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Basic Recipes

Sweetened Condensed Milk Buttercream

by Lisa

Trained pastry chef

Smooth, fluffy sweetened condensed milk buttercream in a mixing bowl

4.7 (47)out of 5, 47 ratings

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Makes
1

This sweet and easy condensed milk buttercream, known in Germany as Milchmädchen buttercream, is a delicious option for you if you're looking for an alternative to traditional buttercream. This buttercream is made with sweetened condensed milk instead of powdered sugar (UK: icing sugar), which gives it a rich and creamy texture.

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To make this condensed milk buttercream, you only need a few ingredients that you probably already have in your kitchen. Start by beating soft butter with a little vanilla extract until creamy, then slowly add the condensed milk and mix everything well. Once you have a smooth and silky mixture, you can spread the buttercream on your favorite cake or cupcakes and decorate as you like.

This condensed milk buttercream is perfect as a filling and frosting for cakes or as a frosting for cupcakes. It's sweet and creamy, but not too heavy, and has a wonderfully buttery flavor. Give it a try and treat your guests to this delicious condensed milk butter frosting!

Notes:

This buttercream is super easy to flavor.

Some of my favorite options are:

    • cocoa powder
    • jams
    • ground nuts
    • ground Oreos
    • flavoring pastes
    • Nutella
    • melted chocolate
    • lemon curd

Ingredients

Makes 1

  • 2 sticks plus 2 tbsp250 gunsalted buttersoftened (!). German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest; in the UK, unsalted butter.
  • 1 can (14 oz)sweetened condensed milk1 can = about 14 oz (400 g). Thick, sweetened condensed milk. In the US use sweetened condensed milk; in the UK, condensed milk.
  • 1 pinchsalt
  • flavoring optionsOptional; see below

Method

  1. Put the soft butter and a pinch of salt into the bowl of a stand mixer. Beat the butter thoroughly and vigorously on medium-high speed for about 10 minutes, until it turns pale and fluffy. This makes the butter smooth and gives you the base for a creamy buttercream.

  2. With the mixer running, slowly pour the condensed milk into the whipped butter in a thin stream. This way the condensed milk blends evenly into the butter. Keep going until all of the condensed milk is mixed in. Keep beating the mixture until it is light and fluffy. This usually takes about 5 to 10 minutes.

  3. If you like, you can flavor the condensed milk buttercream with vanilla extract, lemon zest or unsweetened cocoa powder (pure cocoa powder for baking; in the US not hot cocoa mix, in the UK not drinking chocolate). Add the flavorings carefully and keep beating the buttercream so they are evenly mixed in.

  4. You can use the finished condensed milk buttercream right away to decorate cakes, cupcakes or other treats. Or store it in an airtight container in the fridge. Well sealed, the buttercream keeps for about 14 days in the fridge.