Butter cream with boiled condensed milk for cake
Today's butter cream with boiled condensed milk is my childhood favorite. Mom always made it for her signature birthday cake. 🙂 Now that I have tried a great many different recipes, I can say with confidence that just such a cream - boiled condensed milk with butter - is the king of oil creams. Of course, in my opinion. 🙂 Today I want to share my tried and tested family recipe. Such a filling is invariably present in the most delicious cakes at our family gatherings. And while many consider oil cream to be heavy, I do not agree with this. But it’s not enough to be able to cook it, you also need to be able to make a delicious combination of cakes and cream. After all, it is not suitable for every type of cake. But more on that later.
For a delicious cream, we need only 3 ingredients:
- high-quality butter - 200 gr;
- boiled condensed milk - 400 gr;
- cognac - 2-3 tbsp.
I want to say right away that all products are required, there is nothing to exclude from the recipe, even cognac. It is he who gives the cream a noble aroma and exquisite aftertaste.
Starting the preparation of the cream, you need to remember that all products must be at room temperature. If I plan to cook the cream in the evening, then in the morning I take the butter and condensed milk out of the refrigerator and leave them to heat up.
How to make cream with boiled condensed milk and butter for cake
Beat the softened butter with a mixer for 3-5 minutes. During this time, it should lighten a little and reach a homogeneous soft consistency.
Add condensed milk one tablespoon at a time. After that, whisk until it is completely combined with the cream. If you add a lot of condensed milk at once, the cream may exfoliate. Therefore, we are not in a hurry.
At the end of whipping, add cognac to the oil. I also pour it in two approaches. Butter cream with boiled condensed milk immediately becomes fragrant.
Always have an extra supply of softened butter on hand for successful whipping. It will help bring the cream back to normal if it suddenly exfoliates. Another way to resuscitate is to heat it up a little (I put the cream pot on a hot battery for a couple of minutes) and beat it again. This is a really working method - I tested it on personal experience.
Remember that this cream does not impregnate cakes . Therefore, if you decide to layer a biscuit , then be sure not to regret additional impregnation for them. Remember that such a butter cream with boiled condensed milk is best combined with meringue (it will not get wet and remain crispy), puff cakes and choux pastry cakes. Also, they can be filled with custard cakes and shortbread “nuts” - it will be very tasty. In addition, this is an excellent option for the final leveling of the finished cake for mastic . Well, of course, the proposed butter cream with boiled condensed milk is great for decorating a cake.
Delicious and sweet culinary experiments to you!
