I don’t recommend letting frosted baked goods sit out at room temperature for more than a couple hours, as the sweetened condensed milk is perishable. The butter should actually change color by the end of the whipping process. Inside the cake we usually put frosting made of heavy cream or sour cream or custard. 200g sweetened condensed milk Today, I want to give you my recipe for my perfectly pipeable Best Milk Chocolate Buttercream Frosting! Thanks so much! This chocolate russian buttercream is less finicky than my original russian buttercream recipe, and it keeps well. Please let me know, you can email me at [email protected] <3. The key is that the butter and the sweetened condensed milk are at the same temperature. They sound delicious. Use your milk if your mixture becomes too thick or dry – add a dash at a time to thin the mixture out. Immediately turn the mixer on high and get the chocolate mixing through before it begins to set. If you are making a layer cake, I would double the recipe so you can have a nice thick layer in the center but it should be enough for a 9×13 cake. It should be very white in color before you try to add in the sweetened condensed milk. -For the printable recipe click here: http://bit.ly/2gV0Bj7, -Buy the My Cupcake Addiction Cookbook http://bit.ly/MCAbook However, you can frost a cake or cupcakes in advance! You can as long as the tiered cake is properly supported and chilled! Moderate to desired consistency using remaining milk. My kitchen is usually pretty warm, so a lot of time my frosting separates because my butter gets too soft. If you try to mix it in too quickly, you’ll end up with chocolate clouds exploding out of your mixing bowl. ( Log Out /  Take your melted chocolate and quickly add it to your buttercream mixture. If my buttercream is broken or soupy after I add the sweetened condensed milk, I pop my mixing bowl into the fridge for 20-30 minutes to cool it down. ( Log Out /  I like a thick icing on my cupcakes but you could add more sweetened condensed milk to thin it out and use it on a cake. Repeat this process until your frosting comes together and is smooth. I like to pour it in 3-4 additions, to allow the butter lots of time to incorporate all that sweet goodness. I love that there’s no powdered sugar involved, because it makes the process a lot less messy. Would you post a recipe for those if you have one? Immediately turn the mixer on high and get the chocolate mixing through before it begins to set. Using a mixer (I prefer a standing mixer) beat the butter for about 2 minutes until it is light and fluffy. If my post was useful to you, please let me know in the comment section below. I love testing out new recipes and decorating techniques, and share everything I learn along the way. Use this frosting to decorate your favorite desserts! All the air that’s incorporated into the frosting gives it that silky smooth texture, and a very light mouth feel. Sweetened Condensed Milk Chocolate Buttercream Frosting is thick and decadent. If that doesn’t do the trick, continue to repeat this process until it thickens up and comes together. While it is insanely easy to make a batch of this chocolate Russian buttercream recipe, that doesn’t mean that things can’t go wrong. Can I add a gel colouring to it, do you know? Hi my name is Shehla and I’m from Pakistan, this buttercream looks amazing I will definitely try? If you want to work ahead on a baking project, you can make this frosting in advance. And voila! SOOOOO FLUFFY!!!! This also helps the frosting taste a lot less sweet and rich. I also like to add in a touch of vanilla extract and salt to elevate the overall flavor, but that part is optional. I like a thick icing on my cupcakes but you could add more sweetened condensed milk to thin it out and use it on a cake. Oh, and a final tip for if your buttercream splits: Seriously, don’t panic! -Subscribe to my YouTube channel for 2 new videos each week! Scrape down the sides and bottom of the bowl with a rubber spatula throughout the process. Scoop out about a half cup of frosting and place it in a separate bowl. That’s when I knew my butter had been too soft. Also , how long it would take if it was going to be whipped with a normal whisk? Have any Canadians made this with one can? The frosting was excellent and not too sweet. ( Log Out /  This frosting looks so pretty Have you ever tried to dye chocolate frosting? It will generously frost 12 cupcakes or you can frost 24 cupcakes with a thin layer of icing. Slowly whip in sweetened condensed milk at room temperature until thoroughly mixed in. To make chocolate Russian buttercream, I add in a hefty portion of cocoa powder. Sweetened Condensed Milk Frosting. Don’t forget to scrape the sides of the bowl after each addition. It’s an insanely simple recipe that really is just butter and sweetened condensed milk. This means that you will need to remove your butter from the fridge several hours before you plan on using it. You need to try it! I hope I didn’t make many grammatical mistakes, That is so interesting, and sounds absolutely delicious!! (The beating time will depend on your type of mixer). Hello I was wondering can i use black cocoa powder? Sweetened Condensed Milk Chocolate Buttercream Frosting is thick and decadent. Does it work? Now it’s ready for piping! It’s kind of like a hybrid between Italian meringue buttercream and American buttercream. Slowly mix in the sweetened condensed milk, adding ¼ of the can at a time, mixing on a medium speed. It looks delicious – my question is: can I frost cupcakes or a large cake and then freeze for a future date? You can also add a little more sweetened condensed milk to get it to the consistency you desire. This Chocolate Condensed Milk Frosting is a simple and easy way to make a silky sweet frosting with only three ingredients!