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Friday, September 14, 2018

Whipped Sweetened Condensed Milk Frosting {no powdered sugar}

This silky whipped frosting is so soft it's like eating a cloud. It is perfect for spreading over a cake and may even win over those folks who don't like frosting because it's too sweet.

piece of chocolate cake pilled with fluffy white whipped sweetened condensed milk frosting and sprinkles

     Silky smooth and super soft, this frosting is like eating a creamy cloud. It is only slightly sweet and doesn't use any powdered sugar. This sweetened condensed milk frosting is begging to top your next cake.

      I think this is the silkiest frosting I've ever tried! If you think most frosting is too sticky sweet, you have to give this a try!

     This recipe actually started as a suggestion from one of you! A recipe shared in the comments of the best buttercream recipe gave a recipe from a friend's Polish mother.

mixer whisk held upside down with a swirl of white whipped sweetened condensed milk frosting

     It involved cooking a can of sweetened condensed milk and stirring in some powdered sugar and vanilla. Then whipping the cooled mixture with butter and shortening.

     The poster promised there was just a hint of sweetness and it is delicious. So of course I had to give it a try... with some tweaks.

close up of corner of cake topped with whipped sweetened condensed milk frosting

     To me part of the point of a cooked frosting is not using powdered sugar. So I adjusted to using granulated. Then because a lot of powdered sugar has a stabilizer like corn starch added to keep it soft, I decided to add a smidge of flour hoping to keep it from being too loose.

    So the result is a cross between ermine frosting (which I really enjoy) and the submitted recipe.

    This frosting lived up to the hype. It really is just sweet enough to be satisfying but not too sweet at all.

     It is like a cloud came to rest on your cake.  It is so airy, fluffy, silky, smooth.

chocolate cupcake with swirls of whipped sweetened condensed milk buttercream and sprinkles on top

     Now a word of warning: this frosting is soft at room temperature. I tried piping the first batch on some chocolate pumpkin cupcakes I'm sharing next week.

    While it worked somewhat, I don't think I'd recommend it. They were a bit messy to move and transport, though that could have something to do with the amount I applied! 😉 Frosting lovers unite!

    The next batch I spread over a devilishly good chocolate cake baked in a 9x13" pan. It was perfect that way! (And if you haven't tried that cake recipe yet, you simply have to! It is by far my favorite homemade chocolate cake recipe!)

piece of chocolate cake topped with whipped sweetened condensed milk frosting on top

    It spread like a dream. Then I just took the back of a spoon to swirl it around a bit. It held the swirls wonderfully and a few sprinkles finished it off.

     I served it at our Labor Day get together and people went nuts for it. One friend in particular was crazy over it.

    In hindsight, I should have sent the rest home with her. I might have eaten more of my fair share on the end!

pan of cake topped with swoops of white whipped sweetened condensed milk frosting and sprinkles

 Tips and tricks:

  • The sweetened condensed milk mixture will still be a bit loose after you cook it, but will thicken a lot as it cools.
  • Be sure the sweetened condensed milk mixture is at room temperature or cooler before you mix it with the butter and shortening. 
  • You don't want the sweetened condensed milk to take on any color. If you accidentally cook it too long and it caramelizes a bit, all is not lost. Make creamy caramel frosting instead! 
  • If your frosting is looser than you'd hoped, try chilling it for a bit and then beating it again.  If it's still loose, beat in a cup or two of powdered sugar. 
  • This frosting is best on a single layer cake. For more layers or piping, I'd stiffen it up with a bit of powdered sugar first.

More great frosting recipes:

If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!

sweetened condensed milk frosting, fluffy not too sweet frosting
Yield: 24 servings

Whipped Sweetened Condensed Milk Frosting {no powdered sugar}

Whipped Sweetened Condensed Milk Frosting {no powdered sugar}

This silky whipped frosting is so soft it's like eating a cloud. It is perfect for spreading over a cake and may even win over those folks who don't like frosting because it's too sweet.
prep time: 25 Mcook time: 10 Mtotal time: 35 M


  • 2/3 cup sugar
  • 2 Tablespoons flour
  • 14 ounce can sweetened condensed milk
  • 1/8 teaspoon salt
  • 1 cup butter, softened
  • 1 cup shortening
  • 1 Tablespoon vanilla


How to cook Whipped Sweetened Condensed Milk Frosting {no powdered sugar}

  1. In a saucepan, stir together sugar and flour. Add can of sweetened condensed milk and stir until mostly combined.
  2. Put pan over medium heat and bring to a low boil, stirring frequently.
  3. Boil for 2-3 minutes, stirring constantly.
  4. Remove from heat and stir in salt and vanilla. Cool completely to room temperature or cooler.
  5. Beat butter and shortening until smooth and creamy. Add the cooled sweetened condensed milk mixture and beat on high for 10 minutes.
  6. Frost cake immediately or store in the refrigerator until ready to use.
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This silky whipped frosting is so soft it's like eating a cloud. It is perfect for spreading over a cake and may even win over those folks who don't like frosting because it's too sweet.

This silky whipped frosting is so soft it's like eating a cloud. It is perfect for spreading over a cake and may even win over those folks who don't like frosting because it's too sweet.


  1. Happy Fri-YAY!! There is a reason why you re the queen of frosting!! How petty and oh so delightful!! May your weekend be sweet too!

  2. I guess I know what frosting is next on my list to try! Sounds wonderful!

    1. If I remember right, you like the ermine, so you are going to love this one too!

  3. Hi Carlee, I love your description and the thought of eating fluffy cloud covered cake appeal to me. Ina couple of weeks I'm inviting some of Mums friends round for a very belated birthday tea, but she's not a fan of sweet icing. This sound like the perfect solution until I saw yoru caramel frosting recipe (how did I ever miss that one?).


    1. They are both great options! How fun to have a belated birthday tea too. My husband is always a fan of dragging his birthday out for as long as he can get away with ;-)

  4. Well here is another frosting! I totally agree, if I am going to cook my frosting, I am not going to use powdered sugar. Thank you for the recipe. I like that you took advice from someone who commented on your blog. It is nice when we can learn from each other.

    1. It is and I love getting suggestions from readers. This one was definitely a winner!

  5. Mmmm! I would love to dig into this frosting with a spoon right now! The chocolate cake does look delicious though. Decisions, decisions! :-p Thanks so much for sharing this with us at the Whimsical Wednesdays Link Party and have a great week Carlee.

    1. It is soooo fluffy! You might as well make a little cake too, I mean what can it hurt?! That way it feels official ;-)

  6. So fluffy! I definitely need to give this a shot!

  7. This I need to try asap! Gorgeous!

  8. That frosting looks so smooth and delicious.

  9. What kind of flour do i use . Thank you

    1. Just regular all purpose flour <3 I hope you enjoy it!

  10. Can I use coconut oil instead of shortening?

    1. Like you, I was wondering that, then thought probably not since coconut oil melts so easily it might not hold up as well. I'm waiting for Carlee's answer, too.

    2. Oh my goodness, sorry! I thought I had replied to this already. I have not tried it, so I cannot say for sure. But, like Donna, I would have some reservations about it working correctly. I have not worked much with coconut oil in frosting, maybe that is something I should look into more.

  11. Am getting ready to make this right now. Just wondering why the extra sugar with the condensed milk being so sweet. Does it have something to do with making it set up better? Do you know?

    1. The sweetened condensed milk just isn't quite enough on its own. I do have a Russian buttercream recipe that is just butter and sweetened condensed milk and that works, but this one just needs a little bit more!

  12. Ok, I tried it and it was exactly as you described. I also understand the added sugar. Who would'a thought, but it sure needed that extra sweetness (and we don't care for verrry sweet frosting). While I was hoping it might hold up to piping (should have read you comments more closely :/ ) I think it might work really well for writing and maybe lines. Glad to have this in my "recipe box"; thank you very much!

    1. YAY! I am so glad you liked it! It does need that extra little boost of sugar without making it overly sweet. It is definitely less sweet than an American buttercream. I am sure you could make it hold up to piping if you whipped in a bit of powdered sugar, but that would definitely change the end product a bit.

  13. So I could replace the shortening with extra butter? That should still work fine right?

    1. I haven't tried it, but I can't see why it wouldn't work. You'll just want to be extra sure it doesn't get too warm.

  14. Just made this for a big 9x13 chocolate cake, and it really is delicious but not "WHITE". It's more of a cream color which I suspected it would be with vanilla and the already carmel colored condensed milk. I dusted it with cocoa powder to dress it up, and about to take out the door to a great friend's birthday party. Thanks for the recipe. Hope it "rides well" to the event -- no room to cover!

    1. I hope it rode well. I am sure the dusting of cocoa added quite the effect to the top. Now I am curious how everyone like it!!!

  15. Somewhere I read Ermine frosted cakes need to be stored in the refrigerator. 😋😋😋.

    1. I would store ermine in the refrigerator and probably a cake covered with this frosting as well. However all of the ingredients in this frosting are shelf stable, so it would likely be ok out for a while. I find that cooked frostings like this tend to land on the softer side anyway, so a good chill helps them set.


Thank you so much for taking the time to read and comment. I love reading your ideas!