Condensed Milk Buttercream for Cakes
A wonderful flavor from just a few ingredients! This condensed milk buttercream is quick and easy to prepare, even for beginners. Use it between cake layers, as a pastry filling or to level a cake before covering it with fondant.
Updated : 04 September, 2026
Easy
About 10 min.
Ingredients
200 grams
Butter
380 grams
Condensed milk
5 grams
Vanilla sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. For the best result, use butter with a fat content of approximately 82%. Remove the butter and sweetened condensed milk from the refrigerator several hours in advance. They should be at approximately the same temperature to reduce the risk of the cream separating while being whipped. If you need more cream, double or triple all the ingredients proportionally.
Step 2
Once the butter has softened to room temperature, add the vanilla sugar. Beat with an electric mixer at medium speed until the butter becomes pale and fluffy.
Step 3
Continue beating while adding the sweetened condensed milk 1 tablespoon at a time. There is no need to beat the cream for too long. It is ready once the ingredients are fully combined and the mixture has become thicker, which should take approximately 5–7 minutes. If the cream is too runny, add another 1¾ oz of softened butter and beat again.
Step 4
The condensed milk buttercream is ready. Use it to fill cake layers, pastries or to frost and level a cake.
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