Your Valentine will love these Sweetened Condensed Milk Buttercream Rose Cupcakes - homemade chocolate fudge cupcakes topped with a beautiful swirl of this smooth and shiny red buttercream in the shape of a rose.
What is Sweetened Condensed Milk Buttercream?
Have you ever made Sweetened Condensed Milk Buttercream? It's great because it's so quick and easy to make, yet looks very impressive and professional. I stumbled upon the recipe by accident the other day while looking for Valentine's cakes on YouTube. When I saw this video for red sweetened condensed milk buttercream by Cupcake Savvy's Kitchen, I couldn't believe my eyes. Who knew you could mix just 3 ingredients - butter, shortening and sweetened condensed milk - and get such an amazingly smooth and silky texture of frosting as a result! This easy buttercream frosting recipe is sure to be your new favorite!
How to Make sweetened condensed milk Buttercream Rose Cupcakes
This frosting is great for piping too. Making buttercream rosettes on these cupcakes is simple with my all time favorite pastry tip - the 1M tip by Wilton. Simply fill a large pastry bag fitted with a 1M pastry tip with my red tinted sweetened condensed milk buttercream. Then, holding the bag at a 90° angle (or straight up), pipe a rosette by squeezing the buttercream into a circular pattern (starting in the middle of the cupcake). Stop squeezing once you've piped the buttercream around the entire outer edge of the cupcake.
How to Make Sweetened Condensed Milk Buttercream
- Place shortening and softened butter (approximately 1 cup of each) in a large bowl. Beat on medium speed with an electric mixer until fluffy. I love my Kitchenaid Mixer for this job!
- With mixer on low, gradually add one can of sweetened condensed milk. Once combined, turn mixer up to medium and beat for 1-2 minutes.
- Add food coloring gel, if desired.
How to Make Red Buttercream
- Use food coloring GEL for best results.
- Too much red food coloring tastes bad, so you want to start by creating a base color with orange and pink.
- Start by adding a few drops of orange. Then a few drops of pink. Beat until combined.
- Next, add a few drops of red food coloring. Use the "no taste red", if possible. I like these brands: Americolor, Chefmaster and Wilton.
- Add more red, if necessary. Keep in mind that the color will darken as time goes on.
How to Make Aunt Emily’s Chocolate Fudge CUPCakeS
First set out all of the ingredients for Aunt Emily's Chocolate Fudge Cake, then follow steps below.
1) Whisk together your dry ingredients – cake flour, cocoa, baking soda, salt – and set aside.
2) Melt the chocolate in the microwave on high for 30-45 seconds. Stir well Set aside.
3) Cream butter. Add brown sugar and eggs, then the chocolate and vanilla.
4) Alternate adding the dry ingredients and sour cream.
5) Stir in boiling water until completely combined.
6) Bake in prepared pans as directed.
Tips for Making the Perfect CUPCakeS
1) Read the entire recipe BEFORE you start. I used my Aunt Emily's Chocolate Fudge Cake recipe for these cupcakes.
2) Make sure you have all of your ingredients ahead of time.
3) Line your muffin pans with cupcake liners. I prefer using a standard sized muffin pan with standard sized cupcake liners.
4) Use room temperature ingredients. This is important, especially for the butter, eggs, sour cream and milk you are using in this recipe.
Tools for success
Droste Cocoa Powder, 8.8 ounces
Measuring Cups and Measuring Spoons
Standard Size Muffin Pans (Set of 2)
1M Pastry Tip - Perfect for piping rosettes on cupcakes
Note: The above items are affiliate links.
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Sweetened Condensed Milk Buttercream Rose Cupcakes
Ingredients
For the cupcakes
For the buttercream
- 250g unsalted butter, softened 1 cup, plus 2 tablespoons
- 250g vegetable shortening, I used Crisco 1 cup, plus 2 tablespoons
- 400g sweetened condensed milk 1 can
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
For the cupcakes
- Make one batch of Aunt Emily's Fudge Cake into 24 cupcakes. Recipe is on my blog. Click the link above.
For the buttercream
- Place shortening and softened butter (approximately 1 cup of each) in a large bowl. Beat on medium speed with an electric mixer until fluffy. With mixer on low, gradually add one can of sweetened condensed milk. Once combined, turn mixer up to medium and beat for 1-2 minutes.
- Coloring the buttercream: Make sure to use food coloring gel, for best results. Too much red food coloring tastes bad, so you want to start by creating a base color with orange and pink. Start by adding a few drops of orange. Then a few drops of pink. Beat until combined. Next, add a few drops of red food coloring. Use the "no taste red", if possible. I like these brands: Americolor, Chefmaster and Wilton. Add more red, if necessary. Keep in mind that the color will darken as time goes on.
Making the rose cupcakes
- Fill a large pastry bag fitted with a 1M pastry tip with the red tinted sweetened condensed milk buttercream. Then, holding the bag at a 90° angle (or straight up), pipe a rosette by squeezing the buttercream into a circular pattern (starting in the middle of the cupcake). Stop squeezing once you've piped the buttercream around the entire outer edge of the cupcake. Repeat for each cupcake. Store covered in the refrigerator for up to a week. Best if eaten at room temperature.
Nutrition
More Valentine treats you might want to try...
Chocolate Covered Strawberry Heart Cake
Copycat Nothing Bundt Red Velvet Cake
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
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