Indulge in the luxurious taste of our Mixed Berry Condensed Milk Buttercream! Perfectly whipped unsalted butter blended with sweet condensed milk and infused with a puree of lush mixed berries, creating a silky, vibrant frosting. Ideal for cupcakes, cakes, and sweet treats, this buttercream offers a dreamy piping experience and exquisite flavor. This seriously the most delicious Berry Buttercream and SO easy to make!

With just 3 ingredients and a no-cook process, it achieves a silky smoothness similar to Swiss or Italian meringue buttercream, but without the eggs which makes it a fabulous choice for anyone with an egg allergy. Give this berry buttercream a try – it's a game changer for your desserts!
You're going to love this Mixed Berry Condensed Milk Buttercream recipe for so many reasons! First off, it's super easy to make. Seriously, you just blend the ingredients together – no cooking, no complicated steps. Plus, it's made with just three simple ingredients that you probably already have or can easily grab from the store.
Another big win? It's perfect if you're avoiding eggs. Whether it's an allergy or preference, this recipe is a great alternative to traditional buttercreams that often use eggs.
Now, let's talk about taste. The blend of berries and sweetened condensed milk creates a flavor that's absolutely delicious – sweet, but not too sweet, and bursting with berry goodness. It's the kind of taste that makes you go "Wow!" from the first bite.
Why You'll Love My Berry Buttercream
And the texture? Smooth and creamy, just like those high-end meringue buttercreams. It's perfect for piping onto cupcakes or spreading on cakes. Your desserts will not only taste great, but they'll look professional too.
Finally, this recipe is super versatile. Use it for all sorts of treats – cupcakes, cakes, whoopie pies, you name it. Everyone will be impressed, and they'll never guess how easy it was for you to whip up this amazing frosting.
In short, you're going to love how easy, tasty, and versatile this Berry Buttercream is. It's a total game-changer for your baking! 🧁🍓👍 I even have a Peach Condensed Milk Buttercream for you to enjoy!
If by chance Berry Buttercream isn't your thing, I have over 60 flavour variations of Condensed Milk Buttercream over on my YouTube Channel for you to choose from!
There are also lots of free tutorials showing you how to use Condensed Milk Buttercream!
Ingredients In My Berry Buttercream
- Unsalted Softened Butter: This is the foundation of the buttercream, providing a rich and creamy base. The use of unsalted butter allows for better control over the sweetness and flavor profile of the frosting. When softened, it blends smoothly with the other ingredients, ensuring a uniform and lush texture.
- Sweetened Condensed Milk: This ingredient brings a dual role of sweetness and creamy texture. Its thick, velvety consistency helps in creating a stable and spreadable buttercream. The condensed milk also imparts a subtle milky flavor that complements the berries, enhancing the overall taste of the frosting.
- Mixed Berries: The recipe allows for flexibility in using either fresh or frozen berries, depending on availability and preference. This medley of berries is responsible for the vibrant burst of fruity flavor and the natural, appealing color of the buttercream. In the recipe, the berries are first pureed to extract maximum flavor, then strained to remove seeds, ensuring the final product is as smooth and refined as possible.

How To Make Mixed Berry Condensed Milk Buttercream
Prepare Your Berries: Start by getting your mixed berries ready. If they're frozen, let them thaw first. This step ensures that they blend smoothly later on. Now, take those berries and blend them until they're pureed. You can use a stick blender, food processor, or regular blender for this.


Whip the Butter: Take your unsalted butter (make sure it's softened) and beat it in a mixing bowl. You'll want to whip it until it's really light and fluffy. This is what gives the buttercream its airy texture.

Add the Condensed Milk: Next, pour in the sweetened condensed milk into the bowl with your whipped butter. Mix these together well. You're aiming for a smooth, well-combined mixture.

Scrape Down the Bowl: Use a silicone spatula to scrape the sides and bottom of the bowl. This step ensures that everything is evenly mixed.

Strain the Berry Puree: Place a mesh strainer over your butter and condensed milk mixture. Pour the berry puree into the strainer. You'll want to push the puree through the strainer with a spatula to remove the seeds and get all the berry goodness into your buttercream.

Final Mix: Time to start mixing again. Don't worry if it looks a bit split or curdled at first - just keep mixing until it all comes together into a smooth, creamy buttercream.

Ready for Piping or Spreading: Your buttercream is now ready to be used. It's great for piping onto cupcakes or spreading onto cakes. You'll love how it holds its shape and adds a burst of berry flavor to your desserts!


And that's it! Enjoy creating and indulging in your homemade Mixed Berry Condensed Milk Buttercream.
My Top Tip
The most important tip for making this Mixed Berry Condensed Milk Buttercream is to ensure that your butter is properly softened. This means you should let your butter reach room temperature before you start. Why is this so crucial? Because the texture of your buttercream heavily depends on the consistency of the butter. If it's too hard, your buttercream will be lumpy and difficult to mix. If it's melted or too soft, it won't whip up nicely and could end up too runny.
You're aiming for that perfect, creamy, and fluffy texture, which is only achievable with butter that's just soft enough. So, remember to take your butter out of the fridge ahead of time to let it soften. This simple step makes a huge difference in your buttercream's outcome!

Substitution Considerations
For this Mixed Berry Condensed Milk Buttercream recipe, making the right substitutions is key to achieving the best results. Here are some suggestions:
- Butter: Stick to regular unsalted butter and avoid margarine. Margarine tends to be too soft and can affect the buttercream's ability to hold its shape when piped. The consistency of real butter is essential for that perfect, stable texture.
- Sweetened Condensed Milk: Use whole milk sweetened condensed milk. Avoid low sugar or low fat options, as these can make your buttercream too soft and runny. The full-fat version helps in maintaining the creamy and firm consistency that is ideal for piping.
- Berries: You have flexibility with the berries. Feel free to use any mix of berries you like. Each type of berry will bring its unique flavor and color to the buttercream, so you can get creative. Alternatively, if you're short on time or berries, you can use a ready-made berry coulis. Just ensure it's of good quality and not too watery, as the consistency will affect the final texture of your buttercream.
Remember, the key to a great buttercream is the balance of ingredients and their quality. These substitutions will help you maintain the right texture and flavor, ensuring your buttercream is just perfect for your desserts. 🍓🧁👍
More Buttercream and Frosting Recipes
- Mars Bar Buttercream
- Pineapple Buttercream (No Powdered Sugar Added)
- Aero Buttercream – Mint Condensed Milk Frosting
- Raspberry Buttercream
Common Questions
Nothing to worry about! It's normal for the mixture to look a bit curdled after adding the berries. Just keep mixing, and it will eventually become smooth.
You can store the buttercream in the refrigerator for up to a week, or freeze it for up to two months. Just bring it to room temperature and give it a good mix before using it again.
For this recipe, it's best to stick with whole milk sweetened condensed milk. Using a low-fat or low-sugar variety, or a different type of milk, might affect the texture and stability of the buttercream.
Yes, this buttercream is excellent for piping. It holds its shape well, making it perfect for decorating cakes and cupcakes. However, please remember, like any buttercream, it will soften in hot weather.
Yes, you can make this buttercream in advance. Just store it in the refrigerator or freezer, as mentioned earlier, and re-whip it before use to bring back its smooth texture.

Mixed Berry Condensed Milk Buttercream
INGREDIENTS
- 500 g (2 ⅕ cups) butter unsalted and softened
- 395 g (14 oz) sweetened condensed milk
- 2 cups (2 cups) mixed berries frozen or fresh
INSTRUCTIONS
- Preparation of Berries: Measure 2 cups of mixed berries and set them aside to thaw if they are frozen.
- Whipping the Butter: In a large mixing bowl, place softened unsalted butter. Using a mixer, beat on medium speed for 3-5 minutes until the butter becomes light and fluffy.
- Adding Condensed Milk: Pour the entire can of sweetened condensed milk into the mixing bowl with the whipped butter. Blend together on medium speed for 2-3 minutes, ensuring they are fully combined.
- Scraping the Bowl: Use a silicone spatula to scrape the sides and bottom of the bowl well, ensuring all ingredients are well incorporated.
- Pureeing Berries: Put the thawed mixed berries into the bowl of a stick blender, food processor, or regular blender, and blend until smooth.
- Straining Berry Puree: Position a mesh strainer over the buttercream mixture. Transfer the berry puree into the strainer to separate the juices and remove any seeds. Use a silicone spatula to press and work the blended berries through the strainer.
- Final Mixing: Mix again with a hand mixer. Initially, the mixture may look curdled and split, but continue mixing until it becomes smooth and cohesive.
- Ready for Piping: The buttercream is now ready to be piped. It works exceptionally well with a 1M piping tip, offering great pattern definition.
- Storing Buttercream: Any leftover buttercream can be stored in the refrigerator for up to one week or frozen for two months. To reuse, bring it back to room temperature and re-whip for several minutes to restore its smooth, silky consistency.
Susan Roach says
If I use this for a wedding cake and covered in fondant icing. Will it be ok left out of fridge for few hours please?
Fay says
It depends on what you mean by a few hours. A couple of hours is ok if it's a cool day. Anything beyond that, it will soften like any other buttercream. Gananche would be the most stable option.
Linda says
Hi
Thank you for this recipe. I would like to make it this weekend. My question is, once you ice & pipe designs to your cake does this icing harden a lot once it is in the fridge? Would it need to come to room temperature to soften?
Thank you
Fay says
It will harden the same as regular buttercream and will soften the same as regular buttercream when taken out of the refrigerator.