Four-Milk Whipped Cream Frosting
A cloud-like frosting that blends four distinct milk products into one irresistibly silky and airy cream. With a subtle tropical hint from coconut milk, this versatile frosting works beautifully as both a filling and a covering for layer cakes, cupcakes, and any dessert that deserves a luxurious finish.
🛒 Ingredients
1 servings
- 1 can sweetened condensed milk (14 oz / 397 g)
- 1 can heavy whipping cream, very cold (7 oz / 200 ml)
- 1¾ cups whole milk powder (200 g)
- ¾ cup coconut milk (200 ml)
- 2 tablespoons pastry emulsifier
🛍️ Recommended tools
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Directions
- 1
Refrigerate the heavy cream for at least 2 hours before starting — cold cream whips faster and holds its shape much longer.
- 2
Place all ingredients into the bowl of a stand mixer or use a hand mixer: condensed milk, cold heavy cream, milk powder, coconut milk, and emulsifier.
- 3
Beat on medium speed for 2 minutes to combine, then increase to high speed and whip for 5–8 minutes until thick, fluffy, and stiff peaks form.
- 4
Lift the beater to check consistency — the frosting should hold its shape without drooping. Beat an extra 2 minutes if needed.
- 5
Use immediately to frost and fill your cake, or refrigerate in an airtight container for up to 3 days.
💡 Chef's Tip
Chill your mixing bowl in the freezer for 15 minutes before whipping for an even fluffier result. Keep frosted cakes refrigerated until just before serving, especially in warm weather.
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