This Chocolate Condensed Milk Frosting is a simple and easy way to make a silky sweet frosting with only three ingredients!
It’s a great and easy way to make a frosting for your baking goods in no time. The addition of sweetened condensed milk gives the buttercream a very pleasant taste and serves as a sweetener (no extra sugar needed). Use this frosting to decorate your favorite desserts!
Ingredients:
250g soften butter
200g sweetened condensed milk
60g your favorite chocolate (I used dark chocolate 72% cacao)
Step 1
In a large mixing bowl, use a hand mixer to whip the softened butter until light, fluffy and tripled in volume. (The beating time will depend on your type of mixer). Slowly whip in sweetened condensed milk at room temperature until thoroughly mixed in.
Step 2
Add melted chocolate and mix until all the ingredients are combined well. Don’t forget to scrape the sides of the bowl after each addition. Now it’s ready for piping!
Notes:
Use room temperature butter. This means that you will need to remove your butter from the fridge several hours before you plan on using it.
Microwave the chocolate for 20 seconds (or 10 seconds if at a high temperature) then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for another 20 seconds, stopping, stirring and returning to the microwave until the chocolate has melted.
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Chocolate Condensed Milk Buttercream Frosting
Ingredients
Method
- In a large mixing bowl, use a hand mixer to whip the softened butter until light, fluffy and tripled in volume. (The beating time will depend on your type of mixer).
- Slowly whip in sweetened condensed milk at room temperature until thoroughly mixed in.
- Add melted chocolate and mix until all the ingredients are combined well. Don’t forget to scrape the sides of the bowl after each addition.
- Now it’s ready for piping!
Notes
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Can you tell me the measurements in cups ?? Or ounces
Hi Kathy, I am sorry but I can’t. I always use a kitchen scale for my baking.
I’m SO pleased you do weigh things properly! I’m in England and cups means absolutely nothing to me! I often see some lovely recipes but the measurements are in cups and I can’t make them. Love your recipes – keep up the good work! Thanks very much. x
200 g is 3/4cup +1 Tbsp
250 g is 1 cup + 1 Tbsp
Thank you!
Thank you!
Thank you for the conversion.
Thanks
Was wondering the same thing. Need to add in cups/Tsp measurements for people that don’t have a food scale.
It would be nice if the measurements were broke down in Cups, Ounces etc. A lot of people don’t understand what 200mgs of butter.? (Example only)
Do you have a measuring cup that has ounces and ml on it? Most of them do these days. The weight to dry oz measurements on a measuring cup will be approx .Many things affect the weight humidity being one of them. Happy Baking everyone!
https://www.thecalculatorsite.com/cooking/cups-grams.php
Does this frosting harden when put in the refrigerator and how long does it last after making it if not using it right away?
Hi Sabrina,
Yes, the frosting gets harder in the fridge. You can store it in an airtight container for up to 1 week in the refrigerator. Let it come up to room temperature before using it. Once your buttercream has warmed up, re-whip it to bring it back to a fluffy consistency.
Do you use unsalted butter or salted?
I want to frost a two layer 9 inch cake do I store it in the refrigerator ?
Hi!! Does this stay stiff at room temperature? The consistency of it looks like it would be extremely melty if un-refrigerated. Does it pipe like normal powdered sugar buttercream?
Hi Nevi, if you watch my video, you can clearly see the consistency of the room temperature buttercream.
Best buttercreme ever, it never fails. I use it for All my cakes, i mix it straberries, blueberries, yes everythings. I just love it. Thank you. Lena from Denmark
Hi Lena, I’m so glad you like it and thank you so much for letting me know!))
Fantastic recipe don’t normally eat buttercream but this is delicious can I use any chocolate like white or ruby
Hi Liz, I’m glad you like it! You can definitely use the white chocolate and I think the ruby will be great too. I personally never used the ruby chocolate))
Loved it so much…. thanks for the amazing recipe
Thank you!
How long can it stay out at room temp once on a cake.
Hi Rose, in general, buttercream can sit out at room temperature for up to 2 days.
Does this freeze well on a cake and then return to room temperature? I’m wanting to make a birthday cake with piped icing in advance . Thanks in advance!
Hi Mollie, I’ll be honest with you, I’ve never frozen a cake, but I think you can do it because it’s just a buttercream frosting.
I loved this recipe – very simple to make and piped wonderfully. It was really delicious as well.
Hi Leesha, thank you so much for leaving your feedback))
Can’t wait to try this! Think I’ll try it this afternoon!
Hi Javonni, Please, let me know how it turned out))
Why do you specify hand mixer? I only have a stand mixer. Will that make a difference in the consistency or something in the frosting?
Hi Lola. I do that, because not everyone has a stand mixer. It will not make any difference in the consistency but it may take you less time to make it.)
Did you use salted or unsalted butter
Hi Millie, it’s up to you. Usually the frosting is made with unsalted butter but if you like some saltiness then you can use the salted butter.
I made this with salted butter since the recipe did not specify and the comments indicated either would be fine but I have to say it is REALLY salt forward, even used on dark chocolate cake. I may try again with unsalted, but this was not good, so please use unsalted butter if you try it,
It looks delicious and I am planning on making it next weekend for my family. Thank you so much for the recipe..
Hi. Will this recipe cover a two layer birthday cake or do I have to double it. Thanks. Jasha
For everyone complaining about the recipe being grams. Not every country uses cups. Make it easy on yourself and buy a $10 kitchen scale. I am in Canada and we use Cups but I also purchased a scale for when I need to weigh out ingredients for recipes like these. It’s really not that hard. I can’t wait to try this recipe!
Made this for covering a choc log. Not sure, but it seems a bit less stiff than I expected. Hoping it hardens
I agree with the other commenter. It would be nice if it was also in cups, tablespoons, etc.
When you say melt chocolate ate you referring to chocolate bark, chocolate chips, or something else? Sorry but you did not clarify.
I agree with another commenter. You should also include measurements in cups, tablespoons, etc. for those of us that live in the U.S. or other places that use those measurements. There has got to be a way to do that.
When making a 9-inch layer cake, I needed to TRIPLE the recipe in order to fill, frost, and pipe decorations. Not really a problem, but it definitely affects the cost. I also suggest adding a generous pinch of salt to boost the chocolate flavor and offset the sweetness. That said, it is quite delicious!
Can you use cocoa powder for this recipe?
Can you use cocoa powder for this recipe?
Instead of chocolate ….
Can you use cocoa powder instead?
Has anyone tried this with vegan sweetened condensed milk?
Mine had a very overwhelming taste of butter. I added more chocolate and milk. Still tasted like whipped butter. I hope the chocolate cake hides the butter taste. It did pipe beautifully.
Can I use white chocolate for this recipe? Also if you need to convert something you just have to ask the internet. In Canada we use cups, grams and imperial. I just convert everything to grams, which gives the most accurate measurements for baking.