Serves 10 (cake) or serves 24 (cupcakes)
This recipe makes 5 cups of frosting, which will generously frost a 10” wide, 4” tall round cake or 24 cupcakes. That is, if you don’t eat it all before you can get it onto the cake! Buttercream is usually the staple frosting for many bakers. It’s sweet, rich and creamy and is one of the most perfect accompaniments to any type of cake. This condensed milk version takes it to the next level of delicious. I have to try very hard not to lick it right off the whisk. Let’s get started.
Condensed Milk Buttercream Frosting – Recipe
- 2 cups unsalted butter, slightly colder than room temperature
- 4 cups confectioners (powdered) sugar, plus 1 cup in case butter is too soft
- 2 tsp. clear vanilla extract*
- ¼ cup condensed milk
*I use clear vanilla extract so it doesn’t alter the colour. If that’s not a consideration then use regular vanilla extract.
- Beat butter with paddle attachment of mixer or egg beater until pliable, 1 to 2 minutes.
- Keeping the mixer or egg beater on low speed, sift in powdered sugar a little bit at a time until well incorporated.
- Turn up speed to medium and add vanilla extract and condensed milk and beat until well blended and free of lumps. Add more sugar if buttercream is too soft or more condensed milk if too stiff until desired spreadable consistency is reached.
This is my favourite buttercream and goes amazingly well with almost any kind of cake including plain vanilla, chocolate, malt and eggless spiced cake.
- I prefer this without salt, but if you find the frosting too sweet, add a little bit of salt until desired taste is achieved.
- Butter should be slightly cool, but not cold in order to make the prefect buttercream frosting. If your butter is at room temperature, put in the freezer for a couple of minutes before using.
- If your butter is too cold, put half of it in the microwave and heat it for a few seconds at a time until pliable, but not runny.
- If your butter is too soft, you’ll need to add more powdered sugar to get the right consistency. Keep another cup of powdered sugar on hand just in case.
- I find it best to sift the powdered sugar right into the butter instead of sifting it beforehand as you could create inconsistences in the transfer process.
- Keep buttercream slightly stiff for spreading on cakes and slightly soft for piping on cupcakes.