This frosting is incredibly simple, yet so luxurious! Made with just sweetened condensed milk and butter, it boasts a rich, whipped cream flavor similar to Ermine Frosting—without the flour, making it naturally gluten-free.
With a few easy tips, you’ll get silky, smooth frosting every single time. Let’s dive in!
Ingredients
- Sweetened Condensed Milk: 14 oz (you may not need the full can).
- Unsalted Butter: Softened to room temperature.
- Optional Add-ins: Vanilla extract, a pinch of salt, or dulce de leche for a caramel twist.
Instructions
- Whip the Butter
- In a stand mixer or with a handheld mixer, beat the softened butter on high speed (level 8–10) for 8–10 minutes until pale, fluffy, and tripled in size.
- Add the Sweetened Condensed Milk
- Slowly pour in the sweetened condensed milk in 3–4 additions, mixing thoroughly after each.
- Stop adding milk if the frosting reaches your desired consistency before the full amount is used.
- Customize
- Mix in optional flavorings, such as vanilla extract or salt.
- Chill (If Needed)
- If the frosting looks separated, refrigerate for 15–20 minutes, then rewhip until smooth.
Pro Tips for Perfect Frosting
- Ensure the butter is properly whipped and fluffy before adding the condensed milk.
- Add the milk gradually to avoid a thin or soupy texture.
- If the frosting curdles, refrigerate and rewhip to bring it back together.
- For vibrant colors, use gel food coloring to avoid adding extra liquid.
- Chill before piping for crisp, clean designs.
Storage and Serving
- Storage:
- Refrigerate for up to 1 week in an airtight container or freeze for up to 2 months. Thaw and rewhip before using.
- Serving:
- Makes 2.5–3 cups, enough for 18–24 cupcakes or a 9×13-inch cake.
- For a thicker frosting, gradually add powdered sugar (½ cup at a time) until the desired consistency is achieved.
This frosting is light, fluffy, and pipes beautifully, making it perfect for cakes, cupcakes, or any dessert you want to elevate!
Looking for more frosting inspiration? Try:
- Mint Chocolate Chip Frosting
- Cake Batter Frosting
- Cookie Dough Frosting
- Chocolate Cream Cheese Frosting
Ready to whip up some magic? Let’s frost!
Sweetened Condensed Milk Frosting (Russian Buttercream)
18
servings162
kcal15
minutesSweetened Condensed Milk Frosting (Russian Buttercream)
This rich and silky frosting, also known as Russian buttercream, requires just two ingredients and comes together in only
Ingredients
1 cup unsalted butter (room temperature; see notes for using salted butter)
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract (optional)
¼ tsp salt (optional)
Directions
- Using the whisk attachment on a stand mixer or a handheld mixer, beat the softened butter on high speed for about 10 minutes until it becomes very pale, light, and fluffy.
- The butter should nearly triple in volume. Scrape down the sides of the bowl as needed to ensure it is evenly whipped.
- Incorporate the Sweetened Condensed Milk:
- Gradually add the sweetened condensed milk in 3–4 additions, mixing well after each addition.
- Scrape down the bowl with a spatula as needed and check the consistency and flavor. You may not need to use the entire can if you’re satisfied with the results.
- Troubleshooting:
- If the frosting looks separated or curdled, refrigerate it for 15–20 minutes, then rewhip until smooth.
- Add Flavorings (Optional):
- Mix in vanilla extract and salt for added flavor.