This buttercream has a wonderful flavour and requires no icing sugar - just butter and condensed milk. Use as you would a normal butter icing.
- 230 g butter, softened
- 1 x 397 g can condensed milk
Beat the butter and condensed milk together until soft and creamy. Make sure that the butter isn't too warm otherwise it will split. If it does, put it in the fridge until cool, then beat again. You can add food colouring if you like and ice as desired. You can also add a few tablespoons of cocoa to make a chocolate buttercream.
To create complex muted colours, add a tiny bit of brown food colouring to other colours. Alternatively, a little cocoa powder will do the trick.
Want to use it in the fancy petal cake motif above? Check out our guide on how to ice a petal cake.