Creams and frostings

Quark buttercream with sweetened condensed milk

A firm filling made by whipping butter, quark, sweetened condensed milk, and cognac until smooth and fluffy. Makes enough to fill one cake.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
15 min
Total time
15 min
Servings
Enough to fill 1 cake
Difficulty
Easy
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Quark buttercream with sweetened condensed milk is a versatile filling for pastries and cakes that comes together in minutes. Beat the butter with powdered sugar and vanilla sugar until pale, then gradually beat in the sweetened condensed milk and a tablespoon of cognac or dessert wine. Press the quark, a fresh cheese also known as farmer's cheese, through a sieve directly into the buttercream to keep it smooth and firm. If desired, stir in crumbled cookies or chocolate.

Ingredients

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Instructions

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  1. Beat the softened butter with the powdered sugar and vanilla sugar until pale.
  2. Add the sweetened condensed milk a little at a time, beating on high speed. Finally, add the cognac or wine.
  3. Press the quark through a sieve directly into the buttercream, then beat briefly until firm and fluffy.

Tip: Take the quark out of the refrigerator along with the butter so they are at the same temperature when beaten together. Cold quark could cause the buttercream to curdle.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
333 kcal
Protein
7.3 g
Carbohydrates
23 g
of which sugars
23 g
Fat
24 g
of which saturates
15 g
Fiber
0.0 g
Salt
0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Tvarohovo-maslový krém s kondenzovaným mliekom na torty

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