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.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
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
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Get social!
Recipes in your inbox
Great recipe ideas , thanks for sharing. I’m gonna try a couple of these tomorrow
I’m so glad to have the mystery solved and now the recipe for this wonderful frosting/icing
Oh my goodness, this recipe was so delicious. I literally was just swiping the frosting off of the leftovers and my kids are going to wonder what happened to the frosting when they get up in the morning. You are absolutely correct when you say, “liquid gold,” the frosting was so light, smooth and fantastic. The condensed milk definitely took the edge off of the too sweet powdered sugar taste but was perfect for a sweet lover like myself. I’m wondering what to make tomorrow so I can make some more. 😊
Wait, are we best friends now? I love this so much!!!
Can I use this frosting for a pumpkin roll?
Hands-down, you are the best at making frosting on the planet! This is where I always come for all my frosting recipes!
Very good!!
If I decorate my cupcake late evening, will it be ok at room temp. until noon the next day? Don't have room in the fridge for the cupcakes.
Yes, that will be fine. I leave cakes with this frosting out all of the time. I hope you enjoy!
Do you know how long this will keep in the refrigerator. I have frozen mini cupcakes and due to time limitations, I need to make the frosting ahead of time and then frost the cupcakes the day they will be served.
It should keep for two weeks. Just bring it to room temperature and whip it a bit if you can before using it.
I've never heard of or used creme bouquet, what is it and where do you find it??
Creme bouquet is a flavoring that a lot of bakeries use. It is a mix of flavors with a bit of a citrusy note to it. You certainly don't need it to make a good buttercream, you can use just vanilla or a mix of vanilla/almond or vanilla/lemon. But adding a couple of drops will make it taste like it came from a bakery! If you have a cake supply store or something similar in town, that would be a good place to look. Otherwise you can order it online.
@Carlee,
I don’t see creme bouquet flavoring written in the recipe.
When I originally wrote the recipe, it called for it. But over the years people have had a hard time finding it, so I changed it to vanilla. I usually just use vanilla as well, or a mix of vanilla and almond extract depending on how I feel. Though I do think creme bouquet gives it that bakery flavor.
Could you use the SCM in a Swiss Meringue Buttercream Frosting? I love the idea of it in buttercream but don't care for American Buttercream to well. Have to try the ermine frosting also sounds delicious. Thank you for the post love new buttercream recipes.
I am not sure that would work because adding liquid where it wouldn't normally be might not be great. I do have a recipe I can't wait to try that is kind of a hybrid though. Stay tuned and we'll give it a go soon!