Condensed milk buttercream is a total game changer if you're tired of that powdered sugar cloud covering your kitchen. You get a silky, ultra smooth texture that rivals Swiss meringue buttercream, without the extra steps or stress. It's rich, stable, and incredibly easy to whip up, making it perfect for a cookies and cream flavor twist.
This recipe is one of many flavors made with my condensed milk buttercream base. See my Condensed Milk Buttercream Guide to understand how the frosting works and how to create many different variations.
SUMMARISE AND SAVE THIS RECIPE
Why I love this recipe for Condensed Milk Buttercream
- Condensed milk buttercream skips the powdered sugar cloud completely, so your kitchen stays clean.
- You get a silky, ultra smooth texture from butter and sweetened condensed milk.
- The flavor stays balanced and not overly sweet.
- Melted chocolate adds richness and depth.
- Crushed Oreo cookies bring crunch and classic cookies and cream flavor.
- Every bite combines creamy frosting with chocolate cookie pieces.
If you're like me and you don't like that powdered sugar dust everywhere, this is where condensed milk buttercream really shines. You still get that smooth, creamy texture, but you can change the flavor any time you like. I've made Condensed Milk Buttercream with Biscoff, Nutella, and even Rolo, and each one tastes completely different while using the same base. Once you start playing around with it, you'll see how easy it is to make it your own.
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
- Chocolate Cream Cheese Frosting
- Cream Cheese Frosting
- Mars Bar Buttercream (No Icing Sugar Needed)
- Pineapple Buttercream (No Powdered Sugar Added)
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.
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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!
Shaakirah says
I love your frosting it holds beautifully after piping and yes it is smooth and tasty. I make mini cakes and I find the normal powder sugar sometimes can be overly sweet and people at gathering or at weddings can't finish a cakes and wow when I made this frosting it was a hit .my cakes where the 1st to be demolished. Thanks
Fay says
How fabulous! I'm trilled. Thank you so much for sharing your feedback 🙂