Sweetened Condensed Milk Frosting is a simple and easy way to make a creamy sweet frosting for all your favorite desserts! Whether you are making chocolate or vanilla frosting, it only takes 3 ingredients!
Why You’ll Love This Recipe
- Two Flavors: This delicious frosting can be made in both Chocolate and Vanilla flavors.
- 3 Ingredients: It only takes a handful of ingredients to make.
- Delicious Flavor: If you are the kind of person that wants to lick the can when it comes to sweetened condensed milk, this will be a favorite!
Frostingโmaking the world a lovelier place, one cookie, cupcake, or pastry at a time. This recipe calls for sweetened condensed milk, vanilla, and butter. Thatโs it! Three ingredients to make a delicious frosting for any treat that dares! This frosting is rich and creamy and so, so easy to make. Thereโs even a chocolate version!
Skip the store-bought can of frosting and whip up some yumminess using this super handy and versatile ingredient: sweetened condensed milk. Use this frosting to make our famous chocolate cupcakes or try ourย vanilla cupcakes.
Recipe Yield
This recipe for vanilla sweetened condensed milk frosting makes about 3 cups of frosting, while the chocolate version produces about 2 cups.
Depending on how thick you like your frosting, you can easily frost 12 cupcakes or one 9โ x 13โ pan cake with this recipe.
Storage Instructions
Refrigeration: Both the vanilla and chocolate versions of this frosting should be stored in an airtight container in the refrigerator. Typically, they can be stored like this for up to a week. Before you plan to use them, let the frosting sit at room temperature for about an hour to soften, making it easier to spread.
Room Temperature: These frostings can be left out at room temperature for a few hours. However, it’s important to note that the stability of the frosting at room temperature is highly dependent on the weather. On a cooler day, the frosting will hold up well, but on a warm day, it might become too soft or even start to melt. If you find yourself in a warm environment, it’s best to minimize the time the frosting spends out of the fridge.
Freezing: Both frostings freeze beautifully. Scoop the frosting into a freezer-safe bag or container. When you’re ready to use it, thaw it in the refrigerator overnight, then let it come to room temperature on the counter to soften before use. This way, it can be stored for up to 3 months without losing its texture or flavor.
More Frosting Recipes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and weโve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
This was a great recipe! I wouldโve followed it to the letter but am at a vacation house and only could use ingredients I had on hand…sweetened condensed milk, Bakers WHITE CHOCOLATE baking chocolate (I had no unsweetened milk/dark chocolate), and salted caramel whiskey (no vanilla on hand!)
I used it to frost a strawberry-flavored (boxed mix) cake. Itโs absolutely delicious and I will attempt to make it again using the ingredients as written. Thank you for saving me at the last minute!
I have a quick question; can you use fat-free sweetened condensed milk for this frosting? Or do you need to use regular SCM? Thank you, can’t wait to try this!
We do not recommend using fat free sweetened condensed milk.
Fantastic. Love it
Ma’am,. Your receipes are superb. I would like to ask you ..if we use 1 cup Denali semi sweet chocolate compound , how much condensed milk can be added for frosting ?
This was yummy and fudge like! I put it on top of cookie bars and it was a hit.
I just โdiscoveredโ you a few weeks ago and everything Iโve made has been great! I especially appreciate that you or someone else has entered so many of your recipes into MyFitnessPal to make my food logging easier!
Amazing!! So quick and easy. My buttercream curdled (might be due to the condensed milk being out of the fridge or me pouring it all in at once), but I was able to fix it easily by placing the bowl in warm water while re-whipping it. Thank you for this recipe ๐
Amazing ๐ฅฐ all amazing ๐ฅฐ love it
Made this today & was pleasantly surprised with results. As suggested I refrigerated the sweetened condensed milk overnight. I used lemon extract instead of vanilla & frosted a lemon blueberry cake. It was delicious!!!
I made the chocolate frosting and it was the most delicious, fudgy-tasting icing Iโve ever had. I made it to ice a yellow sheet cake but did have a problem trying to spread the icing because it got really thick after it cooled. I might have cooked it too long, not sure. I will definitely make it again.
This is awesome! Thanks!