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➠ Cream for a cake made of cream cheese and boiled condensed milk

Cream for a cake made of cream cheese and boiled condensed milk

8649

Kitchen World

Calorie content 195.7 kcal

Portions 6 port.

Cooking time 15 minutes.

Proteins * 12.8 g

Fats * 6.8 g

Carbohydrates* 24.8 g

Cream for a cake made of cream cheese and boiled condensed milk

Content

A thick, stable cake cream and more. The mass keeps its shape perfectly and does not flow, which makes it possible to use it to decorate the surfaces of various confectionery products. You can quickly and efficiently place hats on cupcakes, various decorative figures on cakes and pastries. Also, the cream is ideal for filling eclairs and other hollow baked goods.

Ingredients

Boiled condensed milk 400 gr. Curd cheese 600 gr. Butter 200 gr.

Cooking process

We prepare products for the preparation of the cream in advance. We take the butter out of the refrigerator so that it has time to become completely soft. You cannot melt it. Condensed milk should also be at room temperature, but we keep cream cheese in the refrigerator until whipping: it is important that it is very cold. Put the cream cheese in a bowl and start whisking it.

We start at a low speed and gradually build up the revs. We work for two to three minutes, until you get a homogeneous, thick, fluffy mass that adheres well to the rim.

Put boiled condensed milk into whipped cream cheese.

We continue to beat with a mixer at high speed. You should get a homogeneous, thick, lush mass of caramel color. It will take two to three minutes to whisk.

Next, spread the softened butter into the resulting mass.

Working as a mixer again. Beat the cream on high speed for two to three minutes. You should get a lush thick mass, slightly lighter in comparison with the previous stage. You do not need to whip for a long time, as soon as the consistency matches the description, we stop work, the cream is ready.

The finished cream can be used immediately or put in the refrigerator so that it remains stable until the moment of use. For convenience, you can immediately place the mass in a pastry bag and refrigerate. Then it is very convenient to carry out finishing: both leveling or sandwiching, and decorating with volumetric elements.

Bon Appetit!