It would take around 13-15 mins using a hand mixer and around 8-10 mins using a stand mixer with a paddle attachment (and not a whisk attachment) over medium speed. This ensures that enough air has been whipped into the frosting making it light, fluffy and smooth. To make buttercream in general it is very important that you need to whip butter until it changes its colour to pale yellow or white from yellow. To achieve this consistency all you have to do is take your butter out of the refrigerator, cut it into small cubes and then let it sit at room temperature for an hour before starting with the recipe. It should be soft enough to be able to slide through your finger.Ĭonsider checking our video recipe to understand the consistency. Neither room temperature butter is a correct way to measure. Consistency of Butter:īutter should neither be melted nor cold straight from the fridge. If you are tired of trying out every possible way to eliminate the grittiness caused by icing sugar in the buttercream frosting recipe then let me introduce you to condensed milk icing.Īnd here are the three important points to consider to absolutely nail this recipe. This recipe is also not too sweet or grainy, so you can use it for frosting cakes or cupcakes, or even for spreading on cookies! Three Important Points It's perfect for piping and stable enough to hold its shape.
Condensed Milk Buttercream piped in a glass jar What is Condensed Milk ButtercreamĬondensed Milk Buttercream, also known as Russian Buttercream frosting is a simple frosting recipe that yields a smooth, creamy buttercream with just 2 ingredients: butter and condensed milk. It's sweet tasting but not too sweet, silky smooth, and not at all grainy. I can't get enough of this amazing buttercream frosting!! This condensed milk buttercream recipe is insanely easy and quick to make, with only two ingredients and it doesn't require much effort.
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