Cream for waffle cakes with condensed milk

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make cream for waffle cakes? Prepare the necessary ingredients. When choosing condensed milk, carefully read that it contains sugar without unnecessary additives that will spoil the taste. Take butter with a fat content of at least 70%, milk - at least 3%. Any shortbread cookie will do. I took the baked milk flavor. Honey can be replaced with liquid jam without large berries and pieces of fruit. Remove the butter from the refrigerator 1 hour before cooking.

2. STEP 2

   

   Grind the cookies in any way convenient for you. I crushed it using a knife from a food processor. You can use a rolling pin, a meat grinder, a blender, or simply chop it by hand.

3. STEP 3

   

   For the butter to whip, it needs to be soft but not runny. To make the butter softer faster, you can cut it into pieces or mash it with a fork. To prepare the cream, take a bowl in which it will be convenient for you to whip the cream. Place soft butter in it. Beat with a whisk or mixer until fluffy.

4. STEP 4

   

   Add honey and beat again until smooth.

5. STEP 5

   

   Condensed milk is quite thick and dense. To make it easier to beat, add it in small portions.

6. STEP 6

   

   You should get an airy homogeneous mass.

7. STEP 7

   

   Make sure there are no large pieces left in the crushed cookies. Pour it into a container with cream. Whisk or stir until smooth.

8. STEP 8

   

   Boil the milk and cool until warm. Pour it into the cream and whisk thoroughly so that the milk is distributed evenly throughout the cream.

9. STEP 9

   

   The finished cream can be used immediately.

Comments on the recipe

Natalia M

31.10.2023

4.9

I chose the recipe for waffle cake cream with condensed milk because I liked the composition. Only I filled nut cookies with this cream. I chose tasty butter for the cream, with a high percentage of fat content. I stirred in the boiled condensed milk in parts so that the cream did not separate. I added two tablespoons of milk, after which the cream became less dense. I didn't add any more. Between honey and jam, I chose apricot jam. I also took two spoons of that. I think apricot will complement the taste of boiled condensed milk well. My cookies were in the form of scraps from “nuts”. By the way, the sand crumbs are saturated with cream and become soft, they don’t crunch on the teeth. Delicious is not the right word! The cream itself turned out incredibly airy, homogeneous, all the ingredients were perfectly mixed and did not separate. This is a very successful cream!