Description
A rich and silky buttercream made with just two main ingredients—sweetened condensed milk and butter. It’s less sweet than traditional buttercream, making it perfect for cakes and cupcakes.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt (optional, enhances flavor)
Instructions
- In a mixing bowl, beat the softened butter on medium-high speed for about 5 minutes until it’s pale and fluffy. Scrape down the sides as needed.
- Reduce the mixer speed to low and slowly drizzle in the sweetened condensed milk, mixing continuously.
- Once all the condensed milk is added, increase the speed to medium-high and whip for another 2-3 minutes until the mixture is smooth and fluffy.
- Mix in the vanilla extract and salt, if using. Whip for an additional 30 seconds to incorporate.
- Use immediately or store in the fridge for up to 1 week. Bring it back to room temperature and re-whip before using.
Notes
- If the buttercream splits or looks curdled, keep whipping—it should come together after a few minutes.
- If the buttercream is too soft, refrigerate it for 10-15 minutes before whipping again.
- Pairs beautifully with chocolate, vanilla, or coffee cakes.