Silky Condensed Milk Butter Cream
A lusciously smooth and sweet cream that comes together in just 5 minutes with absolutely no cooking required. Inspired by Brazilian pastry traditions, this versatile cream works beautifully as a cake filling or frosting. Its velvety texture and delicate milky sweetness make it a crowd-pleaser for any celebration.
🛒 Ingredients
1 servings
- 400 g (14 oz) unsalted butter, softened at room temperature
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 can (10 oz / 300 g) heavy cream, whey-free
- 10 level tablespoons full-fat powdered milk
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Directions
- 1
Allow the butter to sit at room temperature for at least 30 minutes before starting. Using a stand or hand mixer, beat the butter on medium speed until pale and fluffy, then slowly drizzle in the sweetened condensed milk and continue beating for 3 to 4 minutes until the mixture is completely smooth and well combined.
- 2
Add the powdered milk one tablespoon at a time with the mixer still running at medium speed. Make sure each spoonful is fully incorporated before adding the next, continuing until all the powdered milk has been absorbed into a smooth, glossy cream.
- 3
Switch off the mixer and gently fold in the heavy cream using a silicone spatula, making slow, circular folding motions to preserve the light, airy texture. Use immediately as a filling between cake layers or spread generously over the top and sides as a frosting.
💡 Chef's Tip
Keep the heavy cream refrigerated until the very last moment for a firmer, more pipeable consistency. Stored in an airtight container in the fridge, any leftover cream keeps well for up to 3 days.
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