Magnum Ice Cream Buttercream

Magnum Ice Cream Buttercream Cupcake Savvy (1)

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This Magnum Ice Cream Buttercream offers a smooth, silky texture without using powdered sugar. It blends sweetened condensed milk, butter, and melted Magnum Double Caramel Ego Ice Cream for a rich, caramel-infused taste. Perfect for cakes, cupcakes, and other desserts, its silky consistency and indulgent flavor is next level!

Prep Time 20

Total Time 20

Servings Cups

Calories 1156kcal

Author Fay

EQUIPMENT

INGREDIENTS

500 g (1.1 lb) butter unsalted and softened
395 g (13.9 oz) sweetened condensed milk
1 (1) Magnum Double Caramel Ego Ice Cream Bar use 2 or 3 for a more intense flavor

INSTRUCTIONS

Melt Ice Cream

Remove the Magnum ice cream from the popsicle stick and chop it into large chunks.
Place the ice cream chunks in a heatproof bowl over a pot of barely simmering water.
Stir constantly until smooth and lump-free.
Remove from the heat and let it cool to room temperature.

Cream the Butter

Place the softened butter into a mixing bowl.
Mix for 2-5 minutes or until light and fluffy. The longer you mix, the lighter in color it will become.

Add Condensed Milk

Add the whole can of sweetened condensed milk to the butter.
Mix again for 1-2 minutes or until fully combined and smooth.

Incorporate Melted Ice Cream

Add the cooled, melted Magnum ice cream to the mixture.
Mix for 30 seconds, then scrape the sides and bottom of the bowl.
Continue mixing for a couple of minutes until fully combined and silky smooth.

Final Touch:

Use a silicone spatula to scrape the bottom and sides of the bowl.
Mix/massage the buttercream for a minute to remove any large air bubbles.

NOTES

Chill the Condensed Milk: If you live in a warm climate, chill the sweetened condensed milk for several hours before making the buttercream.
Softening Butter: Make sure the butter is softened but not melted for the best texture.
Storage: Store in the refrigerator for up to one week in an airtight container or freeze for up to two months. Bring to room temperature and re-whip before using.
Versatility: Use for layering and covering cakes, piping buttercream borders, or decorating cupcakes. It also works well for filling macarons, whoopie pies, or cookie sandwiches.

NUTRITION