Recipe Review: Condensed Milk Buttercream

I had heard about condensed milk buttercream a while back, but I hadn't tried it yet. Then I saw a tutorial on Mortar and Pastry on how to make it. It looked pretty easy. So, I decided to try it out. What could it hurt?

The recipe is easy enough:

Condensed Milk Buttercream:
1 cup (250g) butter
1/2 cup (125g) vegetable shortening
1 can (395g) sweetened condensed milk
2 tsp vanilla extract

Cream the butter and shortening until light and fluffy. Add the sweetened condensed milk and beat until creamy. Add flavoring until combined.

Here are the ingredients. The biggest issue I have with the recipe is that it is basically impossible to find lactose free sweetened condensed milk. Huge negative for me, since I only bake lactose free.
 But, I must admit that it was super fast and easy to make.
 Another positive: it's not nearly as sweet as American buttercream.
 Huge negative: it tastes pretty much exactly like sweetened condensed milk. I expected the taste to change more after putting everything together, but it didn't really. So, this is a great recipe for those who love sweetened condensed milk and could eat it with a spoon. For those of us who aren't as fond of it, though, I wouldn't recommend this buttercream.
 I tested its pipability, and, as you can see, it pipes just fine. I used a petal tip (which I'm really not the best at) and a Russian piping tip. So, I can confirm that you can pipe with it as well as any other buttercream.


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