Cream Cheese Condensed Milk Buttercream Frosting Smooth Buttercream Red Velvet Cake Cupcakes 

I made this today for a red velvet cake. I did sub out some of the butter for shortening. Still amazing. Baker tip: you HAVE to hum the theme song while making this or you will destroy the frosting.

Your frostings have been an absolute game changer for me! I'm a home baker and despise the sweetness and grit that comes with American buttercream (and the gigantic powdered sugar mess) but hate the time it takes to make Swiss meringue buttercream. This is absolutely perfect when it comes to time and taste! Thank you!

Love this recipe. Ran a trial on my cupcakes, it was very stable indeed. Perfect for piping. Wasnt cloyingly sweet at all. Most important, it could stand up to the heat! Btw im from malaysia and finding a buttercream that doesnt melt was indeed a challenge. Not anymore! Ive found my sacred recipe. Thanx very much cupcake savvy!

These videos have definitely brought Russian Buttercream to the forefront. The easiest frosting, period. The addition of the Cream Cheese made me HAPPY!

Just here to let you know this has been my go-to frosting recipe for the past 2 years! I love it!!

For Americans : 2¼ cups butter, 1 cup cream cheese and 1 can (it's says 398g) sweet condensed milk (chilled), 1 tsp vanilla. Follow the directions it came out great for me.

i never made my buttercream without using condensed milk eversince i knew about this thru your videos. thanks sooo much!👍

The music alone is an entire vibe... I’m not only craving frosting now! 😜

I made this yesterday to frost and decorate cakes with cheesecake on top...OMG this frosting is fantastic! It came together effortlessly in my mixer and holds up nicely! Thank you times a million!

I just used this recipe to frost my husband's birthday carrot cake. I will be using this recipe to make frostings for my cakes & cupcakes from now on. Way less messy than dealing with powdered sugar! 😁👍

I have to admit that the difference is unbelievable ! This version compared to the powdered sugar is SOOOOOO much better! It's creamier and the sweetness is perfect

I made this yesterday and it was so smooth, silky and amazingly delicious. This is one of those eat it by the spoonfuls buttercream lol After cool in fridge it tastes just like cheesecake mm mm mm yum 😋

Just made this now. Made 1/4 the qty , as first time trying with condensed milk. This came out fantastic, no curdling or any other consistency problem. I did increase the cream cheese proportion as I don’t like the butter to dominate in taste. I really liked the ease of this method, no messy icing sugar etc, but not yet sure if I prefer the icing sugar method or condensed milk in terms of flavour profile. Will repost once I serve my cupcakes tonight.

Made this today for orange & poppyseed cupcakes and added orange zest. Soooo yummy! I didn’t think I had the right consistency but it piped like a dream thank you 😁

I will be making this tomorrow and try surprising my mom with it. She's the baker and I would love to show her I can do it and can help her in the process. 😀 Looks simple enough for me to try.

Love this recipe. My Grandsons will want seconds Thank you Tracey from Austin Texas

I made this recipe last Saturday and it was great! For those who are living in a hot climate country (like me, I live in the Philippines), replace half of the butter into shortening. It worked for me and stayed stabilized. Thank you for this! Will make it again and again. ♥️

This looks so silky and creamy…can’t wait to try!

This is what you call a masterpiece🍰🍫🎂🍦😍

Hello, genius!! Thank you sooo much!!! 💕💕 I made lemon chiffon cake and frosted the cake with your cream cheese condensed milk butter cream... The butter cream is smooth, soo easy to make and perfect combo for my cake! 😄 I replaced vanilla essence with lemon zest and reduced condensed milk 1 or 2 tbsp... I now hate that i love this butter cream so!!! 💗

Luce fantástico y debe saber delicioso. Me encanta. Gracias por compartir su conocimiento.

I tried this for the first time (I'm not a baker AT ALL) the taste was amazing not too overwhelmingly sweet but mine didn't come out very stable?? Idk if maybe I didn't mix it long enough or mixed it too long lol ? Or maybe it didnt stay cool enough?...still used it and everyone loved it! It wasnt a total flop...I'm determined to perfect this!

Awesomeness! I also like to use the cooked flour, sugar, and milk buttercream! The sugar is controlled by you and the butter too! So good. I can't wait to try this one!

Hello I’m not a baker at all more of a cook but I’ve been experimenting with frosting lately and I haven’t found my happy place yet so I just found this one and I will try it and come back to report my results thank you :)

I had a problem the moment I added the condensed milk. I kept mixing it for 10 mins and it was still curdled and kind of runny . Kept refrigerating it for 10 mins and trying to whisk it again like 2 times and it stayed as is . So I almost gave up and put it in the fridge for like 20 mins and went back and whisked it again for about 13-15 mins until it finally came together. My arms were extremely sore after all the mixing but it tasted very good in the end . Thank you 😊

Your recipes are foolproof! Looking forward to see the chocolate version of this. Thank you so much for sharing.

Going to try this recipe.. but just let me say this, there's something magical about the music.. kinda like "hypnotising" 😁

This looks delicious and I'm definitely going to make this recipe for my daughter's red velvet cake for her birthday. I do have one comment. Even though this recipe doesn't have powdered or granulated sugar, the condensed milk is pretty sweet, so I'm surprised the recipe doesn't have any salt, especially since the butter is unsalted. I've made many different types of frosting and almost, if not all, call for at least 1/4 tsp of salt.

I made it and it turned out delicious. Thanks for the video.

Yes Savvy!!!!!!! That's it. I'll be trying that soon.

I'm sold I'm making this tommorow for a red velvet cake!!

Your frosting is superb. Not overly sweet. Just make today for my son birthday cake. Easy to make.

I Tried it Yesterday 🎉,Came out ❤.. Perfect Consistent,was so yummy 😋.. Can't Thank you enough.God Bless

Wow ...... thank you for posting so many beautiful and decadent recipes !

I can't wait to make a cake I am in love with this condensed milk frosting 😍

Thank you for this recipe. I just want to know if this can be stored and for how long?

I can’t wait to try this recipe for my mom’s birthday cupcakes! I’m making strawberry, lemon, and vanilla cupcakes. Two questions: 1. Can I add lemon curd or strawberry preserves to this icing recipe without making it runny? 2. Can I make this icing recipe the night before and store it in the fridge and pipe it onto the cupcakes the next day, or should it make it the day that the cupcakes will be served? Thank you!!

Thanks soo much, this is a life saver 😘 I tried the condensed milk buttercream and it's amazing. Am soo doing this

Thanks for answering my question

Thanks your recipes understands easily .choosing perfect topics for making videos. 😊

Love all yr videos💯💯 yr music is perfect as well 👌. Great job.

Can't wait to make this tomorrow.

Thanks for sharing, I will definitely be trying this very soon!

For me this is the best taste buttercream, this will be my favorite ❤️ Thank you Savvy❣️

amazing recipe tried it yesterday and it came out amazing.. i was going to ask can i colour the buttercream i am worried it will become runny

I like it! I'll give it a try!

Yaaaas! Thank you so much! Im going to use this on all my cramcheese frosted recipes from now on. 😍

I so love your recipes.... Please do a chocolate condensed milk butter cream

Looks amazingly delicious

Thank you so much for all the great videos. If using a stand mixer, is it better to use paddle or whip attachment?

Cannot wait to make this

Your fristings look so good

Does the cream cheese has to be cold or room temperature?? Plsss 🇲🇽

Awesome! Assuming I'm making a 3 layer 6 inch cake, about how much of this frosting will I need to frost the whole cake? Do you recommend this for frosting a whole cake. Does it hold well

Wow 😲 Beautiful can't wait to try

Thank you for sharing. Will try this later 😁

I made this last night it was AMAZING! I’m making a cake for a customer this weekend though and I want to make it a little more stable. Can I add gelatin to stabilize? If so, how do I go about doing that?

I love the taste of this buttercream icing. However, mine struggled to come together and I’m trying to work out what I did wrong. I was wondering if someone could clarify the below points for me: - How long should I mix it at the end? - What is the right consistency for this buttercream? - What temperature should the cream cheese be? - Any other tips to make this buttercream correctly?

This looks reallt good

Your videos are awesome!! Thank you so much

I can't seem to find the recipe for the cream cheese buttercream. I made a red velvet cake and I'm wanting to make your cream cheese buttercream. Can you tell me how much butter, cream cheese and condensed milk to use? Thank you so much. Your videos are amazing. You're very talented.

Love it, can’t wait to give this a try.

Hello! Can I use homemade cream cheese for this recipe? My homemade cream cheese is done by curdling hot full fat milk with the help of white wine vinegar and then blending it to smooth creamy consistency. Would be grateful if you reply quick as I'm gonna make a birthday cake tomorrow. Btw, I tried your peanut butter version of this frosting to pair with chocolate cake and that frosting rocks!!! Very easy, delicious and not too sweet. 💗💗 from Bangladesh

Looks amazing

I just tried making it and failed. :( don’t know what I did wrong, it’s pure liquid. but tastes good. I’ll try again.

Gave it a go mine split oddly but the taste was still great lol! I will definitely take a second bash at it xx

Definitely will try this frosting when I make fruit cakes

Ok, so apparently I did not have the correct ratio of ingredients and that is why my initial efforts produced a kind of curdled, somewhat loose/watery result. I thought for sure I had followed the ingredients & directions correctly but for whatever reason, it never came back to a smooth, creamy consistency after adding the sweetened condensed milk, so eventually I gave up & stuck it in the refrigerator and moved on to other tasks. The next day I tried again with the hand mixer to get it to come together and become smooth & creamy...but it continued to be a sort of curdled, sloppy mess. And then, for whatever reason, I grabbed another stick of butter right from the fridge and in a totally separate bowl started creaming it with the mixer. Once it was smooth and creamy I started adding big scoops of the curdled frosting to the creamed butter, mixing them thoroughly after each new addition, and wouldn't you know it, I ended up with a smooth, creamy, delicious frosting that tastes great too. I don't know what I did wrong the 1st time, but now I know how to fix it if it happens again. I love your videos, you make everything so easy! I tried this recipe for the cream cheese buttercream frosting but must have done something wrong. I followed your video, however it never really came back together into a smooth emulsion adding the condensed milk despite continuing to mix it as instructed. When I tried to smooth out the air bubbles, it didn't smooth at all, it was sort of a separated lumpy mess & parts of it were watery. So where did I mess up? The butter was room temp but wasn't warm, (still felt a bit cool and fairly firm) and I mixed it until it was creamy and light, the cream cheese was still cool but creamy and I chilled the condensed milk about 20 min in the fridge too. Did I over mix it somehow, or was it something else? I would love to know where I went wrong.

Made this today to frost a cake and it was delicious! Loved the texture and flavour. Two questions for future use though: 1. It came together but I did notice that it wept a bit. Should I have mixed it longer? 2. Is there a good way to get rid of air bubbles? Thanks for the recipe! Love your channel :)

Can this be made with a stand mixer? Or do you prefer making it with the hand mixer? Looks so creamy and delicious! Can't wait to try it!

Love it 😍 .. but i hav Q?? If i use stand mixer with paddle or whisk?? Which one is better !

I like it . bravo

Hello! This video seems amazing and i can’t try to make it... can somebody please help me with the quantities. I would like to know how whether this would be too much for a cake where i stack two 10-inch large cakes.. thank you

Someona knows how many cupcakes you can decorate using this? 😍😍😍

Beautiful creammyyy

Love! Thanks!

Hi! Can't wait to give this recipe a try. Can you refrigerate/freeze any leftover frosting? If so, I assume you just bring it back to toom temp and give it a good mix?

After it looks curled for how long need to be mix? Unfortunately mine never mixed

Simply awesome! Wl surely give a try@

Hi can you please advise me, if I do this on kitchen aid, should I use paddle attachment or rather whisk attachment? Thank you. I would love to try this recipe. 😉

Hi, i made this recipe like 2x and everytime it gets runny... any tips i dont know what happened there... And can i use half shortening half butter plus the creamcheese? Im thinking of it since its fonna be 90f on the day im making this cake...thank you....

Omggggg I'm trying this soon !

It looks delicious, I'm going to try this! How many cupcakes does this recipe frost?

Hello and thank you for your hard working responding to all the questions! I am wondering if I can make this buttercream with a can of Russian dulce de leche style caramelized condensed milk, like your Dulce de Leche 2-ingredient version, but including the 150 gr. cream cheese as well, AND adding 1/2 cup of Valhrona Dulcey caramelized white chocolate. I am an experienced baker and careful recipe follower, but I am a little nervous! Because the Dulcey is very expensive :)

That’s awesome ...Could u plz tell me how to do strawberry buttercream

i like the idea of using condensed milk, but i made this and it was way too buttery for my taste with just a subtle cream cheese flavor. i also didn't think it was sweet enough. most cream cheese frostings i've made are a 2:1 ratio of cream cheese to butter, but this recipe is kind of the opposite. my gut told me to reverse it but i thought i'd just stick to the recipe and, sure enough, all i could taste was the butter. i might try this again with double the cream cheese and half of the butter. it was, however, super creamy.

Delish thank youuuu x

Hi there! super inspired by your frosting recipes! I'm interested in combining white chocolate, cream cheese, and condensed milk into one recipe. Do you have a suggestion for what ingredients/ratio would work best? Thank you for your time!

Perfect 👌... Can we use it under fondant?

Can you use European cream cheese - Philadelphia brand - and still achieve a stiff frosting?

Hi, from Philippines. Followed the recipe, it did not worked for me. it taste so much of the butter even if I used the max of the cream cheese in the recipe. What I did to fix it was half the frosting I made and whipped up another 8 ounce cream cheese, added lemon and salt.

I will never go back to powdered sugar. This is a game changer.

This recipe looks great…do all your frostings need to be refrigerated after they go on the cake?

My buttercream DID CURDLE but it can be saved! To anyone that is having the same problem try warming your bowl while beating at the same time, I used a hair dryer on low but you can use a hot towel or something like that. Remember to warm just the bowl, NOT the buttercream itself! Mine turned out super fluffly after that, hope this helps!

Hey Cup Cake Savvy the recipe appears amazing and I’m determined to try it ... just one query and apologies for it maybe silly ... the sugar to butter ratio in other frostings is generally heavy in favour of icing sugar so just to reconfirm the butter has to be 500g right? Thanks much

I made your recipe yesterday and it tasted amazing! I can’t wait to try your other condensed milk buttercream recipes! The only thing I had a problem with was that once I added the condensed milk to the cream cheese and butter, it started to curdle a bit and then became extremely bubbly. And no matter how long I had my stand mixer on for, it stayed bubbly. I even used a spatula to try and make it look less bubbly and curdled but it didn’t work :(

Is it necessary to use block creamcheese? Or tub creamcheese will work too ?

hi, what temperature must be butter? in some cases its room temp, sometimes colder...Thanks

Would this recipe frost a 9-inch double layer cake?

I love this! The taste is gr8. But I think I am doing something wrong with the whisking. It curdles and it does not get back to the nice smooth texture after adding the condensed milk. I used the kitchen aid paddle whisk to soften the butter and then used the balloon whisk to whip it up. Does it take a very long time to get back the texture? I would really like to get this right.