Sangria Condensed Milk Buttercream

Sangria Condensed Milk Buttercream Russian

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The Sangria Condensed Milk Buttercream is a rich, creamy frosting with a unique twist. It combines the smooth, sweet flavour of condensed milk with the depth and complexity of a red wine reduction, resulting in a buttercream that's both luxurious and tantalizing.

Prep Time 30

Chill Time 1

Total Time 1 30

Servings Cups

Calories 1212kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

Red Wine Reduction

2 cups (2 cups) red wine
¼ cup (¼ cup) sugar

Condensed Milk Buttercream

500 g (2 ⅕ cups) butter unsalted
395 g (1 2/7 cups) sweetened condensed milk
4 drops (4 drops) food colour purple or red

INSTRUCTIONS

Red Wine Reduction

In a medium saucepan, combine 2 cups of red wine and ¼ cup of sugar.
Bring to a boil, stirring constantly.
Once boiling, reduce heat to a low simmer.
Simmer for about 10 minutes or until the mixture is reduced by half.
Pour the reduction into a bowl, allow it to come to room temperature, then refrigerate until chilled.

Condensed Milk Buttercream

In a large bowl, add 500g of unsalted butter.
Beat the butter for 2-5 minutes until it becomes light and fluffy. The longer you beat, the lighter it will become.
Add the entire can of sweetened condensed milk to the butter.
Beat for 1-2 minutes to fully incorporate the milk into the butter.
Add ¼ cup of the chilled wine reduction to the buttercream mixture.
Mix well for 1-2 minutes.
Taste and add more reduction if desired. Any leftover reduction can be frozen for later use.

Colouring: Optional

If you want to enhance the colour, add a bit of purple or red gel food colouring.
Mix well to ensure the colour is evenly distributed.
Enjoy your Sangria Condensed Milk Buttercream! It's perfect for adding a unique twist to your cakes and pastries.

NOTES

Storage: The Buttercream can be refrigerated for up to two weeks or frozen for up to two months. This makes it a convenient make-ahead option.

To use after storing: To use, simply bring the buttercream back to room temperature and re-whip it for a few minutes until it returns to its silky consistency.

NUTRITION