Custard Condensed Milk Buttercream Frosting

This is one of my favorite frosting recipe to frost my cakes. If I have to whip up a frosting in a hurry without getting in a cloud of powdered sugar, then this custard based vanilla buttercream is my go to recipe. Once the custard is ready, it’s just a matter of beating butter and mixing the custard with butter. The smooth and silky frosting is ready. This is a very light frosting which can be used as a filling and to frost the cakes. I have used this frosting in my checkerboard birthday cake where I used it for piping rose swirls. It pipes really well.

If you try this recipe, let me know your comments and send me a pic of your beautiful creations. Tag me @beths_yummy_garden on Instagram or hashtag #bethsyummygarden

Ingredients:

  1. Unsalted butter softened to room temperature 3/4 cup (170 gm)
  2. Condensed milk 1/3 cup + 2 tablespoon (140 gm)
  3. Egg yolk 1 (18 gm)
  4. Water 1 tsp
  5. Vanilla extract 3/4 tsp

Method:

  1. In a sauce pan, whisk together egg yolk, condensed milk, water and vanilla extract. Heat on low flame whisking continuously until it thickens to the consistency of condensed milk. This will take around 10 minutes. Remove mixture from heat and let it cool to room temperature. It will thicken as it cools.
  1. Beat softened butter using a hand mixer/stand mixer for 5 minutes on high speed scraping down the sides. The butter turns silky smooth in texture and lighter in color at the end of mixing.
  1. Add cooled custard mixture one tablespoon at a time and beat for a few seconds until it is mixed well. Once the whole custard is mixed, scrape down the sides and beat on high speed for 3 to 4 mins. Buttercream is ready.

Tips:

  1. Whisk the custard mixture continuously while making the buttercream so that the mixture do not boil and this prevents the custard from curdling.
  2. Add the custard mixture in the buttercream only when it is cooled to room temperature.
  3. If the buttercream is not stiff enough, place it in the refrigerator for half an hour, beat it again and use.
  4. If you want to make it chocolate flavored, add 3 to 4 tablespoons of cocoa powder to the frosting and beat well.