Condensed Milk Buttercream COMPILATION Chocolate Coffee Caramel SILKY SMOOTH No Grit No Icing Sugar

Summary

This video guide walks through three buttercream recipes: chocolate, coffee, and caramel. Each starts with whipping 500g of unsalted butter until light and fluffy, followed by mixing in 395g of sweetened condensed milk. Flavors are then added—melted dark chocolate, coffee, or caramel—creating a silky smooth, luscious, and grit-free buttercream. Tips include using chilled ingredients in warm climates and adjusting with vegetable shortening for stability. The buttercream is perfect for piping, layering, or covering cakes, and can be refrigerated for a week or frozen for two months.

Takeaways

• 🍫 Silky smooth chocolate buttercream with no grit or icing sugar.
• 🧈 Use 500g of unsalted butter, slightly soft but still cool, for a fluffy texture.
• 🥄 Sweetened condensed milk (395g) is essential in all versions of the recipe, added after whipping butter.
• 🍫 Melted dark chocolate is added lukewarm and mixed for a minute to fully incorporate.
• 🍮 Caramel buttercream includes 1/2 cup of caramel, fully mixed for a smooth texture.
• ☕ Coffee buttercream includes a cooled mixture of 3 teaspoons hot water and 2 teaspoons coffee.
• ❄️ If making the buttercream on a warm or humid day, refrigerate the mixture for 10 minutes to firm up before continuing.
• 🍰 The buttercream is ideal for piping, layering, covering cakes, and can be used under fondant.
• 🌡️ For warmer climates, substitute half of the butter with vegetable shortening for a more stable buttercream.
• 🧊 Buttercream can be refrigerated for up to one week or frozen for up to two months, and should be whipped again after returning to room temperature.

Q & A

What is the key ingredient that makes the chocolate buttercream silky smooth with no grit?

The use of unsalted butter, sweetened condensed milk, and melted dark chocolate contribute to the silky smooth texture of the chocolate buttercream, without the need for icing sugar.

What is the importance of the butter's temperature in the buttercream recipe?

The butter needs to be slightly soft but still cool to achieve the desired light and fluffy texture when whipped.

How long should you mix the butter and condensed milk in each buttercream variation?

In all three variations (chocolate, coffee, caramel), the butter and condensed milk should be mixed for one to two minutes until fully incorporated.

What can you do if the buttercream becomes too soft during mixing on a warm day?

If the buttercream becomes too soft, you can refrigerate it for 10 minutes, then continue mixing to regain the right texture.

How can you stabilize buttercream in hot or humid climates?

In hot or humid climates, you can swap half of the butter for vegetable shortening to make the buttercream more stable.

What should you do if the buttercream splits or curdles during mixing?

If the buttercream splits or curdles, refrigerate it for 10 minutes and then whip continuously until it comes back together.

Can the buttercream be stored, and if so, for how long?

Yes, the buttercream can be refrigerated for one week or frozen for up to two months. It should be brought back to room temperature and whipped again before use.

What is the role of condensed milk in the buttercream recipe?

The sweetened condensed milk provides sweetness and negates the need for powdered sugar, resulting in a smooth and creamy texture.

What tips are provided for making coffee buttercream on a hot day?

The condensed milk should be added chilled straight out of the refrigerator if making coffee buttercream on a hot day to prevent it from softening too much.

What should you do if the buttercream becomes too soft after preparation?

If the buttercream is too soft, it can be refrigerated for 10 minutes and then mixed again to achieve the right consistency.