Silky Smooth Condensed Milk Buttercream | No Grit | No Icing Sugar | Three Flavours

Learn how to make these easy silky smooth no grit Vanilla, Chocolate Chips, Mocha Chocolate Chips Condensed Milk Buttercream. These recipes are not too sweet but you can add powdered sugar if you want to.

Condensed Milk Buttercream Recipes

VANILLA CONDENSED MILK BUTTERCREAM

Ingredients and procedure:

  • 250 g Salted Butter (softened)
  • 200 g Condensed Milk
  • 1/2 tbsp Vanilla extract
  1. In a bowl, beat softened butter (still cold).
  2. Scrape down the sides and the bottom of the bowl, beat again until creamy and pale in color.
  3. Add the chilled condensed milk and use a spatula for a quick mix.
  4. Add the vanilla extract and mix again.
  5. Beat for one minute or until it reaches stiff peaks, smooth and silky consistency.
  6. Scrape down the bottom and the sides of the bowl with a spatula to get rid of the air pockets.
  7. Vanilla condensed milk buttercream is ready to use.

CHOCO CHIPS CONDENSED MILK BUTTERCREAM

Ingredients and procedure:

  • 250 g Salted Butter (softened)
  • 200 g Condensed Milk
  • 1/2 tbsp Vanilla extract
  • 20 g Grated Chocolate
  1. In a bowl, beat softened butter (still cold).
  2. Scrape down the sides and the bottom of the bowl, beat again until creamy and pale in color.
  3. Add the chilled condensed milk and use a spatula for a quick mix.
  4. Add the vanilla extract and mix again.
  5. Beat for one minute.
  6. Add the grated chocolate and beat again until it reaches stiff peaks, smooth and silky consistency.
  7. Scrape down the bottom and the sides of the bowl with a spatula to get rid of the air pockets.
  8. Choco chips condensed milk buttercream is ready to use.

MOCHA CHOCO CHIPS CONDENSED MILK BUTTERCREAM

Ingredients and procedure:

  • 250 g Salted Butter (softened)
  • 200 g Condensed Milk
  • 1/2 tbsp Vanilla extract
  • 20 g Grated Chocolate
  • 1 tsp Hot water
  • 1 tsp Coffee granules or 1/2 tsp Coffee powder (you can use more or less)
  1. In a small bowl, mix hot water and coffee granules or powder.
  2. Mix well and set aside to cool down.
  3. In another bowl, beat softened butter (still cold).
  4. Scrape down the sides and the bottom of the bowl, beat again until creamy and pale in color.
  5. Add the chilled condensed milk and use a spatula for a quick mix.
  6. Add the vanilla extract and mix again.
  7. Beat for one minute.
  8. Add the grated chocolate and beat again.
  9. Add the coffee mixture and beat until it reaches stiff peaks, smooth and silky consistency.
  10. Scrape down the bottom and the sides of the bowl with a spatula to get rid of the air pockets.
  11. Mocha Choco chips condensed milk buttercream is ready to use.
  • You can also replace half of the amount of the butter with vegetable shortening. This will help buttercream becomes more stable when it is humid.
  • If your buttercream has plenty of air pockets, microwave for 5 to 7 seconds. It will help you remove them and use a spatula to mix.
  • Store in an airtight container and place in the refrigerator for a month or 2 months in the freezer.
  • If you live in a cold country like me, use a room temperature butter and condensed milk. Microwave buttercream for 7 seconds intervals so it will be easy for you to spread it onto your cake.
  • Use cold condensed milk and softened butter but still cold if you live in a humid country.

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2 Comments

  1. Rhea Leehan January 8, 2021
  2. www.agrowala.com January 5, 2021

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