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Butter cream for cake with condensed milk

2733

Kitchen World

Calorie content 202 kcal

Portions 12 port.

Cooking time 30 minutes.

Proteins * 7.2 gr.

Fats * 8.4 gr.

Carbohydrates* 28.1 gr.

Butter cream for cake with condensed milk

Content

Decorating homemade cakes is just as important as baking a delicious cake. Butter cream with condensed milk will be the easiest and fastest. For good quality of this cream, butter and condensed milk should be at the same room temperature, butter should be 82.5% fat, and condensed milk should be at least 8.5% fat.

Ingredients

Butter 200 gr. Condensed milk 250 g

Cooking process

If you took the butter out of the refrigerator, put it in a metal bowl and let it warm up at home temperature, but it's better to get it out in advance.

Beat the softened butter with a mixer and beat at maximum speed for 3-4 minutes into a fluffy mass.

Without turning off the mixer, gradually pour condensed milk to the butter. Do not add all the condensed milk at once, otherwise the cream will be of a heterogeneous texture.

Then beat the butter with condensed milk for at least 4 minutes, so that the cream becomes homogeneous and acquires a glossy shine. Your butter cream with condensed milk is ready. If your cream turns out to be liquid, then add a little more oil and whisk it again. If you beat it for a long time, the cream may separate. If this happens, warm up the cream and beat it again.