I've had a few tins of sweetened condensed milk sitting on my shelf for ages, not really knowing what to do with them other than making caramel sauce. Then I thought - what would it be like to use it in buttercream? So I whipped up a batch, 1 part butter 1 part icing sugar, and then used the scm instead of milk/water in it. And it turned out so deliciously creamy and tasty! It sort of added the sliiiightest touch of caramel flavor to the buttercream, and the consistency was absolutely lovely. I don't know if it will crust nicely, but it sure looked and tasted great. Anyone else use scm in their buttercream? I feel like I just invented the wheel, but realistically I guess someone must have thought of this way before I did

That sounds good! I haven't used that but I have used Pet milk in the buttercream before. Thanks for tip!

Hi! I am afraid you didnt invent the weel :D At least in Balticum countries and Russia buttercream with sweetened condensed milk and boiled condensed milk ( Norwegian HA PÅ) has been used for ages!!!  unsalted butter or 50/50 salted and unsalted + sweetened condensed milk(depends on your taste), powdered sugar, in some versions also egg yolks are added. One can also add some cognac, cacao powder, lemon juice, coffee etc. It is pretty sweet, but together with sour fruit purre underneath (passion fruit, cranberries,), it makes its best! It does not crust. And it is perfect under fondant. Sweetened condensed milk is also used as a sauce in fruit salads and in black tea as creamer and sweetener in one :)

Try boiled condensed milk (dulce de leche) or just caramel sauce in swiss meringue buttercream! So yummy!! That's how I make it all the time. But condensed milk can get a bit pricey after a while, so I just use homemade caramel sauce now. Much cheaper!