Swirls of blue buttercream frosting

The Simple Swap For The Silkiest Buttercream Frosting

NEWS

By GINNY JOHNSON

To make buttercream taste a bit more like butter and cream and a bit less like a mountain of powdered sugar, swap the heavy whipping cream for sweetened condensed milk and butter.
When combined, the flavor is more complex, less sweet, and more dairy forward. It boasts a similar spreadable consistency to typical buttercream but with a silky, smooth texture.
To make condensed milk buttercream, make sure your butter is at room temperature. If it's too cold, it won't whip properly, and if it's too warm, your frosting will sadly separate.
Second, you want to really whip the butter to create its silky mouthfeel. Whip it on high for five minutes or until you see your butter dramatically lighten in color.
Pour in the sweetened condensed milk slowly or in several small batches to further prevent separation. If the finished product is too gloopy, stick it in the fridge to firm up.