This silky whipped frosting is so soft it’s like eating a cloud. 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.
Silky smooth and super soft, this frosting is like eating a creamy cloud. It is only slightly sweet and doesn’t use any powdered sugar. This sweetened condensed milk frosting is begging to top your next cake.
This is an easy and delicious Whipped Cream Cheese Frosting that mom discovered. The previous Russian Cream Cheese frosting that I had posted required a can of cooked sweetened condensed milk.
This recipe uses an un-cooked can (shaving off 2 hours of cooking time!). It’s a fluffy frosting that refrigerates really well and can be made a day ahead. I now make my Biskvit cake with either this frosting or the whipped raspberry frosting used in the Roulade Recipe.
It’s been, what,…2 weeks since I’ve posted something? Well, you guessed it, my class has started so posting will be a little less frequent than usual. I have loads of great recipes up my sleeve, so I will try to post more often.
- 1 cup unsalted butter, room temperature
- 14 oz sweetened condensed milk room temperature (1 can = 14 oz (weight) OR 1 cup+2 Tbsp (volume))
- 1 tsp vanilla extract or vanilla emulsion emulsion has vanilla seeds in it, so your buttercream will be speckled with vanilla beans throughout
- In a bowl of a mixer fitted with a whisk attachment whip room temperature butter, stopping to scrape the bottom of the bowl several times, until it has tripled in volume, and is light and fluffy, about 5 – 7 minutes.
- Add 1 teaspoon of vanilla extract or emulsion to the whipped butter. Now add the sweetened condensed milk or dulce de leche in thirds, whipping for about 5-10 seconds after each addition. Don’t forget to scrape the bottom of the bowl after each addition.