Condensed milk butter cream.

Condensed milk butter cream.

Condensed milk butter cream.

A simple cream that is prepared in two counts. The cream is stable and holds its shape well. Suitable for leveling and decorating cake, filling custard cakes, etc.


Butter 82.5% - 200 g
Condensed milk - 300 g
Vanilla extract or any other flavoring to taste

Cream preparation:

1. Beat soft butter until light and fluffy, about 3-4 minutes.

2. Pour condensed milk at room temperature into whipped butter. Pour in a thin stream, then beat with a mixer at high speed for 5-10 minutes, until the cream becomes airy and keeps its shape well. The cream can be used immediately.

Important points:

Quality oil matters. I advise you to take 82.5%.

If after the condensed milk has been added to the oil, the cream does not want to become lush in any way - put the mixer bowl in the refrigerator for 5-7 minutes and whisk again. Cream in just a minute will become the desired consistency.

Cream can be frozen. Thaw should in the refrigerator.

The shelf life of the cream in the freezer depends on the indicated shelf life of the ingredients you have chosen.

If after defrosting the cream, liquid is released and grains appear, just whip the cream for a couple of minutes and it will again become homogeneous and airy.

The cream can be stained with oil-based dyes.

Condensed milk butter cream.

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