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Chocolate Condensed Milk Buttercream (Hot Fudge Version)

A luscious, nostalgic buttercream made with sweetened condensed milk and hot fudge, perfect for frosting cakes and cupcakes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dessert, Frosting
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Buttercream Ingredients
  • 500 g unsalted butter, softened Make sure your butter is fully softened but not melting.
  • 395 g sweetened condensed milk Sift briefly if it seems grainy from storage.
  • 1 cup hot fudge sauce Use cooled hot fudge at room temperature.

Method
 

Preparation
  1. In a large mixing bowl, beat the softened butter for 2–3 minutes until light and fluffy.
  2. Add the sweetened condensed milk to the butter, beating for 1–2 minutes until well combined.
  3. Add the room temperature hot fudge sauce to the butter mixture. Beat until the mixture is smooth and has a uniform consistency.
Serving
  1. Spread the buttercream thick on a banana or chocolate cake, pipe rosettes on cupcakes, or use it as a filling between layers.
Storage
  1. Store the buttercream in an airtight container in the refrigerator for up to 5 days. Before using, let it come to room temperature and re-whip briefly.
  2. For longer storage, freeze for up to 2 months; thaw in the fridge overnight and beat again before spreading.

Notes

This buttercream can be made ahead of time, but keep it refrigerated until just before serving. It can soften in warm conditions.