Among the many varieties of fillings fora festive cake one of the most popular is a cream of condensed milk and butter. If you smear them with anything, even the simplest biscuit, baked on your own or bought in the store, you will get a wonderful treat, and you can cook it simply and quickly. The main thing - to find a suitable recipe and to observe a simple technology for its preparation.
The number of ingredients in the recipe canvary depending on the number and size of the cakes that you want to spread with cream, and also on your taste - someone prefers a thin layer of stuffing, and someone is thicker. Anyway, for a basis it is possible to take:
Now it is necessary to soften the butter whenroom temperature, or put it for a couple of seconds in a microwave oven. After you need to mix it with condensed milk whisk by hand or with a mixer. To make the cream even tastier, it can add cognac, liquor, a little bit of liquid instant coffee or a couple of spoons of cocoa powder.
If you are going to use this cream fordecorations, then small parts of the mass must be put in a separate bowl and add food colorings. Then your inscription "Happy birthday" on the festive cake will play bright colors. But before you draw it, put a cream of condensed milk and butter in the refrigerator for 20 minutes - half an hour. Then it will gently thicken, and with the help of a special confectionery package it will be easier to make patterns.
If you or your children do not representfestive sweets without boiled condensed milk, then with its addition you can prepare a delicious, beautiful caramel color cream. To do this, mix 1 can of boiled condensed milk with 100 grams or a little more butter.
The technology is the same as that used in the restsimilar recipes - all ingredients must be mixed thoroughly. Boiled condensed milk you can either buy in the store, or cook yourself - to do this, place the jar in a pan with plenty of water and cook for three hours. After that let it cool down. Before the holidays, it is better to cook a couple of cans beforehand.
If your cream of butter is takenlumps, then its quality is definitely to blame. For a good cream, you need to buy butter with a large percentage of fat - up to 82%, without adding plant components. You can read all this information on the label. If you do not take care of this in advance, and the lumps in the cream upset you - wait for a while until the product softens, and then try rubbing it manually with a tablespoon. If it does not work out, the only way out is to whip the mass with a blender at a very high speed for a long time. You will succeed!
Try using a cream of condensed milk andbutter as a filling for cakes "Red" or "Zebra", or just lubricate them with purchased sponge cakes - this will be a worthy way out of the situation when guests unexpectedly came to you. To serve tea like sweets, you will need only 10-15 minutes.
