This silky whipped condensed milk frosting is so soft that it’s like eating a cloud. It is perfect for spreading over a cake and isn’t super sweet. It is the perfect mix of airy and delicious.
Silky smooth and super soft, this whipped 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 and I have made a lot of frosting recipes! 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 a few slight 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.
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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: like ermine, this frosting is soft at room temperature. It is great for simple designs, but I wouldn’t use it for any sort of intricate decorations or fine details.
It was fabulous spread over chocolate depression cake baked in a 9×13″ pan and tasty with confetti cake mix in a jar. And tasted great on chocolate pumpkin cupcakes as well.
It spreads 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.
Tips and tricks:
- The sweetened condensed milk mixture should be a thick paste when you cook it down. It will thicken up even more 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 softer than you are used to, 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.
Fluffy whipped sweetened condensed milk frosting made a great snow white base for this sunny side up egg cake. The possibilities really are endless!
Is there a difference between whipped frosting and whipped cream?
Yes, whipped cream is made from beating air into a mixture of heavy cream and sugar. Whipped frosting is also light and airy, but is more stable for topping cakes and other desserts.
Whipped Sweetened Condensed Milk Frosting
Equipment
Ingredients
- ⅔ cup granulated sugar
- 2 Tablespoons all-purpose flour
- 14 ounce sweetened condensed milk
- ⅛ teaspoon salt
- 1 Tablespoon vanilla extract
- 1 cup butter softened
- 1 cup shortening
Instructions
- In a saucepan, stir together sugar and flour.⅔ cup granulated sugar, 2 Tablespoons all-purpose flour
- Add can of sweetened condensed milk and stir until mostly combined.14 ounce sweetened condensed milk
- 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.⅛ teaspoon salt, 1 Tablespoon vanilla extract
- Beat butter and shortening until smooth and creamy. Add the cooled sweetened condensed milk mixture and beat on high for 10 minutes.1 cup butter, 1 cup shortening
- Frost cake immediately or store in the refrigerator until ready to use.
Video
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Hi there! Thanks for this great recipe! Is it strong enough to stack cake layers with? I would love to find a sturdy but less sweet frosting and this one sounds hopeful!
I haven’t stacked layers with it. It would behave a lot like an ermine frosting, so if you get it good and thick it is possible it would work. But if you don’t get the paste cooked all the way, it might be a little loose between the layers. Have you tried making Italian meringue frosting?
This frosting is fluffy like a cloud, smooth, and leaves you with feeling of decadence. I added some Maple Extract and a pinch of salt = perfection!
I am so glad you liked it! Maple extract and a pinch of salt sound divine.
I make a butter cream frosting that is 2 sticks softened butter, 1 cup table sugar and half a cup milk chill taken off milk. My ex husband’s grandmother gave me this recipe and it tastes better than ice cream when refrigerated. Only frosting our extended family loves.
How interesting. You just beat it all together at room temperature? No cooking or anything? I’ll have to give that a go!
Show will this work with a hand mixer I don’t own a stand mixer
It should work, it will just take a little patience to stand there. 😉
Does this have the same consistency as Chantilly cream?
It is very similar, it's light and airy much like whipped cream!
Somewhere I read Ermine frosted cakes need to be stored in the refrigerator. 😋😋😋.
I would store ermine in the refrigerator and probably a cake covered with this frosting as well. However all of the ingredients in this frosting are shelf stable, so it would likely be ok out for a while. I find that cooked frostings like this tend to land on the softer side anyway, so a good chill helps them set.
Just made this for a big 9×13 chocolate cake, and it really is delicious but not "WHITE". It's more of a cream color which I suspected it would be with vanilla and the already carmel colored condensed milk. I dusted it with cocoa powder to dress it up, and about to take out the door to a great friend's birthday party. Thanks for the recipe. Hope it "rides well" to the event — no room to cover!
I hope it rode well. I am sure the dusting of cocoa added quite the effect to the top. Now I am curious how everyone like it!!!
So I could replace the shortening with extra butter? That should still work fine right?
I haven't tried it, but I can't see why it wouldn't work. You'll just want to be extra sure it doesn't get too warm.
Ok, I tried it and it was exactly as you described. I also understand the added sugar. Who would'a thought, but it sure needed that extra sweetness (and we don't care for verrry sweet frosting). While I was hoping it might hold up to piping (should have read you comments more closely :/ ) I think it might work really well for writing and maybe lines. Glad to have this in my "recipe box"; thank you very much!
YAY! I am so glad you liked it! It does need that extra little boost of sugar without making it overly sweet. It is definitely less sweet than an American buttercream. I am sure you could make it hold up to piping if you whipped in a bit of powdered sugar, but that would definitely change the end product a bit.
@Carlee, In one of the FB baking groups, someone adds 1-2 tsp of agar agar to make buttercream more sturdy for warmer temperatures. I don’t know if it would work here, but I’d probably give it a try.
That’s a great idea. I will have to look into getting some agar agar.
Am getting ready to make this right now. Just wondering why the extra sugar with the condensed milk being so sweet. Does it have something to do with making it set up better? Do you know?
The sweetened condensed milk just isn't quite enough on its own. I do have a Russian buttercream recipe that is just butter and sweetened condensed milk and that works, but this one just needs a little bit more!