Chocolate cream with condensed milk. Chocolate cream for cake: from classic to lean Chocolate cream from boiled condensed milk for cake

Chocolate and condensed milk cream is considered a wonderful ingredient for soaking cakes. Not everyone can resist such a chocolatey and aromatic confectionery product.

Due to its pronounced sweet taste, it is recommended to use the resulting mass for unsweetened or sour products.
Chocolate cream with condensed milk goes well with a variety of nuts, the main thing is your imagination.
You can use any chocolate: bitter or white. It all depends on your desires and preferences. Accordingly, tastes play an important role.

The consistency of the mass turns out to be thick; in the end, it fits well on desserts and hardens quickly. Therefore, it should be applied immediately after preparation - hot.
It is good to use to hide all the defects and unevenness of the surface of the cake.
The recipe for this cream is very simple - even an inexperienced cook can handle it.

Ingredients:

Butter - 210 grams
Condensed milk - 1 can (200 g)
Cocoa powder - 50-70 g

Preparation:

Remove the butter from the refrigerator and wait a bit for it to melt. Using a mixer, beat the required amount of the oil composition to form a light and airy consistency.
Take the condensed milk a little at a time and mix well with the butter.
The last step is to add cocoa, beat well with a mixer to obtain a homogeneous composition.
Use cream as desired.

Ingredients:

Butter - 350-400 g
Cream or milk - 150 g
Condensed milk - 1.5 cans
Chocolate - 310 g

Preparation:

First, the chocolate bar must be broken into small pieces. In a small saucepan, combine chocolate and milk.
Over low heat, wait for this mixture to boil and be sure to pour in the condensed milk.
Stirring occasionally, cook for 25-30 minutes until a homogeneous creamy mixture forms.
Add the softened butter last and cook until thickened, about 10 minutes.

Ingredients:

Condensed milk or condensed milk - 1 can
Oil - 210 g
Cocoa powder - 1 tbsp. spoon
Liqueur or cognac product - 1 teaspoon

Preparation:

The amount of cocoa does not need to be added according to the recipe. The more, the sweeter the dessert will be. Professional chefs insist on diluting the powder with boiled milk - this will make the mass more tasty and homogeneous.

Place a pack of butter, previously melted, in a deep plate. Beat it until fluffy and add condensed milk. It needs to be added in small portions and stirred well at the same time. Subsequently, the mass should become homogeneous and not stick to the walls of the dish.
Pour cocoa powder into a glass and dilute with boiling water or hot milk. Stir until you have a liquid chocolate mixture.
Now you need to cool it and then pour it into the cream. Using a mixer, beat everything until a single-colored and homogeneous consistency is obtained.
Finally, add liqueur or cognac, at your discretion.

Video

Homemade chocolate cakes with condensed milk are a real “calorie bomb”. But there are times when you can forget about extra calories in order to fully enjoy this magical delicacy. And for those who categorically refuse to deviate from the rules of a balanced diet, there is an alternative. Regular condensed milk in a chocolate cake can be replaced with skim milk and the amount of granulated sugar in the cakes can be reduced.

Recipes for chocolate cakes with condensed milk in a slow cooker

Chocolate cake with condensed milk and halva

Ingredients:

For the test:

100 g flour
100 g cocoa powder
150 g sugar
6 eggs

For cream:

300 g butter
3 egg yolks
150 g condensed milk
100 g halva
vanillin

Preparation:

To prepare a chocolate cake with condensed milk according to this recipe, you need to beat the eggs with sugar using a mixer into a fluffy mass, add the sifted flour. Mix everything and place in the multicooker bowl.

Cook in the “Baking” mode for 1 hour.

Let the biscuit sit for 5 minutes, cool and cut into 2 layers. Beat softened butter with a mixer, pour in condensed milk, add finely grated halva, egg yolks and vanillin.

Beat the cream again until smooth. Layer the sponge cakes with cream. Coat the top and sides of the cake with it as well.

Chocolate cake with condensed milk “Prague”

Ingredients:

For the test:

1 tbsp. spoon cocoa
1 egg
200 g condensed milk
1/2 teaspoon soda
4 tbsp. spoons of sugar
200 g sour cream
1 1/2 cups flour

For cream:

100 g butter
200 g condensed milk

For the glaze:

50 g butter
1 tbsp. spoon of sugar
1 tbsp. spoon cocoa
1 tbsp. spoon of sour cream

Preparation:

To prepare chocolate cake with condensed milk in a slow cooker, thoroughly grind the sugar with the egg, add half a can of condensed milk, sour cream, cocoa, flour, then soda (quench with sour cream).

From the prepared semi-liquid dough in a multicooker, prepare two cake layers in the “Baking” mode for 1 hour. Then layer with cream and fill the top with glaze.

Thoroughly beat softened butter with condensed milk.

Mix melted butter with sugar, cocoa and sour cream. Bring this mixture to a boil, then remove it from the heat.

Now look at the photos of recipes for chocolate cakes prepared in a slow cooker:

Chocolate cake with condensed milk made from sponge, shortbread and airy cake layers

Chocolate cake with condensed milk “Wedding”

Ingredients:

For the sand-walnut base:

250 g premium wheat flour
200 g sugar
300 g butter or margarine
1 egg
1/2 teaspoon baking soda
1/4 teaspoon vinegar
1/4 teaspoon vanillin
1 cup walnuts
For the nut-puffed base:
150 g premium wheat flour
500 g sugar
17 eggs
1 cup crushed walnut kernels
1 tbsp. spoon cocoa powder
2 tbsp. spoons of breadcrumbs

For the biscuit base:

140 g premium wheat flour
150 g sugar
6 eggs
1 tbsp. spoon of potato starch
For cream:
200 g powdered sugar
350 g butter
1/4 teaspoon vanillin
4 tbsp. spoons of condensed milk with sugar
2 tbsp. spoons of cocoa powder
1 teaspoon cognac

For lipstick:

500 g sugar
100 g butter
1 glass of milk
1/4 teaspoon citric acid
1/2 cup water
For the syrup:
100 g sugar
1 lemon
1/2 cup water

Preparation:

Seven layers of baked dough (shortbread, nut and biscuit) are layered with jam apricots, creamy chocolate cream, and strawberry jam.

A chocolate cake with condensed milk from sponge, shortbread and airy cake layers is decorated in the form of a pyramid, doused with fondant, decorated with nuts and berries boiled in syrup. An inscription is made on top.

To prepare shortbread and nut dough, mix butter or margarine with flour until smooth, add nuts, sugar dissolved in water (half a glass), soda dissolved in vinegar, vanillin, knead the dough and refrigerate for 2 hours.

Divide the finished dough into 3 parts, roll each into a layer 1 cm thick, place in a mold or baking sheet, prick with a fork (to prevent swelling) and bake in an oven heated to 220–240 °C for 15–20 minutes.

After baking the cakes, cool and combine with strawberry jam.

To prepare the puffed nut dough, grind the whites in a dry, clean container into a thick foam. Beat the yolks with sugar until it is completely dissolved, combine with breadcrumbs, crushed nuts, cocoa powder mixed with flour, carefully fold in the whipped whites, quickly mix and fill a mold or baking sheet with the prepared dough, greased and sprinkled with breadcrumbs.

The mold or baking sheet should be slightly smaller than for baking shortcrust pastry.

Bake in the oven at 200–210 °C for 40–50 minutes.

After baking, cool the cake, cut horizontally into two parts, sprinkle with strong sweet coffee and combine with chocolate buttercream, using a third of it.

To prepare chocolate cream, beat the butter into a white fluffy mass and, without stopping whisking, add powdered sugar mixed with cocoa powder. At the end of whipping, add vanillin, cognac and condensed milk.

To prepare biscuit dough, beat the whites in a dry, clean container into a thick, stable foam. Beat the yolks with sugar until a fluffy, almost white mass is obtained, combine with the whites, add flour, starch, mix quickly and place in a mold or baking sheet (smaller than the previous ones), greased and sprinkled with breadcrumbs.

Bake the product at a temperature of 200–220 °C for 40–45 minutes. Cool the baked sponge cake and let it stand for 8–10 hours, so it is better to bake it on the eve of the celebration. Cut the finished biscuit into 2 layers, sprinkle with sugar syrup mixed with lemon juice (dissolve 100 g of sugar in 1/2 cup of water and add juice squeezed from one lemon), layer with apricots from the jam.

Combine all parts of the cake: Place the largest layer of shortbread and nut dough down, then the smaller layer of puffed nut dough and the smallest layer of biscuit dough. Grease each layer with the remaining chocolate cream. Fill the cake (in the form of a pyramid) with lipstick. Decorate the edges of the lower sand-walnut layer with walnut halves, and the edges of the air-nut layer with currants boiled in sugar syrup.

Look at the photo of the wedding chocolate cake with condensed milk - this is a real masterpiece of confectionery art:

Chocolate cakes with cocoa and condensed milk cream

Chocolate cake with condensed milk “Charodeika”

Ingredients:

2 eggs
glasses of sugar
juice of one lemon,
200 g sour cream,
half a can of condensed milk,
half a teaspoon of soda,
2 half cups of flour,
2 tablespoons fat,
2 tablespoons flour;

for cream:

200 g butter,
8 tablespoons condensed milk,
a glass of chopped nuts;

for glaze:

2 squirrels,
1 glass of sugar,
2 tablespoons cocoa.

Preparation:

Beat 2 egg whites into a thick foam, gradually adding a glass of sugar and lemon juice. In another bowl, stir 2 yolks, 200 g of sour cream, half a can of condensed milk, half a teaspoon of soda, flour until smooth and gradually add the beaten egg whites. Mix the dough carefully, pour it into a greased and floured pan, but not to the top. Place the pan in the preheated oven and bake over medium heat for about an hour until the top is golden brown. Cool the baked cake in the mold, then use a knife to remove it from the mold. For the cream, grind 200 g of butter, 8 tablespoons of condensed milk in a bowl, beat until fluffy, add a glass of fried, finely chopped nuts. Using a sharp knife, divide the cake in half and spread with cream. Cover the top of the cake with glaze. For the glaze, beat 2 egg whites, add a glass of sugar, 2 tablespoons. To make chocolate cake with condensed milk and cocoa tastier, keep it in the refrigerator for a day.

Chocolate cake with condensed milk “Day and Night”

Ingredients:

Dough: 2 cans of sweetened condensed milk, 4 eggs, 2 tbsp. tablespoons butter or margarine, 2 cups flour, 2 teaspoons slaked soda with vinegar, ½ cup chopped walnuts, 1 tablespoon cocoa, ½ cup raisins.
Cream 1: 1 glass of sugar, 1 glass of thick, strained sour cream.
Cream 2: 1 tbsp. spoon of butter, 1 tbsp. spoon of condensed milk.

Preparation:

To prepare a chocolate cake with condensed milk cream, you need to mix condensed milk, butter, eggs (pre-separate the whites from the yolks and beat them), soda, slaked vinegar and flour. Divide the dough into 2 parts. Add walnuts to the first, and cocoa and raisins to the second. Bake.

Cut both cake layers in half and, alternating, lay on top of each other. Each layer is coated with sour cream 1, and the top layer with cream 2.

Recipe for chocolate cake with banana, condensed milk and chocolate cream

Chocolate cake with condensed milk and banana

Ingredients for chocolate sponge cake:

Condensed milk – 1 can
Egg – 2 pcs.
Cocoa powder – 3 tbsp. l.
Flour – 8 tbsp. l.
Salt – 0.5 tsp.
Soda – 1 tsp.

Ingredients for cream:

Sour cream – 300 g
Banana – 1 pc.
Condensed milk – 1 can

Ingredients for glaze:

Milk – 3 tbsp. l.
Chocolate – 100 g (any)

To prepare chocolate cake with condensed milk and bananas you need:

1. Beat the eggs with a mixer in a deep bowl, adding salt. Then carefully add condensed milk, flour, cocoa and soda, mix carefully, moving the spoon in only one direction.

2. Grease a baking pan (26-29 cm) with butter or line it with parchment. Pour all the dough at once and bake the biscuit in a preheated oven. The temperature should be about 200 degrees. When preparing a cake with condensed milk and chocolate, do not open the door for the first 10 minutes. Check readiness with a dry wooden stick.

3. To prepare the cream for the cake with chocolate and condensed milk, you need to beat the sour cream with condensed milk, add half a finely chopped banana to the mixture (find out the calorie content of a banana) and beat again.

4. When the finished biscuit has cooled, cut off the “cap” from it in a thin layer, and divide the remaining cake into two. Cut the cut off top into cubes.

5. Spread the bottom cake with cream, sparingly. Place the remaining half of the banana, cut into slices, on top of the cream. Cover with the second cake layer and spread with cream again. Mix the biscuit cubes with the remaining cream and place in a neat layer on top of the chocolate cake.

6. Prepare the glaze. Melt any chocolate in a water bath (the benefits of chocolate are not small), adding 3 tablespoons of milk to it. Do not bring to a boil. Pour the resulting mixture randomly over the cake. The cake with chocolate and condensed milk prepared according to this recipe should be soaked at room temperature for at least 2 hours, then put the chocolate cake in the refrigerator for another 2-4 hours.

Chocolate cake with sour cream and boiled condensed milk

Cake "Chocolate Prince" with condensed milk

Ingredients:

chicken eggs - 2 pcs.;
granulated sugar - 1 tbsp. and 4 tbsp. l.;
sour cream - 1 tbsp.;
baking soda - 1 tsp;
cocoa powder - 2 tbsp. l. and 3 tsp;
flour - 1.5 tbsp;

For cream:

boiled condensed milk - 100 g;
butter - 130 g;
milk - 4 tbsp. l.

For the glaze:

4 tbsp. l. milk, 4 tbsp. l. sugar, 3 tsp. cocoa and 30 g butter

Preparation:

Step 1. To prepare a chocolate cake with sour cream and condensed milk cream, you need to beat the eggs and sugar with a mixer. We extinguish the soda in sour cream and add it to the eggs. Lightly beat everything again.

Step 2. Continuing to beat, add cocoa.

Step 3. Add sifted flour. The dough should have the consistency of thick sour cream.

Step 4. Grease the pan with butter and line with parchment. Pour out the dough.

Step 5. Bake for 20-30 minutes at 180 degrees. Check the readiness with a match; if it is dry, then the dough is ready. Let cool and then cut into 3 layers.

Step6. While the cake is cooling, prepare the cream. Beat soft butter with a mixer (you can use it at room temperature if it’s warm at home) and gradually add boiled condensed milk.

Step 7 Preparing the glaze. To do this, it is better to take a ladle or a small saucepan with a thick bottom so that the glaze does not burn. Enamel is not recommended - everything will stick. Mix all ingredients together and cook until thickened over low heat, stirring constantly.

Step 8 When the cakes have completely cooled, brush them with cream and pour glaze on top. A cake made from chocolate cakes with condensed milk turns out very tender and tasty.

You should definitely prepare a sweet and fluffy sponge cake. After all, it is precisely these cakes that are the basis of the most delicious and beautiful cakes. In addition, to prepare the dessert, it is recommended to use various additives in the form of chocolate, cocoa powder, cream, sour cream, etc.

and cream “condensed milk with butter”: recipe

Required ingredients for the biscuit:

large chicken eggs - 4 pcs.;
granulated sugar - 180 g;
30% sour cream - 180 g;
wheat flour - 200 g;
cocoa powder - 2 large spoons;
apple cider vinegar and baking soda - one small spoon each;
vegetable oil - 10 ml.

The process of kneading biscuit dough

Large chicken eggs must be broken, but the whites and yolks must be separated into different dishes. You need to add sour cream and granulated sugar to the yolks, and then mix them thoroughly with a fork. Next, beat the whites using a hand whisk and immediately combine them with the other half of the eggs. After this, you need to add wheat flour, cocoa powder to the base, and also quench the baking soda with apple cider vinegar.

Baking the crust

The finished dough should be completely poured into the mold (be sure to grease it with oil), and then put it in a preheated oven for 35-37 minutes. After this, the biscuit must be removed from the dish and cooled thoroughly in the air.

How to make cream from butter and condensed milk

Required ingredients:

Cooking process

In order for the dessert to turn out delicious and the cakes to be well soaked, it is very important to do it correctly. Butter, condensed milk and cream should only be fresh. Thus, creamy shortening should be removed from the freezer and thawed as much as possible in warm air. After this, you need to pour it completely into a narrow but deep container, and then thoroughly beat it at high speed using a mixer.

It is also worth noting that before making cream from butter and condensed milk, you need to lightly boil the sweet milk directly in a closed jar (for half an hour). Then you need to open it and put it in the whipped shortening along with cream and cocoa powder. As a result of kneading, you should get a fairly fluffy creamy mass.

To make the cake dark and tasty, it is recommended to add not only cocoa powder to the condensed cream, but also natural cocoa powder. It should be broken into slices and then crushed to crumbs in a blender bowl. The resulting mass must be added to the cream and stir everything well.

Dessert Formation

The cooled fluffy sponge cake must be cut into two thin layers with a sharp and large knife, which must be generously greased with sweet cream. The top of the cake can be sprinkled with grated chocolate (crushed cookies) or covered with glaze. In order for it to soak well, it is recommended to keep it in the refrigerator for at least 11 hours.

Now you know how to make cream from butter and condensed milk, which can be either milk or chocolate.

Cream from butter is always made from condensed milk, which is why housewives love it so much. It can be used both as a layer and for external decoration of the cake, as well as for cupcakes and other desserts. Despite the simplicity of preparing the cream, questions often arise: “In what proportions should I mix?”, “Do I need to beat the butter before adding condensed milk?”, “Do I need to dilute the condensed milk with water,” etc. In this recipe I will tell you how I make the cream from condensed milk and butter for decorating cakes and cupcakes.

So, the recipe for cream made from butter and condensed milk is simple:

Soft butter - 200 g
Good quality condensed milk (in cans) - 200 g
Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

How to do:

The most important point is to heat the butter to the desired temperature; its ideal consistency will be at 20 °C. It feels a little cooler than room temperature.

Now you need to thoroughly beat the soft butter with a mixer until it becomes light and fluffy.

It goes without saying that the butter should be the best you can find. No spreads or anything else!

This process takes me an average of 5 minutes.

Only after the butter is well whipped, do we begin to introduce condensed milk in small portions in a thin stream. By volume, each addition is approximately one tablespoon. After each portion of condensed milk, beat the mixture until smooth.

Do not pay attention to the amount of ingredients in the photo (here I mixed just a little butter and condensed milk, since I needed a little cream for).

Butter cream combined with condensed milk is an emulsion - that is, fat mixed with water. We know very well that water and fat do not mix, so you must first saturate the oil with air so that the water particles have something to cling to.

That is why do not neglect the rule: first beat the butter, then add condensed milk in small portions.

Fill a pastry bag with the finished cream and start decorating the cupcakes or cake.

Cream made from boiled condensed milk and butter

Boiled condensed milk - 1 can (How to properly cook condensed milk in a can so that it does not explode, read the link)
Milk - 90-120 ml (the amount depends on how thick the cream you want)
Any nuts - 50 g
Prunes - 50 g

How to cook:

In one bowl, mix milk and condensed milk (at the same temperature), beat with a mixer until smooth. Chop the nuts and cut the dried fruits into small pieces. Mix. The cream is ready!

Chocolate cream made from butter and condensed milk

To decorate one small cake:

Butter - 250 g
Condensed milk - 150 g
Water - 50 g
Egg yolks - 2 pcs.
Cocoa powder - 12 g
Vanilla extract - 1 tsp. (optional)

First let the butter heat up to a temperature of 20°C. This is the best temperature for making cream and whipping.

Now you need to prepare cream anglaise with condensed milk. Pour condensed milk into a thick-bottomed ladle, add water, stir. In a separate bowl, beat two yolks and also pour into the ladle. Mix everything well again.

Attention! It is prohibited to add yolks to condensed milk undiluted with water! They'll curl up!

Then, over low heat and with constant stirring, bring the mixture to 82 °C. You'll need a candy thermometer to ensure you're on the safe side. When the mixture reaches this temperature, it will thicken slightly. If you don’t have a candy thermometer, you can check the consistency this way: make a line with your finger on the back of the spoon; the mark should remain clear and not spread.

Attention! If you bring the mixture to a boil, you will get a sweet omelet.

When the mixture has thickened, remove the saucepan from the heat, pour into another container and leave to cool completely.

Using a mixer, beat the butter into a light, fluffy cream. This will take approximately 10 minutes. In three batches, add the sifted cocoa and beat for a while until all the ingredients are combined.

Continuing whipping, add the cooled condensed milk cream one tablespoon at a time. Thoroughly work through the cream using a mixer after each serving of crème anglaise. At the end of whipping, you can add a little vanilla extract.
Another version of cream made from butter and condensed milk in the following video recipe: