Caramel cream from boiled condensed milk and cream for cake
I have already said that the favorite cream in our family is butter cream with boiled condensed milk . It is very tasty, but heavy and does not soak some cakes well. Therefore, I often use cream instead of butter. Cream of boiled condensed milk and cream turns out to be no less tasty, but more delicate and beautiful caramel color. This is the best option for soaking dry cakes . A step-by-step recipe with a photo will show you how to cook such a delicate creamy layer for cakes at home.
Ingredients:
- whipping cream - 400 gr;
- boiled condensed milk - 200-250 gr.
As you can see, this time we only need two ingredients: high-quality milk cream for whipping and boiled condensed milk.
Cream can be both natural home-made and special store-bought. Now let's talk about the fat content of cream. I use very thick homemade ones, in which a spoon literally stands. If you decide to take store-bought whipping cream, then I remind you that their fat content should be 33% or higher. And a few more words about naturalness. 🙂 I do not advise you to use vegetable cream. Read the label with the composition and consider whether it is worth feeding the family with a frankly chemical product.
Try to choose condensed milk, too, natural, without vegetable fats and other undesirable additives. After all, the color and taste of the finished caramel cream depends on it.
The ingredients for the cream must be from the refrigerator, otherwise the whipping process runs the risk of dragging on and never ending with a logical result.
How to make cream from cream and boiled condensed milk
First, I will tell you how to make homemade cream.
We start cooking by combining both ingredients we need in a deep bowl. An approximate proportion is indicated above. However, you can adjust the amount of condensed milk based on your taste preferences.
First, at low speed, simply mix the ingredients until smooth.
Then, the cream of boiled condensed milk and cream continues to beat at high speed until thickened. Properly whipped ready-made cream should thicken and keep traces of beaters well.
If you took store cream, then the cream preparation algorithm changes. First, whip the cream until stiff, and then add the condensed milk little by little and mix at the lowest speed.
As you can see, the cream of boiled condensed milk and cream turns out to be quite dense. It is suitable both for layers in cakes and for filling small pastries: waffle rolls, nuts, baskets, eclairs. But the relief of such a butter cream ( ability to keep its shape ) leaves much to be desired. Beautiful sweet flowers and other intricate cake decorations will not come out of it. The maximum possible decor from it is the design of a homemade cake with borders, drops and lines.
