Chocolate cream with condensed milk. Cream made from butter and condensed milk Recipe for chocolate butter with condensed milk and chocolate

You should definitely prepare a sweet and fluffy sponge cake. After all, it is precisely these cakes that are the basis of the most delicious and beautiful cakes. In addition, to prepare the dessert, it is recommended to use various additives in the form of chocolate, cocoa powder, cream, sour cream, etc.

and cream “condensed milk with butter”: recipe

Required ingredients for the biscuit:

• large chicken eggs - 4 pcs.;
• granulated sugar - 180 g;
• 30% sour cream - 180 g;
• wheat flour - 200 g;
• cocoa powder - 2 large spoons;
• apple cider vinegar and baking soda - one small spoon each;
• vegetable oil - 10 ml.

The process of kneading biscuit dough

Large chicken eggs must be broken, but the whites and yolks must be separated into different dishes. You need to add sour cream and granulated sugar to the yolks, and then mix them thoroughly with a fork. Next, beat the whites using a hand whisk and immediately combine them with the other half of the eggs. After this, you need to add wheat flour, cocoa powder to the base, and also quench the baking soda with apple cider vinegar.

Baking the crust

The finished dough should be completely poured into the mold (be sure to grease it with oil), and then put it in a preheated oven for 35-37 minutes. After this, the biscuit must be removed from the dish and cooled thoroughly in the air.

How to make cream from butter and condensed milk

Required ingredients:

Cooking process

In order for the dessert to turn out delicious and the cakes to be well soaked, it is very important to do it correctly. Butter, condensed milk and cream should only be fresh. Thus, creamy shortening should be removed from the freezer and thawed as much as possible in warm air. After this, you need to pour it completely into a narrow but deep container, and then thoroughly beat it at high speed using a mixer.

It is also worth noting that before making cream from butter and condensed milk, you need to lightly boil the sweet milk directly in a closed jar (for half an hour). Then you need to open it and put it in the whipped shortening along with cream and cocoa powder. As a result of kneading, you should get a fairly fluffy creamy mass.

To make the cake dark and tasty, it is recommended to add not only cocoa powder to the condensed cream, but also natural cocoa powder. It should be broken into slices and then crushed to crumbs in a blender bowl. The resulting mass must be added to the cream and stir everything well.

Dessert Formation

The cooled fluffy sponge cake must be cut into two thin layers with a sharp and large knife, which must be generously greased with sweet cream. The top of the cake can be sprinkled with grated chocolate (crushed cookies) or covered with glaze. In order for it to soak well, it is recommended to keep it in the refrigerator for at least 11 hours.

Now you know how to make cream from butter and condensed milk, which can be either milk or chocolate.

In my opinion, creams are a separate area of ​​cooking! 😀 How many recipes can you collect! How much to study the features and subtleties of cooking... And how many experiments to carry out! The main thing is that you can actually do all this in your own kitchen, having a mixer (or blender) and... the necessary ingredients.

Today's cream is very simple - it's quick and easy to prepare! 😉 It is only necessary that all products are of high quality and fresh, and that the oil is already softened by the time of mixing. This cream can be used on almost any cake. I love s!

The cream consists of four ingredients: condensed milk, cocoa powder, butter and cream liqueur. In principle, you can do without the last ingredient or come up with a replacement for it from what you have at home.

And if you exclude cocoa (leave or remove the liqueur, as desired), you will get the simplest and most delicious buttercream! 😀 Condensed milk + butter! I cook it often - I love it myself, and so do my family 😉

It's just a question of proportions. I probably like the ratio of butter and condensed milk the most - 1:1.5. So, for about 1.5 packs of butter, 180 g each (about 250-270 g), I usually take a can of condensed milk (380 g).

To prepare the cream I took the following ingredients:

• condensed milk - 190 g (0.5 cans)
• butter - 130 g
• cocoa (traditional powder) - 2 tbsp.
• Vana Tallinn Cream liqueur (16%) - 2 tbsp.

How I made cream from condensed milk and cocoa:

The first thing I did was take out from the refrigerator in advance butter, cut it into small pieces.

I poured condensed milk into a bowl convenient for whipping cream. I put butter on it.

Beat them together with a mixer.

I poured Vana Tallinn Cream liqueur. It is 16 degrees, with a pleasant creme brulee taste. You can, if desired, replace it with any other liqueur or alcoholic drink. It will make the cream very fragrant! But it will be delicious without it too ;)

I beat it again. Then I added cocoa - classic powder without additives, this is the only one I use! ;)

Gently stirred the cocoa so as not to create dust, and then whisked.

That's it - the cream is ready! You can cool it, or you can immediately use it for its intended purpose!

You can use the cream for any dessert, cake, pastries, pie, buns, croissants. Or you can simply spread it on a French baguette or ciabatta, for example, and eat it! ;)

I was planning to make dessert, but... we decided to try it and got carried away!)) In the end, we ate all the cream with Uzbek flatbread! ;)

P.S.: For an average 2-layer sponge cake, I usually make twice as much cream.

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Cream from butter is always made from condensed milk, which is why housewives love it so much. It can be used both as a layer and for external decoration of the cake, as well as for cupcakes and other desserts. Despite the simplicity of preparing the cream, questions often arise: “In what proportions should I mix?”, “Do I need to beat the butter before adding condensed milk?”, “Do I need to dilute the condensed milk with water,” etc. In this recipe I will tell you how I make the cream from condensed milk and butter for decorating cakes and cupcakes.

So, the recipe for cream made from butter and condensed milk is simple:

• Soft butter - 200 g
• Good quality condensed milk (in cans) - 200 g
• Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

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.

Do not 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).

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 made from boiled condensed milk and butter

• Boiled condensed milk - 1 can (How to properly cook condensed milk in a can so that it does not explode, read the link)
• Milk - 90-120 ml (the amount depends on how thick the cream you want)
• Any nuts - 50 g
• Prunes - 50 g

How to cook:

In one bowl, mix milk and condensed milk (at the same temperature), beat with a mixer until smooth. Chop the nuts and cut the dried fruits into small pieces. Mix. The cream is ready!

Chocolate cream made from butter and condensed milk

To decorate one small cake:

• Butter - 250 g
• Condensed milk - 150 g
• Water - 50 g
• Egg yolks - 2 pcs.
• Cocoa powder - 12 g
• Vanilla extract - 1 tsp. (optional)

First, let the butter heat up to a temperature of 20°C. This is the best temperature for making cream and whipping.

Now you need to prepare cream anglaise with condensed milk. Pour condensed milk into a thick-bottomed ladle, add water, stir. In a separate bowl, beat two yolks and also pour into the ladle. Mix everything well again.

Attention! It is prohibited to add yolks to condensed milk undiluted with water! They'll curl up!

Then, over low heat and with constant stirring, bring the mixture to 82 °C. You'll need a candy thermometer to ensure you're on the safe side. When the mixture reaches this temperature, it will thicken slightly. If you don’t have a candy thermometer, you can check the consistency this way: make a line with your finger on the back of the spoon; the mark should remain clear and not spread.

Attention! If you bring the mixture to a boil, you will get a sweet omelet.

When the mixture has thickened, remove the saucepan from the heat, pour into another container and leave to cool completely.

Using a mixer, beat the butter into a light, fluffy cream. This will take approximately 10 minutes. In three batches, add the sifted cocoa and beat for a while until all the ingredients are combined.

Continuing whipping, add the cooled condensed milk cream one tablespoon at a time. Thoroughly work through the cream using a mixer after each serving of crème anglaise. At the end of whipping, you can add a little vanilla extract.
Another version of cream made from butter and condensed milk in the following video recipe:

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Condensed milk cake cream

Traditional cake cream made from condensed milk and butter, which is suitable for soaking and decorating confectionery products: step-by-step recipes with photos and videos.

10 min

400 kcal

5/5 (9)

I really like baking cakes and then decorating them. You can come up with so many options and realize any fantasy!

I try not to spend a lot of time and effort on preparing the cream. The best option would be a cake cream containing condensed milk and butter. It soaks the cakes quite well, and with its help you can make beautiful decorations for both the cake and muffins or cupcakes. It is also good for biscuits. You can also use this cream as a filling for eclairs. The cream with added oil turns out softer and more tender than without it. Now I will tell you how to properly make butter cream with condensed milk. Let's take the products in a 1:1 ratio, that is, 200 grams of condensed milk per 200 grams of butter.

Butter cream with condensed milk for cake

Ingredients:

Deep container, mixer.

Cream for cake with boiled condensed milk and butter

This cream made from boiled condensed milk and butter resembles the taste of toffee.

Ingredients:

• can (200 g) of condensed milk;

Number of servings: for a 4-layer cake.
Cooking time: 10 minutes.
Kitchen appliances and supplies: whipping container, mixer, saucepan.

Cooking sequence

In order not to cook condensed milk, I sometimes take a can of coffee with condensed milk. It turns out to be a very interesting cream.

Lemon (orange) buttercream with condensed milk

Ingredients:

• a can of condensed milk;
• lemon (orange);
• pack (200 g) of butter.

Number of servings: for a 4-layer cake.
Cooking time: 10 minutes.
Kitchen appliances and supplies: whipping container, mixer, grater.

Cooking sequence

Chocolate cream for cake made from condensed milk and butter

Ingredients:

• a pack (200 g) of butter;
• chocolate bar;
• can of condensed milk.

Number of servings: for a 4-layer cake.
Cooking time: 10 minutes.
Kitchen appliances and supplies: whipping container, mixer, small bowl.

Cooking sequence

Banana cream for cake made from butter and condensed milk

Ingredients:

• a can of condensed milk;
• one ripe banana;
• pack (200 g) of butter.

Number of servings: for a 4-layer cake.
Cooking time: 10 minutes.
Kitchen appliances and supplies: whipping container, mixer.

Cooking sequence

Video recipe for cake cream made from condensed milk and butter

For the recipe for cake cream and more, which includes butter with condensed milk, watch the video. In addition to the step-by-step procedure for preparing the cream, there are many useful tips for cooks.

Any cake depends on two main components, firstly, the base, which can be, for example, a cake layer, sponge cake, crushed cookies, and secondly, on the cream, the composition here is quite varied, since the cream can be curd, semolina, sour cream, cream, yoghurt, condensed milk, boiled condensed milk and, of course, chocolate. The cream filling in a dessert is of no small importance, because both the taste and the external shape of the culinary product depend on it. Chocolate cream copes well with these two tasks, making the sweetness incredibly tasty and beautiful. We will teach you how to make chocolate cream for a cake at home from dark and white chocolate, cocoa powder, sour cream, butter, cream and condensed milk.

Classic chocolate cake cream

The undoubted advantage of cream made from natural raw materials is its exquisite aroma and rich taste. Please note that thickness and density depend entirely on the percentage of cocoa in the product: the higher the percentage, the thicker and denser the mass will be. This filling is great for biscuits and cookie-based shortcakes.

You will need:

• 0.25 kg. chocolate;
• 1.5 tbsp. milk;
• 0.2 kg. Sahara;
• 0.2 kg. butter.

Step-by-step recipe for chocolate cream:

1. Melt the chocolate using the double boiler method.
2. Combine milk and sugar and place on the stove to heat, but do not boil.
3. Immediately after warming the sweet milk, start pouring in the melted chocolate (it should not be hot), stir with a spatula.
4. Add the softened butter and bring the mixture to a homogeneous consistency over the heat.
5. Cool the prepared mass, apply to the base and surface of the dessert.

Chocolate sour cream for cake

Sour cream and chocolate make a surprisingly quick and light creamy filling. An undoubted plus is the availability of ingredients (every refrigerator must have a dairy product such as sour cream, not to mention the villagers, they always have a lot of it). Sour cream will always help out at an unexpected moment and will allow you to create a real dessert in a short period of time. If you don't have the second ingredient, replace it with cocoa powder.

You will need:

• 0.5 l. sour cream;
• 0.1 kg. chocolate;
• 3 tbsp. Sahara;

How to make chocolate cream with sour cream:

1. Melt the chocolate using a gas stove or microwave. Leave to cool.
2. Cool the sour cream in the refrigerator, beat with a mixer, gradually adding sugar.
3. Pour warm chocolate into sweet sour cream and stir.
4. For a chocolate cake, this thick, simple chocolate cream will be an indispensable filling, as it has good soaking ability, so it will make your dessert mega juicy.

Chocolate buttercream

Sour cream is obtained from milk using the separation method, the essence of which is the separation of fat cream from the total volume of dairy products. But butter is made from sour cream by churning its cream. It turns out that a cream made from oil will have a particularly thick consistency. It is suitable for decorating delicacies and as a beautiful filling between its layers. However, it should be taken into account that the chocolate-butter filling will not be able to deeply saturate the cake layers, so you will have to do additional impregnation (for example, sugar syrup).

You will need:

• 0.2 kg. butter;
• 0.2 kg. powdered sugar;
• 0.2 kg. chocolate;
• A pinch of vanillin.

Step-by-step recipe for chocolate buttercream:

1. Place the butter in the refrigerator to cool, this is necessary for its subsequent proper whipping.
2. Melt the chocolate and leave to cool.
3. Take out the butter and let it soften a little. Start beating with a mixer at maximum speed, adding powdered sugar as you go. If the oil turns white, it will soon turn into an airy white mass.
4. Only after the oil has reached an airy state, add chocolate paste to it. Whisk the ingredients.
5. Use the cream filling only after it has cooled completely.

It's no secret that before starting a meal, our eyes always first examine the appearance of the food, which determines whether we will have an appetite or, conversely, whether we will lose any desire to try this dish. This cream will help to decorate the dessert and awaken your appetite.

Chocolate cream with condensed milk

Condensed milk is a favorite delicacy of all generations: both children and those who have long since left childhood. It is interesting that in our country the mass production of condensed milk began only in the middle of the last century, and during the Great Patriotic War, in some hospitals soldiers were given drops of imported condensed milk as a medicine. Modern dairy products have long moved away from the original GOST, which determined the composition of a sweet tin can, which initially included only milk and sugar. Therefore, if you want a real Soviet product, cook condensed milk yourself at home.

An excellent sweet product combined with chocolate (as an option cocoa) will turn your dessert into a culinary masterpiece. This rich sugar filling undoubtedly takes the cake for its amazing taste, but it is only suitable for coating shortcakes, as it turns out to be quite runny. And to decorate a cake with condensed milk, you will have to use other creams, for example, chocolate-butter or chocolate-sour cream, or sweets, chocolates, marshmallows, marmalade and other sweets.

You will need:

• 1 can of condensed milk;
• 0.2 kg. butter;
• 3 tbsp. cocoa;
• 2 eggs;
• 3 tbsp. water.

Step-by-step recipe for cream with condensed milk:

1. Remove the butter from the refrigerator and leave to soften, melt over the fire using the “water bath” method.
2. Combine egg yolks and water, mix.
3. Place condensed milk into the egg mixture and place on fire.
4. Boil until the mass thickens.
5. As soon as the mixture has thickened, pour in the oil and cocoa.
6. Mix gently until smooth.
7. Refrigerate before use.

Creamy chocolate ganache cream

In the middle of the 19th century, a young French pastry chef named Patisseur Seradin, who had a private culinary shop, came up with a recipe for a new cream based on cream and chocolate, called “ganache.” Ganache is used primarily to level the surface of the cake and as a filling in cakes and cupcakes.

You will need:

• 0.3 kg. chocolate;
• 0.15 kg. butter.

Step-by-step recipe for dark ganache:

1. Remove the butter from the refrigerator and let it soften naturally.
2. Grind the chocolate by hand or use a fine grater, place it in a deep bowl and microwave at the lowest setting until completely melted. Allow to cool at room conditions.
3. Combine chocolate glaze and softened butter, mix well.
4. The mass will become especially tender and manageable only after beating it with a mixer, so process with the machine for 10 minutes.
5. Cool the resulting ganache.

The cake decorated with white chocolate ganache looks especially solemn. The white surface of the dessert gives scope to imagination and culinary creativity. The main thing is to choose the right white chocolate; it should not contain any extraneous fillings, such as peanuts or raisins.

You will need:

• 0.35 kg. white chocolate;
• 0.25 kg. cream with high fat content.

Step-by-step recipe for white ganache:

1. Pour the cream into a deep bowl and place on the stove.
2. Bring to a boil, but do not turn off, but reduce the heat and continue cooking.
3. Chop the chocolate (you can cut it with a knife or rub it on a fine surface of a grater). Add it to the cream. Once completely dissolved, turn off the creamy chocolate mixture. Refrigerate.
4. Process the cooled chocolate cream with a mixer until it becomes fluffy.
5. Place in the refrigerator, after covering with film. Leave for a couple of hours.

Ganache is especially good because it can be stored for about a month in the refrigerator and used as soon as necessary, just re-beat with a mixer.

One question remains: how to level the dessert using ganache? So, you have baked the cake, the ganache has cooled completely. Soak the cakes first, then begin to decorate the dessert. Coat the side surfaces, starting from the bottom, then the top. After processing with ganache, the cake should be smooth; to do this, use a thin metal spatula or knife. Place the sweetness in the refrigerator to cool for an hour. Now you can do the mastic.

Lenten cream for chocolate cake

Lent limits a person's food intake and requires giving up many foods that he consumes daily. However, it happens that during the Lenten season there are holidays, for example, a birthday. Or there is an irresistible desire to treat yourself to something tasty. How to get out of the situation? Write down the perfect Lenten chocolate cake filling recipe.

You will need:

• 0.2 kg. dark chocolate;
• 1 glass of water;
• 1 tea bag

Step-by-step recipe for lean cream:

1. Brew a tea bag with boiled water.
2. Chop the chocolate into small pieces and add to the brewed tea.
3. Stir the drink until the chocolate pieces are completely dissolved.
4. Allow the chocolate tea to cool, then beat using a mixer or blender.
5. After cooling, use as directed.

So, the choice of the type of chocolate cream mass depends entirely on the goal you are pursuing. If you want to soak the shortcakes, then make cream with condensed milk. Chocolate-butter and chocolate-sour cream creams are perfect as a filling between layers of cake and as a decoration on the surface of a culinary product.

To level the dessert and create a solid outer coating, opt for creamy ganache, while the classic chocolate version is universal and will cope perfectly with all the tasks.

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