Peach Condensed Milk Buttercream

This Peach Condensed Milk Buttercream is creamy and full of fruity flavor. It's easy to make with butter, sweetened condensed milk, and peach slices. Great for frosting cupcakes, just mix and pipe! Store leftovers in the fridge or freezer for later. A simple, delicious topping for your sweets!

Prep Time 30

Total Time 30

Servings Cups

Calories 1005kcal

Author Fay

EQUIPMENT

INGREDIENTS

500 g (2⅕ cups) unsalted butter
395 g (1¼ cups) sweetened condensed milk
410 g (2⅔ cups) peaches canned in syrup
3 drops (3 drops) food color orange - optional

INSTRUCTIONS

Prepare the Peaches: Pour the peaches and the syrup from the can into the bowl of a stick blender or food processor. Process until very smooth. Set aside. (Note: You can choose to use only the fruit and discard the syrup for a less likely chance of the buttercream splitting).
Whip the Butter: Place the unsalted softened butter into a mixing bowl. Use a hand mixer or a paddle attachment and mix for about 5 minutes, or until the butter becomes lighter in color and fluffy.
Combine with Condensed Milk: Add the sweetened condensed milk to the butter. Mix again for 2-3 minutes or until well blended.
Incorporate the Peaches: Add half of the blended peaches to the buttercream and mix well for 2-3 minutes. The mixture may look curdled and split at this point, but continue mixing.
Add Remaining Peaches: Add the second half of the blended peaches and mix for another 2-3 minutes. Continue mixing even if the mixture looks curdled and split. It may take up to 10 minutes, but the buttercream will eventually come together.
Coloring (Optional): Add a few drops of orange food color if desired. Mix well to fully incorporate.
Pipe and Decorate: The buttercream is now ready to pipe. It pipes like a dream with a 1M Piping Tip for both swirls can cake borders. It's perfect for creating swirls on cupcakes or borders on cakes. If you find the buttercream a bit thin, refrigerate it for 15 minutes, then mix again before piping.

NOTES

Texture Matters: If the buttercream appears curdled or split during mixing, don't worry. This is normal, especially after adding the peaches. Keep mixing, and it will eventually become smooth and creamy.

Flavor Adjustment: If you prefer a stronger peach flavor, consider reducing or omitting the syrup from the canned peaches.

Piping Consistency: If the buttercream is too thin for piping after mixing, chilling it briefly can help improve its consistency.

Coloring: The orange food color is optional. It's mainly for aesthetic purposes to give the buttercream a peach-like hue.

Storing Buttercream: The leftover buttercream can be stored in the refrigerator for up to one week or in the freezer for up to two months.

Reusing Buttercream: If you have leftover buttercream, remember to bring it to room temperature and re-whip it before use to ensure the texture is right for piping.

Yield: Enough to pipe 24-36 cupcakes, depending on the size of the swirl.

NUTRITION