Description
This delicious buttercream frosting is perfect for frosting layer cakes, piping on cupcakes, or icing cookies. It has a rich taste and texture that complements any baked goods.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, room temperature (226g)
- 1 tsp vanilla extract or vanilla bean paste (5ml)
- ¼ tsp fine salt (1g)
- 14 oz can sweetened condensed milk (396g)
- powdered sugar (optional)
Instructions
- Whip 1 cup or 2 sticks of room temperature unsalted butter on a medium-high speed with a whisk attachment of a stand mixer or hand mixer for 5-7 minutes. The butter should lighten in color as you incorporate air into it.
- Add in 1 tsp vanilla extract and 1/4 tsp of fine salt, and mix on a low speed until incorporated.
- Slowly mix in 14 oz of sweetened condensed milk, adding ¼ of the can at a time, mixing on a medium speed.
- Scrape down the sides and bottom of the bowl with a rubber spatula throughout the process. The sweetened condensed milk sometimes pools at the bottom of the bowl, so be sure to scrape all the way to the bottom.
- If your frosting is broken or not stiff enough, you can add in powdered sugar, 1/2 cup at a time, to thicken it and bring it together.
- You can use this buttercream to frost layer cakes, pipe on cupcakes, or even ice cookies. It tastes amazing on just about everything!!
Notes
- This frosting can be adjusted in sweetness by varying the amount of powdered sugar added.
- Store leftover frosting in the refrigerator for up to 1 week.
- Let the frosting sit at room temperature before using it again, to soften it up.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 10g
- Sodium: 10mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg