Adding a little sweetened condensed milk to buttercream makes it feel extra special. It adds that little bit of rich depth of flavor you can’t get anywhere else. This condensed milk buttercream has all of the pros of American buttercream with the goodness of condensed milk mixed in.
If you are looking for a fun twist on frosting for your cakes and cupcakes, you have come to the right place. Condensed milk 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!
Just Like Our Favorite Local Bakery
Our favorite local bakery, Underbrinks, 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.
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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 1½ 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.
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!
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.
Sweetened Condensed Milk Buttercream Frosting
Ingredients
- 1 cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 Tablespoons sweetened condensed milk
Instructions
- Cream butter together until smooth and light.1 cup butter
- Add vanilla and 3 Tablespoons sweetened condensed milk, beating until smooth.1 teaspoon vanilla extract, 3 to 4 Tablespoons sweetened condensed milk
- Add powdered sugar, a cup at a time mixing until completely incorporated after each addition.3 cups powdered sugar
- Turn mixer to high and beat for a couple of minutes, until light and fluffy.
- Add a little more powdered sugar or sweetened condensed milk if necessary to get your desired consistency.
- Use immediately or store in the refrigerator. To use from the refrigerator, bring to room temperature and whip slightly then use as normal.
Notes
Video
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How does this work for decorating icing? Is it stiff enough to hold up? Recipe looks delicious! I could almost eat condensed milk right out of the can. LOL!
I'm not much of a decorator myself, unfortunately. I'd love to be! But it should pipe just fine. Just adjust the powdered sugar/sweetened condensed milk ratio so that it is the consistency you'd like. (and then come teach me some fun tricks!)
Bonnie, I recently made another batch and piped it onto cupcakes. I did add an extra Tablespoon or two of powdered sugar and piped it onto cupcakes. It piped beautifully and formed a nice soft crust for transport. I can't wait to make more!
Does it crust up like regular buttercream froating?
It does make a soft crust like buttercream. Usually if I want my buttercream to form a better crust I sub a bit of shortening for the butter and add a little bit more powdered sugar. But as written it will hold its shape nicely and form a soft crust.
Hi, I'm having a birthday soon and was wondering how many cups of frosting the recipe makes. I don't like to make cupcakes for birthdays so I always make cake and the frosting at the stores have been getting gross recently. This recipe sounds good but will the frosting be enough to cover a round cake? Do you think I should double the recipe?
This should make plenty for a standard layer cake. If you want to pipe on decorations or like a really generous amount of frosting, you may want to scale it up a bit, otherwise you should be fine! Happy birthday and I hope you love it!
I'm having a birthday soon and was wondering how many cups of frosting this recipe makes. I never like to use cupcakes for my birthdays so I always use a cake. Do you think I should double the recipe so it can cover a cake? -AC
It is enough to frost a standard 9" 2 layer cake. If you want extra frosting to pipe borders or if you cake is larger than that, I would consider doubling it.
This frosting sounds heavenly! Can't wait to try this! ~T
I hope you love it!
Would this frosting hold up outside for a pool party? I'm in South Georgia where it's hot and humid
It would hold up about like a traditional buttercream. It would probably be fine for a little while, but the butter is going to soften after a while. You could try subbing in half shortening and add a bit extra powdered sugar to help it crust and hold up longer.
Thank you so much.
I hope it works out for you! I'll be curious to hear how it goes!
I tried this last night and it was perfect, but i may have had one glass too many because i thought it said 1/4 cup of CM…but in any case it came out superb!!!
Yay! I am so glad you liked it. You didn't have too many, I changed the scale of the recipe this morning! 😉 I realized I made it to do some cupcakes and a cake and the recipe as I had it made a LOT of frosting. So made it a more reasonable size for a cake. It's the same recipe, just smaller!
You just mentioned reducing the amount of frosting as the person before used 1/4 cup…can this recipe just be doubled or do you have a larger size batch
You can just double it if you'd like! It scales really nicely. I hope you enjoy it!
If you have a favorite coffee creamer, adding it to this awesome recipe for flavoring tastes amazing!
That would be a perfect way to switch it up!
This sounds so delicious! Does it crust and hold its shape for piping flowers and borders? Just wondering whether it's suitable for decorating.
This sounds so delicious! Does it crust and hold its shape for piping flowers or borders? Just wondering whether it's suitable for decorating……
It does. Just adjust your consistency the same way you would a standard buttercream and it should hold its shape nicely.
I tried adding a few tablespoons of cocoa powder to this recipe, and it turned out a wonderful chocolate buttercream! I am so happy to have found your recipe to experiment with 🙂
What a great idea! I'm glad you are liking it!