This cream is a great alternative to the denser, high-calorie butter cream with condensed milk. It is more airy, delicate and delicious. It goes well with fruits and is suitable for cakes made from different doughs.
A cream made from boiled condensed milk and cream is best suited for use as a layer between the cakes of cakes and pastries, because it keeps its volume well due to its airy, hammered structure. But for decoration, it is practically not suitable, since it has a slightly fluid consistency and does not hold its shape.
Main ingredient: Dairy products / Sour cream / Cream / Condensed milk
Dish: Desserts / Cream
- Cream - 500 Milliliters (33% or more)
- Condensed milk - 1 Piece (bank)
How to make Boiled Condensed Milk and Cream Cream
In a deep bowl or a special mixer bowl, beat the cream until stiff peaks. This must be done carefully, at medium speed, without changing the speed and constantly monitoring the process so that the cream does not turn into butter. Boil the condensed milk. You can use commercially available boiled condensed milk, but you must be sure that this is a quality product, without lumps and candied grains. Add about a third of the whipped cream to a container with boiled condensed milk, mix everything at low speed with a mixer until a homogeneous mass is obtained. Now with the mixer on low speed, gradually add the mixture to the main part of the whipped cream. After mixing completely, beat the cream a little again. As a result, you will get a very tasty, airy and almost universal cream that can be used to make various cakes and pastries.