Hot Fudge Sauce Condensed Milk Buttercream

Butter, Butter And More Butter!

What’s buttercream without the rich, creamy goodness of butter? In this recipe, we use a whopping 500g of unsalted softened butter BUT there’s no need to panic! The recipe can easily be halved. As it stands, it will easily ice up to 36 cupcakes with a rosette-style swirl.

The addition of my homemade Hot Fudge Chocolate Sauce makes this buttercream even more special! You can of course use store-bought HotFudge Sauce, but I don’t think you’ll find any better than homemade!

It literally PIPES LIKE A DREAM! The pattern definition in these borders is fabulous using a 1M Piping Tip.

Ingredients In Hot Fudge Chocolate Condensed Milk Buttercream

• Unsalted Softened Butter: This is the base of the buttercream, providing richness and a smooth texture. Softening the butter makes it easier to incorporate with other ingredients.
• Sweetened Condensed Milk: Adds sweetness (but not too much), creaminess, and a hint of caramelized flavor to the buttercream. It also contributes to a soft, silky texture. The sugar content in the sweetened condensed milk means there is no need to add powdered sugar to the buttercream! Having said that, you certainly can add powdered sugar if you like for a sweeter buttercream!
• Hot Fudge Sauce: A luscious homemade chocolate sauce is my choice, however you can definitely use store bough. The fudge sauce brings a deep chocolate flavor and a luxurious, velvety texture to the buttercream.

How To Make Hot Fudge Chocolate Condensed Milk Buttercream

Softened Butter: In a large mixing bowl, beat unsalted softened butter for 2-3 minutes until creamy and smooth. Add Sweetened Condensed Milk: Add a can of sweetened condensed milk to the whipped butter, beating continuously for 1-2 minutes until well combined.

Incorporate Hot Fudge Sauce: If using store-bought hot fudge sauce add it to the butter-condensed milk mixture. Beat until smooth. I recommend my Hot Fudge Chocolate Sauce. It's beyond delicious!

Whip the Buttercream: Continue beating the chocolate condensed milk buttercream on medium-high speed for 1-2 minutes or until it becomes light and fluffy. This step ensures a creamy and airy texture.

Final Touch: If needed, adjust the taste with additional hot fudge sauce. Ensure that the buttercream has a uniform and smooth texture. You can add more or less fudge sauce if you like.

Use Immediately or Store: The hot fudge chocolate condensed milk buttercream is now ready to be used. Frost your cakes, cupcakes, or desserts of choice immediately.

Store any leftover buttercream in the refrigerator for one week or freeze for two months. Before using it again, allow it to come to room temperature and re-whip for a smooth texture.

My Top Tip

Alright, so here's the deal with our Hot Fudge Sauce Condensed Milk Buttercream: if you notice it looking a bit wonky during mixing—like it's starting to separate or look curdled—don't freak out! It happens sometimes, no biggie.

Just pop that bowl of buttercream into the fridge for about 20 minutes to let it chill out. Then, when you bring it back out, give it another go with the mixer at medium-high speed. Keep at it, and you'll see the magic happen—the buttercream will come back together, smooth and creamy as ever.

So Versatile!

The versatility of this Hot Fudge Chocolate Condensed Milk Buttercream knows no bounds. Whether slathering it over a classic chocolate cake, decorating cupcakes with a generous swirl, or sandwiching it between layers of a decadent dessert or even cookies, this buttercream is all things FABULOUS!

Once you have tried it, you will never go back to the powdered sugar-puff that engulfs the kitchen with American Buttercream! Honestly, this chocolate condensed milk buttercream is where it's at!

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