Condensed Milk buttercream is an absolute game changer if you HATE that powdered sugar cloud that engulfs your kitchen every time you make buttercream. The luscious silky smooth texture is very much like the texture of Swiss Meringue Buttercream without the added hassle.
Why You Will Love Condensed Milk Buttercream
You're going to love this recipe for two simple reasons. First off, there's no powdered sugar cloud in sight. Instead, you get this amazingly creamy texture that comes from a mix of softened butter and sweetened condensed milk. It's not overly sweet, which makes it a winner.
And then there's the flavor explosion. With melted chocolate and crushed Oreo cookies folded in, every bite is a delicious mix of rich chocolate, crunchy cookie bits, and creamy goodness. It's like a party in your mouth, and you're definitely invited!
If you're a fan of skipping the powdered sugar cloud like I am, you're in for a treat with various flavorful versions to explore. Try out alternatives like Biscoff Condensed Milk Buttercream, Nutella Condensed Milk Buttercream, or even Rolo Condensed Milk Buttercream. Each offers its own unique twist on this delightful recipe, promising a burst of flavor in every bite. So, get creative and experiment with these delicious options to find your new favorite!
Ingredients Used In Cookies & Cream Condensed Milk Buttercream
- Chocolate: I used dark chocolate but you can also use milk or white chocolate.
- Cream: The cream is mixed with the chocolate to help prevent the melted chocolate from setting when added to the whipped butter and condensed milk mixture.
- Cookies: You can use plain or cream-filled cookies. Any cookie that can be crushed/processed into crumbs will work.
- Butter: Be sure to use REAL butter! Unfortunately, margarine is not an option for this recipe as it results in a very loose and soft buttercream that will not set hard like regular buttercream when refrigerated, It will also be too soft to pipe and hold its shape.
- Sweetened Condensed Milk: The full-strength stuff is what is needed. Yep! The one loaded with sugar so make sure it's the "sweetened" condensed milk. It's the sugar in the sweetened condensed milk that negates the need for powdered sugar.
How To Make Condensed Milk Buttercream Chocolate Cookies & Cream
Microwave chocolate and cream together in 30 seconds burst. Stir and repeat until smooth. Set aside to cool before using. Adding a small amount of cream means the chocolate won't begin to set when added to the cold butter mixture.
Process cookies to form fine crumbs. You can also place them in a zip lock bag and crush them with a rolling pin.
Beat butter for 2-3 minutes until light and fluffy. Add sweetened condensed milk to butter and beat for another 1- minutes.
Add all of the cooled and melted chocolate and beat for another -2 minutes until fully combined.
Finally, add the crushed cookies and beat again for another minute to evenly distribute the crumbs throughout the buttercream.
Hints Tips & Troubleshooting
Make sure the chocolate/cream mixture is at room temperature before adding to the butter mixture. If the chocolate is too hot, it will melt the buttercream. If that happens, just refrigerate the whole bowl for 25 minutes before mixing again.
Once you have made the condensed milk buttercream, if it is still too soft, you can chill it again in the refrigerator for 10-15 minutes but be cautious not to let it get too hard, as it can become difficult to pipe. Whip again before use.
I often get asked if the sweetened condensed milk should be chilled before adding. Well, yes and no! Yes, if you live in a warm/hot climate and no if you live in a cool climate.
How To Use Condensed Milk Buttercream
Condensed Milk Buttercream is my absolute favorite buttercream to use. This Chocolate Cookies & Cream version is one of more than 60 flavors I've had fun creating! I've used this type of buttercream many times for things like:
Cupcakes: Decorating cupcakes with swirls ranging from ice cream style swirls to rosette style swirls. If the consistency is right it ruffles beautifully!
Cakes: For covering and layering birthday cakes, this is often my go-to buttercream. My only caution would be that it MUST be cool weather or a cool air-conditioned room. This buttercream can NOT be left out in warm weather because of the dairy content.
Cookie Sandwiches: Makes a great filling for all kinds of cookie sandwiches ranging from store-bought cookies to homemade cookies.
Donuts: Stacking donuts with condensed milk buttercream is a great way to switch things up.
Buttercream Art: Decorating cakes using the palette knife technique is currently trending and doesn't look like slowing down anytime soon.
More Buttercream Recipes
- Mars Bar Buttercream
- Pineapple Buttercream (No Powdered Sugar Added)
- Aero Buttercream – Mint Condensed Milk Frosting
- Raspberry Buttercream
Common Questions
It's best to stick with unsalted butter for this recipe to control the saltiness of the buttercream. However, if you only have salted butter on hand, you can use it, but be mindful of the salt content.
Absolutely! Feel free to use any type of chocolate you prefer. Milk chocolate will lend a sweeter flavor, while dark chocolate provides a richer, more intense chocolate taste.
You can store any leftover buttercream in an airtight container in the refrigerator for up to a week. Just remember to bring it to room temperature and give it a quick whip before using it again.
Yes, you can freeze the buttercream for 2-3 months. Place it in an airtight container or freezer bag, making sure to remove any excess air to prevent freezer burn. Thaw it in the refrigerator overnight before using, and then bring it to room temperature and give it a quick whip before using.
Condensed Milk Buttercream Chocolate Cookies & Cream
INGREDIENTS
- 1 cup (1 cup) dark chocolate or milk
- 2 tablespoon (2 tablespoon) heavy cream
- 5 (5) chocolate cookies
- 500 g (2.2 cups) butter unsalted
- 395 g (1.29 cups) sweetened condensed milk 1 can
INSTRUCTIONS
- Place the chocolate and cream in a microwave-safe bowl. Heat in 30-second bursts, stirring well after each burst, until it's completely melted and smooth. Set it aside to cool slightly while you prepare the rest of the ingredients.
- Place Chocolate Cookies in a blender to pulse until they turn into fine crumbs.
- In a large mixing bowl, add the softened unsalted butter. Using an electric mixer, beat the butter on medium speed until it becomes creamy and light in color. This should take about 2-3 minutes.
- Add the entire can of sweetened condensed milk to the bowl. Continue to beat the mixture on medium speed until the sweetened condensed milk is fully incorporated. This should take about 2 minutes.
- Pour the cooled chocolate and cream mixture into the butter mixture. Continue to beat with the electric mixer until the chocolate and cream are fully combined with the butter and sweetened condensed milk. This will result in a smooth and creamy buttercream.
- Add the crushed chocolate cookies to the buttercream and beat for a further minute or until fully incorporated.
- If you want to decorate cupcakes using a 1M Piping Tip, transfer the condensed milk buttercream to a piping bag fitted with the 1M tip. Hold the piping bag at a 90-degree angle to the cupcake and pipe a swirl from the centre outward, building it up as you go in a circular motion. This will create a beautiful rose-like design on top of each cupcake.
- Enjoy decorating with this fantastic buttercream!
NOTES
NUTRITION
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