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.
Two thumbs up , my friend.
I made the vanilla one and it tasted delicious but unfortunately just couldnโt get it to the whipped consistency despite following the recipe. The consistency was gooey closer to condensed milk – more of an icing than a frosting. I ended up treating it like a drip glaze and it still turned out fine and tasted great. Thank you!
I make this according to the receipt and it is too soft. what can i do to stiffing it?
Amazing recipe! I made the Chocolate version and top it over a chocolate loaf cake and yes, my family love it! Thank you for the sincere sharing of your recipes!
Delicious recipes, tried them both!!
Can someone please tell me how much is 14 ounces of the condensed milk in cups?
1 3/4 cups
So great didn’t know this recipe. Was looking for a frosting for a mounds bar cake i was trying to come up with. Only thing not sure if cake should refrigerated with this frosting?
Absolutely love the recipe for French bread!
Thanks for the recipes! They’re awesome!
It was easy, it was delicious and it looked lovely. BUT, I had to go and add food colouring. I guess all the extra whipping did something to the structure and it turned grainy. Still tasted ok but looked yucky. Do not add food colouring.
Next time if you want to add color go to your local store where you buy your cake mixes and hopefully they sell Wilton Cake Supplies in that same place. Wilton sells spray on color for decorating your cakes and cookies, cupcakes etc. It should not change the texture of your icing since it’s just a spray on for the very top.
I’ve added food colouring plenty of times, has not changed the consistency. Is it grainy because it separated? Might be because ur butter was too cold or you added too much condensed milk too quickly. You can google fixes for separated buttercream.
Gel food coloring is recommended for this recipe