. A homemade high-fat product is ideal.
But in this case, it is important to take settled sour cream, that is, made at least a day before use. If you see that the sour cream is runny, transfer it to cheesecloth. Hang the gauze over the container and leave the sour cream for at least a few hours to allow excess liquid to drain off.
Beat the sour cream at medium speed.
Gradually add all the condensed milk to it.
On average the process takes about 5 minutes. The readiness of the cream will be indicated by its thickness (it should not drip from the spoon).

Method No. 2

Condensed milk – 170 g
Sour cream, butter – 260 g each
Instant coffee – 20 g

Snow cream

Beat the melted butter with a high percentage of fat content until it begins to turn white.
After this, add condensed milk to the butter 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 another 5-7 minutes.
Dissolve the coffee in literally 30 ml of boiling water, cool it and mix it with the cream.
Let the cream stand in the cold for at least 1 hour.

Condensed milk cream - a simple recipe

Ingredients:

1 can of condensed milk;
250 g butter at room temperature.

Cooking method:

Cut the butter into small cubes and place them in a deep saucepan. Turn the mixer on low speed and beat the butter until smooth. This usually only takes five seconds.
Gradually add condensed milk. Just don't pour it in at once. Add milk literally 1-2 tbsp at a time. l., no more. The mixer speed can be increased. Continue whisking the cream until it no longer sticks to the sides of the pan.
Use the resulting cream immediately, do not store it. It is perfect for making any cake, but is especially good in combination with sponge, shortbread and waffle cakes. The cream can be used both as a layer and for decorating the cake.

Cream for cake with boiled condensed milk

This cake cream with condensed milk tastes like everyone’s favorite toffee candy.

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

The result is darker

The butter should be melted.
Place both the butter and boiled condensed milk in one deep container. Whisk the ingredients until a thick consistency is obtained.
The chocolate needs to be melted. The fastest way to do this is to use a microwave. If you melt chocolate in it, be careful not to overheat the sweetness, otherwise it will become unpalatable.
Add the melted chocolate to the mixture and beat the cream again with a mixer.
The advantage of this cream is that it does not need additional time to thicken.
You can use different chocolate or not use it at all. In this case, if necessary , increase the amount of condensed milk to make the cream even sweeter.

Classic condensed milk cream

What do you need:

1 can of condensed milk
250 g butter at room temperature

How to make classic condensed milk cream:

Cut the butter into small cubes and place them in a deep saucepan. Turn the mixer on low speed and beat the butter until smooth. This usually only takes five seconds.
Gradually add condensed milk. Just don't pour it in at once. Add milk literally 1-2 tablespoons at a time, no more. The mixer speed can be increased. Continue whisking the cream until it no longer sticks to the sides of the pan.
Use the resulting cream immediately, do not store it. It is perfect for making any cake, but is especially good in combination with sponge, shortbread and waffle cakes. The cream can be used both as a layer and for decorating the cake.

Custard with condensed milk for cake

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

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

Custard

Pour milk into the saucepan. Add powder to it and stir the liquid well.
Next, pour the sifted flour and stir the mass thoroughly until it becomes as homogeneous as possible. You can replace flour with eggs. In this case, you will need 2-3 eggs. You will need to add them while the mass is heating, making sure to constantly stir the cream.
So, put the mixture of milk, powder and flour Cook, stirring constantly until the cream becomes thick. This process is not quick, it can take 15 or even 20 minutes, but the fire should always be as quiet as possible. We also stir the mixture constantly, otherwise lumps will appear in it, which are then quite difficult to eliminate.
Did you see that the mass has become thick? Remove from heat and let cool. The temperature of the mass should drop to room temperature, only after that it will be possible to work with it further. This will thicken the cream even more.
Add butter and condensed milk to the cooled cream. Beat the resulting mass with a mixer.
Sometimes the cream may turn out runny. This happens because not enough flour/eggs were added at the beginning, or because butter and condensed milk were added to a mass that was not cool enough. To get the cream of the desired consistency, consider these factors when preparing it.

How to do:

The most important point is to heat the butter to the desired temperature; its ideal consistency will be at 20 °C. It feels a little cooler than room temperature.

Now you need to thoroughly beat the soft butter with a mixer until it becomes light and fluffy.

It goes without saying that the butter should be the best you can find. No spreads or anything else!

This process takes me an average of 5 minutes.

Only after the butter is well whipped, do we begin to introduce condensed milk in small portions in a thin stream. By volume, each addition is approximately one tablespoon. After each portion of condensed milk, beat the mixture until smooth.

Don't pay attention to the amount of ingredients in the photo (here I mixed just a little butter and condensed milk, since I needed a little cream for the Pavlova dessert).

Butter cream combined with condensed milk is an emulsion - that is, fat mixed with water. We know very well that water and fat do not mix, so you must first saturate the oil with air so that the water particles have something to cling to.

That is why do not neglect the rule: first beat the butter, then add condensed milk in small portions.

Fill a pastry bag with the finished cream and start decorating the cupcakes or cake.

Cream for Napoleon with condensed milk

If you love the delicious Napoleon cake and often prepare it at home, you simply need this recipe for the most delicate cream with condensed milk. To prepare it, you will need no more than 15 minutes.

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

For a delicious cake

Pour milk into a deep container and add sugar there, stir.
After this, add starch and eggs to the resulting mass, mix the ingredients thoroughly. If desired, you can beat the mixture with a mixer for 15 seconds.
Now put the saucepan on medium heat and, stirring constantly, cook the ingredients for about 5-7 minutes.
During this time, the cream should thicken and become like thick sour cream.
Next, let the mixture cool (test it on your finger, it shouldn’t be hot) and add the remaining ingredients to it, then beat everything with a mixer to get a fluffy and airy cream.

Recipe for cream with boiled condensed milk

Product set:

condensed milk – 1 can;
butter – 150-200 g;
vanillin, ground nuts, cocoa powder - optional.

Place tin cans of condensed milk in water over medium heat and let it boil.

Cook over low heat for an hour.

Cool, print.

Beat soft butter by hand with a whisk or mixer, add boiled milk from cans, mix.

You can add fillers.

Cream for “Medovik” with condensed milk

“Medovik” is a very tasty and aromatic cake. It is worth saying that it is the cream that gives this cake such an unusual taste. We present to your attention a very pleasant-tasting cream with condensed milk, which is ideal for Medovik.

Yolks – 5 pcs.
Cream – 300 ml
Starch – 25 g
Butter, condensed milk – 380 g each

Yummy

Cook 300 ml of cream until boiling. Please note that you do not need to boil the cream, so as soon as it starts to boil, remove the pan from the heat.
Combine the remaining cream with starch and mix the mixture thoroughly until it becomes homogeneous.
In a separate container, grind the yolks in any convenient way, and then add the starch mass to them and beat it all with a mixer.
Now gently fold hot cream This needs to be done gradually, in several stages. At the same time, we constantly beat the mass with a mixer.
Place the resulting mass in a saucepan and cook over low heat until thickened. At the same time, do not forget to stir the mixture all the time. Cover the finished base completely with film (the film should fit tightly to the base) and leave to cool to room temperature.
Meanwhile, beat the melted butter. Then add condensed milk (boiled is acceptable) and beat the mass again.
Next, add the cooled base into the butter-condensed mass and carefully mix the resulting cream.

How to prepare “Custard with condensed milk”

Take the cooled eggs and crack them into a deep glass bowl. Place the milk on the stove over low heat. While the milk is boiling, beat the eggs with a whisk or mixer on low speed.

Gradually add all the flour into the egg mixture. Do this by scooping up the flour with spoons. If you add it all at once, a lot of lumps will form in the dough.

Gently pour hot milk into the dough in a thin stream. It is important that the milk is as hot as possible, but not boiling. Otherwise, the eggs will curl and the cream will not work.

Transfer the mixture to a saucepan and simmer over low heat until it becomes thicker. Don’t forget to stir the mixture regularly so that it doesn’t burn or form lumps. Remove the cream from the stove, put butter in it. Stir until smooth and leave to cool.

Place condensed milk from a can into a glass bowl and stir with a fork or whisk until smooth. Then add the milk-cream mass to it, mix thoroughly again. Store the finished cream in the refrigerator.

Cream for cake with condensed milk and maskrpone

The cake cream with condensed milk and mascarpone is airy, very delicate and pleasant to the taste. This combination of products gives us an incredible taste of cream, which can be used for assembling cakes, for filling baskets, and for greasing waffles and even pancakes.

Cream cheese – 650 g
Condensed milk – 320 g
Powdered sugar – 80 g
Rum – 15 ml

The most tender

First you need to beat the cheese. This should be done by gradually increasing the speed of the mixer. After 15 seconds, add the powder to the mixture and continue whisking it.
When the mass increases and becomes fluffy, start adding condensed milk into it. This should be done gradually so as not to disturb the airy consistency of the cream. In this case, you need to whisk the mass all the time.
At the same stage, if you wish, you can add rum or cognac to the cream, as well as any other flavoring. This will make the cream even more aromatic and appetizing.
By adding a little aromatic cocoa to the mixture, you will get a cream with a chocolate flavor.

Cream for sponge cake with condensed milk

This cream has a very unusual taste. And all thanks to the ingredients that are necessary for its preparation. The cream with condensed milk will soak all the cakes well and make them “moist” and tasty.

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

Moisturizes cakes

Initially, cool the cream well , because otherwise it simply won’t whip.
Whisk the cream until it begins to thicken.
Without stopping whipping the cream, add powder to it. As soon as the cream is well beaten, stop whipping and add condensed milk and yogurt to the mixture, stir the ingredients.
Now you need to add gelatin. To do this, fill it with the specified amount of water and leave for several minutes. Then melt in the microwave, combine with a small amount of cream, stir and add to the remaining cream.
Beat the mixture again and leave it in the cold for half an hour until it becomes denser.
You can use absolutely any yogurt: fruit, berry, with or without pieces of fruit, without filler.

Yogurt soft cream

Yogurt-based cream is a simple but very tasty recipe that gives any dessert special tenderness, freshness and lightness. The cream is suitable for a sponge cake, but more for a layer, but to level the surface it is better to use other creams, for example, butter or curd.

Ingredients:

500 ml cream (33%);
200 ml yogurt;
3 tbsp. l. powdered sugar;
10 g gelatin;
50 ml water.

Preparation:

Pour the pre-cooled cream into a bowl, beat until soft peaks form, then add powdered sugar in portions and continue beating until a fluffy and stable mass is obtained.
Pour in yogurt, you can take regular classic or any flavor. Continue beating until smooth.
To make the cream thick and keep its shape, take gelatin, fill it with water, and as soon as its grains swell, melt the mixture and cool. If the cream is thick and of good quality, then you can do without gelatin. It is also important not to overdo it with the gelling agent, otherwise you will end up with a soufflé rather than a cream.
We put a couple of spoons of cream into the gelatin, stir and add to the total mass, beat again and get a tasty and delicate cream, and so that it thickens and becomes denser, we send it into the cold for 15-20 minutes.

Cake Khlopchik Curly with condensed milk

The “Vanka Curly” cake with condensed milk is delicious and uncomplicated! Even a beginner in the culinary arts can cook it...

On a note! Yogurt cream can be stored for a week and used not only for biscuit baking, but also for soaking shortbread cakes, for serving pancakes and pancakes.

Butter cream with condensed milk and berries for cake

This cream with condensed milk is suitable even as an independent dessert. The delicacy is not only very tasty, but also healthy.

Butter, condensed milk – 230 g each
Fresh or frozen berries – 150 g
Vanilla sugar – 10 g

With berries

Beat the melted butter into a fluffy mass.
beat the mass again It should turn white and enlarge. At the same stage, if desired, you can add flavorings, vanilla sugar or cinnamon to the cream.
Now you need to add berries . If you use fresh berries, wash them, be sure to dry them and separate them from the stone if necessary. If you want, you can chop them or add them whole to the cream.
If you use frozen berries, defrost them, be sure to drain all the liquid, remove seeds from them if necessary, and only then add to the cream.
If you do not dry the berries or add them with syrup or water, the consistency of the cream will become liquid and it will be very difficult to work with it.
After adding the berries to the cream, carefully stir it with a spatula or whisk.

Recipes for curd cream for sponge cake

Recently, many gourmets have been captivated by cottage cheese desserts, because they are not only tasty, but also lower in calories. Curd cream opens up a huge field of imagination for confectioners. You can diversify the taste with candied fruits, dried fruits, nuts and other fillings.

Ingredients:

500 g cottage cheese;
300 g butter;
300 g powdered sugar;
3 drops vanilla essence.

Preparation:

To begin with, grind the curd product through a sieve; this must be done so that the cream turns out homogeneous and smooth. If such a process seems labor-intensive and tedious, then we use a blender.

Place the softened cream product in a separate bowl, add powdered sugar and vanilla, beat with a mixer until a fluffy mass is formed.
Without turning off the device, add the cottage cheese portionwise and bring the cream until smooth.

Advice! If the cottage cheese is too dry, you can add a little rich sour cream to the cream.

Cream for cake made from cream and condensed milk

This recipe for cream with condensed milk and cream is considered simple and quick. To prepare this cream you will need a minimum amount of ingredients.

Condensed milk – 320 g
Heavy cream – 600 g
Vanilla sugar – 7 g

Mixture

You need to use confectionery cream, that is, with a fat content of 30% or more, since other creams do not whip so well.
First cool the cream by placing it in the refrigerator for at least 1-2 hours.
Whip the cream until thick foam appears.
Then continue whisking them, adding condensed milk to the mixture. At the same stage, add vanilla sugar to the cream. If you need to make the cream colored, add dye to it.
Gel dye is best suited for coloring cream, since it does not need to be diluted in water before adding.
Now let the cream sit in the cold for about 15 minutes. and start assembling the cake.

How to make thick cream for a cake from butter and condensed milk

How to make thick cream for a cake from butter and condensed milk Cream from condensed milk and butter

Cream made from condensed milk and butter is often used to grease cake layers when creating cakes and pastries, and to fill airy desserts. The cream is prepared quite quickly and does not require any special confectionery skills. Below we offer several options for preparing sweet cream.

Cream from condensed milk and butter - basic recipe The simplest cream from condensed milk and butter consists of a minimum amount of ingredients. Its preparation will take no more than 10 minutes. Suitable for various desserts.

The cream is prepared from the following products: 250 grams of plums. oils; 1 stack sweetened condensed milk; a third of a packet of vanilla sugar. It is recommended to remove the butter from the refrigerator in advance and leave it until it becomes soft. Then beat it in a bowl until the mixture becomes creamy and lightens slightly.

Next, add milk little by little, constantly working through the mixture with a whisk or mixer. Add sugar along with milk. Beat for 5-7 minutes.

The cream is ready to prepare the cake. All that remains is to grease the cakes and send the dessert to soak in the refrigerator.

On a note. The taste of the cream can be made more original by adding a tablespoon of cognac. Thanks to this drink, the base will acquire a light taste of walnuts.

With the addition of sour cream, sour cream makes the cream liquid and more delicate in taste. This delicacy can be used to fill eclairs or served on its own.

Milk sour cream is prepared as follows: a can of condensed milk with sugar; 400 g sour cream with a fat content of 20-25%; 1-2 tsp. l. lemon zest. Mix everything with a whisk in a large bowl.

You can add canned or dried berries and fruits, chocolate chips, small chopped dried fruits and as a result you get a delicate, sweet dessert, which is served in small bowls.

On a note. If you don’t like very sweet cream, dilute it with 1-2 tablespoons. l. lemon juice. Add gradually while beating, tasting the result.

Butter cream made from boiled condensed milk Butter cream has a thicker consistency compared to the classic version. This is explained not only by the amount of oil, but also by the use of boiled condensed milk, which is always thicker than a regular product.

1 can of boiled condensed milk; 200 g plums. oils; a packet of vanillin; crushed nuts. First, use a mixer to process the soft butter. Then spread the condensed milk and add vanillin. We work for a couple of minutes with a mixer at medium speed. At the end, pour in the crushed nuts and simply mix thoroughly with a spoon.

The proportions of oil and condensed milk can be adjusted at your discretion. This will affect the taste of the dessert and its consistency, ability to soak the cakes and harden.

On a note. The boiled version can be prepared at home if you have a can of regular condensed milk. This is done as follows: the jar is placed in a ladle with water, brought to a boil and cooked over medium heat for an hour. Then the jar needs to be allowed to cool, after which it can be opened and used for its intended purpose.

Chocolate ganache made from condensed milk and butter Only a few may not like a delicacy with the addition of chocolate. The chocolate cream is incredibly sweet and delicious. It can be used to make cakes, pastries and other types of desserts.

To prepare chocolate cream you will need only three products: 250 grams of high-quality dark chocolate; 200 g plums. oils; 150 grams of condensed milk. Separately from each other in a water bath, melt the chocolate, after breaking it into pieces, and the butter. The latter can not be melted, but simply kept at room temperature until it becomes soft. Then beat for a minute, pour in the condensed milk and beat with it, and lastly add the melted chocolate and work with the mixer/whisker for a minute.

The cream must be used immediately for its intended purpose, otherwise it will become too thick for layering the cakes.

Instead of chocolate bars, you can use cocoa powder. For this proportion, 2-3 tsp will be enough. product.

With the addition of cognac A small amount of cognac gives the cream an original aroma and some sophistication.

We suggest trying the following recipe: 150 grams of butter; 3 table. l. powdered sugar; 3 table. l. condensed milk; 3 table. l. cocoa; 1 table. l. cognac The preparation procedure is no different from the previous options - soft butter is combined with other ingredients using a mixer. The cream is immediately ready for use; it does not need to infuse or cool before decorating the cake and pastries.

On a note. One of the unusual versions of the cream is with the addition of banana puree from 1 fruit. As a rule, fruit puree functions as an independent supplement. There is no need to add cognac or other strongly aromatic ingredients with it.

How to thicken cream from butter and condensed milk? To prepare a thick, tasty cream based on butter and condensed milk, we recommend using the following recipe: 600 g of plums. oils; 300 g condensed milk; 2 table. l. cocoa; a little vanilla. Beat soft butter until white and smooth. Then add the remaining ingredients and process for several minutes using a mixer.

Immediately apply the cream to the cakes, then put the cake in the refrigerator. The cocoa powder will absorb some of the moisture, and the butter will begin to harden in the cold. This way, the cream will become denser and thicker, having time to soak the cakes a little.

On a note. You can add a small amount of milk powder and a couple of tablespoons of coconut flakes to the cream. Thus, the dessert will acquire the taste of the well-known and beloved Bounty bars, and, accordingly, will become even thicker and more stable. You can also experiment with crushed nuts of different varieties, instant coffee, and cocoa.

Curd cream with condensed milk for cake

This cream has a pleasant cottage cheese taste and thick consistency. Suitable for both greasing cake layers and leveling the cake.

Cottage cheese – 570 g
Butter, condensed milk – 340 g each
Powder – 170 g

Satisfying

It is best to use homemade cottage cheese, as it is tastier , denser and fattier. If the cottage cheese is “wet”, before using, place it in cheesecloth and hang it over a container so that excess liquid drains away. Otherwise, you will not get a thick cream consistency.
Now the cottage cheese needs to be pureed using a blender or mashed with a fork, but in this case small lumps and grains and such cream will not be suitable for leveling the cake.
Add powder to the pureed cottage cheese and mix the mass thoroughly.
In a separate container, beat the softened butter.
Without stopping whisking, add condensed milk.
Now combine the contents of the two containers and mix the resulting mass with a mixer.
Before using the cream, let it sit in the cold for 1 hour.

Butter cream with condensed milk for cake - a classic recipe

To prepare, you will need 10 minutes of free time and a minimum set of ingredients.

Required:

butter – 250 g;
sweet condensed milk – 430 ml;
vanilla.

Cooking method:

Take out the oil and leave it on the table for a couple of hours. The product will need to be soft, but not melted. Transfer to a mixer bowl. Beat. The mass should lighten and become creamy.
Without turning off the device, pour milk in a thin stream. Add vanilla. After 7 minutes of whipping, the cream is ready to grease the sponge cake.

Thick cream for cake made from condensed milk

This cake cream with condensed milk turns out very thick and tasty. Thanks to the ingredients that it contains, it turns out unusual and aromatic.

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

Thick

Puree the cottage cheese with a blender; if it is soft, you can skip this step and simply mash it with a fork.
Beat the pre-softened butter with a mixer, then add all the condensed milk to it and beat at medium mixer speed for about 7 minutes.
Pour boiling water over the prunes, rinse, dry and cut into small pieces. If desired, you can take dried apricots, raisins or nuts.
Now combine the curd mass with the butter mass, add prunes to them and once again beat the cream thoroughly with a mixer.
After this, add cocoa to the cream and beat everything again until smooth. Those who like a richer taste and smell of cocoa in the cream can add more of it, and you can also add cooled melted chocolate to the cream (at the stage of adding prunes). If you remove cocoa from the composition, you will not get chocolate, but an ordinary dense cream. If desired, you can add chocolate chips to the finished cream, in which case the cream will turn out very chocolatey and aromatic.
If the cream is not thick enough, add a little more cottage cheese to it. However, if you used fatty cottage cheese and not “wet”, then the consistency should be very thick.

As you can see, there are a lot of creams based on condensed milk, so it’s very easy to find something suitable for yourself. We also draw your attention to the fact that you can use all of the above recipes as a basis, which can be supplemented based on your preferences. So, you can add coconut flakes, chocolate chips, nuts, candied fruits, various flavors and dyes to any cream.

Useful culinary articles on the site:

Custard for cake
Milk cake cream
Curd cream for cake
Sour cream for sponge cake
Jelly fruit cake with and without baking

How to prepare “Cream for biscuit from condensed milk and butter”

1. Remove the butter from the refrigerator in advance so that it warms up to room temperature and softens. To speed up this process, cut it into small pieces using a knife.

2. Beat the softened butter with a blender or hand whisk until a fluffy mass of uniform consistency is formed.

3. Continuing to beat, gradually add condensed milk in portions. Beat at medium speed.

4. When the cream has become fluffy and has acquired a uniform, smooth consistency, add a little cognac, liqueur or vanilla extract (of your choice) to it and beat until it is evenly distributed. So the cream for the biscuit made from condensed milk and butter is ready!