This creamy sweetened condensed milk glaze is made with 4 ingredients in 5 minutes or less. It turns cake, bread, muffins, cupcakes, cookies, and cinnamon rolls into the ultimate treat and makes every bite delicious. You’ll love to have this light and velvety icing recipe in your repertoire.
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Easy glaze with sweetened condensed milk
This condensed milk glaze is so easy – simply combine the ingredients and mix until smooth. No fuss, just a delicious cake glaze in a minute or two. We’ve been making this recipe for years, and it will elevate any dessert and treat.
The sweetened condensed milk icing has a velvety, thick texture, comparable to cream cheese icing, and spreads effortlessly on cakes, bread, and cinnamon rolls. It’s also great to dip muffins into, frost cookies, and drizzle over waffles and pancakes.
Whatever you want to refer to this recipe – sweetened condensed milk glaze, condensed milk icing, or condensed milk frosting – you call it yummy! Just one lick, and you’ll be hooked. Enjoy!
This condensed milk icing is prepared with 4 staple ingredients, making it perfect for whipping up on a whim. Here’s an overview of the ingredients. I’ve listed the specific quantities in the printable recipe card at the end of the post.
- Powdered sugar, aka confectioners’ sugar or icing sugar, is very fine and creates a light and sumptuous glaze. I recommend sifting to remove lumps.
- Butter: I prefer salted butter in this recipe to highlight the sweetness and milky flavor. Of course, you can also use unsalted butter and add a pinch of salt. It’s best to soften the butter before getting started to mix easier.
- Sweetened condensed milk helps to make the glaze wonderfully creamy and adds a subtle toffee note. You need 1/3 cup for the recipe. Save the rest for other treats like these condensed milk pancakes.
- Vanilla extract rounds out the other aromas. If possible, use pure vanilla extract rather than the imitation stuff. You could omit it and make it a 3-ingredient glaze, but I prefer that little extra oomph vanilla provides.
How to make sweetened condensed milk glaze
It’s so quick and easy to make this condensed milk topping. You can whip it up with a hand-held mixer or a stand mixer. Here’s the process step-by-step:
Step 1: Mix butter and condensed milk
- Place the sweetened condensed milk, softened butter, and vanilla extract into a medium mixing bowl.
- Beat with an electric mixer until the butter is fully blended in and the mixture looks evenly.
- You can also perform this step with a stand mixer fitted with the balloon whisk attachment.
Step 2: Add powdered sugar
- Add the sifted powdered sugar into the bowl.
- Mix on low for a minute to incorporate, then increase the speed to high and whip for 2 to 3 minutes until the mixture looks thick, creamy, and velvety.
Step 3: Flavor glaze (optional)
- Add any additional flavorings you desire (e.g., cocoa powder, ground cinnamon, citrus zest), and mix until combined.
- See the variations section below for suggestions.
Step 4: Use glaze
- You can use the glaze in different ways. Spread it onto cookies, rolls, buns, and cakes using an offset spatula or a spoon. Dip the tops of muffins and cupcakes in the glaze. Or pipe it onto your baked goods and desserts with a pastry bag.
Tips for success
- Soften the butter before whipping the glaze; it will whip much easier. To soften, remove your butter from the fridge 30 minutes before you want to use it. You can also gently warm the butter in the microwave for a few seconds, but be sure not to fully melt it.
- Adjust the consistency. To make the condensed milk icing recipe firmer and turn it into a frosting, double the amount of powdered sugar and use 2 cups. If you need a thinner, runnier glaze, simply mix 1 to 2 tablespoons milk into the mixture until you achieve your desired viscosity.
- Make–ahead: You can make this sweetened condensed milk icing a day in advance and store it covered in the fridge. Before icing your goodies, take the glaze out of the refrigerator 30 minutes to an hour and let it come to room temperature. Quickly re-whipped with your mixer or a whisk and use.
- Vanilla bean: Replace the vanilla extract with 1 tsp vanilla bean paste or the seeds from a fresh vanilla bean pod.
- Chocolate: Mix 1 to 2 tsp unsweetened cocoa powder into the condensed milk glaze.
- Cinnamon: Prepare the condensed milk topping for cakes with 1 tsp ground cinnamon or pumpkin pie spice.
- Citrus: Flavor the icing with 1 tbsp freshly grated lemon zest or orange zest.
How to use condensed milk icing
Condensed milk glaze is sweet, luscious, and incredibly addicting. The rich icing is a compliment for many treats and desserts. It’s the perfect addition to your homemade baked goods and can even be used to dress up store-bought items. The glaze is delicious on:
- Cakes, sheet cakes, and pound cakes
- Bread and quick bread
- Rolls and buns (we love it on cinnamon rolls)
- Sugar cookies
- Muffins and cupcakes
- Bars and brownies
Can I double the condensed milk icing recipe?
Absolutely! The recipe makes approximately 1 1/2 cups glaze, more than enough to ice 12 cinnamon rolls/muffins or 20 cookies. If you intend to ice a large cake or sheet cake, you probably want to double the quantities to have enough condensed milk glaze.
Does glaze with sweetened condensed milk need to be refrigerated?
Yes, icing with condensed milk needs to be refrigerated. While canned condensed milk lasts for serval years, opened condensed milk can go bad at room temperature. To learn more, have a look at this article from Does It Go Bad?
Can I use pure condensed milk as a glaze?
Yes, you can use sweetened condensed milk as a glaze without adding additional ingredients. Room temperature condensed milk has a runny, syrupy consistency and doesn’t hold up well.
However, there’s a simple trick to make it work: Chill your can of condensed milk in the fridge overnight. Cooling condensed milk thickens the texture, and it will hold up better. Ideally, you also want to refrigerate the glazed pastry, so the glaze doesn’t warm up and become runny.
Can I use evaporated milk for this recipe?
No, this homemade glaze won’t work with evaporated milk because it’s thinner than condensed milk and doesn’t have added sugar.
- Refrigerator: Icing made with sweetened condensed milk will keep covered in the fridge for up to 3 days. Allow it to come to room temp before using it.
- Freezer: You can freeze leftover condensed milk frosting recipe in an airtight, freezer-safe container for up to 2 months. Defrost in the fridge overnight.