Chocolate Condensed Milk Buttercream

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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.

Prep Time 15

Total Time 15

Servings Cups

Calories 1314kcal

Author Fay Khoury

EQUIPMENT

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

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.

NUTRITION