The most common way to create a cake filling is chocolate cream with condensed milk. This mousse is loved by all sweet tooth lovers. To create such a mass, many housewives use various methods and products. Below are the best recipes for this delicacy from housewives.
Cream with condensed milk - general principles of preparation
Making cream for a cake from condensed milk is a simple process. Typically, to create this delicacy, 3 to 5 components are used, two of which are butter and condensed milk. There are a few simple tips that will help you create the perfect deliciousness in a short time.
- To prevent the separation of fats, the formation of lumps and to create a homogeneous structure, it is necessary to use products at the same temperature.
- If natural fruits and berries are used to prepare the cream, then it is important to choose high quality, without rot. Otherwise, the mass will not be tasty. It is not recommended to use cream.
- The created mousse with the addition of fruit cannot be stored for a long time. Must be used immediately.
- There are recipes in which the mass does not need to be heated. In this case, it is recommended to use plastic containers.
The product should be beaten with a mixer; a blender is not suitable due to the fact that the final consistency becomes less fluffy.
Classic recipe for chocolate cream with condensed milk
Every sweet tooth will never refuse a cake with delicious mousse. The standard recipe for a cake with condensed milk and chocolate is considered the simplest and most popular delicacy. The recipes for creating this mousse are different.
Compound
To prepare the sweet mass you will need:
- condensed milk – 200 g or ½ can;
- butter – 200 g;
- cocoa powder – 1/3 cup;
- vanillin or vanilla sugar can be added as desired.
As you can see, the products are the same as concentrated milk or butter, only with the addition of cocoa powder.
Preparation
The process of making chocolate cream is simple.
- Before mixing, take the components from the refrigerator and leave for a few minutes. They need to cool down.
- Then beat it with a mixer for 5 minutes until the mass becomes light and fluffy.
- Now gradually add the concentrated milk component in small portions and beat. You should get a mass of homogeneous consistency.
- Finally, to make the creamy chocolate cream, add cocoa powder. Beat until the final product has a uniform consistency and shade. At this same stage, many housewives prefer to add vanilla sugar or vanillin.
The finished chocolate cream can be used immediately.
Chocolate-nut cream with condensed milk
Desserts with chocolate cream are considered the most favorite among those with a sweet tooth. And if you add walnuts to the mixture, the sweetness turns out doubly tastier.
To create, you will need the following components:
- walnuts - a glass;
- a tablespoon of lump butter;
- dark chocolate - bar or 100 g;
- condensed milk product – 200 g or ½ can;
- a pinch of salt;
- spices, cognac and liqueur - to taste and desire.
Process of creation:
- You don't have to take walnuts; you can even use a mixture of nuts. They need to be ground. The smaller the better.
- Place the broken tiles and lumps of buttered product in a saucepan and add salt. Put all this on the fire and drown.
- Pour the concentrated milk ingredient into the mixture with the addition of butter in small portions. Stir all this regularly and thoroughly.
- Bring the condensed milk mixture to a boil, cook for 5 minutes, stirring regularly.
- After this time, add the chopped nuts. Stir and cook for 1 minute.
The deliciousness is ready. The result is a thick and tasty creamy mixture. It can be packaged in jars and put in the refrigerator. This deliciousness can be used both as a filling for a cake and as a mousse for a sandwich.
Cream with condensed milk and chocolate
Cream with boiled condensed milk and natural chocolate, not cocoa powder, turns out very tasty and aromatic. To create it you will need only 4 components:
- lump butter – 350 – 400 g;
- cream – 150 g;
- condensed milk – 600 g or 1.5 cans;
- chocolate bar, preferably bitter – 300 g.
The cooking process is not particularly difficult.
- Break the bar into pieces, put it in a bowl and add the milk component. Send it to the fire to drown.
- As soon as the milk and chocolate mixture begins to boil, pour in the concentrated milk mixture in small portions. Stir the mixture regularly. It should become a homogeneous structure.
- Cook over medium heat for half an hour.
- Add a softened piece of creamy product at room temperature to the mixture, stir thoroughly and cook the sweetness for 10 minutes.
The deliciousness is ready. As you can see, the recipe is simple; you didn’t even have to beat anything with a mixer.
Video of making chocolate cream with condensed milk
Chocolate cream with liqueur and cognac
For those who love desserts with alcohol, mousse with the addition of liqueur and cognac is perfect.
For this recipe use:
- condensed milk - can or 400 g;
- lump butter – 200 g;
- cocoa powder - tablespoon;
- cognac - a teaspoon.
To prepare the mousse for chocolate cake, follow a few simple steps.
- Before kneading, remove the butter from the refrigerator, so you need to use a softened product. As soon as it melts, place it in a bowl and start whisking with a mixer. The mixture should be light and fluffy.
- Then gradually add condensed milk. Continue stirring well.
- Pour cocoa powder into a container, add boiling water and stir. You should have a liquid mixture similar to hot chocolate. Cool it, and only then add it to the mass. Beat everything with a mixer until the ideal consistency and desired color.
- Finally, dilute the oil with the remaining elements with liqueur or cognac. Stir again.
The cream of cocoa powder, condensed milk and skate for taste is ready. You can make the filling for cakes and soak the cakes right away, or you can put them in the refrigerator for storage.
Cream based on condensed milk and cocoa
This simple recipe for chocolate cream for cocoa cake is a budget option for housewives. In addition, kneading the mousse is not particularly difficult.
To create it you will need 200 g of lump butter, a can of condensed milk and cocoa, approximately 50 g. From such a small amount of ingredients you get a delicious cream for those with a sweet tooth.
You don't have to cook anything to prepare it. Take the softened lump butter and beat it with a mixer. You should get an airy structure. Gradually add the milk product and beat. Finally, pour in the cocoa. Stir thoroughly to obtain a mixture of homogeneous structure and consistency.
Can be used directly as a filling or decoration.
Curd sweetness is both tasty and healthy. To mix it, the cook must prepare the following ingredients:
- cottage cheese – 200 g;
- condensed milk – ½ can or 200 g;
- a tablespoon of butter;
- vanillin – 0.5 g.
The preparation process will not be difficult.
- To obtain a delicate deliciousness, the cottage cheese should be thoroughly crushed. In this case, you can use a blender.
- Separately, beat the butter with the concentrated milk component until smooth.
- Combine the two mixtures and stir constantly.
- At the end of the entire procedure, add vanillin.
You can coat cake layers with this sweetness, or alternate layers. Can be used immediately. Some housewives season their eclairs with it.
Chocolate cream with condensed milk - tricks and useful tips
To make the perfect cream from condensed milk, butter and chocolate, or with the addition of other ingredients, you should use these tips.
- Add bulk ingredients, for example, sugar, cocoa powder and others, only after sifting through a sieve to avoid lumps. This will give you a homogeneous consistency without lumps.
- If you are making a mixture with spices or alcohol, add these ingredients at the end of the process. And to mix, you need to beat with a mixer at maximum speed.
- In order to obtain a light, airy, delicate and simple sweetness, beat ingredients such as butter, cream and sour cream with a mixer separately before adding.
- When cognac is added, the finished mousse has the aroma of walnuts and a rich, deep taste.
Sponge cake with cream is one of the most favorite and delicious mousses for most people with a sweet tooth. But to create the perfect dessert, you need to create an equally perfect cream. Use these recipes and don't forget about the tricks and useful tips. Then your delicacy will become the most delicious, loved and desired at every holiday.
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.
Made 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.
Homemade chocolate cakes with condensed milk are a real “calorie bomb”. But there are times when you can forget about extra calories in order to fully enjoy this magical delicacy. And for those who categorically refuse to deviate from the rules of a balanced diet, there is an alternative. Regular condensed milk in a chocolate cake can be replaced with skim milk and the amount of granulated sugar in the cakes can be reduced.
Recipes for chocolate cakes with condensed milk in a slow cooker
Chocolate cake with condensed milk and halva
Ingredients:
For the test:
- 100 g flour
- 100 g cocoa powder
- 150 g sugar
- 6 eggs
For cream:
- 300 g butter
- 3 egg yolks
- 150 g condensed milk
- 100 g halva
- vanillin
Preparation:
To prepare a chocolate cake with condensed milk according to this recipe, you need to beat the eggs with sugar using a mixer into a fluffy mass, add the sifted flour. Mix everything and place in the multicooker bowl.
Cook in the “Baking” mode for 1 hour.
Let the biscuit sit for 5 minutes, cool and cut into 2 layers. Beat softened butter with a mixer, pour in condensed milk, add finely grated halva, egg yolks and vanillin.
Beat the cream again until smooth. Layer the sponge cakes with cream. Coat the top and sides of the cake with it as well.
Chocolate cake with condensed milk “Prague”
Ingredients:
For the test:
- 1 tbsp. spoon cocoa
- 1 egg
- 200 g condensed milk
- 1/2 teaspoon soda
- 4 tbsp. spoons of sugar
- 200 g sour cream
- 1 1/2 cups flour
For cream:
- 100 g butter
- 200 g condensed milk
For the glaze:
- 50 g butter
- 1 tbsp. spoon of sugar
- 1 tbsp. spoon cocoa
- 1 tbsp. spoon of sour cream
Preparation:
To prepare chocolate cake with condensed milk in a slow cooker, thoroughly grind the sugar with the egg, add half a can of condensed milk, sour cream, cocoa, flour, then soda (quench with sour cream).
From the prepared semi-liquid dough in a multicooker, prepare two cake layers in the “Baking” mode for 1 hour. Then layer with cream and fill the top with glaze.
Thoroughly beat softened butter with condensed milk.
Mix melted butter with sugar, cocoa and sour cream. Bring this mixture to a boil, then remove it from the heat.
Now look at the photos of recipes for chocolate cakes prepared in a slow cooker:
Chocolate cake with condensed milk made from sponge, shortbread and airy cake layers
Chocolate cake with condensed milk “Wedding”
Ingredients:
For the sand-walnut base:
- 250 g premium wheat flour
- 200 g sugar
- 300 g butter or margarine
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon vinegar
- 1/4 teaspoon vanillin
- 1 cup walnuts
- For the nut-puffed base:
- 150 g premium wheat flour
- 500 g sugar
- 17 eggs
- 1 cup crushed walnut kernels
- 1 tbsp. spoon cocoa powder
- 2 tbsp. spoons of breadcrumbs
For the biscuit base:
- 140 g premium wheat flour
- 150 g sugar
- 6 eggs
- 1 tbsp. spoon of potato starch
- For cream:
- 200 g powdered sugar
- 350 g butter
- 1/4 teaspoon vanillin
- 4 tbsp. spoons of condensed milk with sugar
- 2 tbsp. spoons of cocoa powder
- 1 teaspoon cognac
For lipstick:
- 500 g sugar
- 100 g butter
- 1 glass of milk
- 1/4 teaspoon citric acid
- 1/2 cup water
- For the syrup:
- 100 g sugar
- 1 lemon
- 1/2 cup water
Preparation:
Seven layers of baked dough (sandwich-nut, puffed-nut and sponge cake) are layered with apricot jam, creamy chocolate cream, and strawberry jam.
A chocolate cake with condensed milk from sponge, shortbread and airy cake layers is decorated in the form of a pyramid, doused with fondant, decorated with nuts and berries boiled in syrup. An inscription is made on top.
To prepare shortbread and nut dough, mix butter or margarine with flour until smooth, add nuts, sugar dissolved in water (half a glass), soda dissolved in vinegar, vanillin, knead the dough and put in the refrigerator for 2 hours.
Divide the finished dough into 3 parts, roll each into a layer 1 cm thick, place in a mold or baking sheet, prick with a fork (to prevent swelling) and bake in an oven heated to 220–240 °C for 15–20 minutes.
After baking the cakes, cool and combine with strawberry jam.
To prepare the puffed nut dough, grind the whites in a dry, clean container into a thick foam. Beat the yolks with sugar until it is completely dissolved, combine with breadcrumbs, crushed nuts, cocoa powder mixed with flour, carefully fold in the whipped whites, quickly mix and fill a mold or baking sheet with the prepared dough, greased and sprinkled with breadcrumbs.
The mold or baking sheet should be slightly smaller than for baking shortcrust pastry.
Bake in the oven at 200–210 °C for 40–50 minutes.
After baking, cool the cake, cut horizontally into two parts, sprinkle with strong sweet coffee and combine with chocolate buttercream, using a third of it.
To prepare chocolate cream, beat the butter into a white fluffy mass and, without stopping whisking, add powdered sugar mixed with cocoa powder. At the end of whipping, add vanillin, cognac and condensed milk.
To prepare the biscuit dough, beat the whites in a dry, clean container into a thick, stable foam. Beat the yolks with sugar until a fluffy, almost white mass is obtained, combine with the whites, add flour, starch, mix quickly and place in a mold or baking sheet (smaller than the previous ones), greased and sprinkled with breadcrumbs.
Bake the product at a temperature of 200–220 °C for 40–45 minutes. Cool the baked sponge cake and let it stand for 8–10 hours, so it is better to bake it on the eve of the celebration. Cut the finished biscuit into 2 layers, sprinkle with sugar syrup mixed with lemon juice (dissolve 100 g of sugar in 1/2 cup of water and add juice squeezed from one lemon), layer with apricots from the jam.
Combine all parts of the cake: Place the largest layer of shortbread and nut dough down, then the smaller layer of puffed nut dough and the smallest layer of biscuit dough. Grease each layer with the remaining chocolate cream. Fill the cake (in the shape of a pyramid) with fondant. Decorate the edges of the lower sand-walnut layer with halves of walnuts, and the edges of the air-walnut layer with currants boiled in sugar syrup.
Look at the photo of the wedding chocolate cake with condensed milk - this is a real masterpiece of confectionery art:
Chocolate cakes with cocoa and condensed milk cream
Chocolate cake with condensed milk “Charodeika”
Ingredients:
- 2 eggs,
- glasses of sugar
- juice of one lemon,
- 200 g sour cream,
- half a can of condensed milk,
- half a teaspoon of soda,
- 2 half cups of flour,
- 2 tablespoons fat,
- 2 tablespoons flour;
for cream:
- 200 g butter,
- 8 tablespoons condensed milk,
- a glass of chopped nuts;
for glaze:
- 2 squirrels,
- 1 cup of sugar,
- 2 tablespoons cocoa.
Preparation:
Beat 2 egg whites into a thick foam, gradually adding a glass of sugar and lemon juice. In another bowl, stir 2 yolks, 200 g of sour cream, half a can of condensed milk, half a teaspoon of soda, flour until smooth and gradually add the beaten egg whites. Mix the dough carefully, pour it into a greased and floured pan, but not to the top. Place the pan in the preheated oven and bake over medium heat for about an hour until the top is golden brown. Cool the baked cake in the mold, then use a knife to remove it from the mold. For the cream, grind 200 g of butter, 8 tablespoons of condensed milk in a bowl, beat until fluffy, add a glass of fried, finely chopped nuts. Using a sharp knife, divide the cake in half and spread with cream. Cover the top of the cake with glaze. For the glaze, beat 2 egg whites, add a glass of sugar, 2 tablespoons. To make chocolate cake with condensed milk and cocoa tastier, keep it in the refrigerator for a day.
Chocolate cake with condensed milk “Day and Night”
Ingredients:
- Dough: 2 cans of sweetened condensed milk, 4 eggs, 2 tbsp. tablespoons butter or margarine, 2 cups flour, 2 teaspoons slaked soda with vinegar, ½ cup chopped walnuts, 1 tablespoon cocoa, ½ cup raisins.
- Cream 1: 1 glass of sugar, 1 glass of thick, strained sour cream.
- Cream 2: 1 tbsp. spoon of butter, 1 tbsp. spoon of condensed milk.
Preparation:
To prepare a chocolate cake with condensed milk cream, you need to mix condensed milk, butter, eggs (pre-separate the whites from the yolks and beat them), soda, slaked vinegar and flour. Divide the dough into 2 parts. Add walnuts to the first, and cocoa and raisins to the second. Bake.
Cut both cake layers in half and, alternating, place them on top of each other. Each layer is coated with sour cream 1, and the top layer with cream 2.
Recipe for chocolate cake with banana, condensed milk and chocolate cream
Chocolate cake with condensed milk and banana
Ingredients for chocolate sponge cake:
- Condensed milk – 1 can
- Egg – 2 pcs.
- Cocoa powder – 3 tbsp. l.
- Flour – 8 tbsp. l.
- Salt – 0.5 tsp.
- Soda – 1 tsp.
Ingredients for cream:
- Sour cream – 300 g
- Banana – 1 pc.
- Condensed milk – 1 can
Ingredients for glaze:
- Milk – 3 tbsp. l.
- Chocolate – 100 g (any)
To prepare chocolate cake with condensed milk and bananas you need:
1. Beat the eggs with a mixer in a deep bowl, adding salt. Then carefully add condensed milk, flour, cocoa and soda, mix carefully, moving the spoon in only one direction.
2. Grease a baking pan (26-29 cm) with butter or line it with parchment. Pour all the dough at once and bake the biscuit in a preheated oven. The temperature should be about 200 degrees. When preparing a cake with condensed milk and chocolate, do not open the door for the first 10 minutes. Check readiness with a dry wooden stick.
3. To prepare the cream for the cake with chocolate and condensed milk, you need to beat the sour cream with condensed milk, add half a finely chopped banana to the mixture (find out the calorie content of a banana) and beat again.
4. When the finished biscuit has cooled, cut off the “cap” from it in a thin layer, and divide the remaining cake into two. Cut the cut off top into cubes.
5. Spread the bottom cake with cream, sparingly. Place the remaining half of the banana, cut into slices, on top of the cream. Cover with the second cake layer and spread with cream again. Mix the biscuit cubes with the remaining cream and place in a neat layer on top of the chocolate cake.
6. Prepare the glaze. Melt any chocolate in a water bath (the benefits of chocolate are not small), adding 3 tablespoons of milk to it. Do not bring to a boil. Pour the resulting mixture randomly over the cake. The cake with chocolate and condensed milk prepared according to this recipe should be soaked at room temperature for at least 2 hours, after which put the chocolate cake in the refrigerator for another 2-4 hours.
Chocolate cake with sour cream and boiled condensed milk
Cake "Chocolate Prince" with condensed milk
Ingredients:
- chicken eggs - 2 pcs.;
- granulated sugar - 1 tbsp. and 4 tbsp. l.;
- sour cream - 1 tbsp.;
- baking soda - 1 tsp;
- cocoa powder - 2 tbsp. l. and 3 tsp;
- flour - 1.5 tbsp;
For cream:
- boiled condensed milk - 100 g;
- butter - 130 g;
- milk - 4 tbsp. l.
For the glaze:
4 tbsp. l. milk, 4 tbsp. l. sugar, 3 tsp. cocoa and 30 g butter
Preparation:
Step 1. To prepare chocolate cake with sour cream and condensed milk cream, you need to beat eggs and sugar with a mixer. We extinguish the soda in sour cream and add it to the eggs. Lightly beat everything again.
Step 2. Continuing to beat, add cocoa.
Step 3. Add sifted flour. The dough should have the consistency of thick sour cream.
Step 4. Grease the pan with butter and line with parchment. Pour out the dough.
Step 5. Bake for 20-30 minutes at 180 degrees. Check the readiness with a match; if it is dry, then the dough is ready. Let cool and then cut into 3 layers.
Step6. While the cake is cooling, prepare the cream. Beat soft butter with a mixer (you can use it at room temperature if it’s warm at home) and gradually add boiled condensed milk.
Step 7 Preparing the glaze. To do this, it is better to take a ladle or a small saucepan with a thick bottom so that the glaze does not burn. Enamel is not recommended - everything will stick. Mix all ingredients together and cook until thickened over low heat, stirring constantly.
Step 8 When the cakes have completely cooled, brush them with cream and pour glaze on top. A cake made from chocolate cakes with condensed milk turns out very tender and tasty.
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 all - 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 just 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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Once upon a time, back in 1856, American Gale Borden figured out how to preserve the freshness of milk for a long time. By boiling the product with sugar, everyone’s favorite condensed milk was created. Today it is actively used both as an independent dish and added to various recipes. Particularly popular are cake creams made from condensed milk, which are distinguished not only by their amazing taste, but also by their naturalness. If, of course, you choose the right product.
Types of condensed milk:
Classic with sugar;
With additives (coffee, cocoa, chicory, vanilla);
Boiled.
For creams, a classic product is most often used, which is then mixed with other ingredients. It is important to purchase real condensed milk, and not a mixture of palm fat, sugar and milk powder. To do this, you need to carefully read the packaging and find the GOST symbol on it. Or read the composition. Apart from milk and sugar, it should not contain any other ingredients. Only from such a product will you get a truly tasty and healthy cream for a condensed milk cake.
Dairy products, butter, cocoa, chocolate, and nuts are usually used to supplement the recipe. The taste of the final product also depends on the quality of these ingredients.
Condensed milk cream: general principles of preparation
Preparing condensed milk cake cream is simple. Typically, the recipe uses no more than 3-5 ingredients that need to be mixed or whipped. When cooking, it is important that the products to be mixed have the same temperature; this will prevent the separation of fats, the formation of lumps and the mass will be homogeneous.
If berries and fruits are used in addition, it is important that they are without signs of spoilage or rot. Otherwise, the cream will acquire an unpleasant aftertaste. You also need to know that fruit cream for cake made from condensed milk cannot be stored for long and must be used immediately. To prolong freshness, you can use heat-treated puree.
If the cream does not need to be heated, then do not use aluminum containers for cooking. It is better to give preference to plastic or enamel cups. For whipping, it is better to use a regular mixer; a blender will not allow you to get a fluffy mass.
Recipe 1: Classic condensed milk cream
Classic cream made from condensed milk and butter is great for decorating cakes, pastries, and layering layers. It goes great with fruit, chocolate, caramel and honey. It can be spread on a piece of fresh bread or used as a topping for ice cream. It is difficult to find a person indifferent to the taste of vanilla cream made from condensed milk and butter.
Required ingredients:
Condensed milk 200 gr.;
Butter 200 gr.;
Egg yolk 2 pcs.;
Vanillin 0.5 gr.
Cooking method
The butter must be removed from the refrigerator in advance and kept at room temperature for 2 hours until it becomes soft. But if it melts, then the cream from condensed milk and butter will not work. Therefore, under no circumstances should you melt the product on the stove or use the microwave.
Next, beat the soft butter with a mixer until a fluffy white mass appears. Gradually add one yolk at a time. Without stopping whisking, pour in condensed milk in a thin stream. At the end of beating, add vanillin. You can also add a little liqueur to add flavor to the condensed milk and butter cream.
If there are concerns about eating raw yolks, then they can be eliminated and the recipe for a classic cream made from condensed milk and butter can be simplified.
Recipe 2: Condensed milk cream with sour cream
Cream made from condensed milk and sour cream has a pleasant, light taste with a slight sourness. It is great for sponge and honey cakes. Also, cream made from condensed milk and sour cream can be used to fill custard cakes. It is not only very tasty, but also healthy. It can be safely used in baby food. And if you need to reduce calories, you can use natural yogurt instead of sour cream.
Required ingredients:
Condensed milk 300 gr.;
Sour cream at least 20% fat 300 g;
Vanillin 1 gr.;
Cognac 1 tablespoon.
Cooking method
You need to beat the sour cream with a mixer, but do it carefully, no more than 3 minutes. Otherwise, it may form grains of butter and the buttermilk will come off. Then, without stopping whisking, add condensed milk little by little. At the end, add vanillin and cognac. Mix everything thoroughly.
Sometimes the cream made from condensed milk and sour cream can turn out liquid. In this case, you can correct the situation with butter. Beat 200 gr. lather the product into a lush foam and gradually, in small portions, add liquid cream to it. You will get sour cream from condensed milk and butter, which can also be used in any desserts.
If there is no butter or there is no desire to increase the calorie content of condensed milk and sour cream cream, then you can use gelatin. For this purpose 10 gr. Powder is poured into 50 ml of water or milk and allowed to swell for 30 minutes. Then it is heated in a water bath and combined with condensed milk and sour cream cream. The mass needs to be put in the refrigerator for half an hour, it will become thicker.
Recipe 3: Boiled condensed milk cream
Boiled condensed milk is a delicacy from childhood. But if previously it was not always possible to buy it and often had to be boiled, today you can buy a ready-to-eat product in the store. It is easy to make an incredibly tasty cream from boiled condensed milk, which will decorate cakes, pastries, various desserts and even everyone’s favorite nut cookies.
Required ingredients:
Boiled condensed milk 400 gr.;
Butter 300 gr.;
Vanilla optional.
Cooking method
Beat the softened butter and gradually add condensed milk. When the boiled condensed milk cream becomes homogeneous, you can add vanillin. It also goes well with nuts, which need to be pre-roasted and chopped. If the cream from boiled condensed milk turns out to be very thick, then the nut crumbs will clog it even more. It will be difficult to spread the mixture over the cake. In this case, it is better to sprinkle nuts on the cakes already coated with boiled condensed milk cream.
If you don’t have boiled condensed milk at home, but have regular milk, you can cook it. But it is important that it is real and consists of whole milk, without vegetable fats. The jar must be removed from the label, placed in a saucepan, filled with water and cooked for 2 hours, reducing the heat after boiling.
Recipe 4: Condensed milk cream with bananas
Airy, banana cream made from condensed milk and butter can be used in cakes and pastries, as well as as an independent dessert. And if you add gelatin or agar-agar to it, you get a dessert reminiscent of a soufflé. It tastes in no way inferior to bird's milk. This is a great way to use cream if you end up with excess.
Required ingredients:
Condensed milk 300 gr.;
Bananas 2 pcs.;
Butter 200 gr.
Cooking method
To prepare, remove the butter from the refrigerator in advance so that it is soft. Beat until white and fluffy, then gradually add milk. Mix everything thoroughly and put it in the refrigerator. Peel the bananas, place in a blender and puree. It is important that they are ripe, but without black spots. Remove the cream from the refrigerator and gradually add banana puree to it.
To make banana cream with condensed milk and butter tasty and aromatic, you need to choose good fruits. It is better to navigate not by appearance, but by smell. Good and sweet bananas are always fragrant, but if they don’t smell like anything, then it’s better to pass by. Tasteless and soapy fruits only worsen the quality of the cream.
Recipe 5: Chocolate condensed milk cream
Condensed milk and chocolate are two products that no sweet tooth can resist. So why not combine them? Delicious chocolate cream made from condensed milk and butter goes well with sponge, puff, shortbread and honey cakes. It can also be used for sweet sandwiches as a chocolate spread.
Required Ingredients
Chocolate bar at least 72% cocoa 100 g;
Condensed milk 200 gr.;
Butter 200 gr.
Cooking method
Chop the chocolate bar into pieces and place in a water bath to melt. At this time, beat the butter and put it in the refrigerator. Pour the condensed milk into a bowl and add the melted chocolate in a thin stream, while whisking with a mixer. Remove the butter from the refrigerator, immerse the mixer and gradually add the chocolate and milk mixture. Beat until smooth.
You can make white chocolate cream in the same way. If you add a little coconut flakes to it, the taste will be reminiscent of the popular bounty bar. Both options go well with nuts. It is not necessary to add weight to the recipe; just add a small handful, ground in a coffee grinder. And a delicious aroma is guaranteed.
Recipe 6: Condensed milk cream with cottage cheese
Is it possible to make dessert both tasty and healthy? Certainly! If you use curd cream with condensed milk and butter. Even those people who don’t like cottage cheese will love this delicate product, rich in calcium and protein. Which is especially important in baby food.
Required ingredients:
Cottage cheese 200 gr.;
Condensed milk 200 gr.;
Butter 50 gr.;
Vanillin 0.5 gr.
Cooking method
To make the cream tender, airy, without a tart taste, it is important to thoroughly grind the cottage cheese. You can do this by rubbing it through a sieve, but it is better to use a blender. If the mass is too thick, you can add a few tablespoons of condensed milk. Separately mix butter and condensed milk, beat thoroughly. Combine both masses, gradually adding milk to the curd mixture, add vanillin and mix.
Based on the basic recipe for curd cream with condensed milk and butter, you can prepare various layers for desserts: nut, chocolate, fruit and berry. But especially beautiful cakes can be obtained by alternating layers of cream with jelly layers or strips of marmalade. This recipe can also be used for filling eclairs.
Recipe 7: Cream made from boiled condensed milk and cream
The cream from boiled condensed milk and cream turns out light and airy. It is great not only for cakes, but also for filling eclairs. And, importantly, the calorie content of such a product is lower than that of cream made from condensed milk and butter.
Required Ingredients
Boiled condensed milk 400 gr.;
Cream with at least 30% fat content.
Cooking method
Condensed milk should be poured from the can into a cup, beaten well with a mixer so that the mass becomes homogeneous. Pour the cream into another container and whip into a fluffy foam. It is better if they are specially designed for whipping, in which case it will take 2-3 minutes of work with the mixer.
Next, you need to switch the mixer to the slowest mode and gradually, without stopping whisking, add condensed milk. If desired, you can add vanillin or any essence, but the aroma of the dumpling itself is rich and reminiscent of creme brulee.
If the consistency of the condensed milk cake cream is too fluffy, you can beat it for half a minute at high speed with the mixer. The foam will settle and the mass will become more pliable to work with. It’s better to fill custard pies with a fluffy mass, so they turn out less cloying and light.
Recipe 9: Condensed milk custard cream
This recipe for custard made from condensed milk and butter will be appreciated by lovers of sweet, rich and high-calorie desserts. It will fill any, even the most bland and primitive cake with flavor. Boiled condensed milk gives a pleasant creamy color and caramel aroma.
Required ingredients:
Cow's milk 400 gr.;
Flour 3 tbsp. spoons;
Butter 200 gr.;
Boiled condensed milk 300 gr.;
Sugar 200 gr.;
vanillin 1 gr.
Cooking method
You need to prepare a classic custard from milk, sugar, and flour. To do this, you need to put the milk on the stove, mix the sugar with flour and add it to the milk. Gradually stirring, bring to a boil, as soon as the mass begins to flop, turn off and cool.
While the custard mixture is cooling, you need to beat the softened butter and condensed milk. Then gradually add the cooled custard mixture. Beat everything and add vanilla. Place the cream in the refrigerator for 2-3 hours until completely hardened. You can add more boiled condensed milk than according to the recipe. In this case, the taste will be sweeter and richer.
Recipe 10: Raffaello condensed milk cream
Popular Raffaello sweets leave no one indifferent. This taste is familiar to many, but few people know that it is very easy to recreate it at home. This cream can be used when preparing desserts, but it goes especially well with a fresh croissant or an airy bun.
Required ingredients:
Condensed milk 400 gr.;
Butter 200 gr.;
Coconut flakes 100 gr.;
White chocolate 100 gr.
Cooking method:
Coconut shavings need to be soaked 100 grams in advance. boiled but cooled water. Let it brew, stirring occasionally. There should be no water left at the bottom of the container.
Beat the butter, add half the condensed milk and mix thoroughly. Melt the chocolate in a water bath. It is important not to let the water boil. White glaze does not like high temperatures and may curdle. For the same reason, you should not use a microwave oven. Mix the melted chocolate with the rest of the condensed milk and gradually add it to the butter mixture. Beat everything and add swollen coconut flakes. Stir and the cream can be used.
When adding bulk ingredients (sugar, coffee, cocoa), you need to sift them through a strainer or simply crush the lumps. It is difficult to do this in a ready-made mass.
Vanillin, essences and aromatic spices should be added at the end of the cooking process. At the same time, turn on the mixer at minimum speed.
Butter, sour cream, cream must be whipped separately before mixing with condensed milk. This will make the cream lighter, airier and less cloying.
A spoonful of cognac added to the finished cream will add a walnut aroma and make the taste deeper.
Boiled condensed milk cream is distinguished by its thickness. It can be difficult to mix with other ingredients. Therefore, you can first beat the condensed milk with a mixer with a small addition of fresh milk, cream or boiled water. The mass will become more plastic.
These simple tips will help you prepare the most delicious and healthy cream for a condensed milk cake, which will appeal to both children and adults.
