Mixed Berry Condensed Milk Buttercream

Indulge in the luxurious taste of our Mixed Berry Condensed Milk Buttercream! Perfectly whipped unsalted butter blended with sweet condensed milk and infused with a puree of lush mixed berries, creating a silky, vibrant frosting. Ideal for cupcakes, cakes, and sweet treats, this buttercream offers a dreamy piping experience and exquisite flavor. Try it today and elevate your desserts to a new level of deliciousness!

Prep Time 25

Total Time 25

Servings Cups

Calories 1002kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

500 g (2 ⅕ cups) butter unsalted and softened
395 g (14 oz) sweetened condensed milk
2 cups (2 cups) mixed berries frozen or fresh

INSTRUCTIONS

Preparation of Berries: Measure 2 cups of mixed berries and set them aside to thaw if they are frozen.
Whipping the Butter: In a large mixing bowl, place softened unsalted butter. Using a mixer, beat on medium speed for 3-5 minutes until the butter becomes light and fluffy.
Adding Condensed Milk: Pour the entire can of sweetened condensed milk into the mixing bowl with the whipped butter. Blend together on medium speed for 2-3 minutes, ensuring they are fully combined.
Scraping the Bowl: Use a silicone spatula to scrape the sides and bottom of the bowl well, ensuring all ingredients are well incorporated.
Pureeing Berries: Put the thawed mixed berries into the bowl of a stick blender, food processor, or regular blender, and blend until smooth.
Straining Berry Puree: Position a mesh strainer over the buttercream mixture. Transfer the berry puree into the strainer to separate the juices and remove any seeds. Use a silicone spatula to press and work the blended berries through the strainer.
Final Mixing: Mix again with a hand mixer. Initially, the mixture may look curdled and split, but continue mixing until it becomes smooth and cohesive.
Ready for Piping: The buttercream is now ready to be piped. It works exceptionally well with a 1M piping tip, offering great pattern definition.
Storing Buttercream: Any leftover buttercream can be stored in the refrigerator for up to one week or frozen for two months. To reuse, bring it back to room temperature and re-whip for several minutes to restore its smooth, silky consistency.

NOTES

Berry Selection: You can use any combination of mixed berries. If using frozen berries, ensure they are fully thawed before pureeing.

Butter Consistency: Ensure the butter is softened but not melted for the best texture.

Mixing Thoroughly: Don’t be alarmed if the mixture looks split after adding berries. Continuous mixing will bring it back to a smooth consistency.

Straining: Be patient while straining the berries to remove all seeds for a smooth buttercream.

Piping: If using for piping, chill the buttercream slightly to firm up if it's too soft.

Halving the Recipe: This recipe can be easily halved if you require a smaller quantity.

Versatility: This buttercream is versatile and can be used for cupcakes, cakes, macarons, cookie sandwiches, and whoopee pies.

Reviving Leftovers: When reusing refrigerated or frozen buttercream, ensure it reaches room temperature and re-whip it to achieve the desired consistency.

NUTRITION