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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Does this have the nice light whipped frosting texture? Ive been searching and experimenting but I’m having problems finding a nice whipped frosting recipe that works for piping and isn’t a whipped cream.
It is a very similar texture to American buttercream. Have you tried ermine frosting? It's a cooked frosting that is very fluffy. I have not tried piping with it though it seems like it should work as long as you aren't looking for really fine details.
I tried this out for some cupcakes I had to make for a baby shower. It is VERY good, pipes very well, and holds its shape. I used about 1/4 tsp of Almond Extract and Vanilla Extract for the rest, and it was awesome on the chocolate cupcakes. I used pink gel to tint with no issues
YAY! I am so glad you liked it!
Does this freeze well for later use?
I have not tried freezing it, but I would imagine it would behave very similarly to a traditional American style buttercream.
Thanks Carlee x
=)
Im going to try this but can I ask how the shelf life compares to standard buttercream and can you freeze it?
It has a similar shelf life to buttercream that has been made with butter. As long as it stays in a cool place it holds well. I have not tried freezing it, but I can't imagine it would be much different than freezing standard buttercream if you have good luck with that, I think it would be fine!
Can I frost my cake with this frosting the night before? Then do I just refrigerate the frosted cake and then set it out on the counter prior to the party starting?
That's exactly what I'd do! Enjoy!
That sounds good but I just want to know if this frosting is super sweet? Cuz it uses a lot of powdered sugar on top of condensed milk. I just hope it isnt coyingly sweet
It is relatively sweet. It's a lot like an American buttercream. If they are normally too sweet you may prefer a meringue based buttercream. My maple buttercream or the frosting on my devil's food cake may be a better fit.
Sweet tip
I made this recipe using dulce la leche instead of sweetened condensed milk. I used Penzey's Double Stregnth Vanilla extract. Since dulce la leche is not as liquid as sweetended condensed milk, I used about 1/3 cup. My frosting had a wonderful caramel flavor. A perfect finish for chocolate cake!
Oooooh, that sounds wonderful! Now I want to try it that way as well!
I just made a chocolate frosting using sweetened condensed milk because I ran out of regular milk. OMG!! Best Frosting EVER!!!
Hoooooray! Isn't it so good?