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Butter cream with boiled condensed milk for cake

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3801
Kitchen World
Calorie content 202 kcal
Portions 10 port.
Cooking time 10 min.
Proteins * 7 gr.
Fats * 8.4 gr.
Carbohydrates* 28.1 gr.
* per 100 gr. product
Butter cream with boiled condensed milk for cake
Content

Boiled condensed milk gives the cake butter cream a special thickness and stability. Such a cream does not shrink, does not exfoliate and can be stored well in the refrigerator. For a delicious cream, choose quality products, and it is important that they are at the same temperature. You can cook condensed milk yourself in advance, it will be tastier.

Ingredients

Cooking process

step 1 out of 5
Pre-hold butter and condensed milk for some time at home temperature. We need softened butter. Measure out the right amount of these foods for a 1: 1 ratio.
step 2 out of 5
Transfer the butter and condensed milk to a bowl suitable for whipping cream.
step 3 out of 5
Then, using a mixer and at low speed, beat the butter and condensed milk for 5 minutes. The cream will still be thin.
step 4 out of 5
Then set the mixer to the maximum speed and beat the cream for another 5 minutes until thick.
step 5 out of 5
From the prepared butter cream with boiled condensed milk, you can immediately form figures for cake decoration. They will keep their shape well. You can put this cream in the refrigerator and use it as needed.

Delicious and successful baking!

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