Description
Silky, stable, and effortlessly delicious frosting made from sweetened condensed milk and butter, perfect for spreading or piping on cakes and cupcakes.
Ingredients
- Unsalted Butter: 1 cup (225 g), softened at room temperature
- Sweetened Condensed Milk: 1 can (14 oz / 400 g)
- Vanilla Extract: 1 teaspoon
- Salt: A pinch
Instructions
- Preheat Your Equipment: Ensure your mixing bowl and whisk or paddle attachment are clean and dry.
- Combine Ingredients: Beat 1 cup (225 g) softened unsalted butter on medium-high speed until pale and fluffy, about 3 to 5 minutes.
- Prepare Your Cooking Vessel: Open 1 can (14 oz / 400 g) sweetened condensed milk and have it ready to drizzle.
- Assemble the Dish: With the mixer on medium speed, slowly drizzle in the condensed milk in a thin stream, allowing it to incorporate fully before adding more.
- Cook to Perfection: Continue beating until the mixture is silky, smooth, and spreadable, about 2 to 4 minutes after all condensed milk is added.
- Finishing Touches: Mix in 1 teaspoon vanilla extract and a pinch of salt, then give one final whip to combine and aerate.
- Serve and Enjoy: Use immediately to frost or pipe, or chill and re-whip before using.
Notes
- Room Temperature Butter: Make sure butter is soft but not melty for best whipping.
- Add Slowly: Drizzle condensed milk slowly to avoid separation.
- Fix Separation: If it looks curdled, keep whipping or chill briefly then re-whip.
- Storage: Refrigerate up to 3 days or freeze up to 3 months. Thaw in fridge and re-whip before use.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 220
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 15 g
- Saturated Fat: 9.6 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 18.3 g
- Fiber: 0 g
- Protein: 2.5 g
- Cholesterol: 40 mg
Keywords: Russian Buttercream, Condensed Milk Buttercream, Frosting, No-cook frosting, silky buttercream