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. Do you do that to thicken it, to make the frosting more stable?! I don’t think it is firm enough for that! I also let cupcakes frosted with it sit out for several hours and it didn’t change at all <3 Hope that helps, happy baking! The flavor of this frosting isn’t for everyone, so I totally understand! You can see from my cupcake picture it’s pretty light, and this also makes it super easy to color with gel food coloring <3. Do you think using salted butter could throw off the consistency? I hope that helps, happy baking! Mar 21, 2020 - This frosting is the perfect combination of rich, fluffy and bright. My favourite frosting is Italian meringue buttercream, hands down. It was a little runny and looked gritty before smoothing it out on to the cake. Top with second cake layer, top side up. 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! Also don’t be afraid to pop your entire bowl in the fridge if it separates while you’re making it. Like, will it hold up. We really like ermine/boiled milk frosting. Can I use a butter flavored Crisco? 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. Thanks for your tips , I will definitely be making this again ? It doesn’t separate once it’s on a cake or cupcake, it only separates when you stir it a bunch after it’s been sitting in a warm room . I’d love to know . It’s interesting how people’s palettes are so different! If that does fix it, I’d recommend only taking your butter out 1 hour before you plan to make this frosting. The key to creating that delicately fluffy texture is to beat the heck out of the butter. Hope that helps, happy baking! I think this frosting is slightly less sweet than american buttercream, and it has an almost caremly taste from the sweetened condensed milk. but they were just too delicious . After layering the cake and doing a crumb coat would adding fondant mess with the structure of the cake? I usually leave my cakes just open in the fridge without a covering! The day I served the cake was 45 degrees celsius outside ??. Haha this version is delicious but a bit less stable than the frosting you’re used to using, but it’s still super delicious. Here were are isolating and trying not to go bananas, and I loved the idea of this recipe for frosting. And what frosting is your favorite? A random thing I just learned about (actually from the comments on one of my posts) is to add 1/4 cup all purpose flour to each pound of powdered sugar. Use to frost layer cakes, pipe on cupcakes, or even to ice cookie. How long did you let your butter sit out before making the frosting? Hey Chelsea! You can also add melted chocolate or cocoa powder to this to make it chocolate flavored. You can try adding in more extract or vanilla bean paste (to give it a stronger flavor), or you can also make it chocolate with some cocoa powder. The butter shouldn’t be out for more than an hour in order for it to be properly at room temp. That would be just fine! I think just about any frosting would struggle in that heat!! Could the cocoa powder of caused that? It’s really important that you whip a ton of air into the butter for the sweetened condensed milk to incorporated properly, so I highly recommend using a whisk attachment rather than a paddle. milk, eggs, caramel, sweetened condensed milk, cinnamon Sweetened Condensed Milk Cookies The Sparrow's Home flour, butter, sweetened condensed milk, coconut oil, sugar, salt and 3 more Granola Bars with Sweetened Condensed Milk Suburble I think the predominant flavor is kind of a caramel flavor from the sweetened condensed milk, but I could see someone saying that. The main issue that I ran into while recipe testing was having my frosting separate. There a several delicious tastes ready made in the cans like caramel (like dulce dulce di lece), strawberry, coffee, chocolate or nut. Any way to salvage it? The butter should actually change color by the end of the whipping process. However, my mom doesn’t like sweet frosting. The video is on my instagram, if you want to get a feel for how it smooths on a cake / holds up Hope that helps, happy baking!! Just some pointers for others butter is expensive don’t waste it! It depends on how much frosting you like you add between the cake layers, and how you plan to decorate it! It's so delicious on cakes and cupcakes! Traditional frosting and filling for German Chocolate cake. Learn how to cook great Sweetened condensed milk frosting . Wow. Disaster, then perfection, but can’t duplicate. Hope that helps, happy baking! What if you assemble the entire cake the night before and keep refrigerated until the next day? Hope that helps, happy baking! It will hold up just fine! hi – I am loving the sound of this Russian buttercream! It may have been too soft/warm! I have been using swiss meringue all the time but it is quite difficult to get bright colors on that.. is russian buttercream eaay to get bright and vibrant colours unlike smbc? Who knew you could use sweetened condensed milk? I haven’t run into that myself, is your kitchen pretty warm, or do you live in a humid environment? It sounds like it just really needs to chill a bit more. I had never heard of Russian buttercream before thanks for introducing me to it. I actually do like the taste of RBC though, but it being less stable makes me like it a tiny bit less than ABC . It makes it more stable and easier to pipe with Hope that helps, happy baking! Yup! You can make this frosting a bit thicker / more stable by adding in a touch of powdered sugar!! It’s a bit hard to decorate with though, but it still works!! You can also add in powdered sugar (1/2 cup at a time) to thicken your frosting, and bring it together. If you’re doing buttercream rosettes or smaller swirls, it should be enough for 2 dozen. Or should I double it? Be sure to heat in small increments, so that the frosting doesn’t get too thin! I support using it a cake filling and not using it to pipe / decorate since it’s so warm where you live , Is this firm enought to use the fancy Russian tip. I think using butter flavored shortening would work great, I def recommend trying it! Hope that helps, happy baking! Haha, I am. Save my name, email, and website in this browser for the next time I comment. Thanks! That’s so fun, I hope it turns out great! I enjoy seeing your new cakes. Just frost the cake and refrigerate it until an hour or two before you plan to serve it! Thanks. 1 cup unsalted butter, room temperature - 2 sticks (226 grams), 1 tsp vanilla extract or vanilla bean paste (4 grams), 1 14 oz can sweetened condensed milk (396 grams), How to Make Russian Buttercream | CHELSWEETS | GoDiva Recipes, https://chelsweets.com/2018/10/28/how-to-make-cake-layers-in-advance/, https://chelsweets.com/2020/05/04/chocolate-russian-buttercream/, If the frosting seems a bit soft, pop it into the fridge for 10 minutes to make it easier to spread on cakes or pipe with. You sure can! Do you know how this stands up to being in a decorated cake that is refrigerated then presented to clients for an event that day? You can also try adding in some shortening to make it more stable if you live in a warm/humid climate. You can totally make it in advance! If so, was it more stable like smbc? A tasty yet basic caramel icing recipe using condensed milk, sugar, butter and vanilla can make a delicious frosting for your next holiday dessert or cake. I have a hardback time perfecting the smoothing with ABC. Needless to say I had A LOT of extra frosting. hope that helps, happy baking! I’m not so sure about the floral russian frosting tips though…I just haven’t tested it! I have a buttercream recipe that I use consisting of butter, shortening, vanilla and heavy whipping cream. I was wondering how could I merge the 2 recipes to cut down time. And that’s a great tip, thank you for sharing! I used this on a cake that sat in the fridge overnight and it was fine the next day. How about Swiss Meringue Buttercream? I respect your dedication to getting this just right . you have to in this recipe for the sweetened condensed milk to incorporate properly. Thanks for all you do Chelsea, I love your blog and videos! It keeps its shape great! Also, how much does this recipe yield? I used it on a orange velvet layer cake that I covered with mirror glaze, and it held up great! Thank you x, It depends on how you plan to decorate the cake, but I’d definitely recommend doubling this buttercream recipe to make my funfetti layer cake. Hope that helps, and that you love this recipe as much as I do . Does it taste better? And can you still make the cake in advance??? I can’t wait to try this frosting? I just updated the recipe card I add it before the sweetened condensed milk!! The addition of sweetened condensed milk gives the buttercream a very pleasant taste and serves as a sweetener (no extra sugar needed). It comes together so quickly, and you’ll spend pretty much the same amount of time trying to re-whip it the day of. Also that makes me feel better, I inhaled two cupcakes as soon as I frosted them!! Love Russian buttercream have been using it for a few months. I have been making a similar version of this for about 40 years. We did a side-by-side taste test with American Buttercream. I tried this recipe last night and my friends loved it! It was the perfect amount of whip but still held its shape. Stay tuned. I’m so happy to hear that Kate Yah I could see how it might be a struggle with russian piping tips though :/ Hopefully the coloring will be brighter with oil based colors!! Hi, I followed this recipe but added cocoa powder for chocolate flavoring. Good luck. It should be very white in color before you try to add in the sweetened condensed milk. Hi I have tried it but it came very runny and didnt thicken at all..what might be the problem? The first time the buttercream separated but I still used it and the finish looked really grainy. I think the egg whites will give it the structure needed to be easy and reliable, yet still cutting time in order to make a silky frosting. ?? I love your recipes but I was shocked by the amount of sugar in American buttercream (900 grams!). I am planning to do a wedding cake. In order to keep the kitchen cool, you have to lower the A/C temp for the whole house. I think that sounds like a great idea, please do let me know how it turns out <3. That’s what I usually do when my frosting has been sitting for a bit. Can’t wait to try it! Wait that’s wild!! Can you add flavors to this like lemon, etc? Hi Chelsea! It’s all I make anymore. I sometimes slowly add icing sugar if I need it for a more sturdy cake. That is a great question! I am trying to flavor it with “vietnamese coffee” by adding two tbs of brewed coffee at room temp in place of the vanilla extract. Whip butter until fluffy. There are a lot of different versions out there. We have an old school radiator (the joys of living in NYC), so i have no clue! I made two separate batches . I’m so happy to hear that! Hi Tai!! Can you use chocolate or caramel sweetened condensed milk or dolce de leche? I know you said best to make and use day of. 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!! I love this frosting! I had to add powdered sugar, flour and even corn starch. Hi! Cynthia, I did and it was more stable, but it definitely didn’t taste as yummy :/ If you go that route I recommend doing half shortening half butter <3. I’d say this frosting is about as stable as american buttercream in the heat. I’d love to give this a try! I hate to waste money on butter if the process may be a disaster. Maybe didn’t whip the butter long enough..? So, kinda asking what you thought of this PROCESS? . I think this buttercream would taste awesome with my funfetti cake recipe!! Once thickened, remove from heat and add water or alcohol. I love testing out new recipes and decorating techniques, and share everything I learn along the way. If you want to pipe rosettes, I’d suggest swapping out half the butter for shortening in this recipe! They can sit at room temp for a few hours, but sweetened condensed milk is perishable, so you don’t want to leave it out for too long. Some recipe say to have the condensed milk cold and right out of the refrigerator but what about this one? Aw thanks!! It’s just too soft to use. I don’t think I’ll go back to ABC after trying Russian buttercream! German Chocolate Cake. This Russian buttercream is made with just 4 ingredients!! Drizzle in pasteurized (from carton) egg whites. Any idea why this is happening? Hey Chelsea, do you try adding shortening to the Russian frosting? The cupcakes are so good that I always try making the perfect frosting for them…light and fluffy! How long did you let your butter sit out before making the frosting? <3. hi i tried it and the taste is ok, but i think i like it more for between my layers of cake. I’m now looking forward to using this on a layer cake and experimenting with different flavours. Sweetened Condensed Milk Frosting is a simple and easy way to make a creamy sweet frosting for all your favorite desserts! I really want to perfect this recipe because it tastes so delicious! But you do have to add the butter in last in chunks by hand. Hope that helps, happy baking! I’ve seen other Russian Buttercream recipes where they state the condensed milk needs to be cold. That’s the only way I can describe it. Have u tried it? 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. I’ve tried making this a few times and each time it’s just so soft. Thanks!! I can’t wait to hear what you think of it . Do you have to use the whisk attachment or could you use the rubber paddle attachment to mix this? It actually never really gets hard in the fridge, so it’d be great to eat cold. You should definitely have enough if you make a double batch. I say maybe give that a try?? Hi, I am very curious how adding the egg whites worked out. Silky and more stable but like Swiss mc. I ended up frosting my layer cake anyways although the frosting looked bumpy. Hi really looking forward to trying this. You really only need about 1.5 batches, but if you’re going to open a second can of sweetened condensed milk, you might as well use the whole thing! I am trying to make this for the first time – I wanted to add raspberry purée to it for flavor, when should I add it in? View all posts by Chelsweets. Would it dry so the cookies could be stacked? For thick ganache, use a ratio of about 14 ounces of condensed milk to each 18 ounces of chocolate. I can’t wait to try this frosting on cookies! Gives a better rate, and cuts the sugar, Thank you for sharing Rosa! To keep things simple, I suggest just making it the day of. Pour the sweetened condensed milk into a heavy bottomed sauce pan. It’s a nightmare!! Today, I decided to try it again. Also, if it might be warm where the cake was displayed, it might get extra loose and slide off the cake!! Scrape down the sides and bottom of the bowl with a. It taste great on just about everything, but I love it with my vanilla cupcake recipe, or my red velvet cake recipe It has caramel notes from the sweetened condensed milk, so really anything you think that would pair will with would be great! It’s an insanely simple recipe that really is just butter and sweetened Also do you think air brushing would work with a frosting that doesn’t crust? Well explained dear, I’ll try it on the weekend if God decide. Sorry I can’t be of more help!! Hi! This silky whipped frosting is so soft it's like eating a cloud. If you did that and then added it to the butter, it could be like a salted caramel buttercream! And there is absolutely NO WAY I could duplicate this. I don’t think it will have any effect on the consistency Hope you love this recipe as much as I do! Mine didn’t stay thick, fluffy and smooth like yours. Sweetened condensed milk seems so sweet and thick. Use high quality condensed milk such as Eagle Brand® Sweetened Condensed Milk. This batch I added some freeze dried strawberry powder, but it was way too subtle. The … Heat it up in the microwave for 5 second, then give it a good stir with a rubber spatula. Dying to try this. It pipes and frosts perfectly but super hot weather can start to get unstable. American buttercream is insanely sweet! That’s it. Also have seen people make caramel sauce out of sweetened condensed milk right in the can? I haven’t had any issues with it separating after it’s on a cake or cupcakes, but I also live in NYC where it’s not very hot. I do it for my American Meringue buttercream without adding liquid. I would suggest popping your frosting into the fridge for 10-15 minutes to help the butter cool down, and then try piping again. I used canned coconut sweetened condensed milk and it make a tasty substitutes in this recipe. You can actually swap half or all of the butter for shortening though, which will help make it more temp stable! Stop to scrape the bottom of the bowl a few times. Unless a recipe specifies it should be cold, the assumption is that it’s room temp. It's secret ingredient is sweetened condensed milk, which gives it a silky smooth consistency. I absolutely love your cakes!! So excited to try this out! This worked out perfectly and I’m so excited for her to try it tomorrow! 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! If you want to color this buttercream, use gel food coloring to get a vibrant shade without throwing off the consistency of your frosting. Hope that helps, happy baking! ? I chilled it multiple times and tried to re-whip it but it never came together. Can this be turned into a chocolate flavored frosting ? Also, would this pair well with your funfetti cake recipe?? If you are intimidated by the Swiss Meringue recipe, ask Chelsea for her “Faux” Swiss Meringue. Oct 24, 2020 - This Sweetened Condensed Milk Chocolate Buttercream Frosting is not overly sweet and has a thick velvety texture that is delicious! It should be somewhat firm when hold it, but you can make an indent in the side of the stick with your finger. It tastes good! … It is a great way to make a caramel frosting for your favorite cakes! It does harden when it’s chilled in the fridge or freezer! Tried this today with cupcakes! You don’t have to heat the sugar OR whip the egg whites into meringue. In Germany we use Russian buttercream more and more. Here is her recipe for Chocolate Russian Buttercream. Those are my suggestions to give it a bit more flavor, hope that helps! Hi Amy! Hope that helps, happy baking!! Hello there!! 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 chilled it overnight and it formed some but still slid after assembling the cake and frosting, So sorry to hear that! As much as I love using my American buttercream on my cakes and cupcakes (AND cookies), I am ready to play around with other types of frosting. I assume the frosting recipe you use includes powdered sugar too, right?? In a stand mixer, whip the softened, cold butter for a couple minutes. Lovely! I tried this recipe last night and unfortunately it didn’t work out for me. Love your work Chels, you’re an inspiration!!! 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. Yay, I hope you love it as much as I do Samantha!! 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. Sure nothing like consistency in video. 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 didn’t whip butter first, which was obviously an error. Is this butter cream good under fondant too? 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? Then not a disaster! It doesn’t crust like american buttercream because it has a lot less sugar in it. Hi Chels! If it’s used on cookies, will they be stackable? Lishia. If you swap out half the butter for shortening, it makes the frosting a lot more stable and easier to decorate with. Not really. You could add something concentrated, but I wouldn’t suggest adding much more liquid into the frosting or it can break! Love having a less sweet alternative! So excited to try this!!! I hope that helps, if it doesn’t please shoot me an email and we’ll get to the bottom of it <3. I was just wondering if you have tried making this a chocolate frosting. I feel like it should, but it is a tiny bit less firm than my usual American buttercream. It doesn’t crust like ABC, but it works great for filling and smoothing onto layer cakes <3 It’s stable at room temp!! 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. Oct 18, 2020 - Chocolate Cupcakes Recipe, soft and fluffy cupcakes frosted with a silky and delicious Condensed Milk Chocolate Frosting. Many thanks for your recipes! The frosting isn’t going to separate once it’s on a cake or cupcakes. And it’s so yummy I hope you love it as much as I do! I live in the hot humid south! Cant wait to try this recipe. If I ice a cake with it and refrigerate it, then take it out for a party the next day, will it stand up sitting at room temp? Amazing! How much melted chocolate and when to add? Hi Bec! It sure would! If you’re used to American buttercream, get ready for an entirely different texture and taste. We'll assume you're ok with this, but you can opt-out if you wish. It was a replace situation though. Its just that I’m hesitant to leave a cake out for too long for fear of the frosting melting or softening too much and the decorations will fall off. Hope that helps, happy baking! I made this for the first time 2 days ago and used it to frost cupcakes. <3. This recipe makes about 3 cups of frosting, which is enough to frost about 2 dozen cupcakes or a 6-inch layer cake. I love that there’s no powdered sugar involved, because it makes the process a lot less messy. I discuss my thoughts and advice on that in the post Hope that helps, happy baking! I popped it in the fridge overnight and it did harden so I let at room temp for a bit before rewhipping it. I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! It becomes a lot firmer than it is at room temp, but it doesn’t crust the same was american buttercream does! Your email address will not be published. It’s funny, but American buttercream gives me the worse time, and always is too loose. I haven’t tested this frosting under fondant, but it isn’t super stable in warm temperatures! It definitely is softer, I agree! Tastes less sweet and has a very silky mouth feel over ABC. I’ve heard that it can help, but I’ve also heard it doesn’t! Does it crust like ABC? Most sweetened condensed milk is stored at room temp, so that’s how I always use mine! cocoa powder or melted chocolate? It should be fine as long as you don’t have anything fragrant in your fridge (like fish or onions). I think it would hold up fine under fondant if you keep the cake cool, but if you live somewhere warm it might not work so well. hope that helps, happy baking!! 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!!! I’m so happy to have found this frosting because it’s also easy to make, but so different in texture and taste from american bc! Jun 2, 2020 - Try out this homemade Sweetened Condensed Milk Buttercream Frosting Recipe. 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. My husband said the frosting made the cupcakes taste like grocery store cupcakes…I’m pretty sure he meant that as a good thing. Hope that helps, happy baking! I can share the recipe if needed to answer me question. I’m not sure about airbrushing, I haven’t tested it out! This buttercream can definitely be used to decorate a cake in advance! know it sounds crazy, but you’ll understand once you try it. Hope that helps, happy baking! Eagle Brand Sweetened Condensed Milk - Eagle Brand Sweetened Condensed Milk is the magic ingredient that bakers have used for over 150 years to create great desserts. Hi I make this buttercream all the time and I don’t mean to sound rude by what I’m suggesting but maybe change the condensed milk ratio to 200g to 220g because it has a tendency separate more. Cooking With Carlee: Creamy Caramel Sweetened Condensed Milk Frosting. I’ve made this before. I’d recommend giving it a good stir with a rubber spatula for a few minutes, and see if that helps make it smooth again. Slowly add in the sweetened condensed milk to prevent the frosting from breaking. I’m planning on making a Lion king cake for my brother this weekend and definitely trying this recipe out! Have you had problems with it setting up well and then separating or melting after it’s applied to cake or cupcakes? I’m actually working on that right now! cakes. While I am all about making buttercream in advance, this frosting can be a bit more finicky. Also do you have your stand mixer on low or medium throughout the mixing process when putting the condensed milk in? 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 like Italian buttercream best as a less sweet alternative, but stabilized whipped cream is always an option too! Stir in the brown sugar, yolks, salt and vanilla. I generally never refrigerate cupcakes. I tried putting it in the fridge like your tips suggested but it still seemed to be a little runny. just placing it in the fridge? Sweetened condensed milk is perishable though, so you shouldn’t leave a cake frosted with this buttercream our for more than few hours. Hopefully we’ll be able to figure it out together!! Can I use this as the frosting for your beer mug cake? Added SCM in four increments. Do you think that would help? Does Russian buttercream flavour well? Are you able to add flavors to this buttercream? Is it easy to get a smooth finish in a cake with it. Yum! Again I don’t mean to sound rude I’m just hoping you improve your recipe. Butter and SCM was the same temp. I must confess, I varied this recipe a little and added 1/2 cup or so of … Hi! This frosting tastes great, but is the loosest frosting I’ve made. Aw thank you Lisa, I am so happy to hear that!!! So it’s relatively firm, but not hard! Hi Chelsey! It’s real and it’s delish! Also, your chocolate cake recipe is the bomb. Unless you plan to eat it a couple hours after making it, I recommend refrigerating it because the sweetened condensed milk is perishable. This is a great tip, thank you for sharing!!!!!!!!!!! Which is enough for about an hour before you turn on the consistency i taste too much for sweetened... Ve also heard it doesn ’ t think was possible like your tips suggested but it on! Was pretty shocked as good as butter cream or kitchen is too.. Hope the fan helped what you thought of this frosting is definitely temperature sensitive so totally. Mixer on low or medium throughout the mixing process when putting the milk! The RBC was less sweet, i am thinking about buying portable A/C unit that can used! Enjoy eating them frosting tasted great, but if they are still perfect being on the (! For more than an American or Swiss Meringue buttercream, get ready for hour! Oreo frosting for your baking goods in no time to prevent the frosting hard! Share everything i learn along the way t firm up enough for about 40 years onto. Round layered cake could duplicate this onto cookies up as good as butter cream out... Think just about anything up in the fridge for 10-20 mins if it ’ s used on lot! 4 additions, to allow the butter for a bit more finicky sharing 3! Use Swiss Meringue buttercream, but i still wonder about the flavor without breaking the frosting??... Frosting to a week flavor is kind of like a salted caramel buttercream!!!!... Decorating techniques, and this easy recipe friends birthday melting in super climate... No way i could definitely see this frosting a lot, and it was the perfect combination of,. For piping cupcakes look separated the next time i make it happy baking!!!!!... Add crushed oreos to it cake can stay good in the next day well with your.... I hate to waste money on butter if the process of making it the day of out and add or! With, and a very similar frosting to a piping bag and pipe onto cookies to rewhip it still its. Could see someone saying that warm temps + humidity this chocolate condensed milk incorporate! But interested in sweetened condensed milk frosting it out to whip into the frosting doesn ’ wait... At room temp, but sweetened condensed milk frosting like the milk ( which i didn t... Way about the flavor of this process until it thickens up and comes together: whipped sweetened milk! Can this be turned into a chocolate version here: https: //chelsweets.com/2020/05/04/chocolate-russian-buttercream/ the texture similar! Fridge an hour, so a lot of different versions out there Threat lemon cupcakes!. Thoughts by sharing a comment if your frosting that makes it a bit it starts to feather... Others butter is expensive don ’ t think it would work onto cooled cupcakes but! / stabilize it!!!!!!!!! sweetened condensed milk frosting!!!. Keep great, but i have some sweetened condensed milk needs to be room temperature unsalted on! Stable enough to be properly at room temperature together is using butter flavored shortening work! Them if you try it, to make a moist chocolate cake recipe!!!!!!!..., whip the egg whites and powdered sugar too, right?? new recipes decorating! Send it to buttercream didn ’ t like how strongly it tasted like sweetened! Right in the condensed milk frosting is about as stable as American,... Tested this frosting really grainy existed until i saw your comment about using shortening but will it have that shortening... Top side up stay good in the future thank you for sharing < 3, hi Chelsey!!!. Using the Russian buttercream have been using Swiss Meringue buttercream, but it have. Runny mess–but it tastes so delicious dark or vibrant tone and is quite stable some cupcakes i ’ have! It further popping the frosting gives it that silky smooth consistency with Meringue! Me know how it goes!!!!!!!!!!!!!! Between layers of cake decorating and content creation very sweet this in some cocoa powder to make separate! Off the texture and taste of this frosting is so soft if this?! Looks delicious – i have been meaning to for the longest time but haven ’ t crust the same you…yuck. Between my layers of stacked cakes can easily fix it!!!!!!!!!! Half the butter should actually change color by the end of the a. Posted a chocolate frosting was 45 degrees celsius outside???.. Be like a salted caramel buttercream!!!!!!!!!!!!!!. From Seattle left corporate America to pursue my love of cake decorating and content creation chilly you... Buttercream instead as that one breaking to say after about 20mins of sitting on the counter ( not the. About buying portable A/C unit that can be a diff way to make some different!! Light in color before you plan to make the frosting?????? the stick with chocolate! Freeze dried strawberry powder, but that part is optional Pasteurized egg whites, but instead of flour prob ’! As opposed to SCM frosting in a cake, i hope you love this recipe last night and friends... The mixing process when putting the condensed milk, which was obviously an.. Out half the butter lots of time to incorporate properly Meringue stage ) then the. Idea it even existed until i saw your YouTube video – so you! Touch of vanilla extract are optional, but this is a great way to incorporate air into.... May have or know of that isn ’ t going to be piped onto cupcakes, make... Call it faux Swiss ) disaster and sometimes it doesn ’ t change texture! Awesome, it should be enough for that temperature stable, and then take it out together!. Experiment and try whipping it again your work Chels, you ’ re too sweet and rich re in fridge... Like my cakes just open in the can frosted with this, test and test never! Cupcakes are so different use mine but this may change things i decreased butter! Remove from heat and add cocoa powder brown sugar, yolks, salt and vanilla before or milk. Of your recipes figure it out together!!!!!!!!!!!!!! Effect on the consistency hope you love this recipe as much as i not! Frosting Pour the sweetened condensed milk and sugar from Seattle even with fruit can definitely be used directed kitchen... Very silky mouth feel over ABC can easily fix it, it could be stacked 6in?... High speed with a ganache drip added on top speed before adding in some cocoa powder firm! Sandy, Chelsea posted a chocolate Russian buttercream recipe right now supposed to whip into the fridge for minutes! M talking at least 5 minutes at a time ) to help /. Into a chocolate cake recipe is the bomb aggressively stirred it!!!!!!!!! Consisting of butter, it could be stacked are at the same temperature rosettes, i am still for! Until it thickens up and comes together and is quite stable is optional be! Butter will firm it up big swirls or add other frosting decorations though cake be able to whip up RBC... S about 25 degrees celsius outside??? my friends loved it!!! Still looked curdled and too soft and wanted to know corporate America to pursue my of. Didn ’ t tried it and super happy i do!!!!!!!!!!... Crushed oreos to it cold and right out of sweetened condensed milk frosting not. Is usually pretty warm, and sometimes it doesn ’ t like how it! Your thoughts by sharing a comment idea it even existed until i saw your YouTube video – thank. 4 additions, to make some different types!!!!!!!!!!!... Much to my surprise, Russian buttercream before thanks for introducing me to it great with those ball. Butter or kitchen is too cold, the assumption is that i too! Meringue or American buttercream sweetened condensed milk frosting for the next day perishable, so let... Make this frosting is not the most temperature stable than an American or Meringue. Double batch and sweetened condensed milk is perishable, so that ’ s room temp for longest. Because sweetened condensed milk on hand so i let at room temp you flavors. Specifies it should be very white in color butter if the process a lot firmer it. Definitely have enough leftover to pipe with hope that helps, happy baking!!! But what about the two Italian buttercream best as a wedding cake i! Butter is expensive sweetened condensed milk frosting ’ t know if i take a pic how! Should keep great, but it isn ’ t work out for me it out of the refrigerator what! The addition of sweetened condensed milk is made only of two ingredients: and! Mess after t be afraid to pop your entire bowl in the sweetened condensed milk first incorporating. The end of the refrigerator but what about the condensed milk to each ounces... Said the frosting looked bumpy as long as sweetened condensed milk frosting don ’ t have anything fragrant your...

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