Why is my condensed milk buttercream runny?

A high liquid ratio to butter can make a runny frosting that is difficult to pipe.

What does Russian buttercream taste like?

Russian Buttercream It comes together in less than 10 minutes and has a rich buttery taste followed by a caramelized milky flavor. Texture-wise, it's on the denser side but pipes and frosts smooth on the outside of cakes.

What's the difference between buttercream and frosting?

The best way to distinguish frosting from buttercream is through the ingredients. While both contain powdered sugar, fat, flavouring and sometimes milk or water, frosting does not contain any butter whatsoever . Instead, frosting is usually made with shortening or cream cheese.

What's the difference between ganache and buttercream frosting?

Chocolate ganache sets so much faster than buttercream , and it's a lot harder for it to melt once it sets. It also sets a lot firmer than buttercream, so once you stack cakes on top. it is so much safer to do so without denting the bottom tier.

Can you whip cream and condensed milk together?

Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; add condensed milk and beat until thick and well combined .

Can I whip sweetened condensed milk?

The trick to turning sweetened condensed canned milk into whipped cream is chilling the equipment that's used to beat the milk into cream . While whipping the milk, sit the bowl in an ice water bath to keep it cold. It doesn't hurt to turn on the air conditioning or whip the cream in front ...

What is the most stable buttercream for cake decorating?

The most stable of the buttercreams, Italian buttercream is made from a meringue made bystreaming hot sugar syrup into egg whites as they're being whisked.

What are the 4 types of buttercream?

Classically there are four main types of buttercream: Italian, German, French & Swiss .

What brand of butter is best for buttercream icing?

Kerrygold, Organic Valley, and other European styles unsalted butter are great to the taste of buttercream too.

What are the three types of buttercream frosting?

But if you're keen to know the basic differences, here are a few! American buttercream is sweeter than Swiss or Italian. It forms a “crust” when exposed to air – perfect for paining and piping on. Swiss Meringue buttercream is silky smooth and light. ... Italian Meringue buttercream is the least sweet of the three. Feb 4, 2021

What tastes better, ganache or buttercream?

Some people prefer the extra moistness that buttercream provides and preserves in a cake, others prefer ganache for it is less sweet and, well, who can argue with more chocolate? Whatever you decide to go with, do practice at least once before deciding on whether you will use buttercream or ganache for a big occasion.

How do I fix runny buttercream frosting?

The easiest and most straightforward way to fix buttercream that is too runny is to simply add more powdered sugar .

How do you fix runny condensed milk?

Why is my condensed milk too runny/not thick? If your condensed milk is rather runny, it means you didn't reduce the water content enough. Put it back on the heat and keep cooking it down over medium until it thickens more .

Why is my condensed milk not thickening?

If you find that your condensed milk hasn't thickened, that means that the pan was removed from the heat too early . This can be corrected by returning your mixture to a pan and carefully continuing the heating process.

Chocolate Condensed Milk Buttercream Frosting Recipe (2024)

February 25, 2020

This Chocolate Condensed Milk Frosting is a simple and easy way to make a silky sweet frosting with only three ingredients!

It’s a great and easy way to make a frosting for your baking goods in no time. The addition of sweetened condensed milk gives the buttercream a very pleasant taste and serves as a sweetener (no extra sugar needed). Use this frosting to decorate your favorite desserts!

Ingredients:

250g soften butter
200g sweetened condensed milk
60g your favorite chocolate (I used dark chocolate 72% cacao)

Step 1

In a large mixing bowl, use a hand mixer to whip the softened butter until light, fluffy and tripled in volume. (The beating time will depend on your type of mixer). Slowly whip in sweetened condensed milk at room temperature until thoroughly mixed in.

Step 2

Add melted chocolate and mix until all the ingredients are combined well. Don’t forget to scrape the sides of the bowl after each addition. Now it’s ready for piping!

Notes:

Use room temperature butter. This means that you will need to remove your butter from the fridge several hours before you plan on using it.

Microwave the chocolate for 20 seconds (or 10 seconds if at a high temperature) then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for another 20 seconds, stopping, stirring and returning to the microwave until the chocolate has melted.

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Chocolate Condensed Milk Buttercream Frosting

This Chocolate Condensed Milk Frosting is a simple and easy way to make a silky sweet frosting with only three ingredients!

4.12 from 9 votes

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert

Ingredients

250 g soften butter
200 g sweetened condensed milk

60 g your favorite chocolate (I used dark chocolate 72% cacao)

Instructions

In a large mixing bowl, use a hand mixer to whip the softened butter until light, fluffy and tripled in volume. (The beating time will depend on your type of mixer).
Slowly whip in sweetened condensed milk at room temperature until thoroughly mixed in.

Add melted chocolate and mix until all the ingredients are combined well. Don’t forget to scrape the sides of the bowl after each addition.
Now it’s ready for piping!

Notes

Use room temperature butter. This means that you will need to remove your butter from the fridge several hours before you plan on using it.

Reader Interactions

Comments

Kathy
February 10, 2021 at 11:08 pm
Can you tell me the measurements in cups ?? Or ounces
Reply
- admin
  February 13, 2021 at 9:48 pm
  Hi Kathy, I am sorry but I can’t. I always use a kitchen scale for my baking.
  Reply
  - Linda
    May 31, 2022 at 9:13 pm
    
    I’m SO pleased you do weigh things properly! I’m in England and cups means absolutely nothing to me! I often see some lovely recipes but the measurements are in cups and I can’t make them. Love your recipes – keep up the good work! Thanks very much. x
    Reply
- Angela
  April 18, 2022 at 6:43 pm
  200 g is 3/4cup +1 Tbsp
  250 g is 1 cup + 1 Tbsp
  Reply
  - Kris
    May 6, 2022 at 5:33 pm
    Thank you!
    See Also
    These Christmas Candy Recipes Will Help You Sweeten the Season Peanut Butter Pie Recipe - Handle the Heat BEST Flourless Chocolate Cake Recipe - Handle the Heat Easy Homemade Chocolate Whipped Cream Recipe | Lemons + Zest
    Reply
    - Marymaryruthruth
      September 24, 2023 at 9:13 am
      
      Thank you!
      Reply
  - Chriasy
    June 27, 2022 at 10:51 pm
    Thank you for the conversion.
    Reply
  - Abg
    September 24, 2023 at 1:35 pm
    Thanks
    Reply
- Kris
  May 6, 2022 at 5:32 pm
  Was wondering the same thing. Need to add in cups/Tsp measurements for people that don’t have a food scale.
  Reply
- Deon
  September 10, 2022 at 8:54 pm
  It would be nice if the measurements were broke down in Cups, Ounces etc. A lot of people don’t understand what 200mgs of butter.? (Example only)
  Reply
- Kathleen Robb
  April 2, 2023 at 4:30 pm
  Do you have a measuring cup that has ounces and ml on it? Most of them do these days. The weight to dry oz measurements on a measuring cup will be approx .Many things affect the weight humidity being one of them. Happy Baking everyone!
  Reply
Cathy
March 19, 2021 at 3:47 pm
https://www.thecalculatorsite.com/cooking/cups-grams.php
Reply
Sabrina
March 28, 2021 at 10:42 pm
Does this frosting harden when put in the refrigerator and how long does it last after making it if not using it right away?
Reply
- admin
  April 9, 2021 at 2:52 am
  Hi Sabrina,
  Yes, the frosting gets harder in the fridge. You can store it in an airtight container for up to 1 week in the refrigerator. Let it come up to room temperature before using it. Once your buttercream has warmed up, re-whip it to bring it back to a fluffy consistency.
  Reply
  - LoRee Baker
    December 8, 2022 at 11:42 pm
    Do you use unsalted butter or salted?
    Reply
  - Tina Larson
    December 19, 2022 at 7:16 pm
    I want to frost a two layer 9 inch cake do I store it in the refrigerator ?
    Reply
Navi
April 20, 2021 at 10:22 am
Hi!! Does this stay stiff at room temperature? The consistency of it looks like it would be extremely melty if un-refrigerated. Does it pipe like normal powdered sugar buttercream?
Reply
- admin
  April 21, 2021 at 10:15 pm
  Hi Nevi, if you watch my video, you can clearly see the consistency of the room temperature buttercream.
  Reply
Lena Henschel
April 20, 2021 at 7:59 pm

Best buttercreme ever, it never fails. I use it for All my cakes, i mix it straberries, blueberries, yes everythings. I just love it. Thank you. Lena from Denmark
Reply
- admin
  April 21, 2021 at 10:12 pm
  Hi Lena, I’m so glad you like it and thank you so much for letting me know!))
  Reply
Liz mcdougall
See Also
Easy Chocolate Cream Pie Recipe- Butter Your Biscuit
April 27, 2021 at 5:16 pm
Fantastic recipe don’t normally eat buttercream but this is delicious can I use any chocolate like white or ruby
Reply
- admin
  April 29, 2021 at 12:26 am
  Hi Liz, I’m glad you like it! You can definitely use the white chocolate and I think the ruby will be great too. I personally never used the ruby chocolate))
  Reply
JAPHIA
May 6, 2021 at 4:25 am
Loved it so much…. thanks for the amazing recipe
Reply
- admin
  May 11, 2021 at 2:15 pm
  Thank you!
  Reply
Rose
June 21, 2021 at 2:53 pm
How long can it stay out at room temp once on a cake.
Reply
- admin
  July 1, 2021 at 11:50 pm
  Hi Rose, in general, buttercream can sit out at room temperature for up to 2 days.
  Reply
- Mollie
  July 6, 2021 at 10:53 pm
  Does this freeze well on a cake and then return to room temperature? I’m wanting to make a birthday cake with piped icing in advance . Thanks in advance!
  Reply
  - admin
    July 12, 2021 at 8:15 pm
    Hi Mollie, I’ll be honest with you, I’ve never frozen a cake, but I think you can do it because it’s just a buttercream frosting.
    Reply
Leesha
August 27, 2021 at 11:33 pm

I loved this recipe – very simple to make and piped wonderfully. It was really delicious as well.
Reply
- admin
  September 3, 2021 at 12:39 am
  Hi Leesha, thank you so much for leaving your feedback))
  Reply
Javonni
December 14, 2021 at 7:29 pm
Can’t wait to try this! Think I’ll try it this afternoon!
Reply
- admin
  December 17, 2021 at 4:09 am
  Hi Javonni, Please, let me know how it turned out))
  Reply
  - Lola
    March 11, 2022 at 4:53 pm
    Why do you specify hand mixer? I only have a stand mixer. Will that make a difference in the consistency or something in the frosting?
    Reply
    - admin
      March 19, 2022 at 6:22 pm
      Hi Lola. I do that, because not everyone has a stand mixer. It will not make any difference in the consistency but it may take you less time to make it.)
      Reply
Millie
February 24, 2022 at 3:09 pm

Did you use salted or unsalted butter
Reply
- admin
  February 26, 2022 at 12:59 am
  Hi Millie, it’s up to you. Usually the frosting is made with unsalted butter but if you like some saltiness then you can use the salted butter.
  Reply
  - Riannon
    April 20, 2022 at 12:27 am
    
    I made this with salted butter since the recipe did not specify and the comments indicated either would be fine but I have to say it is REALLY salt forward, even used on dark chocolate cake. I may try again with unsalted, but this was not good, so please use unsalted butter if you try it,
    Reply
Pattir
August 27, 2022 at 1:21 pm
It looks delicious and I am planning on making it next weekend for my family. Thank you so much for the recipe..
Reply
Jasha
October 7, 2022 at 3:43 pm
Hi. Will this recipe cover a two layer birthday cake or do I have to double it. Thanks. Jasha
Reply
Karen Fermo
November 1, 2022 at 3:03 pm

For everyone complaining about the recipe being grams. Not every country uses cups. Make it easy on yourself and buy a $10 kitchen scale. I am in Canada and we use Cups but I also purchased a scale for when I need to weigh out ingredients for recipes like these. It’s really not that hard. I can’t wait to try this recipe!
Reply
Sue G
December 21, 2022 at 1:39 pm
Made this for covering a choc log. Not sure, but it seems a bit less stiff than I expected. Hoping it hardens
Reply
Colleen Steiner
December 29, 2022 at 4:17 am
I agree with the other commenter. It would be nice if it was also in cups, tablespoons, etc.
Reply
Colleen Steiner
December 29, 2022 at 4:21 am
When you say melt chocolate ate you referring to chocolate bark, chocolate chips, or something else? Sorry but you did not clarify.
Reply
Colleen Steiner
December 29, 2022 at 4:24 am
I agree with another commenter. You should also include measurements in cups, tablespoons, etc. for those of us that live in the U.S. or other places that use those measurements. There has got to be a way to do that.
Reply
Peggy Fallon
February 28, 2023 at 9:01 pm

When making a 9-inch layer cake, I needed to TRIPLE the recipe in order to fill, frost, and pipe decorations. Not really a problem, but it definitely affects the cost. I also suggest adding a generous pinch of salt to boost the chocolate flavor and offset the sweetness. That said, it is quite delicious!
Reply
Lucy Parks
March 6, 2023 at 5:08 pm
Can you use cocoa powder for this recipe?
Reply
Luba
May 6, 2023 at 5:09 am
Can you use cocoa powder for this recipe?
Instead of chocolate ….
Reply
Dawn
May 7, 2023 at 11:57 pm
Can you use cocoa powder instead?
Reply
Holly
November 23, 2023 at 9:27 pm
Has anyone tried this with vegan sweetened condensed milk?
Reply
Kristine
December 6, 2023 at 3:29 am

Mine had a very overwhelming taste of butter. I added more chocolate and milk. Still tasted like whipped butter. I hope the chocolate cake hides the butter taste. It did pipe beautifully.
Reply
Judith
January 13, 2024 at 3:55 pm
Can I use white chocolate for this recipe? Also if you need to convert something you just have to ask the internet. In Canada we use cups, grams and imperial. I just convert everything to grams, which gives the most accurate measurements for baking.
Reply