Cupcake Frosting with Condensed Milk – Recipe with Step-by-Step Photos

One of the most budget-friendly options for filling and decorating cakes, cupcakes, and muffins is condensed milk and buttercream. It's incredibly sweet and airy, and its creamy aroma will leave no one indifferent. Its delicate texture perfectly complements the airy batter of cupcakes. To balance the sweetness and richness, use fresh berries and fruits as a filling for cakes.

Cupcake frosting with condensed milk - photo

Nutritional value per serving

287 kcal

Proteins: 5.1 g
Fats: 15.1 g
Carbohydrates: 32.5 g

*Nutritional value is calculated per 100g of ingredients

Total time: 10 min
Complexity:

It will work even if you're making it for the first time. Not just this dish, but your first time ever.
Number of servings: 1

It is also worth considering thatcondensed milk cake maker It's quite fatty, so if you're on a diet, you might want to choose ricotta or mascarpone cream. Our website offers step-by-step cream cheese recipes with photos, which you should definitely try making at home.

Recipe with step-by-step photos

Cupcake frosting with condensed milk

Ingredients

Servings

Butter

125 G
Powdered sugar

65 G
Condensed milk

50 G
Vanilla extract

1 tsp

Preparation

Step 1

Let's prepare the ingredients. All ingredients should be at room temperature.

Step 2

Place the butter in a clean container. Choose butter with at least 83% fat content for a thicker, richer, and more flavorful cream.

Step 3

Beat the butter with a mixer, gradually increasing the speed, until smooth.

Step 4

During the process, sift the powdered sugar - this will help avoid lumps in the cream.

Step 5

Continue whisking until the powdered sugar is completely dissolved.

Step 6

Add condensed milk. Choose a high-quality product without vegetable fats.

Step 7

Vanilla extract for aroma.

Step 8

Beat the mixture for another 2-3 minutes at high speed.

Step 9

If desired, you can add a pinch of food coloring to give the cream an interesting color. Done.

A similar video recipe: Cupcake Frosting with Boiled Condensed Milk

You only need two ingredients to make this amazing frosting! The result is a very sweet, delicate, and fragrant frosting that holds its shape perfectly. It's perfect for frosting cakes and decorating pastries. It's quick and easy to make. Anyone can make it and everyone will love it. You can find this recipe on the "Ann Sweet Cakes" YouTube channel.

The video's author shares her secrets for making the perfect cream with boiled condensed milk. How do you create a smooth and uniform texture? How do you prevent the cream from separating? Anna explains it all in this short yet informative video. Be sure to check out this recipe—it will add a whole new dimension to your baked goods.

How to restore separated condensed milk cream

If the cream recipe isn't followed correctly, the mixture may separate. This problem affects both beginners and experienced pastry chefs. There can be several reasons for cream separation:

poor quality products;
difference in temperature of ingredients.

To protect yourself and your cream from failure, choose only fresh and proven ingredients, without vegetable fats or substitutes. Remember, a miser pays twice.

Before preparing the cream, make sure the ingredients are all at the same temperature. To do this, remove them from the refrigerator half an hour before cooking and let them sit at room temperature.

If the cream separates after cooking, don't worry and don't rush to remake it. To do this, use this technique:

Place the container with the failed cream in a water bath.
Make sure that the bottom of the bowl does not sink into the water or touch the surface, otherwise the cream will simply cook.
We begin to actively stir the cream until a homogeneous consistency is completely restored.
Then remove the cream from the water bath and beat with a mixer at minimum speed for another 1–2 minutes.

Be sure to follow the cream recipe to delight your family and friends with delicious treats.

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