You know when something sticks to your mind and you just can’t let go? This is the case with both the recipe and the method of making this buttercream.

Several months ago my friend G told me about this recipe but I can’t remember where it was from – sorry for not giving credits! Then a few months later I saw on KitchenAid’s blog someone testing every equipment possible to find out which would make the best buttercream.

The idea of eating plain fat with sugar has never appealed to me but this recipe had a magical ingredient: sweetened condensed milk! So I finally decided to give it a go using the winning equipment: the food processor. No clouds of sugar, no mess to clean afterwards, just dump it all in the dishwasher. Yep, my kind of recipe. And indeed it turned out beautiful, creamy and DELICIOUS!

I used it to decorate these mini vanilla cupcakes I made for my friend G’s birthday (fitting, right?) and with the leftover I filled some whoopie pies.

BERRY IRRESISTIBLE BUTTERCREAM

INGREDIENTS
200g unsalted butter, room temperature
120g icing sugar
200g sweetened condensed milk
35g wild berries paste (I used Fabbri’s but I think any jam would be fine)

METHOD
Beat butter, condensed milk and icing sugar together in a food processor until mixture is smooth and creamy. Add paste/jam and beat again.