Fluffy Cream and Boiled Condensed Milk Frosting for Cakes

Thick, tender and airy, holds its shape and does not spread! Cream with cream and boiled condensed milk for the cake turns out very tasty. This is a great alternative to heavy buttercream. Its structure is very voluminous, perfect for layering cake layers and decorating decorations using a pastry bag
cook time: 15 min
Lucas Halstead
Fluffy Cream and Boiled Condensed Milk Frosting for Cakes

Nutrition Facts (per serving)

334
Calories
25g
Fat
23g
Carbs
4g
Protein

Ingredients (12 portions)

Basic:

Heavy cream 400 g
Boiled condensed milk 250 g

Recipe instructions

Step 1

Step 1
How to make cream with cream and boiled condensed milk for a cake? Prepare the necessary ingredients for this. Choose cream for cream with a fat content of at least 33%. You can buy boiled condensed milk ready-made or cook it yourself. I cook condensed milk myself. To do this, fill a closed can of condensed milk with water, put it on the fire and bring to a boil. Cook over low heat for 2 hours. Then remove the jar from the water and leave to cool without opening.

Step 2

Step 2
Whipping cream should be well chilled. Pour the required amount of cream into the whipping bowl. Start whipping cream at low speed, gradually increasing to maximum.

Step 3

Step 3
Whip the cream until fluffy and creamy.

Step 4

Step 4
Add boiled condensed milk to the whipped cream and begin to mix it into the cream. The thicker the condensed milk, the more difficult it will be to mix into the cream. But at the same time the cream will become thicker.

Step 5

Step 5
Cream made from cream and boiled condensed milk is ready! Layer the biscuit layers with it and assemble the cake. Roasted walnuts go well with this cream filling. With very thick condensed milk the cream becomes thick. Of course, it is not suitable for cream roses. But you can make a simple decoration out of it using a pastry tip.

Step 6

Step 6
The cream of whipped cream and boiled condensed milk is ready. Enjoy your meal!

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