228gms(1 cup or 2 sticks) ButterUnsalted and softened
140gms(5 oz) Sweetened Condensed Milk
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.
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.