Sweetened Condensed Milk Buttercream Frosting
A very good frosting for making any cake - unlike whipped cream, it is made for sure - it fits well, beats for sure, does not cut. In addition it has a divine taste, enough once to try it and become addicted.
Usually the proportion is - 200g butter + 1 can of condensed milk, but if you want a cream for garnishing, put less condensed milk - about half a can.
Leave the butter at room temperature for a few hours, until it softens very well. It's perfect to leave it overnight.
Then put it in a bowl and add powdered sugar.
Beat well with the mixer until it becomes a fluffy and uniform cream.
Start by adding a little condensed milk and mix continuously so that the cream does not cut.
You stop when you have the desired consistency and sweetness.
I put 2 boxes if I make cream for the cake and 1 box if I make it for garnish with pos.
Good appetite!
