This silky whipped frosting is so soft it’s like eating a cloud. It is perfect for spreading over a cake and may even win over those folks who don’t like frosting because it’s too sweet.
Silky smooth and super soft, this frosting is like eating a creamy cloud. It is only slightly sweet and doesn’t use any powdered sugar. This sweetened condensed milk frosting is begging to top your next cake.
I think this is the silkiest frosting I’ve ever tried! If you think most frosting is too sticky sweet, you have to give this a try!
This recipe actually started as a suggestion from one of you! A recipe shared in the comments of the best buttercream recipe gave a recipe from a friend’s Polish mother.
It involved cooking a can of sweetened condensed milk and stirring in some powdered sugar and vanilla. Then whipping the cooled mixture with butter and shortening.
The poster promised there was just a hint of sweetness and it is delicious. So of course I had to give it a try… with some tweaks.
To me part of the point of a cooked frosting is not using powdered sugar. So I adjusted to using granulated.
Then because a lot of powdered sugar has a stabilizer like corn starch added to keep it soft, I decided to add a smidge of flour hoping to keep it from being too loose.
So the result is a cross between ermine frosting (which I really enjoy) and the submitted recipe.
This frosting lived up to the hype. It really is just sweet enough to be satisfying but not too sweet at all.
It is like a cloud came to rest on your cake. It is so airy, fluffy, silky, smooth.
Now a word of warning: this frosting is soft at room temperature. I tried piping the first batch on some chocolate pumpkin cupcakes I’m sharing next week.
While it worked somewhat, I don’t think I’d recommend it. They were a bit messy to move and transport, though that could have something to do with the amount I applied! 😉 Frosting lovers unite!
The next batch I spread over a devilishly good chocolate cake baked in a 9×13″ pan. It was perfect that way!
And if you haven’t tried that cake recipe yet, you simply have to! It is by far my favorite homemade chocolate cake recipe!
It spread like a dream. Then I just took the back of a spoon to swirl it around a bit. It held the swirls wonderfully and a few sprinkles finished it off.
I served it at our Labor Day get together and people went nuts for it. One friend in particular was crazy over it.
In hindsight, I should have sent the rest home with her. I might have eaten more of my fair share on the end!
Tips and tricks:
- The sweetened condensed milk mixture will still be a bit loose after you cook it, but will thicken a lot as it cools.
- Be sure the sweetened condensed milk mixture is at room temperature or cooler before you mix it with the butter and shortening.
- You don’t want the sweetened condensed milk to take on any color. If you accidentally cook it too long and it caramelizes a bit, all is not lost. Make creamy caramel frosting instead!
- If your frosting is looser than you’d hoped, try chilling it for a bit and then beating it again. If it’s still loose, beat in a cup or two of powdered sugar.
- This frosting is best on a single layer cake. For more layers or piping, I’d stiffen it up with a bit of powdered sugar first.
More great frosting recipes:
Ermine or boiled milk frosting is so fluffy, creamy and delicious. It tastes a lot like whipped cream and that’s what it was called when I was introduced to it.
Add the sweet goodness of sweetened condensed milk to buttercream for that little something extra you can’t quite put your finger on. It will set your baked goods apart in a delicious way!
Fluffy, buttery, creamy, sumptuous Italian meringue buttercream is perfect for piping and deliciously decadent for eating too!
For a no cook, three ingredient version of sweetened condensed milk frosting try Russian buttercream. It is super creamy and luscious.
Fluffy whipped sweetened condensed milk frosting made a great snow white base for this sunny side up egg cake. The possibilities really are endless!
If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!
- 2/3 cup sugar
- 2 Tablespoons flour
- 14 ounce can sweetened condensed milk
- 1/8 teaspoon salt
- 1 cup butter, softened
- 1 cup shortening
- 1 Tablespoon vanilla
- In a saucepan, stir together sugar and flour. Add can of sweetened condensed milk and stir until mostly combined.
- Put pan over medium heat and bring to a low boil, stirring frequently.
- Boil for 2-3 minutes, stirring constantly.
- Remove from heat and stir in salt and vanilla. Cool completely to room temperature or cooler.
- Beat butter and shortening until smooth and creamy. Add the cooled sweetened condensed milk mixture and beat on high for 10 minutes.
- Frost cake immediately or store in the refrigerator until ready to use.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 33mgSodium: 100mgCarbohydrates: 18gFiber: 0gSugar: 18gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.