Sweetened Condensed Milk Buttercream Frosting

Share with your friends!

Adding a little “liquid gold” sweetened condensed milk to buttercream makes it feel extra special.  It add that little bit of rich depth of flavor you can’t get anywhere else!

     If you are looking for a fun twist on frosting for your cakes and cupcakes, you have come to the right place! This buttercream can easily be spread over layer cakes, piped on cupcakes and used for intricate decorations. 

It adds the rich, sweet goodness of sweetened condensed milk for that little something extra you can’t quite put your finger on.  It will set your baked goods apart in a delicious way!

     Our favorite local bakery has the most delicious treats.  It is one of those where with every bite you wonder what it is that sets it apart and why when you try to recreate it at home it is always just missing that little something.

    I like that it has that little special something.  I like the mystery.  

MiMi can’t handle a mystery.  She has to know!

   She has tried everything.  She ordered different flavorings and baking emulsions trying to get just the right combination.  They were good, but not quite the same!

   So after pestering asking very nicely (I’m sure!) a former employee.  She thinks she has finally put her finger on what sets their frosting apart…  sweetened condensed milk.

   Genius, isn’t it?!  The liquid gold we use to give baked goods that little extra richness.  The thick delicious can of wonder.  How come I never tried it in a frosting before?

   You know I love playing with frosting.  So it is hard to believe that thought had never crossed my mind.  So I went to work to make a sweetened condensed milk buttercream.

     One of their most famous treats are the upside down angel food cupcakes that are iced, airy and perfect.  So I had to make a batch of similar and smear them with this frosting as well!

    It may not be exactly like theirs, but it doesn’t matter (to me anyway, we’ll see what MiMi has to say when she tries it!) It is darn good!

     The sweetened condensed milk makes for a really silky smooth finish and gives that little extra rich flavor.  It also takes the edge off the powdered sugar flavor that buttercream frosting can sometimes get.

     This version isn’t too super sweet, but it is plenty sweet.  A batch generously frosts a standard cake and is plenty for a nice big mound on a dozen cupcakes.

More frosting recipes that use sweetened condensed milk

Chocolate sweetened condensed milk frosting uses cocoa powder to get great chocolate flavor while keeping it from getting too sweet. 

Creamy caramel sweetened condensed milk frosting is rich and utterly delicious. This frosting is perfect for chocolate, banana and apple cakes

Lemon sweetened condensed milk frosting is bright and delicious.  I love it on lemon velvet cake, but the possibilities are endless.

Super fudgy sweetened condensed milk icing is more of a pour over frosting.  It’s not good for piping, but will cover a layer cake with ease.

Russian buttercream is a 3 ingredient frosting that uses sweetened condensed milk and no powdered sugar. It is rich, buttery and super creamy.

Tips, Tricks and Frequently Asked Questions

This recipe is perfect for frosting a 9×13″ cake or for spreading over a batch of cupcakes.

If you are frosting a layer cake or like to pipe a nice mound of frosting on cupcakes, you may want to consider making 1 1/2 batches.

This frosting pipes really well.  Just adjust the final consistency to your liking with a bit more powdered sugar or sweetened condensed milk as needed.

This frosting also forms a light crust, making it easier to transport cakes and cupcakes as well.

It takes color great! I prefer to use gel coloring, but any food coloring will do.

You can play with the flavors! Try adding a bit of almond or lemon if you’d like something a bit different.

Storing Buttercream

Because of the sugar content, this frosting can be stored at room temperature for up to three days.   If it is going to be longer than that, it should be refrigerated.

I prefer to make my frosting right before I use it.  That way the consistency is true to what it will be when I use it.

Frosted cakes can also be stored at room temperature as long as none of the fillings require refrigeration.  Room temperature cakes generally have the most flavor and best texture.

However if you need to transport the cake, chill it first.  That helps to set the frosting and firm everything up. 

You are less likely to have a cake transportation disaster with a well chilled cake. Just allow the cake to slowly come back up to room temperature before serving.

I can’t wait to hear what you think about this frosting! If you make some, be sure to tell me about it in the comments or on social media!

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Share with your friends!