I can't get enough of this amazing buttercream frosting!! This condensed milk buttercream recipe is insanely easy and quick to make, with only two ingredients and it doesn't require much effort. It's sweet tasting but not too sweet, silky smooth, and not at all grainy.
What is Condensed Milk Buttercream
Condensed Milk Buttercream, also known as Russian Buttercream frosting is a simple frosting recipe that yields a smooth, creamy buttercream with just 2 ingredients: butter and condensed milk. It's perfect for piping and stable enough to hold its shape.
This recipe is also not too sweet or grainy, so you can use it for frosting cakes or cupcakes, or even for spreading on cookies!
Three Important Points
If you are tired of trying out every possible way to eliminate the grittiness caused by icing sugar in the buttercream frosting recipe then let me introduce you to condensed milk icing.
And here are the three important points to consider to absolutely nail this recipe.
Consistency of Butter:
Butter should neither be melted nor cold straight from the fridge. Neither room temperature butter is a correct way to measure.
It should be soft enough to be able to slide through your finger.
Consider checking our video recipe to understand the consistency.
To achieve this consistency all you have to do is take your butter out of the refrigerator, cut it into small cubes and then let it sit at room temperature for an hour before starting with the recipe.
How long should I whip Butter?
To make buttercream in general it is very important that you need to whip butter until it changes its colour to pale yellow or white from yellow.
This ensures that enough air has been whipped into the frosting making it light, fluffy and smooth.
It would take around 13-15 mins using a hand mixer and around 8-10 mins using a stand mixer with a paddle attachment (and not a whisk attachment) over medium speed.
Addition of Condensed Milk:
Another key factor to getting absolutely smooth finish to your buttercream is to add condensed milk a little at a time and mix well before the next addition.
Ingredients:
- Butter: I prefer using Unsalted Butter when it comes to baking just to have a little control over the sweetness of the final frosting. Also, cube the butter down so that it is easier to beat it. Make sure you are using softened butter.
- Condensed Milk: I prefer using room temperature Condensed Milk.
- Vanilla Essence: Is optional. You can make the buttercream even without the vanilla essence or use any other essence if you prefer.
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Step by Step Tutorial:
To make this Russian buttercream recipe, take cubed butter in a large mixing bowl.
Beat this softened butter for around 10-13 mins using your hand beater until it turns white or pale yellow in colour.
Do remember to stop in between, scrape the bowl down and then continue beating.
This ensures there is even mixing.
If using a stand mixer, this would take 8-10 mins.
Once the butter is whipped well, add condensed milk a little at a time and beat well.
The beauty of this Condensed Milk frosting is that you can control its sweetness of it by controlling the amount of condensed milk you add.
At this stage your buttercream frosting is ready.
From here you can add flavouring and colouring of choice.
I am adding vanilla extract but feel free to add any flavouring of choice.
Also, add a little about 1/4 tsp Salt if you wish to balance the sweetness.
What makes Buttercream Curdle?
Buttercream usually curdles when there is a temperature imbalance between the ingredients used.
Let me point out the culprit for you.
1. Butter is cold
When butter is too cold, it can't absorb the moisture in the frosting, and it will separate from the rest of the ingredients. Make sure that your butter is soft before starting to make your icing.
2. Butter is warm
If you melt your butter too much, it won't whip at all and would remain separated from the frosting.
3. Butter not beaten well
If you don't beat your butter long enough before adding other ingredients like powdered sugar or condensed milk in this case (which also contain added sugars), small clumps of fat can form.
4. Condensed milk added quickly
If you add condensed milk too quickly, its sugar content will cause your frosting to thicken up quickly and harden into clumps while separating from its other ingredients.
How to Fix Curdled Buttercream?
The easiest thing to fix your curdled buttercream is to simply continue beating it on med-high speed and it will come together.
Butter is too warm?
If you feel that your kitchen is too hot or you started with butter that is too soft then consider popping your bowl in the fridge for a while and then start beating again and it will come together.
Butter is too cold?
Allow the butter to soften a bit and then start beating again.
Or else scoop out a little buttercream and microwave for 15 seconds.. Give a quick mix and put it back along with the rest of the buttercream and start beating on high speed.
Adding Condensed Milk too quickly.
Just remember to add a little at a time to avoid the curdling of the buttercream.
How to Store Russian Buttercream?
Since it is uber easy to make the frosting, I would recommend you to make it when you want to use it.
Making it ahead of time is not advisable.
But if you have some left out or want to store it for later then simply add it to an airtight container and refrigerate for up to 7 days, or freeze for up to 30 days.
Let it come to room temperature and then re-whip it before using.
There is a possibility that your buttercream might split because of the temperature difference.
Don't panic. Just beat it continuously and it would come back.
Baker's Tips:
- I have repeated enough that having the buttercream at the right temperature is the key to making the best buttercream. You want it to be soft so that it incorporates well with the condensed milk.
- Start adding condensed milk only when the butter has turned its colour to pale yellow/white.
- Add condensed milk in 3 to 4 additions and not all at once.
- If your buttercream curdles, don't panic, just keep beating and the fat in the butter will eventually emulsify.
- Flavouring this buttercream is easy - add a little cocoa powder or melted dark chocolate to make chocolate buttercream, use caramel condensed milk to make dulce de leche, or any essence to make the corresponding flavour.
- Towards the end mix the frosting using a rubber spatula to remove any air bubbles.
Frequently Asked Questions
Condensed Milk Buttercream Frosting is stable enough to be used as a filling and also to frost the outside of a layer cake. It also pipes and holds its shape beautifully on cakes and cupcakes. However in my case, since I have warm hands, if I hold the piping bag for too long the frosting starts melting so I put it back into the fridge for 3-5 mins and it becomes firm again.
You will be surprised to learn that Condensed Milk Buttercream Frosting is absolutely silky and smooth. Being made from Condensed Milk Buttercream, this frosting has no grittiness and is not too sweet, unlike ,its American Buttercream counterparts. In fact, you can control its sweetness by reducing the amount of condensed milk if you prefer.
Naturally, the frosting takes up the colour of butter which is pale yellow when whipped. It is not pure white. So the buttercream is also naturally pale in colour. To whiten it you can add just a speck of purple a little at a time. Just be careful even a little more would change the colour to a purple hue. In my Buttercream Frosting 101 post, I have shared more details on how to colour buttercream if you would like to know just consider reading the post.
How does the frosting taste?
This delicious frosting is absolutely smooth, light, and fluffy. It is sweet but not too sweet. It does have little milky flavors taste to it owing to the condensed milk used. If you are someone who likes condensed milk you would love this frosting. It also takes up the taste of any flavouring added. And the best part? No powdered sugar flavour 😉
What are the uses of this sweetened condensed milk buttercream frosting?
This silky smooth eggless buttercream spreads smoothly and also pipes well, making it perfect to be used as a filling or a frosting on any cake of choice preferably a chocolate cake. It is also easy to achieve smooth sides and sharp edges on a cake using this when compared to cream cheese frostings or whipped cream frosting. It can also be used to make any piping on top of cupcakes like our strawberry-filled vanilla cupcakes. Since it spreads smoothly and also dries up firmly, use it to spread it on a sugar cookie. Being the base recipe, simply add any odd-ons of choice to make flavoured buttercream like this oreo buttercream frosting.
Related Recipes
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Easy Condensed Milk Buttercream Frosting recipe
Ingredients
- 228 gms (1 cup or 2 sticks) Butter Unsalted and softened
- 140 gms (5 oz) Sweetened Condensed Milk
- 1 tsp Vanilla Essence optional
Instructions
- Weigh the required amount of butter, cube it down and allow it to soften.
- Once softened in a mixing bowl beat the butter until it is pale yellow or almost white in colour. This would take around 13-15 mins using a hand held mixer and about 8 to 10 mins in a stand mixer. Do remember to stop and scrape the bowl every now and then.
- When you observe the evident colour change in the butter, start adding condensed milk a little at a time and beat well before each addition.
- Finally, add vanilla essence and mix well.
- Condensed Milk Buttercream is now ready to be piped.
Video
Notes
- I have repeated enough that having the buttercream at the right temperature is the key to making the best buttercream. You want it to be soft so that it incorporates well with the condensed milk.
- Start adding condensed milk only when the butter has turned its colour to pale yellow/white.
- Add condensed milk in 3 to 4 additions and not all at once.
- Since the condensed milk is already sweetened you do not need any icing sugar or sugar in any form.
- If your buttercream curdles, don't panic, just keep beating and the fat in the butter will eventually emulsify.
- Flavouring this buttercream is easy - add a little cocoa powder or melted dark chocolate to make chocolate buttercream, use caramel condensed milk to make dulce de leche, or any essence to make the corresponding flavour.
- Towards the end mix the frosting using a rubber spatula to remove any air bubbles.
- This frosting would be sufficient to fill and frost a two-layer 8-inch or 12 cupcake with a simple swirl on top.
Hetal says
Hi Sushma,
I tried your condensed milk buttercream frosting for outer layer of cake, but it was very hard to spread and also after decorating when I put it in refrigerator it started cracking. The buttercrwam itself tasted good but I was disappointed as it ruined my cake decoration. Can you please advise what did I do wrong? The butter and condensed milk was at room temp as mentioned in recipe. By the way, I love all your cake recipes and appreciated how detail oriented all your recipes are.
sushma iyer says
Hi Hetal..
By any chance did you refrigerate the frosting?? If the butter is soft and whipped till light and fluffy and kept at room temperature all throughout there is no chance of it going hard. Unless of course, the temperature gets cold.
Hetal says
Hi Sushma, thank you for response. Yes I did refrigerate frosting. But how can I store cake once it is done decorating? Should I keep decorated cake at room temperature?
sushma iyer says
Hi Hetal..
The decorated cake should be kept in the fridge only. It is advisable to keep it in the fridge covered in a cake box so that it doesn't dry out. Also, keep it outside at room temperature for 30 mins before serving.
sushma iyer says
Also I am glad to know that you find value in my recipes and videos.. thank you for sharing