Ingredients:

  • 1 cup (226g) unsalted butter, softened to 65°F (18°C)
  • 14 oz (397g) sweetened condensed milk, slightly cool
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt

Instructions:

  1. Place softened butter in the bowl of a stand mixer. Cream the butter on medium high speed for 5 minutes until it is pale ivory and doubled in volume.
  2. Reduce the mixer speed to low and add the milk one tablespoon at a time. Adding it too fast will break the emulsion.
  3. Scrape the bowl every 2 minutes until the mixture looks glossy and uniform.
  4. Add the 1 tsp vanilla and 0.25 tsp salt once all the milk is integrated.
  5. Turn the mixer back to medium high for 2 minutes until the icing peaks are stiff and satiny.
  6. Switch to a rubber spatula and fold the icing by hand for 60 seconds. This creates a glass like finish for smoothing.
  7. Spoon a small amount onto a plate; it should hold a sharp ridge without slumping.