anyone make frosting with condensed milk?
Not sure whether I tried that one or another tres leches cake. I find them a little too damp for my taste. I haven't tried the frosting. The recipe looks extremely sweet. There is 1 cup powdered sugar, 3/4 cup granulated sugar and there is sugar in the scm. It sounds like it would be cloyingly sweet.
Did I mention that it sounded too sweet? :)
re: Hank Hanover
re: Hank Hanover
I find tres leches can be damp, if the milks are poured over the cake, while in the pan. I like to turn it out and pour until no more milk is absorbed, more along the lines of brushing a simple syrup over a genoise where you can't see it, or really taste it, but it adds moisture. I don't like it if I cut a slice and milk runs out. I probably use about 1/2-2/3 of the milks. I'm with you, though, I can't see a dulce de leche buttercream on tres leches. I like a barely sweetened whipped cream (rum).
I would think it would be fun to experiment with it. A lot of chocolate frostings are just a ganache that has been whipped once it cooled.
You could melt some semisweet or even bitter sweet chocolate into some scm. maybe add some butter so it doesn't harden and it stays shiny. Add whatever flavors you like (espresso, grand marnier, raspberry liqueur, vanilla). When it cools to 90 - 100 degrees F, whip it.
Wilton's book on wedding cakes (circa 1970?) contains a recipe for buttercream using shortening, confectioner's sugar and evaporated milk. I used it for wedding and other cakes for years. Stupidly, I allowed someone to borrow the book and never got it back, but I'm pretty sure these are the right proportions:
1 cup vegetable shortening (you can make this half butter, but the color will not be pure white)
1 tsp vanilla or flavoring of your choice
4 cups SIFTED confectioner's sugar
(do NOT omit sifting if you plan to use a decorating tube as unsifted sugar will clog the tube)
2 TBSP evaporated milk
Cream the shortening and vanilla until fluffy, then add the sifted confectioners sugar about a cup at a time. Use medium high speed if you have a powerful stand mixer or high if you have a less powerful mixer. Beat well between each sugar addition. When you have all of the sugar incorporated, the mixture will be thick and fairly dense. Add the condensed milk a Tbsp at a time and beat at high speed until airy and light. I would beat for five to ten minutes on high in my KitchenAID stand mixer. Use clear vanilla or a colorless flavoring if you want "bride white" icing. Even regular vanilla will add a tint. Keep the frosting covered when not using it. Plastic bowls with a tight fitting lid work great. No, surprisingly using all shortening does not make the finished icing taste "lardy." Depending on your flavoring, it is quite good. If you need to thin it for piping, it's best thinned with corn syrup (a drop at a time) rather than water or evaporated milk as the corn syrup will prevent seperation. This can be kept refrigerated for up to a week, but it may need to be whipped again. If it's been stored for a while, check the consistency before proceding.
I'm pretty sure this is right but please don't pummel me if it's a bit off. Anyone have the old version of Wilton's Wedding Cake book? For whatever reason (and I sure don't understand it) Wilton stopped publishing this recipe a decade or more ago, and it was so reliable! Who understands corporate decisions? I don't. Oh, and this recipe is for EVAPORATED milk, NOT condensed milk! Just in case you don't find what you're looking for.
I;ve been feeling rather guilty about offering a recipe for evaporated milk when you wanted recipes for condensed milk. I was browsing through my huge recipe file on my computer and found these three:
FAST AND EASY
1/2 can condensed milk (NOT evaporated!)
3/4 stick butter
1/2 cup sugar
Mix well and boil 2 minutes. Pour over warm cake.
1 1/3 cups condensed milk
1 Tbsp water
Pinch of salt
2 oz unsweetened chocolate
1/2 tsp vanilla
Grate or chop chocolate. Mix condensed milk, water and salt in top of double boiler. Add chocolate and cook over boiling water for 10 minutes while stirring. Remove from burner, stir in vanilla when cool. Frost cake.
8 ounces softened cream cheese
14 oz can condensed milk
1 cup powdered sugar
1/3 cup lemon juice
1 tsp vanilla
1 1/2 cups Cool Whip (thawed)
yellow food coloring if desired
Beat cream cheese until fluffy. Add condensed milk a little at a time while continuing to beat. Add powdered sugar gradually. Stir in lemon juice and vanilla. Fold in Cool Whip. Tint yellow if desired. Will frost a two layer 9" cake.
Hope this helps. I forgot I had them!
Wow - your condensed milk frosting recipes came in handy for me tonight when I was in need of chocolate frosting but I had no powdered sugar and I didn't feel like driving to the store late at night. I used cocoa powder and added a 1/2 cup of butter to your chocolate frosting recipe. Perfect for me - happy and relieved baker over here :) Thanks Caroline1
Should have said, I want to use it without turning it into dulce de leche first.
I've seen recipes for German chocolate cake. I guess I could adapt the frosting from that. But it uses egg yolks and butter too I think. And evaporated milk rather than sweetened condensed.
Not sure why I've become obsessed with doing this. Buttercream just tastes too sickly rich for me, and rest of family doesn't like cream cheese.