How to make cream without milk

Dairy-free custard recipe

If you replace milk with water, then this consistency will not run away and will not burn. And when you add butter, the cream will be thick and elastic, which is perfect for decorating confectionery products.

Simple recipe:

• 250 g sugar;
• A pinch of vanilla;
• 2 tablespoons of premium flour;
• A glass of purified water;
• 250 g butter (you can use margarine for baking).

The ingredients are available, the preparation of the cream is simple. It is necessary to add some of the water to sugar and place the container on low heat. Stir constantly so that the grains do not burn.

Next, mix the remaining water with flour, combine the mixture, cook over low heat with constant stirring until the consistency of sour cream. Remove the container from the stove and cool the composition to 45 degrees.

During this period, you need to beat the butter with vanilla sugar until white, then gradually add it to the sugar-flour syrup. We continue to work with the mixer until a stable white mass is obtained.

Attention! It is recommended to color the custard during cooking over a fire, so that small particles of powder or granules effectively dissolve in the mass, in order to avoid unpleasant stains on the finished product.

Custard for cake without eggs

Kitchen tools:

saucepan, glasses, plastic whisk, mixer and spoon.

Ingredients

How to choose ingredients

• When choosing milk in the supermarket, know that you will not find a natural product. The highest quality of all possible is selected whole milk, but it is not often found on the shelves.
• Take high-quality wheat flour, preferably premium grade. It should not have any foreign odor. High-quality flour should be white without lumps or specks.
• Butter should consist only of cream.

Step-by-step recipe for classic custard without eggs

1. Take a glass of milk and pour a fourth of it into another container. Pour the remaining milk into the pan. Add 0.5 cups of sugar and place the pan on the fire until the sugar dissolves.
2. Add 3 tbsp to the poured milk. l. flour and stir until smooth.
3. When the milk in the pan is hot and the sugar has dissolved, remove the pan from the heat and add a little milk to the milk and flour mixture. Stir a little to make the mixture thinner.
4. Place the pan back on the heat and gradually pour in the milk-flour mixture. Cook the cream over low heat until thickened, stirring constantly. Remove the thickened cream from the heat and leave to cool. To prevent a film from forming on it, stir it constantly.
5. Beat 100 g of softened butter with a mixer. Beat at low speed first, then switch to higher speed. The finished mass should lighten a little and increase in volume.
6. Now beat the cooled cream. It will not increase in volume, it will just become more tender. And if there are small lumps in it, they will disperse.
7. Add vanillin to the container with whipped butter to taste. Add a spoonful of cream to the butter, while continuing to beat with a mixer.
8. The finished cream can be used to grease cakes.

• When preparing the cream, it is advisable to take a pan with a double bottom. It distributes heat more evenly.
• Custard made without eggs can be made without butter.
  This will be an easier and lower calorie option.
• It is best to use a plastic whisk. It is undesirable for the ingredients of the cream to come into contact with metal.
• Sift the flour before mixing it with the liquid.

The shelf life of milk should not exceed 10 days. Already normalized milk is made from whole milk. First, it goes through a separation process, which is the separation of skim milk from fat. The skim milk is then mixed with cream or whole milk. This brings the milk to the overall standard fat content. Pasteurized milk undergoes heat treatment (65°-90°), which kills most bacteria. When milk is sterilized, all bacteria in it die, not only harmful, but also beneficial. Reconstituted milk is made from water and powder. This product is rarely found on shelves, but if you see it, never buy it.

Lemon cream without milk

This recipe requires high-quality butter, yolks and citrus zest. The base is purified water. To taste – vanilla, as well as flour and sugar.

Step-by-step actions:

1. Remove the zest from the lemon (the larger the pieces, the easier it will be to remove it in the end).
2. Combine the zest with a glass of water, boil, leave and strain until full.
3. Mix 3 yolks with 100 g of sugar, add a third of a glass of water and a spoonful of flour, grind the mixture until smooth.
4. Heat the zest decoction on the stove, add the yolks and other ingredients, remembering to stir.
5. When the mass thickens, turn off the stove and leave the raw material for 20 minutes to cool.
6. Soften 110 g of butter, place in warm cream, stir.
7. Next, take a mixer and beat the finished product until fluffy, add a pinch of vanilla.

Refrigerate the milk-free custard and use it to frost cake layers or decorate baked goods.

Lemon custard

• Sugar – 200 g;
• Butter – 50 g;
• Lemons – 4 pcs.;
• Eggs – 4 pcs.

Recipe

1. First of all, remove the zest from the lemons. Grate using a fine mesh grater. Combine with granulated sugar. Squeeze the juice from the fruit and pass it through a sieve. To extract more juice, place the lemons in the microwave and turn on the appliance for about 20 seconds.
2. Mix fresh lemon juice with sugar. Take a separate bowl and break the eggs. Pour the resulting mixture into the lemon mixture. Stir well. Leave to stand for a quarter of an hour.
3. Pass the mixture through 2 layers of gauze. Then add soft butter. Stir and place over medium heat. A sign that the custard is ready is how thick it is. Leave the cream on the table until it cools. After a couple of hours, you can use the finished product to decorate confectionery products.

Colorful dairy-free margarine custard

This recipe for making eclair cream will be tender, rich and richer, thanks to the addition of margarine rather than butter. To make the cream colored, instead of water you need to add fruit juice to the mixture: to color the cream yellow - orange, red - cherry, dark blue - currant.

Ingredients:

• 5 yolks;
• A glass of sugar;
• Spoon of flour;
• 200 g margarine for baking;
• 2 tablespoons of cold water or juice;
• 4 tablespoons of boiling water;
• A pinch of vanillin to add a subtle aroma to the finished product.

Next, you need to beat the yolks with a mixer into a fluffy mass, then send them to low heat, stirring constantly. Gradually add sugar, cold water, flour, vanillin to the container.

Cook the cream for 15 minutes, and then add boiling water. It is important to use the spoon carefully to avoid lumps. If such clots have formed, then strain the mixture through cheesecloth or until full.

Next, cool the consistency and add margarine. Stir the mixture until smooth. Send the composition to the refrigerator to infuse, then add the cream to the preparations. To soak the eclairs, put the products in a cool place overnight. Bon appetit!

Custard with milk without eggs - preparation:

Place a heaping tablespoon of potato starch into cold milk.

Then added salt and sugar. Mixed thoroughly.

I set it to cook on the stove over medium heat. I constantly stirred with a spoon so that the cream did not burn and lumps did not form. My milk jelly was ready in 5 minutes. This is how thick it turned out, look:

The jelly must be allowed to cool!

Custard made with milk without eggs involves the use of softened butter. To quickly bring it to the desired consistency, I cut it into small cubes. And she put the plate with it on top of the saucepan with jelly (after turning off the gas).

Beat the cooled milk jelly with an electric whisk. Gradually, in several stages, I added softened butter.

Beat until smooth.

That's all, a delicious eggless custard for cakes and pastries is ready! However, you can simply spread it on cookies or a baguette and eat it with tea or coffee!

I layered chocolate cakes with this tender treat. It turned out festive and very tasty!

Now you know how to make eggless custard and where to use it. I’ll tell you about using this cream in the next recipe. Do not miss!

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Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

If we talk about the role of custard impregnation in confectionery, then this is not only a standard, but also a classic in unusual variations. The delicate structure and delicate taste of the filling in pastries, cakes and other products will be appropriate and unobtrusive. You can prepare the cream without using eggs, which sometimes greatly simplifies the preparation process.

Cream for cake with condensed milk

You will need:
Liqueur or vanillin - egg yolks - 2 pieces - condensed milk - 120 g - softened butter - 220 g

Preparation:

Beat the butter with condensed milk. Continuing to beat, gradually add the egg yolks. For aroma, add liqueur, vanillin or other spice for taste.

Butter cream with condensed milk

Whisk together a pack of butter and a can of condensed milk.
You should get a homogeneous mass, which must then be cooled in the refrigerator. Cake "Tear of an Elephant".

Ingredients:

Egg – 6 pcs. - sugar, flour - one glass each - cocoa - 3 tablespoons - baking powder - teaspoon

For filling:

Butter – 320 g – banana – 2 pieces – condensed milk – 420 ml

For the glaze:

Butter – 55 g – dark chocolate – 220 g – sour cream – 4 tbsp. spoons

Preparation:

Boil water in a saucepan and turn off the stove. Place a bowl on top, beat eggs into it, add granulated sugar. Beat the mixture until fluffy. In total, it should rise approximately 3 times. Mix baking powder, cocoa and flour together. Place the bowl with the egg mixture on the table, add the flour mixture, and mix thoroughly. You shouldn't have any lumps left. Cover the pan with parchment, pour out half of the dough, bake in a pre-prepared oven, leave for 20 minutes. The baking temperature should be 20 minutes. Traditionally, the readiness of baked goods must be checked with a wooden stick.

Place the pie on a board, remove the parchment, place a rocker in the center of the cake, fold the cake into 2 parts. Beat the butter with a mixer together with condensed milk until fluffy. Spread the cooled crust with filling on the inside, moving from top to bottom. Place peeled banana slices in the center. Add the filling until there is no free space left, put the cake in the refrigerator for one hour. Grease the edges with cream, sprinkle with crushed nuts, and place in the refrigerator.

Cream with condensed milk for Napoleon

Ingredients:
For the dough:

Egg - cold water - 1 tbsp. - vinegar, salt - teaspoon each - grated margarine - 355 g - flour - 2 cups

For filling:

Condensed milk – one jar – butter – 320

Preparation:

Pour flour onto a cutting board, add margarine, stir until crumbly. Pour in a mixture of salt, vinegar and eggs, add water. Bring the mixture to the required consistency. Bake the dough, dividing the dough into the required number of cakes. Each cake will take 10 minutes to bake. Make the cream: remove the butter from the refrigerator. Once it becomes soft, beat with a mixer until fluffy. Without stopping whisking it all, gradually add condensed milk. If suddenly the cream turns out uneven, beat again. Add vanillin, which will give the treat a pleasant and delicate smell. Napoleon cake - cream with condensed milk

ready!
Do and. Sponge cake "Elizabeth".
Ingredients:

For the test:

Vanillin - chicken egg - 4 pcs. - granulated sugar, flour - one glass each

For filling:

Egg yolk – 2 pieces – water – 50 ml – vanilla sugar – one sachet – condensed milk – one jar – butter – 420 g

Preparation:

Separate the whites from the yolks. Beat the egg whites with a mixer, gradually adding granulated sugar to form a dense foam. Beat the yolks with a whisk, add to the protein mixture, continuing to beat. Add vanilla to the dough, sifting the contents through a sieve. Using a regular tablespoon, gently stir the contents of the bowl, moving from bottom to top. For baking, it is better to use a pan with snaps. Warm it up and coat the sides and bottom with fat. Fill with biscuit dough and place in the oven for 20 minutes. The oven door must never be opened during baking. Leave the sponge cake in the room for three hours. Cut the completely cooled and rested sponge cake into 3 round layers using thread or a knife. Start preparing the cream: soften 420 g of butter, mix well with vanilla sugar. Separate 2 chicken yolks and mix with 50 ml of water. Add condensed milk, stir. Pour this mixture into a ladle, place on low heat, and simmer until thickened. Gradually add the cooled mixture to the dish, whisking. Grease each layer of pre-cut cake with the resulting sweet mass. Connect all layers. Grease the surface, decorate with any goodies and sweets. You can also use chocolate chips.

What do you think?
Option with sweet wine or cognac.
Soften 520 g of butter (with a knife or fork), beat it well with a mixer until smooth. Separately, combine 255 g of granulated sugar and a jar of condensed milk. You should get a mass of homogeneous consistency. Gently pour this mixture into the whipped butter, whisking the filling regularly. It will take you about 10 minutes to beat. During this time, the filling will have time to become homogeneous and fluffy. Some time before the end, add cognac or sweet wine to it for flavor.

Here's another delicious cake recipe.

Ingredients:

For the test:

Egg – 6 pcs. - granulated sugar - 220 g - carrot mixture - 220 g - potato starch - 20 g - flour - 155 g

Cooking steps:

Pour a glass of water into a large saucepan, boil it, measure cocoa and flour into a glass. Turn on the oven, heat to 170 degrees. Line a baking sheet with parchment paper, place the mold at 24 cm. You don’t have to fasten the bottom, since the dough is quite thick. In a large bowl, mix eggs with granulated sugar. Place a steam bath, stir with a whisk, heating to a temperature of 45 degrees. As soon as the sugar dissolves, it’s enough to warm the mass. Pour the dough into the mold, bake at 170 degrees for half an hour. To check readiness, use a dry stick. Let the cake sit in the oven for another five minutes to prevent it from settling.

It turns out quite tasty too.

Start preparing the filling. For it you will need:

Egg – 3 pcs. - corn starch - 6 tbsp. spoon - boiled condensed milk - jar - sugar - tablespoon - milk - 2 cups - butter - 2 tbsp.

How to cook:

In a wide saucepan, mix sugar and starch, grind thoroughly with eggs, mix with condensed milk. Pour milk into the bowl, stir, place on the stove, stir with a whisk. As soon as the mixture begins to boil, remove from the stove, stir thoroughly, add the oil, and cover with a lid.

Cut the cooled biscuit into 2 parts. Cut each half into two again so you have 4 cakes in total. Stir the cream thoroughly with a whisk to mix the butter. Lay out the first sponge layer, place a ring around it, apply ¼ of the filling, cover with the next layer. Continue alternating them in the same way until the very end.

Leave the cake on the table to stand there for 3 hours. Now you can start decorating. Gently smooth the sides and top of the cake with a spatula. Melt the white glaze in a water bath, add milk and a teaspoon of butter, make a cornet, pour the glaze into it, draw a spiral on the surface. Draw 8 lines in the center, moving from the middle to the edges. Grate 80 g of chocolate and pin to the sides of your palm. Use a brush to sweep away any excess.

Try to treat yourself to delicious desserts and pastries as often as possible. The simplest option is to include condensed milk in their composition. You can take it raw or cook it. In any case, you are guaranteed a delicious treat.

It is the cream made from condensed milk and butter that has proven to be the most popular among modern housewives. It is not expensive, accessible, and versatile. This sweet mixture can be used to decorate cakes, pastries, fill wafer rolls and complement cookies.