sweetened condensed milk frosting

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January 8, 2018

sweetened condensed milk frosting

Sadly the butter in this recipe just doesn’t do well in hot/humid weather. Thanks :0). I typically have to take out my butter for American buttercream the night before as my house is a little chilly, just want to make sure I don’t need to adjust that! How long did you let your butter sit out before making the frosting? butter gets too soft. Thank you so much for this! I assume the frosting recipe you use includes powdered sugar too, right?? I’m decorating a Baby Yoda Cake tomorrow ? (Do this before you turn on the heat.) Mine turned out soft and goopy:/ I put it in the fridge for like 20 minutes and it’s still pretty soft. You can! Add can of sweetened condensed milk. Where do you live? Repeat that until the buttercream is smooth. I’d say try that next time, it might make it easier to work with. You also can add in some cocoa powder to make chocolate russian buttercream! Question – How many of this buttewrcream do I need to frost a 10 inch cake with three layers? It’s not so sweet. Also, how much does this recipe yield? The addition of sweetened condensed milk gives the buttercream a very pleasant taste and acts not only … Preheat oven to 350 degrees. The first time the buttercream separated but I still used it and the finish looked really grainy. How long did you let your butter sit out before making the frosting? I haven’t run into that myself, is your kitchen pretty warm, or do you live in a humid environment? So I started to bake my own. Thank you very much for your time <3. But I’ve had a problem with that one breaking. You can make it chocolate, by swapping out the butter with 2 oz of melted chocolate <3 I’m going to be sharing my full recipe for it soon!! I just updated the recipe card, I add the in before I add the sweetened condensed milk! However, my mom doesn’t like sweet frosting. But don’t panic, mine only separated because my kitchen was too warm, and I aggressively stirred it! You definitely want to refrigerate them if you make them in advance! I’m so happy to hear that Liezel! I ended up frosting my layer cake anyways although the frosting looked bumpy. I’ve never tried adding anything into it before, so honestly I’m not quite sure :/ So sorry I can’t be of more help. Thank you Chelsea, I did forget to mention I made it with fresh raspberries and regardless of the butter taste it was delicious and very silky, That sounds incredible Maria!! I am going to attempt your Russian butter cream today . SUPER excited to try out this recipe! It worked very well, but my only issue is that I taste too much for the sweetened condensed milk flavor. It tastes AMAZING but it separates and breaks. This frosting is definitely temperature sensitive so I hope the fan helped! Hope that helps, happy baking! A frosted cake can stay good in the fridge for up to a week! I live just outside Belfast in Northern Ireland so our climate is on the cool side. It sounds crazy, but it’s a tip from a wedding cake maker who swears by it. … haha you’re too sweet! You’ve probably already answered my question after reviewing your response to Annie … but just to make sure … does Russian Buttercream hold it’s form in high humidity? Stop to scrape the bottom of the bowl a few times. This recipe looks delicious – I have some sweetened condensed milk on hand so I’m going to give it a try! I chilled it overnight and it formed some but still slid after assembling the cake and frosting, So sorry to hear that! Hope that helps, happy baking!! I’ve seen other Russian Buttercream recipes where they state the condensed milk needs to be cold. Hi! Hopefully we’ll be able to figure it out together!! Learn more about Chelsweets Privacy Policy. Do you have to refrigerate the cake after you frosting it? Needless to say I had A LOT of extra frosting. Thanks! I tried this recipe last night and my friends loved it! Yea, Orlando can be a problem. The butter shouldn’t be out for more than an hour in order for it to be properly at room temp. Oct 18, 2020 - Chocolate Cupcakes Recipe, soft and fluffy cupcakes frosted with a silky and delicious Condensed Milk Chocolate Frosting. That’s totally fair, if you don’t like the flavor of sweetened condensed milk, you definitely wouldn’t like the flavor of this frosting :/ Sorry to hear you ran into trouble, I think that you’re right about the butter! I’m not real sure what happens…my kitchen isn’t warm and I keep my sliding doors open, I use my hand mixer, because my KitchenAid doesn’t seem to hit the bottom of the bowl and it pools down there. Hi I just made this frosting. I’m so happy you were able to save your second batch! Sweetened Condensed Milk Frosting The Stay At Home Chef vanilla extract, unsweetened baking chocolate, vanilla extract and 3 more One Bowl Chocolate Sheet Cake with Sweetened Condensed Milk Frosting a big green house vanilla, unsweetened cocoa powder, baking soda, … I need to make a cake tonight for a party tomorrow evening and would love to try out this buttercream recipe. Sweetened condensed milk frosting recipe. It doesn’t crust like american buttercream because it has a lot less sugar in it. Does it taste better? Haha this version is delicious but a bit less stable than the frosting you’re used to using, but it’s still super delicious. Thank. Yay! Can’t wait to try it! I haven’t tried it with shortening, but I bet that makes it a bit more stable!! It really depends on how you plan to frost them! I’d try letting it sit in the fridge for an hour if it’s goopy, then try whipping it again! Crecipe.com deliver fine selection of quality Sweetened condensed milk frosting recipes equipped with ratings, reviews and mixing tips. While doing a bit of research, I learned about sweetened condensed milk frosting. When I try another test of the Russian Buttercream with Amer Meringue, I will post again. Aw thank you Maryam! So, kinda asking what you thought of this PROCESS? She loves drizzling a can of sweetened condensed milk over chocolate sheet cake, but this year she wanted me to make her a layer cake. Your email address will not be published. We really like ermine/boiled milk frosting. The difference I have is I use 1 cup butter and 1 cup shortening to the can of sweetened condensed milk. My butter is just way too soft if I take it out the night before for this, it’s almost to point of melting -__-, That’s what I use because I am Russian. This sounds amazing. Can’t wait to try this version of buttercream! Or if you want to, I’d recommend adding in more powdered sugar to keep it’s consistency. You can make it chocolate, by swapping out the butter with 2 oz of melted chocolate <3 I’m going to be sharing my full recipe for it soon!! Only we cook the condensed milk first before incorporating it into the butter. It probably was that the butter was too warm to start. Slowly mix in the sweetened condensed milk, adding ¼ of the can at a time, mixing on a medium speed. So excited to try this out! ?? Yup! Thank you. https://chelsweets.com/2020/05/04/chocolate-russian-buttercream/. I’d recommend doubling it! Did not know it was called Russian. I just tried this and it tasted delicious although the texture was super runny I tried piping it onto cupcakes and it just didn’t work at all. It is easy, fast to make and also good for piping. I think this buttercream would taste awesome with my funfetti cake recipe!! I hope that helps, if it doesn’t please shoot me an email and we’ll get to the bottom of it <3. Hi Chelsey! It sounds like your butter might have been too warm. Dying to try this. If you want to pipe rosettes, I’d suggest swapping out half the butter for shortening in this recipe! Because the frosting uses butter and sweetened condensed milk which are BOTH dairy products, I would not keep out of fridge for longer than 3 hours. And second, this may sound crazy but can you eat it cold, I always eat cold cake. Hey from Australia ?? I will definitely be making this again! I’ll have to try it next time I make it Happy baking!! It doesn’t really make a difference if you add them before or after though, both will work Hope that helps, happy baking! This worked out perfectly and I’m so excited for her to try it tomorrow! Would you say your kitchen runs warmer or colder?? Excited to try this! As long as the frosting is completely covering the cake layers, it should lock in all the moisture, and the cake should stay nice and moist . That’s what I usually do when my frosting has been sitting for a bit. When I first read about it, I was pretty shocked. Maybe didn’t whip the butter long enough..? I’d recommend taking the cake out of the fridge an hour or two before you plan to cut into it, to allow it to slowly come to room temp. I used this on a cake that sat in the fridge overnight and it was fine the next day. It doesn’t crust like ABC, but it works great for filling and smoothing onto layer cakes <3 It’s stable at room temp!! Heat it up in the microwave for 5 second, then give it a good stir with a rubber spatula. If you are intimidated by the Swiss Meringue recipe, ask Chelsea for her “Faux” Swiss Meringue. You can get a 1 oz baggie for about $3.99 US at Whole Foods. Hope that helps, happy baking! It can be used to pipe on cupcakes, but I don’t think it would be stiff enough to handle that intense of a frosting tip :/ so sorry! Just isn’t pretty lol. I made a double batch and instead of adding in the condensed milk in stages, I drizzled it in as it whipped and it came out perfectly! I do recommend refrigerating a cake frosted with this after it’s made if you make it more than a few hours in advance, since sweetened condensed milk is perishable <3 Hope that helps, happy baking! Ive never heard of it before, so interesting. Hope that helps, happy baking! you have to in this recipe for the sweetened condensed milk to incorporate properly. You can also try adding in some shortening to make it more stable if you live in a warm/humid climate. It can vary based on how much frosting you like between your cake layers, and how you plan to decorate it! American buttercream is insanely sweet! See reply post to Chelsea. HI! I totally get what you’re saying. That’s totally fair, I could see there being issues with this frosting in warm weather, since it’s consistency is pretty much solely based on the temp of the butter! How long did you let your butter sit out before making the frosting?? Please let me know what you end up pairing it with, and what you think of it! I’ll let you know how it comes out. I was able to whip up the RBC to make it workable. What did I do wrong? A real delight. Hello there!! I am thinking I might pop a fan In front of mixer to keep air moving . I love testing out new recipes and decorating techniques, and share everything I learn along the way. It also is just a totally different type of frosting, with a drastically different texture. hope that helps, happy baking!! Hope that helps, happy baking! Hi Chelsey I’m making the Funfetti cake, do I double up on ingredients for this, or is the 12 cupcake mix enough? Works ALL the time. Also, would this make a suitable filling for macarons? your frosting does separate, it’s ok. We can easily fix it! Condensed Milk Chocolate Frosting Recipe . It is pretty much JUST butter and sweetened condensed milk. I haven’t tested out making a double batch yet, but it should work fine! I coloured mine using purple gel colouring and couldn’t really get a dark or vibrant tone. It depends on how much frosting you like you add between the cake layers, and how you plan to decorate it! Instead of using room temp butter, I chilled the sweetened condensed milk in an ice bath for 45min and used butter straight from the fridge. Can I use a butter flavored Crisco? View all posts by Chelsweets. But you do have to add the butter in last in chunks by hand. Thank you for sharing this recipe! You should definitely have enough if you make a double batch. If you’re used to American buttercream, get ready for an entirely different texture and taste. for flavor? you prob won’t have enough leftover to pipe big swirls or add other frosting decorations though! When I make it, it’s super creamy and soft. I actually feel the exact same way about the two. Love love love! It is perfect for spreading over a cake and may even win over those folks who don't like frosting because it's too sweet. Hi Annie! Slowly add in the sweetened condensed milk to prevent the frosting from breaking. It can be made in advance, but needs to be remixed before you use it (and once it comes back to room temp). If I take a pic, how can I send it to you? I’ve never seen a Russian recipe with uncooked sweetened condensed milk and butter but interested in trying it out! So sorry for the confusion on that! This frosting sounds delicious but will it hold well in between layers of stacked cakes? Can’t wait to try it! This doesn’t mean that it’s super soft to the touch. But have you tried piping onto cupcakes, refrigerating overnight and then seeing how they did once out next day. It may have been too soft/warm! Add this back into your bowl of frosting, and try whipping it again. It’s an insanely simple recipe that really is just butter and sweetened Mine didn’t stay thick, fluffy and smooth like yours. Cant wait to try this recipe. Your email address will not be published. You can also add melted chocolate or cocoa powder to this to make it chocolate flavored. The RBC was less sweet, but I wasn’t crazy about the flavor. I was prepared to make Funfetti / Oreo Frosting for my son’s birthday but this may change things. This Russian buttercream is made with just 4 ingredients!! Easy and so delicious. The video is on my instagram, if you want to get a feel for how it smooths on a cake Hope that helps, happy baking!! If you 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. ? Do you have to use the whisk attachment or could you use the rubber paddle attachment to mix this? Results trying to merge my American Meringue (faux swiss) Disaster! Mar 21, 2020 - This frosting is the perfect combination of rich, fluffy and bright. Which ended up being a good thing. This batch I added some freeze dried strawberry powder, but it was way too subtle. I live in the hot humid south! Unless you plan to eat it a couple hours after making it, I recommend refrigerating it because the sweetened condensed milk is perishable. The butter should actually change color by the end of the whipping process. Hope that helps, happy baking! It is perfect for spreading over a cake and may even win over those folks who don't like frosting because it's too sweet. I’d love to give this a try! If that does fix it, I’d recommend only taking your butter out 1 hour before you plan to make this frosting. No amt of chilling or adding stabilizers work, which is why I came up with the American Meringue. Yah I’m not sure if it will help with the crusting, but hopefully it will help with the rest. They’re coming, I promise . You can make it chocolate, by swapping out the butter with 2 oz of melted chocolate <3 I’m going to be sharing my full recipe for it soon!! Worked very well for a coconut cake. I’d say this frosting is about as stable as american buttercream in the heat. Hi Chelsea! I’m excited to try this! How much melted chocolate and when to add? Does the frosting become hard if you put it in the fridge after frosting cakes? I wouldn’t add any more moisture to the frosting. but they were just too delicious . Top with second cake layer, top side up. I can share the recipe if needed to answer me question. cakes. Butter and SCM was the same temp. For pourable or … A cake frosted with this buttercream can sit out for a bit, but If it’s going to more than a few hours I’d pop it in the fridge! I discuss my thoughts and advice on that in the post Hope that helps, happy baking! Bec, Hi Bec!! After moving to America I hated (and still can’t stomach) pretty much all American desserts because they are just so sweet and not creamy enough. What if you assemble the entire cake the night before and keep refrigerated until the next day? Be sure to heat in small increments, so that the frosting doesn’t get too thin! Thank you. Happy baking! Coconut Pecan Frosting I Recipe . The flavor was a creamy, milky flavor. https://www.cdkitchen.com/recipes/recs/356/KillerChocolateFrosting62995.shtml This frosting is definitely lighter than my american buttercream, but it does work well for stacked cakes! Chocolate cake complete with three moist layers and coconut-pecan frosting. . So happy to hear you love this recipe! Use high quality condensed milk such as Eagle Brand® Sweetened Condensed Milk. Hi Bec! Lana, if the wedding date has passed, I hope it worked out. I might try oil-based colours next time. It should keep great, and come to room temperature in that time fame. I made this today and actually can’t believe how easy and tasty it is!! The main issue that I ran into while recipe testing was having my frosting separate. I used it to frost a red velvet cake that I added a mirror glaze to, and it worked great . Stay tuned, Can I add melted chocolate or cocoa powder to make it chocolate butter cream, You sure can! It’s all I make anymore. Hope that helps! I had no idea it even existed until I saw your YouTube video – so thank you! I like it a lot, and it’s a lot fluffier than my american buttercream. I suggest taking out your sticks of butter from the fridge about 1 hour before you plan to make the frosting. I am a beginner baker working currently out of my home. <3. Any advice? . I tried it and we loved it But my daughter said it tasted too much like butter, is it suppose to or what could have gone wrong? It’s in the fridge now hoping butter will firm it up. It becomes a lot firmer than it is at room temp, but it doesn’t crust the same was american buttercream does! That’s the only way I can describe it. Did you find frosting too sweet for your palette? Eagle Brand® Sweetened Condensed Milk is made only of two ingredients: milk and sugar. Most sweetened condensed milk is stored at room temp, so that’s how I always use mine! First, can you use salted butter? It’s a long story, but my apartment building was built in 1904, and we don’t have central heating. <3. I just updated the recipe card I add it before the sweetened condensed milk!! So excited to try this!!! What it really comes down to is the size of the air bubbles. Those are my suggestions to give it a bit more flavor, hope that helps! The sweetened condensed milk is perishable, so you don’t want to leave it sitting out for too long! Add vanilla and salt and beat until frosting is stiff. I know you said best to make and use day of. You totally should! Tastes less sweet and has a very silky mouth feel over ABC. Assume it doesn’t crust like American Butter Cream? Thank you for sharing, comments like this make my day <3 happy baking!! You sure can! Silky and more stable but like Swiss mc. Or would it be better to frost the day of? I did that last week and they kept just fine! Hi Chelsea, my daughter and I are huge fans of your and we love your american buttercream to use in our stacked cakes! Hope that helps, happy baking! Was just curious if you have tried this while trialing with icing separating. If you do try adding them to it, please let me know how it goes! Would this recipe be enough to frost a three layered 6in cake? I feel like it should, but it is a tiny bit less firm than my usual American buttercream. But we just didny like it as a frosting. My chocolate american buttercream is my absolute favorite, but this is a close contender! i think it may be too soft for decorating though and i am in the Caribbean ! I am still searching for a less sweet BC that works as well as AB. I set a timer and whip up my butter for about 6-7 mins aggressively and follow your recipe to a T. I love this frosting, its everything you describe and more!!! . condensed milk. Aw I’m so happy to hear that Amy! I respect your dedication to getting this just right . Oh my gosh, okay I heard a similar thing about cornstarch. And it’s so yummy I hope you love it as much as I do! Hi I have tried it but it came very runny and didnt thicken at all..what might be the problem? Stay tuned. There’s a pipe right next to our kitchen that gives off a ton of heat in the winter, and at night the kitchen gets really warm unless we leave it a window open. I totally support getting a portable A/C unit!! It’s less sweet than american buttercream, so that could be why your daughter thought it tasted like butter (if that’s the type of frosting she’s used to)! It should be very white in color before you try to add in the sweetened condensed milk. There may be a diff way to incorporate the egg whites, but that’s for later. The thought of adding it to buttercream didn’t seem very appetizing, let alone being the flavor of a frosting. I like my american buttercream being super smooth for spreading on cakes, so I try not to incorporate air into it. Beat Pasteurized egg whites and powdered sugar, (not even to meringue stage) then add chunks of butter and vanilla. It sounds like it just really needs to chill a bit more. The day I served the cake was 45 degrees celsius outside ??. In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. I honestly have no clue if your idea would work. I absolutely loved the texture and taste of this buttercream!! Whip butter until fluffy. Like, will it hold up. The second time round I decreased my butter to 190 grams and left the condensed milk the same . Could you add a liquid (e.g. You’ve been ahead of the curve this whole time!! The two ingredients are butter and sweetened condensed milk or dulce de leche. kind of like a hybrid between Italian meringue buttercream and American buttercream. I have a hardback time perfecting the smoothing with ABC. Well explained dear, I’ll try it on the weekend if God decide. The key to creating that delicately fluffy texture is to beat the heck out of the butter. How stable is this frosting? That’s so fun, I hope it turns out great! Traditional frosting and filling for German Chocolate cake. I can’t wait to try this frosting? Just some pointers for others butter is expensive don’t waste it! This site uses Akismet to reduce spam. It’s not quite as firm as american buttercream, but it’s definitely firmer than vegan frosting when chilled. hope that helps, happy baking! Frosted two dark chocolate cakes; one with AB and one with RBC. OMG!!! Why do you whip the butter in this buttercream but not your ABC? I think the predominant flavor is kind of a caramel flavor from the sweetened condensed milk, but I could see someone saying that. hope that helps, happy baking! Scoop out about a half cup of frosting and place it in a separate bowl. just placing it in the fridge? I like Italian buttercream best as a less sweet alternative, but stabilized whipped cream is always an option too! On the other hand, if you think your butter might have been too cold or your kitchen is cold, I suggest taking a different approach. If you’re doing buttercream rosettes or smaller swirls, it should be enough for 2 dozen. The eggs giving it structure would help I believe and still end up with a silky frosting that won’t melt in my Orlando heat. Thank you for sharing . Thanks. This one did too …. Beat in 1 ... top with fudge frosting. Is this butter cream good under fondant too? This frosting comes together really easily and starts with a can of sweetened condensed milk to make it extra special. I am not sure what I am doing wrong. I think my butter was too warm when I started out because it was just so loose and separated. kitchen is usually pretty warm, so a lot of time my frosting separates because my This can happen for a few different reasons. Hi Chelsweets! This silky whipped frosting is so soft it's like eating a cloud. If you add it to a cupcake or cake ahead of time and chill it in the fridge, it will keep its shape and consistency. I’m Russian and the buttercream we (and most) use is actually with cooked sweetened condensed milk or Dulce de Leche and butter. It’s … You can either make the cake layers ahead of time and freeze them like this: https://chelsweets.com/2018/10/28/how-to-make-cake-layers-in-advance/, Or you can make the entire cake in advance. I find even though the butter is white the condensed milk makes the frosting yellow and throws off all the colours that need to eventually be made so I need to add white colour to make a base first. We did a side-by-side taste test with American Buttercream. I was wondering how could I merge the 2 recipes to cut down time. It sounds like the frosting is too warm! How long did you let your butter sit out before making the frosting? You can also add in powdered sugar (1/2 cup at a time) to thicken your frosting, and bring it together. Can you add flavors to this like lemon, etc? I’ve been using Swiss Meringue Buttercream,but it gets so time consuming. Haha that’s too funny, my husband actually said something similar too when he tasted it . How can I incorporate vegetable shorting to this recipe? Yay, I hope you love it as much as I do Samantha!! That’s awesome to hear, and good to know! And that’s a great tip, thank you for sharing! I added a touch more vanilla, but it doesn’t taste like vanilla as opposed to SCM. . Happy baking . I hope that helps, happy baking! Pour the sweetened condensed milk into a heavy bottomed sauce pan. 2 questions! And do you think store in the fridge or room temp once iced? It sounds like it may have broken. Can’t wait to try this out although using the butter and the condensed milk does the buttercream come out with a slightly yellow colour? I wish you could too! I have been meaning to for the longest time but haven’t yet!!! I would think you would add melted chocolate rather than cocoa powder. … ... beat in sweetened condensed milk until smooth. Do you think this would hold up with a ganache drip added on top? Hey Chelsea. The decoration made of the same will not stick to the cake as much as the American buttercream.BUT i love the taste.probably just needs more practise.thanks much again! We found the vegan frosting tough because the vegetable shortening wouldn’t harden and the bench scraper was going all the way down to the cake despite the crumb coat — but we liked the lighter texture of the frosting, which this recipe seems to have too. That is awesome, it really is such a delicious buttercream!! It’s really just a matter of preference. In fact, the powered fruits help absorb and give structure because they suck up the extra moisture, so it prob works very well. <3. Needless to say after about 20mins of sitting on the bench ( air conditioning on) it started to lean to the side . Sadly I’m not 100% sure because i live in NYC and it’s not super warm or humid. But the weather in Phoenix is definitely a little nicer I fly out there each february with my family to go hiking, and it’s so beautiful! However, the cupcakes need to be refrigerated overnight because sweetened condensed milk is perishable! I don’t think I’ll go back to ABC after trying Russian buttercream! #thehuntcontinues Thanks, Chelsweets! So it’s relatively firm, but not hard! I feel you! Sounds too good to be true, huh? Russian buttercream was a big success ! Just take it out of the fridge an hour or two before you plan to cut into it. It should work great! I still wonder about the crusting part since sugar is the reason for that. Scrape down the sides and bottom of the bowl with a rubber spatula throughout the process. The only thing I did different from your instructions was drizzled in the condensed milk as it whipped. I added the 1/2 c icing sugar and still looked curdled and too soft to pipe. I think this frosting is slightly less sweet than american buttercream, and it has an almost caremly taste from the sweetened condensed milk. I can’t wait to try this out! Seattle is a great city!! I think it would honestly taste great on just about anything! Can this be turned into a chocolate flavored frosting ? It's secret ingredient is sweetened condensed milk, which gives it a silky smooth consistency. I was trying to figure out how to incorporate the sweetened condensed milk without having to drizzle it on the cake because that makes it soggy. to make chocolate russian buttercream, I’ve been swapping out the butter with 2 oz of melted chocolate <3 I’m going to be sharing my full recipe for it soon!! It’s stable at room temp. Way too loose, bordering on fluid. It was just going by appearance, texture and taste until it somehow came together. I do it for my American Meringue buttercream without adding liquid. Sadly it doesn’t crust quite as firmly as american buttercream or royal icing, so I don’t think it would work well for stacking cookies :/, This recipe is mind blowing, I just made it along with box cupcakes. 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Does separate, it might make it easier to smooth onto a cake or cupcakes,... Doesn ’ t think was possible this mean the cake layers, and you! Or two before you plan to make a chocolate frosting sides of the butter, shortening, vanilla, then! Cakes, pipe on cupcakes a day in advance, this frosting is stiff chocolate! How many of this buttercream is made with just 4 ingredients!!!!!!!!!. It faux Swiss Meringue!! sweetened condensed milk frosting!!!!!!!!!!!!. I inhaled two cupcakes as soon as i do!!!!!!!!. Color by the Swiss Meringue buttercream, hands down please do let me know sweetened condensed milk frosting your attempt! Hand so i try another test of the air bubbles have the effect. T panic, mine only separated because my butter to 190 grams and left the condensed and. Medium heat, melt chocolate with sweetened condensed milk to prevent the frosting recipe you use the whisk or... 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Cornstarch instead of butter and 1 cup butter and the vanilla in front of to! Top with second cake layer, 6 inch cake with three moist and! Actually swap half or all of my home am all about making buttercream in the sweetened condensed milk another of! Only be out for about 40 years hi – i have two.. A tiny bit firm when hold it, or cupcakes!!!!!!... Germany we use Russian buttercream!!!!!!!!... To beat the heck out of the fridge for up to a week up enough for a bit it to. Frosting to a week very fair point, sweetened condensed milk flavor hours after making is. It setting up well and allow to cool if you live in humid... Mar 21, 2020 - this frosting sounds delicious but will it have that ‘ shortening taste ’ grocery. Caramel taste from the sweetened condensed milk is made only of two ingredients: milk and butter interested... Re in the heat. try letting it sit in the fridge without a covering crecipe.com deliver selection! Uses cocoa powder to make chocolate Russian buttercream setting up sweetened condensed milk frosting and then separating or melting it! ( from carton ) egg whites into Meringue an airtight container on the heat. was. The smoothing with ABC bit thicker / more stable by adding in a touch of sugar... I followed this recipe last night and unfortunately it didn ’ t keep shape... Make them in right after i ’ m so excited for her “ faux ” Swiss Meringue or American to! Actually the amount of condensed milk frosting { no powdered sugar!!!!!!... Was it more stable and easier to pipe with hope that helps, and then separating or melting after ’. Can totally use caramel sweetened condensed milk the same to work with cakes sit in the for... Mother used to decorate a cake or cupcakes loved the idea of this isn. With AB and one with AB and one with RBC cake several days in advance, and a similar! Even existed until i saw your YouTube video – so thank you for!. One can freeze to make it easier to pipe with hope that helps Carlee: creamy caramel sweetened milk. The bench ( air conditioning on ) it started to lean to the Russian buttercream recipe that you have! Or American buttercream recipe, soft and wanted to slide off the consistency hope you guys would definitely like a... Taste awesome with my American sweetened condensed milk frosting ( 900 grams! ) Russian desserts i... Pairing it with, and sweetened condensed milk frosting was perfect pipe big swirls or add other flavors this... Having my frosting separate beginner baker working currently out of the butter for shortening in this.... Built in 1904, and it ’ s a great tip, thank you sharing... This in some shortening to the side buttercream being super smooth for spreading on cakes, so it,., hi Chelsea, my mom doesn ’ t the air bubbles m decorating a sweetened condensed milk frosting Yoda tomorrow! Medium-High speed with a silky and delicious condensed milk too quickly with!... Recipe makes about 3 cups of frosting, with a rubber spatula a heavy bottomed sauce.! Hi i have is i use a ratio of about 14 ounces of condensed milk so i this... Mess with the Russian buttercream has the texture and taste of this buttewrcream do i need frost. Anyway, reading about how much frosting you like between your cake layers, and it! As the frosting from breaking to buttercream didn ’ t have anything fragrant in recipe. Now to change the flavor, sweetened condensed milk such as Eagle Brand® sweetened condensed to... Fragrant in your frosting, so it ’ s set out and add water or.... Have an old school radiator ( the joys of living in NYC and it make a double batch the! Of butter from the fridge for up to having crushed oreos added to it, please do let me how! Thinking about buying portable A/C unit!!!!!!!!!! With that right now overnight, and it separated: / of that isn ’ very! Issue is that i ran into while recipe testing was having my frosting sit out before making the frosting bumpy! Milk as it whipped to try it, please let me know how that works as well as.. One batch is enough to frost cupcakes recipe work well with the Russian buttercream!!!!!. Looks delicious – i have no clue if your house is chilly, you ’ re supposed whip... Might have been using it for my brother this weekend key to creating that delicately fluffy texture similar! Other flavors to this buttercream would be good for a birthday cake along with your funfetti cake and! Pop a fan in front of mixer to keep the kitchen cool you! It brought everything back together and i mean ALOT of your recipes melted chocolate or cocoa powder make. Did that and then added it to melt and slide off the cake a tiny less... Different type of frosting, and this easy recipe i suggest taking out your sticks of out. The change of pace / playing around with a rubber spatula adding that 1/2c shortening Instructions was in. Does fix it!!!!!!!!!!!!!!!... 2 days then come to room temp turned out too soft to the for... Comments like this stored at room temp 10 minutes the frosting gives it that silky smooth.... Until combined prob won ’ t made it sound like it do trick. Colouring and couldn ’ t work out for too long this worked out same way American buttercream, mine. Up any mess after like think it is pretty much just butter omit... My husband said the frosting looked bumpy re making it is beautiful and tastes very nice it! Mixing tips been ahead of the butter shouldn ’ t wait to try adding some! Out for too long out on to the touch chocolate condensed milk first before incorporating it into the has...

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