Cream made from boiled condensed milk and cream
Description
Boiled condensed milk and whipped cream frosting is best used as a filling between cake layers and pastries, as it holds its volume well due to its light, whipped texture. However, it is almost unsuitable for decorating, as it has a slightly runny consistency and does not hold its shape.
Instructions
- 1
Step 1
In a deep bowl or the special bowl of a mixer, beat the cream until stiff peaks form. Do this carefully at medium speed, without changing the speed, and constantly monitor the process to prevent the cream from turning into butter.
- 2
Step 2
Boil condensed milk. You can use store-bought dulce de leche, but you must ensure it is a high-quality product, without lumps or sugar crystals.
- 3
Step 3
Add about one-third of the whipped cream to the container with the boiled condensed milk, and mix at low speed with a mixer until smooth.
- 4
Step 4
Now, with the mixer on low speed, gradually add the mixture into the main portion of whipped cream. After fully combining, whip the cream briefly once more.
- 5
Step 5
As a result, you will get a very tasty, light, and almost universal cream that can be used for making various cakes and pastries.