Silky Powdered Milk Cream Frosting
A rich, velvety frosting that comes together in minutes with no cooking required. Perfect for filling layer cakes, topping cupcakes, or spooning into dessert cups, this no-bake cream is wonderfully smooth and milky. A simple yet impressive finish for any homemade treat.
🛒 Ingredients
4 servings
- 2¼ cups (300 g) whole powdered milk
- 1 can (14 oz / 395 g) sweetened condensed milk, well chilled
- ¾ cup (200 ml) heavy cream or thick sour cream, well chilled
- 2 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
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Directions
- 1
Make sure the condensed milk and heavy cream are thoroughly chilled — this is the key to a thick, stable frosting.
- 2
In a stand mixer or with a hand mixer, beat the softened butter together with the cold condensed milk on medium speed for about 3 minutes until smooth and creamy.
- 3
Gradually add the powdered milk in three batches, beating well between each addition until fully incorporated and lump-free.
- 4
Pour in the cold heavy cream and vanilla extract, then beat on high speed for 2 to 3 minutes until the frosting is light and fluffy.
- 5
Refrigerate for at least 30 minutes before using to fill or frost your cakes and pastries.
💡 Chef's Tip
For an extra-firm frosting, chill your mixing bowl and beaters in the freezer for 10 minutes before starting. Store leftovers in an airtight container in the refrigerator for up to 4 days.
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