Condensed Milk Chocolate Frosting

Rich, velvety, and utterly decadent, this condensed milk chocolate frosting is the perfect topping for your favorite cakes and cupcakes. With a silky smooth texture and deep, dark chocolate flavor, it’s sure to elevate any dessert to new heights.

Ready Time

15 mins

Yields

5 servings

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 3/4 cups condensed milk
2 cups powdered sugar
2 ounces high-quality dark or semisweet chocolate, melted
1 teaspoon vanilla extract
Pinch of salt

Instructions

In a large mixing bowl, beat the softened butter with an electric mixer until it’s light and fluffy.

Add the condensed milk and beat until smooth and creamy, about 2 minutes.

Gradually add the powdered sugar, beating continuously until fully incorporated and smooth.

Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Allow the melted chocolate to cool slightly, then beat it into the butter mixture until well combined.

Beat in the vanilla extract and a pinch of salt until smooth.

Use immediately, or store in an airtight container in the refrigerator for up to 1 week.

Bring to room temperature before using.

Notes

For a lighter frosting, you can use a little less powdered sugar, but keep in mind it will affect the consistency. Make sure your butter is at room temperature for the fluffiest results.

Don’t overbeat the mixture, as it can become too airy and separate.

If you find your frosting too sweet, add a pinch more salt to balance the flavors. When melting chocolate, stir between each interval to avoid burning.

If you notice your frosting too thin, refrigerate it for about 10 minutes to firm up before re-whipping.