cream oil with condensed milk is the most popular filling for homemade cakes and pastries.Although caloric this product, love it, and adults and children.And this is due to the fact that self-made cream with condensed milk gives a very sweet, delicious and tender.To this you were convinced, we present you the step by step method of preparing it.
Recipe oil cream with condensed milk
To make a filling for cakes or a cake, you need to purchase the following items:
- fresh butter - 260 g;
- condensed milk (not boiled) - 210 g;
- vanilla - add to taste.
cooking process
confectionery filling with condensed milk cream oil has a pronounced taste of whole condensed milk.That is why its so fond of a sweet tooth.To make a cake filling the air should be removed beforehand fresh butter from the refrigerator or freezer, and then thawed it as much as possible at room temperature (in any case not to heat and melt!).After this soft cooking oil is required to put in a deep bowl and beat well using a blender.It should be noted that the oil cream with condensed milk will be much tastier if thoroughly mixed cream product will be the most lush and uniform.
Once oil is well whipped, it is required to pour a small amount of vanillin (a couple schepotochek) and pour a thick condensed milk.In this composition the ingredients should be mixed using the same mixer or blender.This oil cream with condensed milk is considered to be fully prepared and can be safely used to lubricate the preparation of delicious cakes or pastries.
addition to presenting filling, very popular in cooking uses and one that is on the basis of butter with eggs and sugar syrup.To understand exactly how to cook this confection will present his detailed recipe.
How to make butter cream at home?
so sweet and tasty product, as well as the previous one, can be safely used for the preparation of biscuits and sand cakes.To do this, we may need the following components:
- creamy fresh butter - 250 g;
- vanilla sugar - 1 dessert spoon;
- drinking water - 1 cup;
- sand sugar - 2/3 cup;
- egg yolks - 5 pcs.
The process of preparing the filling for dessert
To make such an unusual and delicious cream, sugar should be connected with the water and bring them to the boil so as a result you end up with quite a thick syrup.Next, you want to beat the egg yolks and fork, carefully stirring, to put them in a water bath.After that, both masses must be connected in the same pot, add to them the softened butter (creamy), and vanilla sugar.Mix all the ingredients should be as long as until the cream has cooled down and become lush and homogeneous.It is desirable to perform this procedure using a hand mixer or corolla, but not at high speed.
use ready-made stuffing for pastry should immediately after its preparation.
As at home make the air cream egg whites?
Protein-oil cream is very popular in modern confectioners.This demand for sweet fillings due to the fact that it is very easy to operate.After all, this cream may be safely add different flavors to paint it in any color or even freeze if that is necessary.
So for cooking oil cream on proteins need to purchase the following items:
- fresh butter - about 100 grams;
- sand sugar - 140 g;
- egg whites - 2 pcs .;
- any liquor - 2 large spoons.
cooking process protein fillings
to such cream turned out delicious and tender, should be 5-8 hours to cook it to get butter from the refrigerator compartment (or freezer) and it is well thawed at room temperature.Next softened cooking oil needed to whip-hot so as to result in an oily mass acquired the consistency of thick cream.After that you need to connect the egg whites with sugar and then put them in a water bath and strongly beat with a mixer (at maximum speed) until fluffy and thick bases.At the end of the mass is to be removed from the stove and, while mixing, to give it a little cool.
After the performed actions in chilled proteins required gradually put butter (for dessert spoon), while never for a moment ceasing whipping cream with a mixer.Further, the filling must be ready to pour a couple of big spoonfuls of liquor, mix thoroughly and allow to cool before actually blurring cakes for a cake or pastry.
