This frosting is a dream to make! Decadent, silky, and smooth, it uses sweetened condensed milk instead of powdered sugar for a rich whipped cream flavor similar to Ermine Frosting—but completely gluten-free since there’s no flour involved.
With just two main ingredients, it’s simple yet impressive. Follow these tips and tricks to achieve perfectly smooth, sweetened condensed milk buttercream every time.
Ingredients
- Main Ingredients: Sweetened condensed milk and unsalted butter.
- Optional Add-Ins: A pinch of salt, vanilla extract, or other flavorings to taste. Swap sweetened condensed milk with dulce de leche for a delicious caramel variation.
How to Make It
Step 1: Whip the Butter
Whip softened butter on high speed for 8-10 minutes (set your stand mixer to level 8-10). Watch it transform into a pale, fluffy, and almost tripled-in-volume base.
Step 2: Add Sweetened Condensed Milk
Slowly incorporate the sweetened condensed milk in 3-4 batches, mixing well after each addition. Stop once the frosting reaches your preferred consistency. Stir in salt, vanilla, or any other flavorings if desired.
Step 3: Optional Chilling
For a firmer texture, chill the frosting for 10-20 minutes before piping.
Tips for Success
- Room Temperature Butter: Ensure your butter is softened for seamless mixing.
- Slow and Steady: Add sweetened condensed milk gradually, stopping when you achieve the desired flavor and texture.
- Rescue Curdled Frosting: If it separates or curdles, chill for 15-20 minutes, then whip again until smooth.
- Coloring: Gel food coloring works best for vibrant hues without thinning the frosting.
- Piping Prep: For clean, sharp piping on cakes or cupcakes, chill the frosting briefly before use.
Storage
- Refrigerate: Keep in an airtight container for up to a week. Bring to room temperature and rewhip before using.
- Freeze: Store in an airtight container for up to two months.
How Much Does It Make?
This recipe yields 2.5-3 cups of frosting, enough to frost 18-24 cupcakes or a 9×13-inch cake. For a thicker consistency, add powdered sugar ½ cup at a time until it suits your needs.
Explore More Frosting Recipes
- Mint Chocolate Chip Frosting
- Cake Batter Frosting
- Cookie Dough Frosting
- Chocolate Cream Cheese Frosting
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Sweetened Condensed Milk Frosting (Russian Buttercream)
18
servings162
kcal15
minutesThis quick and easy frosting, also known as Russian Buttercream, requires just two ingredients and is ready in 15 minutes! It’s light, fluffy, and perfect for desserts.
Ingredients
1 cup unsalted butter, room temperature (see notes if using salted butter)
1 (14 oz) can sweetened condensed milk (use as much as needed for desired flavor and texture)
1 tsp vanilla extract (optional)
¼ tsp salt (optional)
Directions
- Whip the Butter
- In a stand mixer with the whisk attachment (or a handheld mixer and large bowl), whip the softened butter on high speed for about 10 minutes. The butter should become very pale, light, and fluffy, almost tripling in size.
- Scrape down the sides of the bowl with a spatula as needed to ensure all the butter is evenly whipped.
- Add Sweetened Condensed Milk
- Gradually add the sweetened condensed milk in 3-4 additions, mixing well after each addition. Scrape down the bowl with the spatula as needed.
- Taste as you go and stop adding once you’re happy with the flavor and consistency. You don’t need to use the full 14 oz can.
- Fix Separation (if needed)
- If the buttercream looks separated or curdled, chill it in the fridge for 15-20 minutes, then whip again until it comes back together into a smooth, creamy frosting.
- Add Optional Ingredients
- Mix in vanilla extract and salt, if desired, for added flavor.
- Ready to Use
- Your buttercream is now ready to frost cakes, cupcakes, or any of your favorite desserts!