Condensed Milk Buttercream Chocolate Cookies & Cream

condensed milk buttercream frosting piped with star tip

Condensed Milk Buttercream Chocolate Cookies & Cream

Condensed Milk Buttercream aka Russian Buttercream is a silky smooth no-grit buttercream that pipes like a dream! It's luscious, delicious and very versatile. It can be used to fill and decorate cakes and cupcakes.

Prep Time 20

Total Time 20

Servings Cups

Calories 1252kcal

Author Fay

EQUIPMENT

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!

NOTES

Makes 4.5 - 5 Cups. The recipe can be halved.

Make sure the chocolate/cream mixture is room temperature before adding to the butter mixture.

If the frosting is too soft, you can chill it in the refrigerator for 10-15 minutes to firm it up. Be cautious not to let it get too hard, as it can become difficult to pipe. Whip again before use.

Piping techniques are shown in the video above the recipe.

Frosted cupcakes freeze really well with this buttercream. Store decorated cupcakes in an airtight container in the freezer for up to two months. Thaw in the refrigerator overnight. To serve cupcakes, take them out of the refrigerator 15 minutes before serving.

NUTRITION