Butter cream with condensed milk for cake

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to prepare butter cream with condensed milk for a cake? Prepare your food. It is better to take oil with a fat content of 82.5%. Remove butter and condensed milk from the refrigerator a few hours before cooking. So that the products are approximately the same temperature and the cream does not separate during the whipping process. If you need more cream for the cake, then double or triple the amount of ingredients.

2. STEP 2

   

   When the butter is at room temperature and soft, add vanilla sugar. Using a mixer at medium speed, beat the butter until pale.

3. STEP 3

   

   Gradually whisking the butter, add condensed milk one tablespoon at a time. If the condensed milk has not had time to warm up, you still minimize the risk that the cream will separate. There is no need to beat for a long time; when you see that the ingredients are mixed and the cream has become denser, it is ready. This will take approximately 5-7 minutes. If your cream turns out liquid, then add another 50 g of butter and beat again.

4. STEP 4

   

   Butter cream with condensed milk for the cake is ready! You can coat any cake layers with it.

Comments on the recipe

limiti

16.10.2023

4.6

I make buttercream using this recipe.

Maystin

16.10.2023

4.5

Thanks to the author for this recipe for buttercream with condensed milk for cake. I used to make honey cakes with it, but then I completely forgot about it. And then I saw the recipe! The most important thing about this cream, in addition to quality ingredients, is to take them out of the refrigerator in advance. When the butter is soft, it whips well and the cream turns out wonderful! This time I took half the recommended amount of ingredients. I did not add vanillin or dyes. I needed the cream for an impromptu quick cake. It turned out delicious

Natalia M

16.10.2023

4.7

Cream made from condensed milk and butter for cake is a classic. My mother always made my birthday cake with this cream). I realized a long time ago that you definitely need to choose high-quality butter for cream. Such that it melts at room temperature and hardens well in the refrigerator. And also so that it does not become covered with droplets of water when thawing. You also need high-quality condensed milk, tasty, thick, without the taste of flour. I took the butter out of the refrigerator in about 3 hours. It softened well and when whipped it turned out fluffy and homogeneous. By adding condensed milk the cream became denser. For flavoring, I added vanillin on the tip of a knife. Even at room temperature, the cream is very stable; you can decorate confectionery products with it with different patterns and flowers. In addition, the cream is very tasty and aromatic!

Sasha

16.10.2023

4.7

Sweetened Cake Buttercream is my favorite baking cream. I love its taste and consistency! It's easy to prepare and turns out great every time. For variety, I use fat-soluble dyes. This makes it not only tasty, but also beautiful.