![]() Fix: Continue whipping and let it come to room temperature. The frosting looks curdledĬurled, split, or grainy frosting means that your butter or pudding mixture was too cold. Fix: If you find it too firm to handle, simply let it warm up to room temperature and re-whip it if needed. Pop it in the fridge for 20 to 30 minutes to firm up a bit before using. If the frosting isn’t runny but still relatively soft and hard to work with, it might be just too warm. Fix: Put your butter out of the fridge 30 to 45 minutes before whipping the frosting. If the butter is too soft, the frosting might end up runny (this happens quickly in the summertime). The butter was too soft: Remember, the butter should be soft, but not to the point where it becomes oily or melty.Fix: Wait until the pudding has cooled to room temperature and no longer feels warm to the touch. The frosting won’t whip up well and will be softer than intended. Adding warm pudding mixture to the butter will soften (or even melt) it. The pudding wasn’t cooled completely: Heat isn’t a friend of buttercream. ![]() The pudding wasn’t cooked properly and is too thin: Cook the evaporated milk, sugar, and flour over medium-high heat until the mixture reaches a thick, pudding-like consistency and the sugar has dissolved.There are a few possible reasons why your frosting might be too soft and melty: While evaporated milk frosting is easy to make, there are a few things you want to keep in mind, so you end up with a bowl of billowy smooth frosting and not a gloppy mess. Let’s go over the simple steps to make this creamy frosting recipe with evaporated milk. You can substitute vanilla bean paste or the seeds of a fresh vanilla bean. Vanilla extract lends the frosting a delicious vanilla flavor.The butter should be softened but not too melty or greasy or your evaporated milk frosting can turn out too soft. Butter: I prefer unsalted butter here, but salted butter will work too.All-purpose flour thickens the milk when we cook the pudding base on the stove.The sugar will dissolve as we cook it with the milk on the stovetop, so your frosting will be velvety and smooth. Sugar: You need white granulated sugar, not powdered sugar.It lends the cream a wonderful creaminess and subtle milk flavor. Evaporated milk is shelf-stable, unsweetened canned milk where 60% of the water content has been removed.Measurements for each ingredient can be found in the recipe card at the end of the post. I love this cooked evaporated milk frosting because it’s easy to whip up and uses only standard pantry staples I already have in my kitchen. So it’s a great icing for those who can’t eat eggs. Egg-free: Another great thing about buttercream frosting with evaporated milk is that it doesn’t contain egg whites like meringue frostings.Easy to work with: The frosting can be colored with food colors just like any other buttercream and works great for piping and icing cakes.Perfectly smooth: Since this is an evaporated milk icing without powdered sugar, the texture is incredibly soft, buttery, and smooth without any graininess.It needs less sugar and only has a mild sweetness. If you find that too sweet, this cake frosting is for you. ![]()
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