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Cream for a cake made of cream cheese, condensed milk and butter

10410

Kitchen European

Calorie content 256.3 kcal

Portions 6 port.

Cooking time 15 minutes.

Proteins * 16.9 gr.

Fats * 8.9 gr.

Carbohydrates* 32.4 g

Cream for a cake made of cream cheese, condensed milk and butter

Content

If you are looking for a delicate cream that does not spread, holds its shape well and allows you to perform high-quality leveling of surfaces, pay attention to this recipe. It contains only three ingredients: butter, condensed milk and cream cheese. The balance of taste is perfect: the cream is moderately sweet, creamy, just melting in your mouth. You will also need a powerful mixer and some of your time.

Ingredients

Butter 150 g Condensed milk 200 gr. Curd cheese 300 gr.

Cooking process

We prepare products for making cream. We take the butter out of the refrigerator in advance so that it has time to soften well and become plastic. In no case do we melt it to a liquid state - this will hopelessly ruin the texture of the cream. But we keep condensed milk and cream cheese in the refrigerator until whipping: it is important that these products are cold, then the cream will beat faster and be stable.

Pour the condensed milk into a volumetric bowl and immediately add cold cream cheese to it in the specified amount.

Begin to beat both ingredients together with a mixer. We start at low speed and gradually add revs. We work for a couple of minutes, until a completely homogeneous, rather thick, light mass is obtained. We set the mass aside.

Put the soft butter in a separate bowl and beat it with a mixer, starting at a low speed. As a uniform consistency forms, we increase the speed and achieve splendor. Beating the butter should take one and a half to two minutes, it does not take longer.

Put the previously whipped condensed milk with cream cheese in portions to the whipped butter. Mix everything together with a spatula, no need to beat.

Gradually combine both masses and mix them well together. The cream is ready.

Until the finishing of baking, we keep the finished cream in the refrigerator, so the mass is additionally stabilized. For convenience, you can put the cream directly into a pastry bag and chill, then finish, flatten, or sandwich.

Bon Appetit!