Creamy Condensed Milk and Milk Powder Frosting
This silky-smooth cream is my go-to filling for celebration cakes and special occasion desserts. The powdered milk gives it a rich, milky depth that regular dairy simply can't match, while the butter makes it impossibly velvety. Once you try it, you'll want to spread it on absolutely everything!
🛒 Ingredients
1 servings
- 200 g unsalted butter, softened at room temperature
- 2 cups whole milk powder (about 200 g)
- 1 can sweetened condensed milk (14 oz / 395 g)
- 200 g heavy cream
- Chocolate shavings or sprinkles for garnish
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Directions
- 1
Allow your butter to soften at room temperature for at least 30 minutes before starting — this is the key to a perfectly smooth, lump-free cream.
- 2
Using a stand or hand mixer, beat the softened butter with the condensed milk on medium speed for 3 to 5 minutes until the mixture is light, fluffy, and well combined.
- 3
Add the milk powder gradually, a few tablespoons at a time, mixing well between each addition until the cream is completely smooth and velvety.
- 4
Gently fold in the heavy cream using a spatula with slow, circular movements, being careful not to deflate the airy texture.
- 5
Transfer to an airtight container and freeze for at least 2 hours until firm before using as a cake filling or frosting.
- 6
Just before serving, top with chocolate shavings for an elegant and indulgent finishing touch.
💡 Chef's Tip
If the cream feels too firm straight from the freezer, let it sit at room temperature for about 10 minutes before spreading. It will become perfectly workable while still holding its beautiful shape.
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