Creamy Emulsifier Frosting
A light, fluffy homemade frosting that holds its shape beautifully — perfect for decorating cakes and tarts with a professional finish. The food emulsifier creates an incredibly stable, velvety texture that stays smooth for hours. Made with just a handful of pantry staples, this frosting delivers bakery-quality results with minimal effort.
🛒 Ingredients
1 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 cup heavy whipping cream without whey (200 ml), very cold
- 5 tablespoons whole powdered milk
- 2 tablespoons food-grade emulsifier (such as Emustab or similar)
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Directions
- 1
In a large bowl, combine the sweetened condensed milk, heavy cream, powdered milk, and food emulsifier. Stir well until the mixture is smooth and fully incorporated.
- 2
Cover the bowl with plastic wrap and place it in the freezer for about 2 hours, until very cold but not frozen solid — check every 30 minutes to avoid over-freezing.
- 3
Remove from the freezer and transfer the mixture to a stand mixer or use a hand mixer. Beat on high speed for approximately 10 minutes until the frosting is light, fluffy, and holds firm peaks.
- 4
Use immediately to frost and decorate cakes, tarts, or cupcakes using a spatula or piping bag for a clean, elegant finish.
💡 Chef's Tip
The key to perfect frosting is temperature — the mixture must be very cold before whipping. On warm days, add an extra half tablespoon of emulsifier for extra stability. Store frosted desserts in the refrigerator for up to 3 days.
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