Last Updated on December 9, 2022
Although making homemade buttercream is pretty straightforward, the fastest of buttercreams is American style and that may be either too sweet or too buttery (if there is such a thing) for some. Also, we sometimes do not have the necessary amount of butter or shortening in our fridge. Whatever may be the reason, there are other ways to make a frosting that are even easier and just as tasty. One of my favorites is making sweetened condensed milk frosting. So today we have a fast condensed milk icing recipe that you can enjoy over all your desserts and will definitely be a crowd-pleaser.
What is Sweetened Condensed Milk Frosting?
This recipe is a buttercream variation. It will only take you 10 minutes to make but we do recommend you keep your condensed milk in the fridge, especially for the vanilla version. You will need to chill it for at least 2 hours before making the recipe, although doing it overnight would not hurt.
Another advantage of this recipe is that you only need 3 ingredients to make it, and you do not need to add any sugar! You could even make that 2 if you were in a pinch, by forgoing the vanilla extract. It definitely adds an extra oomph but it is not absolutely necessary, just if you want a vanilla flavor.
Sweetened condensed milk frosting is great also because it takes the powdered sugar flavor off the buttercream, making it richer while still being smooth and creamy.
This frosting forms a light crust, perfect to decorate anything you are going to need to transport.
Bear in mind that the vanilla recipe we offer hear yields 3 cups of frosting while the chocolate recipe yields only 2. This is because the butter extends the amount of frosting, while the chocolate does not. As a side note, playing with flavors is also an option! What would be your ideal frosting flavor?
Vanilla Sweetened Condensed Milk Frosting
Preparation time: 10 minutes
Yield: 3 cups
Ingredients
- 1 cup of room-temperature unsalted butter
- 1 14-ounce can of chilled sweetened condensed milk
- ½ tsp of vanilla extract
How to Make It
Step 1
Place the room-temperature butter into a large mixing bowl and whip it on high until it is light and fluffy. This will probably take 2 minutes.
Step 2
Add the vanilla extract and trickle in the chilled sweetened condensed milk without stopping the stand or hand mixer.
Step 3
Continue whipping until it is incorporated and airy.
You are done! Wasn’t that simple? Now you can add it to a piping bag and use it to decorate or fill any dessert you want!
Chocolate Sweetened Condensed Milk Frosting
Preparation time: 10 minutes
Yield: 2 cups
Ingredients
- 2 ounces of unsweetened compound chocolate
- 1 14-ounce can of chilled sweetened condensed milk
- ½ tsp of vanilla extract
How to Make It
Step 1
Melt the chocolate together with the condensed milk. You can do this over a double boiler or in the microwave in 20-second intervals. Make sure to mix every time you take it out, or continuously in a double boiler, to avoid the chocolate or sugar in the condensed milk burning.
Step 2
Once everything has melted together, add the vanilla extract and mix.
Step 3
Let it cool and use it as frosting in any dessert!
Sweetened Condensed Milk Whipped Cream?
This does not seem real, but it is! You can make “whipped cream” from sweetened condensed milk.
For this to work, make sure that on top of the condensed milk being cold, all your equipment is chilled as well. If not, it will not whip properly.
You could even whip the chocolate frosting recipe we have provided above and it will give you an amazing chocolate whipped cream.
Preparation time: 10 minutes
Yield: the condensed milk will double its volume, so if you are using 1 can, you will end up with 2 cans.
Ingredients: chilled sweetened condensed milk! As much as you need!
How to Make It
Step 1
Make sure all your equipment -bowl, beaters, etc- is chilled for at least 30 minutes in the freezer. You need to also chill your sweetened condensed milk, but do it in the fridge, preferably overnight.
Step 2
Set up a bowl larger than the bowl you will be whipping the milk in with ice water. This will keep everything cool while we whip it!
Step 3
Place the mixing bowl on top of the ice bath and add the sweetened condensed milk to it. Make sure that the water is not overflowing from the bowl, as we need the mixing bowl to be stable. If not, it will bob and make it hard to work with and it will also prevent any water from getting into the cream.
Whip on low for 30 seconds before going to medium speed for another 30.
Step 4
Finally, push the blender at high speed. Move it in circles around the bowl and down into the center. Use a rubber spatula to keep the cream at the edges of the bowl moving.
Make sure not to overbeat the cream as it will turn into butter. It will start to curdle and turn yellowish. So keep an eye on it!
Step 5
The whipped cream is done! You can now use it in any dessert you like! It is best used fresh, though, so prepare it right before you are going to use it.
Fast and Easy Sweetened Condensed Milk Frostings
Ingredients
Vanilla Sweetened Condensed Milk Frosting
- 1 cup of room temperature unsalted butter
- 1 14 ounce can of chilled sweetened condensed milk
- ½ tsp of vanilla extract
Chocolate Sweetened Condensed Milk Frosting
- 2 ounces of unsweetened compound chocolate
- 1 14 ounce can of chilled sweetened condensed milk
- ½ tsp of vanilla extract
Sweetened Condensed Milk Whipped Cream?
- Chilled sweetened condensed milk! As much as you need!
Instructions
Vanilla Sweetened Condensed Milk Frosting
- Place the room temperature butter into a large mixing bowl and whip it on high until it is light and fluffy. This will probably take 2 minutes.
- Add the vanilla extract and trickle in the chilled sweetened condensed milk without stopping the stand or hand mixer.
- Continue whipping until it is incorporated and airy.
- You are done! Wasn’t that simple? Now you can add it to a piping bag and use it to decorate or fill any dessert you want!
Chocolate Sweetened Condensed Milk Frosting
- Melt the chocolate together with the condensed milk. You can do this over a double boiler or in the microwave in 20-second intervals. Make sure to mix every time you take it out, or continuously in a double boiler, to avoid the chocolate or sugar in the condensed milk burning.
- Once everything has melted together, add the vanilla extract and mix.
- Let cool and use it as frosting in any dessert!
Sweetened Condensed Milk Whipped Cream?
- Make sure all your equipment -bowl, beaters, etc- is chilled at least 30 minutes in the freezer. You need to also chill your sweetened condensed milk, but do it in the fridge, preferably overnight.
- Set up a bowl larger than the bowl you will be whipping the milk in with ice water. This will keep everything cool while we whip it!
- Place the mixing bowl on top of the ice bath and add the sweetened condensed milk into it. Make sure that the water is not overflowing from the bowl, as we need the mixing bowl to be stable. If not, it will bob and make it hard to work with and it will also prevent any water from getting into the cream.
- Whip on low for 30 seconds before going into medium speed for another 30.
- Finally, push the blender into high speed. Move it in circles around the bowl and down into the center. Use a rubber spatula to keep the cream at the edges of the bowl moving.
- Make sure not to overbeat the cream as it will turn into butter. It will start to curdle and turn yellowish in color. So keep an eye on it!
- The whipped cream is done! You can now use it in any dessert you like! It is best used fresh, though, so prepare it right before you are going to use it.
How to Make Icing Without Condensed Milk?
To make frosting without condensed milk you will need powdered sugar, unsalted butter, heavy whipping cream or milk, and vanilla extract, with salt being used to adjust sweetness. To make a traditional American buttercream you will need three cups of powdered sugar, one cup of room-temperature unsalted butter, one teaspoon of vanilla extract, and one to two teaspoons of heavy whipping cream or milk.
Bring the butter to room temperature and then mix the butter and powdered sugar with an electric mixer. Start on low speed and then increase the speed to medium for three minutes.
Next, add the vanilla and heavy whipping cream or milk and beat for one minute or until the frosting reaches desired consistency. Next, add a pinch of salt if desired to adjust the sweetness of the frosting.
Is Condensed Milk Frosting Stable?
Condensed milk frosting is shelf stable and can be used as a filling or to frost the outside of cakes. It can be kept at room temperature for up to a day, but after that, it is best to keep it in the fridge. You can store condensed milk frosting in the fridge for up to a week.
Condensed milk frosting can be sensitive to heat. It is best to not keep it in warm temperatures for an extended amount of time as it can melt if it gets too warm.
How Do You Stabilize Condensed Milk Frosting?
To stabilize your condensed milk frosting, add three teaspoons of gelatin with one tablespoon of warm water. Set the gelatin mixture aside while you prepare your condensed milk frosting. Then, after the last step, add your gelatin to the frosting and mix until combined.
Adding the gelatin to the frosting will help it last longer at room temperature and help the frosting hold its shape better. In addition, it will also be able to last longer in warmer temperatures after it has been stabilized.
How Do You Make Chocolate Frosting Without Powdered Sugar and Milk?
To make chocolate frosting without powdered sugar and milk you will need heavy whipping cream and semi-sweet chocolate. You will need equal parts of both ingredients, such as 16 ounces of chocolate and 16 ounces of heavy whipping cream.
To start, heat your heavy whipping cream in a saucepan on medium heat until it begins to simmer but before it boils. Finely chop the chocolate and then add it to a heat-proof bowl and pour the cream over it. Allow the chocolate and cream to sit for two to three minutes.
After two to three minutes, stir the chocolate and cream together until smooth. Allow the ganache to cool to room temperature and then beat on medium speed for two to three minutes with an electric mixer. You can now spread it onto your baked goods with an offset spatula or a piping bag.
How Do You Make Vanilla Frosting with Almond Milk?
To make vanilla frosting with almond milk, simply use your favorite American buttercream recipe and substitute the heavy whipping cream with almond milk. If the frosting is too thick add more almond milk, if it is too thin, add more powdered sugar.
How Do You Make Homemade Frosting with Milk?
To make homemade frosting with milk you will need powdered sugar, unsalted butter, milk, vanilla extract, and salt to taste. You will need three cups of powdered sugar, one cup of unsalted butter at room temperature, one teaspoon of vanilla extract, and one to two teaspoons of milk.
Add the room-temperature butter and powdered sugar to a bowl and then mix with an electric mixer. Begin at low speed and then increase the speed to medium for three minutes.
Next, add the vanilla and milk then beat for one minute or until the frosting reaches desired consistency. Add more milk if your frosting appears too thick. Next, add a pinch of salt if desired to adjust the sweetness of the frosting.
How Do You Make Frosting With Powdered Milk?
To make frosting with powdered milk, you will need one cup of powdered milk, one cup of water, one stick of unsalted butter, and seven tablespoons of condensed milk. Mix the powdered milk with the cold water and then beat on high speed for five minutes with your mixer.
Next, add the room-temperature butter and continue mixing for around three to five minutes. Then add the condensed milk to the frosting and mix until combined.
Conclusion – So…
… Did you like our recipes? We are in love with how easy and amazing these frostings are. Also, remember you can always play with flavors. Try adding some coconut flakes or caramel into the mix. You will get an amazing result! Also, remember that you can add food coloring to change its look.
Tell us below if you prefer sweetened condensed milk frosting or regular buttercream. Do not forget to send us a picture of your creations and make sure to post your comments, tips, and tricks! Let’s improve the community together!
FAQ’s
What happens if you whip sweetened condensed milk?
If you whip sweetened condensed milk, it will result in a decent low-fat simulation of whipped cream. With that, it needs cold utensils. And, it is best when eaten immediately.
In baking, sweetened condensed milk is a lower-fat substitute for heavy cream. In addition to that, it has much more protein and less butterfat.
For this reason, it enhances the full nutritional benefits of many desserts.
What can you do with sweetened condensed milk?
Sweetened condensed milk is perfect for pies, bars, fudge, and puddings. It is indeed the secret ingredient to many sweet and creamy desserts since it adds flavor and texture.
Furthermore, it is essential to fudge and caramel since it adds extra creaminess. Also, its milk proteins provide a toasty note to layer bars.
Likewise, it adds a little sweetness to coconut macaroons.
Is condensed milk worse than sugar?
No, because condensed milk, especially when sweetened, is made by adding immense amounts of sugar to the milk.
For that matter, sugar serves as a preservative and will guarantee that milk can last for years. Hence, it also acts to keep the product’s sterility by eliminating microorganisms found in the milk.
Does frosting with sweetened condensed milk need to be refrigerated?
The answer is no. You can store frosted cakes, especially with frosting with sweetened condensed milk, at room temperature so long as none of the cake’s fillings require refrigeration.
In addition to that, the frosting will last for about three days due to its high sugar content.
Likewise, if you want your frosting with sweetened condensed milk to last longer than that, you can store it in the fridge. Although room temperature cakes with frosting usually have the best consistency and excellent flavor.
Moreover, you should chill it first if you plan to transport the cake; there is less chance of cake transportation disaster with a well-chilled cake. Doing this helps to set the frosting. Additionally, allow the cake to come back to room temperature gradually before serving.
What is the difference between evaporated milk and condensed milk?
The big difference between evaporated milk and condensed milk is the sugar content. Evaporated milk is unsweetened. On the contrary, sweetened condensed milk is always sweetened.
Sweetened condensed milk is thick and creamy. And it has a super-sweet taste and a caramel color. Moreover, it is a concentrated milk product that consists of 60 percent of water and 40 to 45 percent sugar.
On the other hand, evaporated milk is made by heating milk till approximately 60 percent of its water has evaporated. Afterward, homogenized, packaged, and, most importantly, sterilized. As a result, it becomes creamy and dense concentrated milk in a can.
Moreover, you can store evaporated milk for about a year. If opened, it can last for around nine months.
Besides, evaporated milk is ideal for savory and sweet recipes. And it is used in recipes with a creamy texture. However, you do not need additional sugar. Additionally, it comes in whole milk, low-fat, and skim varieties.
Karen is a passionate pastry chef who loves to create delicious baked goods. She has been in the culinary arts for over 10 years, honing her skills and perfecting her craft. Karen is known for her creativity and attention to detail, creating unique desserts that bring a smile to everyone’s face. She is always looking for ways to challenge herself and come up with new recipes that are both tasty and visually appealing. Karen loves to experiment with different flavors and textures, and she is committed to providing the highest quality of products to her customers.