Classic butter cream with condensed milk

- 1 Bank of condensed milk (400 g);
- 250 g of butter;
2 g of vanillin.

Choose to create a delicious cream only high-quality butter and real milk, made according to GOST and not the so-called milk-containing product.
Remove butter from refrigerator 40 minutes before cooking cream. Whip it with a whisk or mixer on slow speed. Continuing to whisk the butter mass, enter it as more as possible thin stream of condensed milk. Once the mixture is smooth, stir in the vanilla. Fill the prepared cream wafer rolls, eclairs or over sponge cakes. If you want to get a chocolate or coffee flavor, add in the cream a couple of tablespoons of cocoa powder or instant coffee.

Custard with condensed milk

- 0,5 banks of the condensed milk;
- 1 tbsp. milk;
- 3 tbsp flour;
- 50 g of butter;
- 1 tbsp. sugar.

Pour milk into a small pot or saucepan, combine sugar and flour and put on a weak fire. Boil white syrup, constantly stirring it with a wooden spatula until fully dissolved grains of sweet bulk component. If there are flour lumps, remove them with a slotted spoon. Remove the dish from the stove, cool the content, connect it with condensed milk, softened butter and stir well.

Cottage cheese with condensed milk

- 200 g of cottage cheese;
- 120 g of butter;
- 150 g of condensed milk;
- 1 sachet of vanilla sugar;
- 1 tablespoon of brandy or liqueur.

Wipe the curd through a fine sieve using the back side of the spoon. RUB soft butter with vanilla sugar and gradually stir in condensed milk and in the end the brandy or liqueur. Whisk all the ingredients of the cream in a bowl. This dessert filler is ideal for cooking cakes.

Fruit cream made of condensed milk

- 1 Bank of condensed milk;
- 500 ml of a 25% strength cream;
- 250 g of fruit or berries (bananas, oranges, mango, strawberry, black currant, etc.).

If fruits or berries are too watery, drain the excess juice or puree, add a little gelatin or starch, otherwise the cream can delaminate.
Carefully wash the fruit or berry, peel and make puree smooth. Mix it with sour cream and condensed milk in a blender. Remove the cream in refrigerator for 3 hours, then cook cakes.