Creamy Powdered Milk Cupcake Frosting

Directions

1. 1

   In a stand mixer fitted with the whisk attachment, beat the softened butter and sweetened condensed milk together on medium-high speed for about 3 minutes, until the mixture is pale, smooth, and fully combined.

2. 2

   Reduce to medium speed and add the powdered milk one tablespoon at a time, allowing each addition to incorporate fully before adding the next. Once smooth, pour in the heavy cream and mix until uniform.

3. 3

   Add the whipped cream stabilizer and increase to high speed. Beat for 3–5 minutes until the frosting becomes light, fluffy, and has noticeably increased in volume.

4. 4

   Transfer the frosting to a large piping bag fitted with a large open-star tip (1M or 2D). Pipe onto fully cooled cupcakes in a swirl, starting from the outer edge and spiralling inward.

5. 5

   Refrigerate frosted cupcakes until ready to serve. This batch generously frosts 24 standard cupcakes with frosting to spare.