Chocolate Condensed Milk Buttercream (Hot Fudge Version)

Chocolate condensed milk buttercream ruffled swirl with hot fudge

Chocolate Condensed Milk Buttercream (Hot Fudge Version)

Chocolate condensed milk buttercream made with hot fudge sauce. No powdered sugar, smooth texture, and easy to pipe for cakes and cupcakes.

Prep Time 20

Total Time 20

Servings Batches

Calories 2958kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

500 g (2¼ cups) butter unslated and softened
395 g (14 oz) sweetened condensed milk
1 cup (1 cup) hot fudge sauce cooled

INSTRUCTIONS

In a large mixing bowl, beat the softened butter for 2-3 minutes until light and fluffy.
Add the sweetened condensed milk to the butter, beating for 1-2 minutes until well combined.
Add the room temperature hot fudge sauce to the butter mixture. Beat until the mixture is smooth and has a uniform consistency.
Enjoy your delicious Hot Fudge Sauce Condensed Milk Buttercream on your favorite desserts!

NOTES

This recipe makes a full batch of chocolate condensed milk buttercream and will frost up to 36 cupcakes when piped with a rosette swirl. The recipe can be halved easily if needed.

For best results, use fully cooled hot fudge sauce before mixing. Homemade or store bought both work well.

Store leftover buttercream in an airtight container in the refrigerator for up to one week. Bring it to room temperature and re whip before using. This buttercream can also be frozen for up to two months.

NUTRITION