Chocolate cream condensed milk butter. Chocolate Cream Cake: Classic to Lean
Chocolate and condensed milk cream is considered a wonderful ingredient for soaking cakes. Not everyone can resist such a chocolate and aromatic confection.
Due to the pronounced sweet taste, it is recommended to use the resulting mass for unsweetened or sour products.
Chocolate cream with condensed milk goes well with a variety of nuts, the main thing is your imagination.
Any chocolate can be used: bitter or white. It all depends only on your desires and preferences. Accordingly, tastes play an important role.
The consistency of the mass turns out to be thick, as a result it fits well on desserts and quickly solidifies. Therefore, it should be applied immediately after preparation - hot.
It is good to use it in order to hide all defects and irregularities in the surface of the cake.
The recipe for this cream is very simple - even an inexperienced cook can handle it.
Ingredients:
- Butter - 210 grams
- Condensed milk - 1 can (200 g)
- Cocoa powder - 50-70 g
Preparation:
- Get hold of butter from the refrigerator and wait a little for it to melt. Beat with a mixer the right amount oil composition for the formation of a light and airy consistency.
- Take condensed milk a little bit and mix well with butter.
- Pour cocoa in the last step, beat well with a mixer to obtain a homogeneous composition.
Use the cream as desired.
Ingredients:
- Butter - 350-400 g
- Cream or milk - 150 g
- Condensed milk - 1.5 cans
- Chocolate - 310 g
Preparation:
- Preliminarily, the chocolate bar must be broken into small slices. In a small saucepan, combine the chocolate and milk.
- On low heat, wait for this mixture to boil and be sure to pour in the condensed milk.
- Stir occasionally, cook for 25-30 minutes, until a homogeneous creamy composition is formed.
- Add softened butter last and cook until thickened for about 10 minutes.
Ingredients:
- Condensed milk or condensed milk - 1 can
- Oil - 210 g
- Cocoa powder - 1 tbsp. a spoon
- Liqueur or cognac - 1 tsp
Preparation:
The amount of cocoa does not need to be added per recipe. The more, the sweeter the dessert will be. Professional chefs insist to dilute the powder with boiled milk - this way the mass will turn out to be more tasty and homogeneous.
- Put a pack of butter, previously thawed, in a deep plate. Beat it until fluffy and add condensed milk. Pour it in small portions and stir well at the same time. Subsequently, the mass should become homogeneous and not stick to the walls of the dishes.
- Pour cocoa powder into a glass and dilute with boiling water or hot milk. Stir to create a liquid chocolate mixture.
- Now you need to cool it, and then pour it into the cream. Using a mixer, beat everything until a uniform and uniform consistency is obtained.
- Finally, add liqueur or cognac of your choice.
Video
However, now there is no time to rant and go into history. For now, I'll just tell you about this perfect chocolate cream with condensed milk with a unique aroma. fresh butter, which will take us to those immeasurable blissful times of our Soviet childhood.
But it will not the only cream for today... As a bonus, I will give you another cream from Soviet childhood. Many cakes were also prepared on it, replacing them with the GOST recipe for Charlotte cream, which was prepared from butter and English custard.
1. Butter cream with condensed milk
It pairs perfectly with a juicy, well-soaked biscuit, but just as well with muffin dough. If you prefer cakes with butter cream then this recipe is for you.
Ingredients:
For 1 medium cake with a diameter of 24 cm
- condensed milk - 250 gr.
- vanilla extract or aromatic alcohol - 1 tsp.
Preparation:
- The most important thing in this recipe is to bring the butter to the right temperature: the ideal temperature for whipping the butter is 20 ° C. It's a little colder than room temperature.
- Now you need to beat the butter well (it should be of good quality). Beat butter with a mixer until fluffy, airy. It will take about 10 minutes.
- Only after the oil has become airy, we begin gradually, one spoon at a time, to introduce condensed milk, whisking the mass until smooth after each portion of condensed milk.
Butter cream with condensed milk is an emulsion, that is, it is fat mixed with water. And since fat does not mix with water, we need to properly fill the oil with oxygen so that the water particles have something to cling to. therefore very important beat the butter well and add condensed milk gradually!
If it is hot in your house and the cream does not hold its shape well, put it in the refrigerator for a few minutes to allow the oil to stabilize slightly.
2. Cream of condensed milk and butter with cocoa
This is just an UNREALLY TASTY cream with the taste of melted chocolate ice cream, such a familiar, but already forgotten taste! “This is just a brilliant cream,” I thought to myself as I gradually mixed the mixtures and ingredients. And I think genius are those things that, through a wise combination of elementary components, give out a high-quality, beautiful and refined product. This is exactly what happens with this cream: from butter, cocoa and condensed milk, we get a masterpiece chocolate cream that will decorate any, even the most unremarkable, cake.
In general, I often have to answer questions like “why did it turn out differently from the picture?”. I answer: in confectionery EVERYTHING IS IMPORTANT! EVERYTHING! The rule of interchangeability of products, as in cooking, does not work here. In baking and desserts, the quality of the starting material is important, the shelf life is important, the temperature is important, the speed of the mixer is important, the time, place, the location of the planets are important, in Virgo the moon or in Scorpio, and, first of all, your personal mood and state of mind ...
After all, you probably noticed that the same result in baking is almost never obtained! Every time at least something, let it be different. Unless, if you repeat all your previous actions with micron precision.
This cream, chocolate condensed milk, I combined with chocolate biscuit, but it will look no less good among any other cakes.
And it prepares very simply. Anyway, if you follow a few simple conditions.
For 1 medium cake we take:
- butter, softened - 250 gr.
- condensed milk - 150 gr.
- water - 50 gr.
- egg yolks - 2 pcs.
- cocoa - 12 gr.
- vanilla extract - 1 tsp (can to find here )
Recipe:
- The first step is to bring the oil to room temperature. The ideal temperature for whipping butter is 20 degrees.
- Then we will prepare English cream with condensed milk. To do this, in a saucepan, mix the condensed milk with water, and only then add the yolks and mix.
Do not add the yolks to undiluted condensed milk, otherwise they will curl!
- We put the saucepan on low heat and, with CONTINUOUS stirring, bring the mixture to 82º with a spoon. At this temperature, the cream should thicken slightly and if you run your finger along the back of the spoon, the trace from the line should remain clear and not spread.
In no case should the mixture boil, otherwise you will get a sweet omelette ... - After the mixture has thickened, remove the stewpan from the heat, pour it into another container and leave it to cool completely.
- Then beat the butter with a mixer until a very light, very light cream is formed. It will take about 10 minutes.
- Add the sifted cocoa in 3 passes and beat a little more until the ingredients are fully combined.
- Continuing to whisk, add the cooled condensed milk cream one tablespoon at a time. We carefully work out the cream after each serving.
- Add some vanilla extract at the end.
Good luck, love and patience.
Once, back in 1856, the American Gail 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 appeared. Today it is actively used and how independent dish, and add to various recipes... Especially popular are creams for condensed milk cake, which differ not only in their amazing taste, but also in 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 rather than a mixture of palm fats, sugar and milk powder. To do this, you must carefully read the packaging and find the GOST icon on it. Or read the composition. In addition to 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.
For additions in the recipe, dairy products, butter, cocoa, chocolate, nuts are usually used. The taste of the final product also depends on the quality of these ingredients.
Condensed milk cream: general principles of preparation
Cooking condensed milk cake cream is not difficult. Usually, a recipe uses no more than 3-5 ingredients, which must be mixed or whipped. When cooking, it is important that the products to be mixed are at the same temperature, this will prevent fat stratification, the formation of lumps and the mass will turn out to be homogeneous.
If berries and fruits are used in addition, then it is important that they are free of traces of spoilage and rot. Otherwise, the cream will get an unpleasant aftertaste. You also need to know that fruit cream for condensed milk cake cannot be stored for a long time and must be used immediately. Heat-treated puree can be used to prolong the freshness.
If the cream does not need to be heated, then do not take aluminum containers for cooking. Better to give preference to plastic or enamel cups. For whipping, it is better to use a regular mixer, the blender does 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, layer of cakes. It goes well with fruits, chocolate, caramel and honey. It can be spread over a slice of fresh roll or used as an ice cream filling. It's hard to find a person who is indifferent to taste vanilla cream 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 held for room temperature 2 hours to soften. But if it melts, then the cream from condensed milk and butter will not work. Therefore, in no case should you melt the product on the stove or use a microwave oven.
Next, beat the soft butter with a mixer until a lush white mass appears. Gradually add one yolk to it. Without stopping whipping, pour in condensed milk in a thin stream. Add vanillin at the end of whipping. You can also add a little liquor 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 simplified. classic cream from condensed milk and butter.
Recipe 2: Condensed milk cream with sour cream
Condensed milk and sour cream cream has a pleasant, light taste with a slight sourness. It is great for biscuit, honey cakes. Also, condensed milk and sour cream 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 the calorie content, then instead of sour cream, you can use natural yogurt.
Required Ingredients:
Condensed milk 300 gr .;
Sour cream at least 20% fat 300 gr .;
Vanillin 1 gr.;
Cognac 1 tablespoon.
Cooking method
Beat the sour cream with a mixer, but do it gently, no more than 3 minutes. Otherwise, it can take grains of butter and buttermilk will go away. Then, without stopping whisking, add condensed milk in parts. Pour vanillin at the end, add cognac. Mix everything thoroughly.
Sometimes a cream from condensed milk and sour cream can turn out to be liquid. In this case, you can correct the situation with butter. Beat 200 gr. product into lush foam and gradually, in small portions, add liquid cream to it. It will turn out 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 gelatin can be used. For this 10 gr. powder is poured into 50 ml of water or milk, 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 removed for half an hour in the refrigerator, it will become thicker.
Recipe 3: Boiled condensed milk cream
Boiled condensed milk- this is a delicacy from childhood. But if earlier it was not always possible to buy it and often had to be cooked, today you can buy a ready-to-eat product in the store. Easy to cook with incredible delicious cream from boiled condensed milk, which will decorate cake, pastries, various desserts and even everything favorite cookies nuts.
Required Ingredients:
Boiled condensed milk 400 gr.;
Butter 300 gr .;
Vanilla optional.
Cooking method
Beat the softened butter, gradually add condensed milk. When the boiled condensed milk cream becomes homogeneous, you can add vanillin. It also goes well with nuts, which must be pre-fried and chopped. If the cream from boiled condensed milk is very thick, then the nut crumb will clog it even more. It will be difficult to spread the mass on the cake. In this case, it is better to sprinkle the cakes already greased with cream from boiled condensed milk with nuts.
If there is no boiled condensed milk at home, but there is an ordinary one, then you can cook it. But at the same time, it is important that it is real and consists of whole milk, without vegetable fats. The jar must be freed 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
Air, banana cream 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 that resembles a soufflé. He will not yield to taste in anything bird milk... This is a great way to apply the cream if you get excess.
Required Ingredients:
Condensed milk 300 gr .;
Bananas 2 pcs.;
Butter 200 gr.
Cooking method
For cooking, remove the oil from the refrigerator in advance so that it is soft. Beat until white and fluffy, then gradually add milk. Kill everything thoroughly and refrigerate. Peel the bananas, place in a blender and mash. It is important that they are ripe, but without black splashes. Remove the cream from the refrigerator and gradually add the banana puree to it.
To make a banana cream with condensed milk and butter tasty and aromatic, you need to choose good fruit... Better to navigate not by appearance, but by smell. Good and sweet bananas are always fragrant, but if they don't smell, 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? A delicious chocolate cream made from condensed milk and butter, it goes well with biscuits, puff, sand and honey cakes... It can also be used for sweet sandwiches as chocolate paste.
Required ingredients
Chocolate bar not less than 72% cocoa 100 gr.;
Condensed milk 200 gr .;
Butter 200 gr.
Cooking method
Chop the chocolate bar into pieces and put on water bath for melting. 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, whisking with a mixer at the same time. Remove the oil from the refrigerator, immerse the mixer and gradually add the chocolate and milk mixture. Beat until received homogeneous mass.
Similarly, you can make a cream with white chocolate. If you add a little coconut to it, it tastes like the popular bounty bar. Both options go well with nuts. It is not necessary to make the recipe heavier with them, it is enough to add a small handful, ground in a coffee grinder. And a delicious scent is provided.
Recipe 6: Condensed milk cream with cottage cheese
Is it possible to make a dessert tasty and healthy at the same time? Sure! If you use curd cream with condensed milk and butter. This delicate product, rich in calcium and protein, will be loved even by those people who do not like cottage cheese. This is especially true 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 delicate, airy, without tart taste, it is important to chop the curd thoroughly. You can do this by rubbing it through a sieve, but it is better to use a blender. If the mass is too thick, then you can add a few tablespoons of condensed milk. Mix the butter and condensed milk separately, beat thoroughly. Combine both masses, gradually adding milk to the curd, add vanillin and mix.
Based basic recipe 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 marmalade strips. Also, this recipe can be used for filling eclairs.
Recipe 7: Cream from boiled condensed milk and cream
Cream from boiled condensed milk and cream is light, 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 condensed milk and butter cream.
Required ingredients
Boiled condensed milk 400 gr.;
Cream at least 30% fat.
Cooking method
Condensed milk must be put from a jar into a cup, punch well with a mixer so that the mass becomes homogeneous. Pour the cream into another container and beat until fluffy. It is better if they are specially designed for whipping, in which case it will take 2-3 minutes of working with a mixer.
Next, the mixer must be switched to the slowest mode and gradually, without stopping whipping, add condensed milk. If desired, you can add vanillin or any essence, but the aroma of boiled water is rich in itself and resembles creme brulee.
If the consistency of the condensed milk cake cream is too lush, then you can punch it for half a minute at a high mixer speed. The foam will settle and the mass will become more pliable to work with. And it is better to fill custard cakes with a lush mass, so they turn out to be less cloying and light.
Recipe 9: Custard Condensed Milk Cream
This recipe for a 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 taste. Boiled condensed milk gives a pleasant creamy color and caramel flavor.
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
From milk, sugar, flour, you need to make a classic custard... To do this, put milk on the stove, mix sugar with flour and pour into the milk. Stirring gradually, bring to a boil, as soon as the mass begins to flop, turn off and cool.
While the custard is cooling, you need to beat the softened butter and condensed milk. Then gradually add the cooled custard mass. Interrupt everything and add vanilla. Remove the cream for 2-3 hours in the refrigerator until it hardens completely. You can add more boiled condensed milk than according to the recipe. In this case, the taste will be sweeter and richer.
Recipe 10: Rafaello condensed milk cream
Popular candy Rafaello leaves 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 in the preparation of desserts, but it is especially well combined with a fresh croissant or airy bun.
Required Ingredients:
Condensed milk 400 gr .;
Butter 200 gr.;
Coconut flakes 100 gr .;
White chocolate 100 g
Cooking method:
Coconut shavings must be soaked in advance 100 gr. 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 of the condensed milk to it 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 can curdle. For the same reason, you shouldn't use a microwave oven. Mix the melted chocolate with the rest of the condensed milk and gradually add to the butter mixture. Whisk everything and add the swollen coconut flakes... Stir and cream can be used.
When adding bulk ingredients (sugar, coffee, cocoa), you need to sift them through a strainer or just knead 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. In this case, turn on the mixer at the minimum speed.
Beat butter, sour cream, cream before mixing with condensed milk. This will make the cream lighter, more fluffy and less cloying.
A spoonful of brandy added to ready-made cream, will add flavor walnut and will make the taste deeper.
Boiled condensed milk cream is distinguished by its density. It can be difficult to mix with other ingredients. Therefore, you can pre-punch condensed milk with a small addition with a mixer 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 condensed milk cake, which will appeal to both children and adults.
Be sure to cook sweet and fluffy biscuit... After all, it is these cakes that are the basis of the most delicious and beautiful cakes. In addition, it is recommended to use various additives in the form of chocolate, cocoa powder, cream, sour cream, etc.
and cream "condensed milk with butter": a recipe
Required ingredients for a 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 spoonful each;
- vegetable oil - 10 ml.
The process of kneading the biscuit dough
Large chicken eggs it is necessary to break, but at the same time separate the whites and yolks into different dishes. 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 that, it is necessary to add to the base wheat flour, cocoa powder, and extinguish baking soda with apple cider vinegar.
Baking the cake
The finished dough should be completely poured into the mold (be sure to grease with oil), and then put it in a preheated oven for 35-37 minutes. After that, the biscuit must be removed from the dishes and cooled well in the air.
How to make butter and condensed milk cream
Required Ingredients:
Cooking process
To make the dessert tasty and the cakes are well saturated, it is very important to make the right way. Butter, condensed milk and cream should only be fresh. Therefore, remove the butter from the freezer and thaw as much as possible in warm air. After that, it must be completely laid out in a narrow but deep container, and then beat thoroughly at high speed using a mixer.
It is also worth noting that before making a cream from butter and condensed milk, you need to slightly boil sweet milk directly in a closed jar (for half an hour). Then it needs to be opened and put on top of the whipped cooking oil, along with cream and cocoa powder. As a result of kneading, a fairly fluffy creamy mass should be obtained.
To make the cake dark and tasty, it is recommended to pour not only cocoa powder into the condensed cream, but also natural.It should be broken into slices, and then chopped to crumbs in a blender bowl. The resulting mass must be added to the cream and mixed well.
Dessert shaping
The cooled lush sponge cake must be cut into two thin cakes with a sharp and large knife, which must be liberally greased with sweet cream. Top the cake can be sprinkled with grated chocolate (crushed cookies) or icing. In order for it to be well saturated, it is recommended to keep it in the refrigerator for at least 11 hours.
Now you know how to make a cream from butter and condensed milk, which can be either milk or chocolate.
Amazing and very simple recipe for making real homemade cream with ice cream flavor - incredibly tasty creamy chocolate cream with condensed milk. The delicate and airy texture of the cream is suitable for filling wafer rolls, a variety of dough baskets, spreading cakes, filling cakes and profiteroles. You can also use food colorings for cream and decorate with it confectionery, giving a festive look and mood. I am sure you will like the recipe, you will definitely share it with your friends when you cook it for the first time. This recipe was once shared with me by my beloved grandmother, and I will share it with you. I suggest starting to cook together as soon as possible.
Ingredients:
- chilled cream 35% fat (33% is also possible) - 500-550 milliliters;
- whole condensed milk - 200-220 grams;
- dark cocoa powder - forty grams.
Incredibly delicious creamy chocolate cream with condensed milk. Step by step recipe
- In order to prepare the cream, we need the most ordinary mixer. It is best to use a stationary mixer, it has a special bowl (deep), as we will beat our ingredients in a continuous process to obtain a wonderful cream. But in the absence of such a mixer in the kitchen, replace it with an ordinary submersible one, for which pick up a deep and dry container: a bowl, bowl or whatever you have. For convenience, prepare all your gadgets before you start cooking.
- Before you start preparing the cream, you need to send 500-550 milliliters of fresh heavy cream... In the refrigerator, they should cool well, since they need to be introduced only like this. The fat percentage plays a huge role. The thickness and texture of the cream are directly dependent on this. True, in many recipes you can see how thickeners are used for low-fat cream, but in our super-simple and quick recipe just three ingredients and no thickeners.
- First, pour condensed milk (the most common whole milk) into a bowl or the container in which we will whisk. Then add the cocoa. If you don't have a scale, use a tablespoon. One level tablespoon contains 10 grams of cocoa. Measure required amount and pour out. If you love saturated chocolate flavor cream - add one spoon more. Beat this for about one minute at medium speed.
- After a minute, we begin to pour in a thin stream of cold cream. Pour in and don't stop whipping. At first, your speed remains the same average, but after a few seconds, increase it to maximum. Beat for a couple of minutes. You should see a thick and viscous begin to form. creamy chocolate cream... It has a pleasant aroma of condensed milk and cocoa and looks unusually appetizing.
- Be careful not to interrupt the cream. After all, instead of the expected and very tasty homemade cream, you can get very tasty and sweet chocolate butter.
- Then we transfer the finished cream into a container. We cover it with a lid or cling film and put it in the refrigerator. We take it out when it will be necessary to grease the cake or fill the cakes.
Incredibly delicious creamy chocolate cream with condensed milk at home is ready in minutes. Decorate desserts with cream, add to baked goods. You can also add a variety of flavors and food colors to the main three ingredients. Try to cook it and please everyone with a wonderful taste. This cream recipe will take your rightful place in the TOP of your favorite homemade creams. I also recommend to look at the site "Very tasty", where you can find many more interesting, affordable and simple step by step recipes preparation of a variety of creams. We wish you inspiration and success in the kitchen, as well as bon appetit!