Condensed Milk and Butter Frosting

Condensed milk and butter frosting is a versatile cream for layering, crumb-coating and decorating cakes, made from just two ingredients. It holds its shape beautifully, tints easily and won't run on your bakes, and it's ready in 10 minutes with a mixer. Highly recommend - enjoy!

Condensed Milk and Butter Frosting

A versatile buttercream made with condensed milk for layering and crumb-coating cakes: holds its shape and tints easily.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 500 g

Course: Creams and frostings

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 200 g butter softened
• 300 ml condensed milk same temperature as the butter

Method

 

1. Bring the butter and condensed milk to the same temperature beforehand - otherwise the cream will curdle.
2. Beat the softened butter with a mixer for a couple of minutes.
   
3. Pour in the condensed milk and beat until light and thick. The frosting is ready to use.
   

Notes

The frosting tints well with food coloring and won't run on your bakes - versatile for layering and crumb-coating a cake.

Tips

• Golden rule: the butter and the condensed milk must be the same temperature, or the cream will curdle or separate.
• The cream tints well with food coloring and won't run on your bakes.
• Great for both layering and crumb-coating a cake.