Cream with condensed milk

4 servings

30 minutes

Cream with condensed milk is a delicate, velvety treat perfect for filling and decorating desserts. Its roots can be traced back to European pastry traditions where butter and condensed milk are often used to create rich, sweet fillings. Its flavor is a harmonious blend of buttery softness and the caramel sweetness of condensed milk, with a subtle hint of vanillin. This cream is ideal for layering cakes, filling éclairs, and decorating cupcakes. Adding cocoa creates a delightful chocolate version that pairs perfectly with nuts and fruits.

Energy value per serving

• Calories: 615.9
• Proteins: 5.7g
• Fats: 47.6g
• Carbohydrates: 42.4g

Ingredients

• Butter: 200 g
• Condensed milk: 300 g
• Vanillin: 0.3 tsp

Cooking steps

1. Beat the softened butter until white, then continue beating and add the condensed milk.

   Required ingredients:

   • Butter: 200 g
   • Condensed milk: 300 g

2. Add vanillin or liqueur to the cream, and for chocolate cream, add 3 teaspoons of cocoa.

   Required ingredients:

   • Vanillin: 0.3 teaspoon