Sweetened Condensed Milk Buttercream

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.

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.

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.

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.