Description
This Condensed Milk Buttercream recipe creates a rich, creamy, and silky frosting perfect for cakes and cupcakes. Made by whipping unsalted butter until fluffy and gradually incorporating sweetened condensed milk, this buttercream balances sweetness with a smooth texture that is easy to spread and deliciously indulgent.
Ingredients
Scale
Buttercream Ingredients
- 1 cup unsalted butter, room temperature
- 14 ounces sweetened condensed milk, room temperature
Instructions
- Whip Butter: In the bowl of a mixer fitted with a whisk attachment, whip the unsalted butter on medium-high speed until it has tripled in volume and becomes light and fluffy, which should take approximately 8 minutes. Pause occasionally to scrape down the sides and bottom of the bowl to ensure even whipping.
- Add Sweetened Condensed Milk Gradually: Add one third of the sweetened condensed milk while mixing on medium speed. Whip the mixture for about 8 to 10 seconds, then stop and scrape down the bowl to incorporate any unmixed ingredients. Repeat this process for the second third of the condensed milk, and then again for the final third. After adding the last portion, whip for an additional 8 seconds and stop to avoid overmixing, which can affect the texture.
Notes
- Make sure both butter and sweetened condensed milk are at room temperature to ensure smooth mixing and the best texture.
- Do not overmix after adding the condensed milk, as this can break down the buttercream and cause it to become runny.
- This buttercream is perfect for spreading or piping on cakes and cupcakes immediately or can be stored in the refrigerator for later use.
- If refrigerated, bring the buttercream back to room temperature and re-whip briefly before using.
