A silky quark frosting with condensed milk - just three ingredients and no butter. It holds its shape beautifully: perfect for piping on cupcakes, layering cakes or filling crepes. A gorgeous five-minute frosting!
Quark Frosting with Condensed Milk (No Butter)
A silky, pipeable frosting made of quark and condensed milk - no butter. Holds its shape for cupcakes, cakes and fillings.
Ingredients
Method
- If your cheese is grainy, press it through a sieve until smooth. Skip this step with smooth quark.
- Combine the quark, condensed milk and icing sugar in a bowl.
- Beat with a mixer into a smooth, fluffy cream. Ready to pipe or spread right away.
Notes
Keeps up to 3 days refrigerated. Use less condensed milk for a firmer texture.
Texture secrets
- Cheese: use smooth quark (or farmer cheese paste), not grainy curds. If yours is grainy, press it through a sieve first - otherwise the frosting will be gritty.
- Condensed milk controls both sweetness and thickness. For a firmer frosting use less; add it spoon by spoon, tasting.
- Coloring: gel colors work best - liquid ones can soften the frosting too much.
- Chill 30 minutes before piping for the sharpest swirls.
FAQ
How long does it keep?
Up to 3 days refrigerated in a sealed container. It's stable - frosted cupcakes survive a night in the fridge without weeping.
Can I use sweetened cheese snacks (syrki)?
Yes, unglazed sweet curd snacks work - then halve the icing sugar or skip it entirely, they're already sweet.
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