Chocolate Condensed Milk Buttercream

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Treat yourself to a rich and silky Chocolate Condensed Milk Buttercream. This easy recipe combines the deep flavors of dark chocolate with the smoothness of condensed milk to create a luxurious frosting. With just three simple ingredients and no need for powdered sugar, this buttercream is smooth and grit-free. It's great for creating beautiful designs on cakes, cupcakes, and more.

Chocolate Condensed Milk Buttercream Cupcake Savvy

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Why Is This Buttercream So Good?

One reason this buttercream stands out is because of its silky smooth texture. You don't need to add any powdered sugar, thanks to the sweetened condensed milk, which already contains sugar. This helps you avoid the grittiness that sometimes comes with powdered sugar. You get a perfectly smooth frosting. Perfect for decorating your cakes and desserts, making everything you whip up look and taste fantastic.

Ingredients In Chocolate Condensed Milk Buttercream

Unsalted Butter - This is the base of the buttercream, providing a rich and creamy texture. Using unsalted butter allows you to control the amount of salt in your frosting.
Sweetened Condensed Milk - This adds a silky, creamy sweetness to the buttercream. It also eliminates the need for powdered sugar, which is typically used in frostings to add sweetness and bulk. The condensed milk keeps the buttercream smooth and free from the grittiness that sugar crystals can sometimes cause.
Dark Chocolate - Melted into the buttercream, dark chocolate adds a deep and luxurious chocolate flavor. Choosing a type of dark chocolate you love means the buttercream will taste exactly to your liking.

Chocolate Condensed Milk Buttercream Cupcake Savvy (1)

How To Make Chocolate Condensed Milk Buttercream

Start with Whipping the Butter: Begin by placing the softened butter into a mixing bowl. Using an electric mixer, whip the butter on a medium speed until it becomes light in color and fluffy. This step is important as it introduces air into the butter, ensuring that your buttercream is light and airy.

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Add Sweetened Condensed Milk: Once the butter is whipped, pour the sweetened condensed milk into the bowl. Continue mixing at a medium speed until the milk is fully incorporated into the butter. You should see the mixture becoming smoother and creamier as you mix.

Chocolate Condensed Milk Buttercream Cupcake Savvy (3)

Incorporate the Melted Chocolate: With the chocolate melted and still warm (but not hot), add it to your butter and milk mixture. Keep the mixer running at a low to medium speed to blend the chocolate evenly throughout the buttercream. This will give it a rich chocolate flavor and a beautiful, consistent color.

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Smooth Out the Buttercream: Take a silicone spatula and gently stir the buttercream by hand. This will knock out any large air bubbles and ensures that the texture of your buttercream is velvety and smooth.

Chill if Too Soft: If you find the buttercream is too soft, place it in the refrigerator for about 15-20 minutes. After chilling, give it another quick mix to regain a firm but spreadable consistency that’s ideal for detailed decorating work.

Chocolate Condensed Milk Buttercream Cupcake Savvy (5)

Ready for Use: Your Chocolate Condensed Milk Buttercream is now ready to be used. It’s excellent for covering cakes, filling pastries like whoopie pies and macarons, or creating decorative designs on cupcakes. The buttercream handles very well with piping bags and tips, allowing you to achieve professional-looking results.

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Pro Tip

One pro tip for making your Chocolate Condensed Milk Buttercream perfect is to ensure your butter is properly softened before you start. If the butter is too cold, it won’t whip up light and fluffy, which is key for that silky smooth texture. However, if it’s melted or too soft, your buttercream might end up too runny. Aim for butter that's soft enough to leave an indent when pressed, but not so soft that it's greasy.

How To Use This Buttercream

Cake Frosting: Use it as a rich, creamy frosting for chocolate or vanilla cakes. It spreads beautifully and can be used to create smooth sides and sharp edges on layered cakes.
Cupcake Topping: Pipe it onto cupcakes using a 1M Piping Tip. Whether you prefer simple swirls or more intricate designs like rosettes, this buttercream handles it all with ease.
Filling for Pastries: It's perfect as a filling for pastries such as whoopie pies, macarons, or éclairs. Its smooth texture complements the light pastry and adds a burst of chocolate flavor.
Dessert Topping: Dollop or spread it on top of desserts like brownies for an extra layer of chocolate richness.
Cookie Sandwiches: Spread it between two cookies to make decadent cookie sandwiches. Choose cookies like chocolate chip, oatmeal, or even shortbread for a delicious treat.

If you're interested in seeing this buttercream in action, I have a whole playlist dedicated to Condensed Milk Buttercream on my YouTube channel. Check out the videos for some great tutorials on how to use this versatile frosting for cake decorating!

More Condensed Milk Buttercream Recipes

Frequently Asked Questions (FAQs)

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate instead of dark chocolate. Just keep in mind that milk chocolate is sweeter than dark chocolate, so the buttercream will have a lighter, sweeter chocolate flavor.

How long can I store this buttercream?

You can store the Chocolate Condensed Milk Buttercream in an airtight container in the refrigerator for up to one week or freezer for up to two months. Let it come to room temperature and give it a quick whip before using to restore its creamy texture.

Can I make this buttercream less sweet?

Reducing the sweetness in this particular recipe can be challenging because the sweetened condensed milk is inherently sweet. However, using a darker chocolate (with a higher cocoa percentage) or adding a pinch of salt can help balance the sweetness.

Have you tried this recipe? Tag me @CupcakeSavvysKitchen and I will share your pic in my stories!

Chocolate Condensed Milk Buttercream

Prep Time: 15

Total Time: 15

Print Pin

With just three simple ingredients and no need for powdered sugar, this buttercream is smooth and grit-free. This easy recipe combines the deep flavors of dark chocolate with the smoothness of condensed milk to create a luxurious frosting. It's ideal for piping stunning designs on cakes, cupcakes, and more.

Servings: 4 Cups

INGREDIENTS

▢ 500 g (2 ⅕ cups) butter unsalted and softened
▢ 395 g (14 oz) sweetened condensed milk
▢ ½ cup (½ cup) melted dark chocolate use a chocolate you enjoy eating

EQUIPMENT

INSTRUCTIONS

In a mixing bowl, add the softened butter. Whip it for 2-5 minutes until it's light and fluffy.
Add the whole can of sweetened condensed milk to the whipped butter. Mix for 1-2 minutes until well blended.
Add the warm melted chocolate to the bowl. Mix for another 1-2 minutes until everything is smooth.
Use a silicone spatula to gently stir the buttercream, helping to smooth out any air bubbles.
If the buttercream is too soft, refrigerate it for 15-20 minutes, then mix again to firm it up slightly.
Your buttercream is now ready to use! It’s perfect for decorating cakes, or as a filling for whoopie pies, macarons, and cookie sandwiches.

NOTES

If you're in a warm climate, chill the condensed milk before starting to keep the buttercream firm.

Always use chocolate that you enjoy eating for the best flavor.

Store leftover buttercream in an airtight container in the fridge for up to a week or freezer for up to 2 months. Let it come to room temperature before using it again.