It turns out Sweetened Condensed Milk Frosting was the answer to my prayers. I whipped it up in just about 15 minutes, and I couldn’t believe how creamy and delightful it was. It tasted like I’d been working on it for hours! I reckon the easiest things in life often turn out the best. This frosting has all the richness you’d want without needing to head to a gourmet store or shelling out loads of cash. Plus, the joy it brought when I saw my daughter’s face light up—priceless.
So, if you’re like me and love little moments of effortless victories in the kitchen—or if you just wanna impress your family without breaking a sweat—give this recipe a try. The steps are uncomplicated, and the ingredients are likely already in your pantry. Each time I’ve made it, it’s garnered rave reviews from kids and adults alike. There’s something special about butter whipped until it’s fluffy and almost white, which then gets silky-smooth with the addition of sweetened condensed milk. It practically invites you to dive in with a spoon!
Anyway, let’s not keep you waiting. This frosting isn’t just for cakes either. Spread it over cupcakes, drizzle it on top of brownies, or use it to make your own favorite dessert extra special. You’ll find it’s as versatile as it is delightful, becoming a staple for every celebratory occasion—or even on a regular Tuesday night when you’re craving something sweet. So, let’s dive right into it!
How to Make Sweetened Condensed Milk Frosting
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Ingredients:
- 1 cup of unsalted butter, brought to room temperature
- 1 can (14 oz) of sweetened condensed milk
- ¼ teaspoon of salt, optional
- 1 teaspoon of vanilla extract, optional
Directions:
- Start by placing the room temperature butter in a large mixing bowl. Using either a stand mixer or a hand mixer, beat the butter on high speed for a full 10 minutes until it turns very pale, light, and fluffy. Remember, scrape down the sides every so often.
- Next, add in the sweetened condensed milk slowly, doing so in 3 or 4 parts. Mix well after each addition. It’s your call on how much of the 14 oz can you use, based on your taste preference for sweetness and texture.
- Should the frosting mix seem to separate or curdle, don’t panic! Pop it into the fridge for 15 to 20 minutes, then whip it again until it’s smooth.
- If you’re inclined, you may add the vanilla extract and salt at this stage to enhance the flavor. Make sure everything is well combined, then you’re ready to frost to your heart’s content!
Ingredient Substitutions:
If you’re in a pinch, margarine can be used instead of butter, though the flavor depth might change slightly. For a vegan version, opt for plant-based butter and sweetened condensed coconut milk, maintaining the frosting’s creamy consistency and sweetness.
Serving Suggestions:
This frosting is perfect for any cake or cupcake, especially vanilla or chocolate. Consider garnishing with fresh berries or a sprinkle of chocolate shavings. Serve with a nice cup of tea or coffee to balance the frosting’s rich, buttery sweetness.
Seasonal Variations:
In warmer seasons, add a hint of citrus zest like lemon or orange to the frosting for a refreshing twist. During winter months, you might prefer adding a pinch of cinnamon or nutmeg to infuse a warm, comforting touch.
Cooking Tips:
To enhance the frosting’s flavor, ensure your butter is genuinely at room temperature before you start mixing—it makes all the difference. If opting for unsalted butter, adjust the salt according to your taste. Vanilla beans could also be used instead of extract for a richer aroma.
Storing Suggestion:
Store any unused frosting in an airtight container in the fridge for up to a week. Before using it again, allow the frosting to return to room temperature and best mix it once more to regain its original smooth texture.
FAQs:
Can I make Sweetened Condensed Milk Frosting ahead of time?
Absolutely! You can make this frosting a day or two in advance. Just be sure to store it in an airtight container in the refrigerator. Before you’re ready to use it, let it come to room temperature and give it a good stir or quick mix.
Is this frosting stable enough for pastry decorations?
This frosting holds up quite well for basic decorations like spreading with a spatula or simple piping, but it’s not as stiff as traditional buttercream. For more intricate designs, you might want to add a bit of powdered sugar to increase its stability.
What can I do if my frosting turns out too sweet?
If you find it too sweet, you can balance the sweetness by adding a pinch more salt or a splash of lemon juice, which will help cut through the sugar. Alternatively, try incorporating cream cheese for a tangy twist.
How can I make a chocolate version of this frosting?
To make a chocolate frosting, you can mix in about 1/4 cup of cocoa powder to the butter before adding the condensed milk. Ensure it’s well incorporated for the perfect chocolate flavor.
Why did my frosting separate?
This can happen if the butter wasn’t perfectly mixed before adding the milk, or if the temperature was too warm. Simply refrigerate it for a bit and whip again to restore its smoothness.
Can I freeze sweetened condensed milk frosting?
Yes, you can freeze this frosting! Put it in a freezer-safe container and use it within 2-3 months. When you need it, let it thaw in the fridge overnight, then bring it to room temperature and whip again before using.
Sweetened Condensed Milk Frosting
Ingredients
- 1 cup room temperature unsalted butter
- 1 can (14 oz) sweetened condensed milk
- 1/4 tsp optional salt
- 1 tsp optional vanilla extract
Instructions
- Start by whipping the softened unsalted butter at high speed using a stand mixer or handheld mixer for approximately 10 minutes, until it becomes very light and fluffy, and has nearly tripled in volume. Be sure to scrape down the sides of the bowl with a spatula as necessary.
- Once the butter achieves a fluffy consistency, gradually add the sweetened condensed milk in 3 or 4 increments, mixing thoroughly after each addition and scraping the bowl as you go. You can adjust the amount based on your desired flavor and thickness, so it’s not necessary to use the entire can.
- If the frosting seems to have separated or curdled, place it in the refrigerator for 15-20 minutes, then re-whip it until the texture becomes smooth again.
- Finally, incorporate the optional vanilla extract and salt if desired, and your frosting is ready to be spread on cakes and cupcakes. Enjoy!
