Delicious cream is an integral part of a succulent cake, delicate pastries, airy eclairs and exquisite croissants. Try to cook different versions of it: creamy, chocolate, cottage cheese or fruit, including one mandatory ingredient in all recipes - condensed milk.
Classic butter cream with condensed milk
Ingredients:
- 1 can of condensed milk (400 g);
- 250 g butter;
- 2 g vanillin.
To create a delicious cream, choose only high-quality butter and real condensed milk made in accordance with GOST, and not the so-called milk-containing product.
Remove the butter from the fridge 40 minutes before starting the cream. Beat it with a whisk or mixer on a slow speed. Continuing to beat the butter mass, add condensed milk into it in as thin a stream as possible. Once the mixture is smooth, add the vanillin. Fill wafer rolls, eclairs with ready-made cream, or spread over biscuit cakes. If you want to get a chocolate or coffee flavor, add a couple of tablespoons of cocoa powder or instant coffee to this cream.
Custard with condensed milk
Ingredients:
- 0, 5 cans of condensed milk;
- 1 tbsp. milk;
- 3 tbsp. flour;
- 50 g butter;
- 1 tbsp. Sahara.
Pour the milk into a small saucepan or saucepan, stir in the sugar and flour and place over low heat. Cook the white syrup, stirring constantly with a wooden spatula, until the grains of the sweet powder are completely dissolved. If flour lumps have formed, remove them with a slotted spoon. Remove the dishes from the stove, cool the contents, combine it with condensed milk, softened butter and stir well.
Curd cream with condensed milk
Ingredients:
- 200 g of cottage cheese;
- 120 g butter;
- 150 g of condensed milk;
- 1 bag of vanilla sugar;
- 1 tbsp. brandy or liquor.
Rub the curd through a fine sieve using the back of a tablespoon. Mash soft butter with vanilla sugar, gradually pour in condensed milk and, at the very end, cognac or liqueur. Whisk all the ingredients of the cream in one bowl. This dessert filler is ideal for making cakes.
Condensed milk fruit cream
Ingredients:
- 1 can of condensed milk;
- 500 ml of 25% sour cream;
- 250 g of fruits or berries (bananas, oranges, mangoes, strawberries, black currants, etc.).
If the fruit or berries are too watery, drain off the excess juice or add a little gelatin or starch to the puree, otherwise the cream may separate.
Wash fruit or berries thoroughly, peel and puree to a uniform consistency. Mix it with sour cream and condensed milk in a blender. Refrigerate the cream for 3 hours, then bake.
