How to make an oily cream with condensed milk and egg whites?

Cream oil with condensed milk is athe most popular stuffing for home cakes and pastries. Despite the calorie content of such a product, it is loved by both adults and children. And this is due to the fact that the self-made cream with condensed milk turns out to be very sweet, delicious and tender. In order to see for yourself, we present to your attention its step-by-step method of preparation.

Recipe for oily cream with condensed milk

To make such a filling for cakes or cake, you need to purchase the following components:

• fresh butter - 260 g;
• condensed milk (not boiled) - 210 g;
• Vanillin - add to taste.

The process of making a confectionery filling

Cream oil with condensed milk has a brightthe expressed taste of whole condensed milk. That is why it is so fond of sweet tooth. To prepare such an air filling for a cake, it is necessary to remove fresh butter from the refrigerator or freezer in advance, and then as much as possible thaw it at room temperature (in no case heat or melt!). After that, the soft cooking oil should be put in a deep bowl and beat well with a blender. It is worth mentioning that the butter cream with condensed milk will be much tastier if the carefully mixed creamy product becomes as lush and homogeneous as possible.

After the oil is well beaten, to himit is necessary to pour a small amount of vanillin (a couple of small snacks) and pour in thick thickened milk. In such a composition, the ingredients should be mixed using a mixer or the same blender. This cream oil and condensed milk is considered completely ready, and it can be safely used to lubricate the cakes or make delicious cakes.

In addition to the presented filling, a specialpopular in cooking and enjoys one that is made on the basis of butter with the addition of eggs and sugar syrup. To understand exactly how this confectionery product is being prepared, let's present its detailed recipe.

How to make an oil cream at home?

Such a sweet and delicious product, like the previous one, can be safely used for making biscuit and sand cakes, cakes. For this we may need the following components:

• creamy fresh oil - 250 g;
• sugar vanilla - 1 dessert spoon;
• drinking water - 1 glass;
• sand sugar - 2/3 cup;
• egg yolks - 5 pcs.

The process of preparing the filling for dessert

To make such an unusual and deliciouscream, you should combine sugar with drinking water and bring them to a boil so that as a result you get a pretty thick syrup. Next, you need to whip the egg yolks with a fork and, stirring gently, put them on a water bath. After that, both masses must be combined in one bowl, add to them a softened butter (creamy), as well as vanilla sugar. Mix all the ingredients until the cream completely cools and becomes fluffy and uniform. It is desirable to perform this procedure with the help of a handful or mixer, but not at high speed.

Use the ready-made stuffing for confectionery products immediately after its preparation.

How at home do an air cream of egg whites?

Protein-and-oil cream uses a hugepopular with modern confectioners. Such a demand for a sweet filling is due to the fact that it is very easy to work with. After all, to this cream you can fearlessly add various flavors, paint it in any colors or even freeze, if there is a need.

So, to prepare an oil cream on proteins, you need to purchase the following components:

• fresh butter - about 100 g;
• sand sugar - 140 g;
• egg whites - 2 pcs .;
• liquor any - 2 large spoons.

The process of making protein fillings

That such cream has turned out tasty and gentle,it should be 5-8 hours before its preparation to get the butter from the refrigerating chamber (or freezing) and it is good to thaw it at room temperature. Then the softened cooking oil is required to whiten so that, as a result, the oily mass has acquired the consistency of thick sour cream. After that, egg whites should be combined with granulated sugar, and then put them on a water bath and whip with a mixer (at maximum speed) until a lush and thick foundation is obtained. In the end, the resulting mass should be removed from the plate and, while stirring, allow it to cool slightly.

After the done actions in chilled proteinsit is required to gradually introduce butter (along a dessert spoon), without interrupting the cream with a mixer for a second. Next, in the finished stuffing, you need to pour a couple of large spoons of liquor, mix everything thoroughly and allow to cool before directly lubricating the cake for cake or cakes.