Boiled Condensed Milk and Sour Cream Frosting
Thick, holds its shape well, for cakes and other desserts! This boiled condensed milk and sour cream frosting is light and airy, doesn’t run, and pipes beautifully. It has a caramel taste with a pleasant tang. It’s very easy to make and works on the first try for most people.
Updated : 30 January, 2026
Easy
About 30 min.
Ingredients
350 grams
Sour cream
350 grams
Boiled condensed milk
10 grams
Thickener
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make boiled condensed milk and sour cream frosting for a cake? It’s very simple. First, prepare all the ingredients. Choose fresh sour cream with a high fat content (ideally 25%+) so the cream whips up thick and stable. If you like, add vanilla extract or vanilla sugar. If the sour cream tastes very tangy, add a little sugar to taste.
Step 2
Strain the sour cream through cheesecloth for 20-30 minutes so excess whey drains off and the sour cream becomes thicker.
Step 3
Whip the sour cream with a mixer or whisk until fluffy. Don’t whip too long - overwhipping can turn sour cream into butter.
Step 4
Add 1 tablespoon of boiled condensed milk and beat until smooth.
Step 5
Then gradually add the remaining boiled condensed milk, beating until any lumps are gone.
Step 6
Add a cream/sour-cream stabilizer (whipping cream stabilizer). It helps the frosting hold its shape longer. If the sour cream is very thick and high-fat, you can skip it if you want.
Step 7
Beat for 1-2 minutes. The cream is ready when it stops spreading around the bowl. Chill the sour cream and boiled condensed milk frosting in the fridge for 20-30 minutes.
Step 8
Use the finished frosting to coat cake layers and pastries, decorate a cake, and pipe other confectionery details. Happy baking!
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