Sour cream cream with condensed milk and butter recipe. Sour cream with condensed milk - soak the cake with taste. How to make the simplest cream for a cake from sour cream and condensed milk

The dilemma arises, what kind of cream to soak the cake in order to make the cake juicy, but at the same time light. Many chefs, having finished baking the dough, begin to prepare cream from sour cream and condensed milk - the fastest and most delicious way to emphasize the taste of the cake at minimal cost.

The first version of cream with condensed milk

To prepare cream from condensed milk and sour cream, you will need a small amount of ingredients and time. It is necessary to beat a can of boiled condensed milk with 400 g of fat sour cream until creamy. Sour cream must be fresh and well chilled. Some people use a combination of cream and sour cream instead of fatty sour cream, and if you add a little more gelatin to the cream, it will not spread out of the cakes, although it will lose a little of its especially delicate consistency. There is also an interesting variation of this cream: if desired, you can add ground walnuts and a couple of tablespoons of cognac to the sour cream, then the cake will be even more aromatic. Creams made with sour cream and cream should not be stored for more than 5 hours in the refrigerator.

The second method of preparing impregnation with condensed milk

Cream from sour cream and condensed milk can be prepared in another way: beat butter softened at room conditions (1 stick) with a small amount of sour cream together with powdered sugar (a little more than half a glass) until a fluffy white mass is formed. While beating, gradually add condensed milk (you will need half a can in total). After all the sour cream has gone, continue whisking for about 15 minutes.

To enhance the smell, you can add a pinch of vanillin. To prepare chocolate cream from sour cream and condensed milk, you can add a tablespoon of cocoa powder or liqueur to the fluffy mass. If the housewife wishes, the cream can be varied with a spoonful of jam or jam, as well as citrus juice and zest. This cream made from sour cream and condensed milk is richer and holds the shape of the baked goods better without spreading.

Classic sour cream

This type of cream is perhaps one of the most common in the world. Cream made from sour cream and sugar is perfect for honey-based cakes: the cream itself is quite liquid, and honey absorbs a large amount of moisture, resulting in tender and juicy cakes. The sour cream chilled in the refrigerator must be beaten with sugar and vanilla, but in order for the sugar grains to completely dissolve, the mixture must be set aside for 10-15 minutes. After a while, mix everything again. The less fatty sour cream you use for the cream, the more it will be absorbed. The slightly sour taste of sour cream softens the sweetness of honey - and the perfect duet is ready!

Curd and sour cream

To prepare it, cottage cheese (450 g) must be mixed in a blender with sour cream (350 g) and sugar (to taste) until a homogeneous mass without grains is formed. Gradually (if desired) pour in 3 tbsp. l. cognac and a little more honey and continue whisking. Cooks consider this cream made from sour cream and cottage cheese to be one of the simplest, so if you are just taking your first steps in cooking, we recommend this recipe.

Everyone remembers from their childhood that the best sweet is cream. Dipping your finger into a bowl of it or then eating the rest off a spoon was a real pleasure. And if the cream is so good in itself, what does it do with desserts!

Cakes, eclairs and other pastries have become favorite dishes for those with a sweet tooth thanks to the cream. There are many recipes for making it. Some are simple, others are complex. But even if you want to show off your confectionery talents, it’s better to start with the first ones. And here an ingredient that guarantees success comes to the rescue - condensed milk.

Step by step recipe

Let's look at preparing cream from sour cream and condensed milk for a cake step by step.

Step #1

Place sour cream in a bowl. If it has low fat content (15 - 20%), the sour cream must first be poured onto cheesecloth and the whey squeezed out (note - this will increase the density of the cream).

Step #2

Open a can of condensed milk and first add only half of it to the sour cream. Then add a little vanilla.

Step #3

Mix condensed milk with sour cream and taste the cream for sweetness. Add the remaining condensed milk gradually until the cream reaches sufficient sweetness. It should be uniform.

Cream with condensed milk, butter and sour cream for cake

Ingredients:

200 g butter;
0.5 cans of condensed milk;
200 grams of 30 percent sour cream;
300 grams of walnuts.

Cooking time: 35 minutes.

Calorie content: 498 Kcal/100 g.

To prepare the cream, the butter must first be softened a little, that is. Just hold it for 20 - 30 minutes on the table at room temperature.

Then you need to put it in a bowl, add condensed milk to it and beat with a mixer (note - it is better to add condensed milk gradually to control the level of sweetness).

The next step is adding sour cream. Beat again until smooth. The final touch is the walnuts. Grind them and add them to the almost finished cream.

Mix well again and the cream is ready. It is great for sponge cakes.

Sour cream with condensed milk and gelatin

Ingredients:

200 g sour cream (20%);
10 g gelatin;
100 grams of ground sugar (powder);
50 ml water;
1 teaspoon vanillin.
1 can of condensed milk.

Cooking time: 1 hour.

Calorie content: 202 Kcal/100 g.

Gelatin needs to be filled with water and left for 15 - 20 minutes to allow it to swell. After this, place the bowl with the resulting mass over a saucepan of boiling water and finally dissolve in a water bath. Gelatin must be constantly stirred and not allowed to boil, otherwise the gelatin will lose all its properties.

While the gelatin is cooling, it's time to beat the sour cream with vanilla, powdered sugar and condensed milk. The amount of ingredients can be reduced or increased as desired and as needed.

A little secret: to make the sour cream mixture airy, the container in which you will beat it needs to be left in the freezer for 30 minutes.

It's time to add gelatin. Pour it into the sour cream mixture in a thin stream, while whisking the mixture. When it becomes homogeneous, the cream is ready and you can spread it on the cakes.

Sour cream and curd cream with condensed milk

Ingredients:

400 g sour cream;
30 g gelatin;
400 g of cottage cheese;
300 g cherries;
200 g sugar;
1 teaspoon vanilla;
1 can of condensed milk;
½ glass of water.

Cooking time: 1 hour.

Calorie content: 168 Kcal/100 g.

First, remove all the seeds from the cherries and sprinkle the berries with granulated sugar. Using a blender, make cherry puree. Add cottage cheese (5% fat), vanillin to it and mix everything again using a blender or mixer.

Gelatin should be filled with warm water. It should be left for 15 minutes and allowed to swell. Melt it until completely liquid in a water bath, without bringing it to a boil, and stir constantly. The gelatin must cool.

Only after this should it be carefully poured in a thin stream into the curd-cherry mixture, add sour cream, condensed milk to taste and stir well. The prepared cream will give the perfect taste to the sponge cake.

- try to prepare an incredibly tasty and unusual dessert that will amaze you with its tenderness.

Read chicken fillet in sour cream - it makes the chicken even more interesting and tastier.

Check out our delicious raisin cupcakes, we've rounded up the best options.

Creme brulee made from sour cream with boiled condensed milk

Ingredients:

500 g low-fat sour cream;
1 can of boiled condensed milk;
1 teaspoon vanillin.

Cooking time: 30 minutes.

Calorie content: 328 Kcal/100 g.

Unlike previous recipes, to prepare this filler you need ready-boiled condensed milk. It is this that gives it the taste of classic creme brulee. You don’t have to buy condensed milk at the store.

You can cook it yourself, it won’t be any worse. This is done extremely simply. You just need to put a can of condensed milk in water, put it on the stove and cook for two hours. There should be enough water in the pan, so when it boils, you should add boiling water.

Boiled condensed milk should be allowed to cool. This will also take about 30 - 40 minutes. After this, you can start preparing the cream. The manipulations will be simple. You just need to mix boiled condensed milk with sour cream.

Since condensed milk becomes very thick, it is better to use sour cream of medium fat content. The mass is whipped until a fluffy consistency is obtained.

Creams made from condensed milk and sour cream, one might say, are usually easier to prepare than others. However, their recipes can be complicated and thereby made original by experimenting with the addition of various ingredients: cottage cheese, sour cream, fruit, and so on. But no matter how complicated the cream is, the principles of its preparation for all methods and recipes remain the same.

As a rule, 2 to 5 ingredients are involved in the preparation of “condensed” cream. Everyone should be at the same temperature so that they mix better.
If you decide to use berries and fruits in the filler, then it is important that they are fresh, even without signs of rot. Otherwise the taste will be spoiled.
Please note that fruit cream cannot be stored for a long time, since fruit is a perishable product. This filler must be applied immediately. If there is any left over after frosting the cake, you can use it as a sweet paste for cookies.
You can prepare the cream in deep bowls from almost any material: plastic, aluminum, enameled iron. However, if the mass needs to be heated, aluminum is out of the question. It is better then to prepare the sweetness in a plastic or enamel cup.
It is better to beat the creamy mass with a mixer. Blenders, which are very popular today, unfortunately, will not make the cream airy.
You need to immediately decide on the taste of the pasta and, depending on this, choose condensed milk. It comes in three types: classic with sugar, boiled, and can be with coffee, cocoa, chicory or vanilla.
Choose quality products. When purchasing condensed milk, be sure to look for the GOST symbol on the can and carefully study the composition.

Only from high-quality products can you make a good cream from sour cream and condensed milk for a cake. And, of course, you need to cook with your soul. Then success is guaranteed.

Cream made from condensed milk and sour cream for cake is considered one of the most delicate and airy.

Thanks to its light texture and unobtrusive creamy taste, this option can be used not only for coating cakes, but also for filling baskets, decorating fruit desserts, but also as independent sweet dishes.

The cream goes well with fruits, chocolate, and other sweet ingredients used to create confectionery masterpieces.

Simple cream of condensed milk and sour cream

Sometimes this version of the recipe is called basic or basic. Only three ingredients are needed for preparation.

Ingredients:

condensed milk, 250 grams;
sour cream, 250 grams (not cold);
vanilla - to taste.

Important: sour cream should be as fat and thick as possible. If you bought a product, and it turned out to be not the right consistency, fold the gauze in several layers, put sour cream on it, and let the excess liquid drain for half an hour over a bowl.

How to make cream:

Beat the sour cream with a mixer for two minutes.
Pour milk in small portions without interrupting the mixer.
At the end add vanilla.

Helpful advice: Instead of vanilla, you can use any other flavoring. A few tablespoons of lemon juice will give a pleasant sourness, 20-30 ml. cognac - a touch of piquancy, and coconut flakes or chopped nuts will add an unusual taste.

If you want to make cream from sour cream with boiled condensed milk, then the proportions should be boiled condensed milk and sour cream in a 1:1 ratio.

Please note that the finished product is very thick!

Cream of condensed milk and sour cream with added butter

It is not difficult to prepare butter and condensed milk for a cake, the main condition is that the butter must have a fat content above 72% and be natural. By saving on the cost of oil, you risk ruining all your work.

Ingredients:

butter - two hundred grams;
sour cream - 200 grams;
condensed milk - half a jar.

Preparing the cream for the cake:

Beat soft butter. A blender or mixer is suitable as a device.
Gradually introduce milk.
Gradually add sour cream.
Beat for 8-10 minutes.

The cream should be thick and homogeneous.

Helpful advice: You can add a little cocoa to the creamy mass - it will turn brown. In addition, the color can be changed by adding juice from fresh fruits or berries. Don't be afraid to use whole berries, such as strawberries or pitted cherries.

Cream of condensed milk and sour cream with gelatin

If you plan to use cream from condensed milk and sour cream not only for coating the cake layers, but also for decorating the cake, in order to avoid “spreading” of the decorative elements, we recommend preparing this “strong” cream with gelatin.

Ingredients:

50 ml. warm water or milk;
one teaspoon of gelatin;
200 ml. sg. milk;
200 grams of fat sour cream.

Preparation:

Pour gelatin with warm water and follow the manufacturer's instructions. Heat in a water bath, cool.
Beat sour cream and condensed milk with a mixer (as in the basic recipe).
Gently add the gelatin, stirring the mixture by hand.
Place the mixture in the refrigerator for two to three hours.

If you are preparing cream from boiled condensed milk, then the use of gelatin is undesirable - the mass will be too thick.

Important: remember that all sour cream-based creams are perishable - prepare cakes and pastries before using them directly.

Cream of condensed milk and sour cream with chocolate

Chocolate condensed milk cream is an excellent filling for a cake. Prepared from very simple ingredients.

Ingredients:

200 grams of sour cream and condensed milk;
100 grams of chocolate;
50 grams of butter.

Preparation:

We make a base cream from sour cream and condensed milk.
Melt chocolate and butter in a water bath. There is no need to simmer for a long time, the main thing is that the pieces melt. Cool until warm.
Combine with base cream and beat well.

The basis for your culinary experiments is ready.

Coconut cream with sour cream and condensed milk

We will need:

250 grams of grams milk;
200 grams of butter;
150 grams of sour cream;
100 grams of white chocolate;
50 grams of coconut flakes.

Cooking:

Melt butter and chocolate in a water bath.
Add coconut flakes into the mixture.
Beat condensed milk and butter.
Mix both masses.

Helpful advice: If you want to make sour cream with boiled condensed milk, you don’t have to buy ready-made milk - cook it yourself, and you will get a product that is two to three times tastier than the store-bought equivalent.

Sugar is usually not added, but if there is such a need, it is better to give preference to powdered sugar, since it dissolves faster.

It is the cream made from condensed milk and butter that has proven to be the most popular among modern housewives. It is not expensive, accessible, and versatile. This sweet mixture can be used to decorate cakes, pastries, fill wafer rolls and complement cookies.

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

Butter cream with condensed milk connects the cakes well.

First, the butter is left at room temperature for some time. It should soften thoroughly. You can speed up the process by using a microwave oven.
Next, beat the butter with a mixer or blender until fluffy. At this stage, vanilla sugar is added. This ingredient is optional, so it is used according to the taste of the cook.
Whisking of ingredients continues. Condensed milk is added to the butter in small portions. The mass will gradually thicken and become more and more fluffy.

The resulting cream from butter and condensed milk can be used immediately, for example, for frosting a cake and leveling the sides of baked goods.

Recipe with boiled condensed milk and butter

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

The butter is removed from the refrigerator in advance, cut into small slices and left to soften.
Next, beat well with a special blender attachment until the mixture doubles in size.
Boiled condensed milk is added to the butter. The beating is repeated again until there is a fluffy, homogeneous mass in the container.

The finished cream from boiled condensed milk and butter needs to be cooled a little, after which it can be used to coat the sponge cake.

Cake cream with zest flavor

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

The cream will add a citrus note to baked goods.

Carefully remove the zest from the orange using a fine grater. You only need to grate the orange part, leaving the white pulp on the fruit. If it gets to the zest, the product will be bitter.
Squeeze 2 large spoons of juice from the orange.
The pack of butter is removed from the refrigerator in advance. It should soften, but not become too runny. Otherwise, you won’t be able to whip up the product.
Next, the butter is processed with a mixer until fluffy.
Without stopping whipping, pour condensed milk into the mixture in a thin stream. The process lasts 3-4 minutes.
At the end, juice is poured into the mass and zest is added.

All you have to do is beat the cream for another minute, and it is completely ready for decoration.

Chocolate cream

Ingredients: a standard pack of full-fat butter (more than 80% fat), a bar of dark chocolate (possibly without sugar), a can of condensed milk.

The oil is removed from the cold in advance and softened.
The chocolate bar, broken into slices, goes into a separate bowl. You can take a bitter product without sugar or with minimal sugar content.
The chocolate is melted in the microwave or in a water bath and then cooled.
In a large bowl, softened butter is whipped until white and fluffy. Continuing to work with the mixer, condensed milk is gradually poured into the container.
Once the mixture becomes thick and homogeneous, you can pour the melted and cooled chocolate into it.
Beating continues for about another minute.

This cream is perfect for coating chocolate sponge cake.

With added bananas

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

This cream is very delicate and fragrant.

Remove the pack of butter from the cold about half an hour before cooking.
The peel is removed from the fruit, after which it is mashed with a masher. You can use an immersion blender for this purpose. The banana should be ripe, but not darkened.
The softened butter is whipped with a mixer until white and fluffy.
Condensed milk is slowly poured into it. The beating does not stop.
The last thing to add to the mixture is soft banana puree.

Whip the cream for about another minute until smooth. Then you can immediately use it to decorate 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 rich sour cream, a pack of high-quality butter.

The butter is taken out of the cold in advance so that it has time to soften thoroughly before preparing the cream.
Next, the component is combined with condensed milk and whipped with a mixer operating at medium speed. Condensed milk should be poured in a thin stream and gradually, combining the products with a wide spoon.
When both components are well mixed, you can add sour cream, vanillin and cognac.
There is no need to beat the mixture after this. Just mix all the ingredients with a spoon.

Over time, the cream made from condensed milk, butter and sour cream may separate. But this is normal. If the base is not immediately used to coat the cake layers, it should be put in the refrigerator and slightly warmed in the microwave immediately before preparing the dessert.

Custard for Napoleon cake

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

The cream perfectly saturates Napoleon's cakes.

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

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

Layering option for ready-made 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.

The butter is cut into small pieces and left for some time, during which it will have time to soften. Next, it is whipped with a mixer until light and white.
Gradually condensed milk is added to the oil. At the same time, the beating does not stop. You need to start the process with the minimum speed of the device, gradually increasing it.
Cognac and vanilla sugar are added to the mixture. When working with ready-made cake layers, you need to choose a cream with a brighter, rich taste. You can make it this way with the help of additional additives, for example, cinnamon or cocoa.
After adding the selected ingredients, whisking continues until the mixture is as smooth as possible.

You can immediately decorate desserts with the prepared sweet cream.

The cream with boiled condensed milk for the cake turns out incredibly appetizing, although it is prepared quickly and easily. The cream is suitable for layering cakes, and it can also be used to decorate various confectionery products, fill eclairs, straws and nuts.

How to make cream from boiled condensed milk?

Even a schoolchild can prepare a cream based on boiled condensed milk, but to make the impregnation tasty, you need to have some knowledge and skills. This will allow you to avoid incidents during the cooking process and do everything at the highest level.

You can buy condensed milk ready-made, but it’s better to cook it yourself, it will be tastier.
The ingredients for the cream must be beaten with a mixer at low speed.
To prepare the cream, it is important to use the most natural and high-quality products.
To prevent the cream from separating, it is better that the products used are at approximately the same temperature.

Custard with boiled condensed milk is perfect for layering sponge cakes, Napoleons and other cakes. After complete cooling, the cream becomes thicker, and therefore you need to coat the cakes with it while it is still warm, but for filling tubes or eclairs it is better to use it after thickening.

Ingredients:

milk 3.2% fat – 200 ml;
butter – 120 g;
granulated sugar – 50 g;
sifted wheat flour – 70 g;
vanilla sugar – 10 g;
boiled condensed milk – 200 g.

Preparation

Milk is ground with sugar, flour and vanillin are added.
Place the bowl with the mixture on the stove and, stirring, cook over low heat until thickened.
When the mass has cooled slightly, add condensed milk and butter.
Beat the cream with boiled condensed milk until smooth.

With boiled condensed milk for cake it has a pleasant delicate taste with a slight sourness. It is great for layering honey cakes, and can also be used for other confectionery products. In addition, such cream is served as a filler for ice cream, and in order for the finished cream to separate, all components must be at the same temperature when combined.

Ingredients:

boiled condensed milk – 350 g;
cognac or rum – 1 tbsp. spoon;
fat sour cream – 500 g.

Preparation

Connect all components.
Using a mixer, beat everything until the cream with boiled condensed milk and sour cream for the cake becomes completely homogeneous.

The cream for the cake with boiled condensed milk, the recipe for which is presented below, turns out airy and tender. This cream is great not only for layering cake layers, it also harmonizes very well with fruits, but it is not suitable for decorating confectionery products, because it does not hold its shape at all.

Ingredients:

heavy cream – 400 ml;
boiled condensed milk – 1 can.

Preparation

Chilled cream is whipped until fluffy.
Take about a third of the cream, mix it with boiled condensed milk and beat it.
Next, turn the device to minimum speed and mix the mass with the rest of the cream.

Boiled condensed milk for cake is a universal product; it is used for layering cakes and for decorating products, because after hardening the cream retains its shape perfectly. It is only important to use natural butter with a high percentage of fat content and high-quality condensed milk.

Ingredients:

condensed milk – 250 g;
butter 82.5% fat – 250 g;
sour cream – 250 g;
vanilla sugar – 10 g.

Preparation

The softened butter is mixed with boiled condensed milk using a mixer.
Continuing to beat, add sour cream one spoonful at a time.
At the end, add vanilla sugar or vanillin and beat well again.

With boiled condensed milk it has a delicate structure and unique taste. In this case, you need to use soft cottage cheese; granular cottage cheese will not work here, because the mass will not reach the desired consistency. Instead of milk, you can use cream here; if desired, you can add chopped nuts to the cream.

Ingredients:

boiled condensed milk – 150 g;
milk – 60 ml;
cottage cheese – 250 g.

Preparation

Place soft cottage cheese and milk in a blender bowl.
Beat until smooth, add boiled condensed milk and beat again.

Cream cheese with boiled condensed milk

You can prepare it with boiled condensed milk in a matter of minutes. At the same time, it turns out incredibly appetizing and tender. Instead of mascarpone, you can use other soft cream cheeses. This cream is best suited for soaking a light sponge cake with the addition of fruits or berries.

Ingredients:

condensed milk – 1 can;
powdered sugar;
mascarpone – 500 g.

Preparation

Mascarpone is mixed with powdered sugar and beat with a mixer until smooth.
Gradually add boiled condensed milk and mix.
Beat the mass again with a mixer, and as soon as it becomes homogeneous, the cream with boiled condensed milk and mascarpone for the cake is ready.

Cream toffee with boiled condensed milk

The delicious cream made from boiled condensed milk for cake, presented in this recipe, is familiar to many from childhood. At a time when there weren’t as many sweets in stores as there are now, this cream was often prepared and used for layering delicious waffle cakes, for filling tubes, nuts and eclairs.

Ingredients:

condensed milk – 400 g;
butter – 200 g.

Preparation

Condensed milk is boiled directly in the jar for about 2 hours, then poured with cold water and cooled to room temperature.
Beat the naturally softened butter, add boiled condensed milk and beat again until smooth.
If desired, you can add a little cognac or rum to the finished cream of boiled condensed milk if children will not eat the product later.

Cream ice cream with boiled condensed milk

The recipe for cream with boiled condensed milk, presented below, will help make any cake very tasty. The cream thickener will add viscosity to the finished product. You need to beat the ingredients with a mixer, starting at low speed and gradually increasing it. In this case, it is better to use fatty sour cream.

Ingredients:

boiled condensed milk – 300 g;
thickener for cream – 10 g;
sour cream – 400 ml.

Preparation

Sour cream is combined with condensed milk.
Beat the resulting mass with a mixer.
Add a cream thickener, mix and use the cream for its intended purpose.

It is even prepared with yogurt based on boiled condensed milk. It is better to choose a fermented milk product that is natural, without fillers or flavors. As in other recipes, it is advisable to use home-brewed condensed milk here. If you want the cream to thicken after cooling, it is better to add a packet of a special thickener for sour cream or cream.

Ingredients:

condensed milk – 1 can;
natural yogurt – 250 g.

Preparation

Condensed milk is boiled for 2 hours over low heat.
When the product has cooled slightly, mix it with natural yoghurt until fluffy and smooth.

Cream made from boiled condensed milk with the addition of cocoa and cognac will become one of the most favorite for everyone who tries it at least once. The cream comes out aromatic, very appetizing, but not cloying. It has a delicate, one might even say silky, structure. It is used to coat cake layers, decorate cupcakes and other desserts.

Ingredients:

butter 82.5% fat content – 180 g;
boiled condensed milk – 200 g;
cocoa powder – 50 g;
cognac – 25 ml.

Preparation

Place softened butter in a bowl, add cocoa powder and mix with a mixer at low speed.
Add boiled condensed milk and cognac and continue to beat, gradually increasing the speed of the device.
When the mass acquires a homogeneous consistency, the cream with boiled condensed milk and butter will be completely ready for further work.

How to prepare cream from boiled condensed milk so that it is tasty, thick, but at the same time light is a question that concerns many novice confectioners. Cream made from condensed milk and bananas will satisfy all the above requirements. In addition, such a cream is less caloric than traditional fillings with the addition of oil, and you need to choose ripe bananas, because they are both tastier and more aromatic than unripe fruits.