Buzz
Brazil is home to many treasures, and one of the sweetest is the brigadeiro. Made almost entirely from sweetened condensed milk, it’s cooked until thick and easily shaped into bite-sized balls, often coated in sprinkles. These delightful treats are as delicious as they are simple, but the brigadeiro holds a secret: It’s not just a candy—it can also be used to fill and frost cakes.
During my time in Brazil, I had the pleasure of tasting a cake adorned with brigadeiro icing, and I was instantly hooked by its sticky, irresistible texture. The cake was light and fluffy, and the icing adhered to every part of the cake in the most satisfying way. It was almost like a magnet for the cake. A bite of this gooey topping on my fork could pick up every last morsel on the plate. At first, I mistook it for ganache, but the texture was stickier, more akin to caramel, though it didn’t have that same flavor. It was slightly less sweet, with a noticeable chocolate taste, but I couldn’t quite place it.
This was because I had never thought of brigadeiro as a spreadable topping. Once I realized it could be, I was thrilled. Unlike Swiss meringue, caramel frostings, or Italian buttercream, brigadeiro is incredibly simple to make at home, making it a convenient and worthwhile choice for frosting. True to expectations, creating this Brazilian cake topping was a breeze—the ingredients are few, and most likely already in your pantry, or easy to find.
The brigadeiro cake filling and frosting are made in the same way as the candy, but the cooking time is shorter. The mixture is heated to varying levels of thickness before it becomes thick enough to form candy balls. Traditional brigadeiro milk candy is made by simmering sweetened condensed milk with a bit of butter and a generous amount of cocoa powder over medium-low heat. That's all—just three ingredients in one pot. After two minutes, the mixture starts to bubble, and over the next five to ten minutes, the water evaporates, thickening the substance. It quickly transforms from a loose to a more compact texture, so it’s crucial to stir constantly without distraction.
When making the candy, you’d continue cooking it until the mixture thickens to the point where it holds together. For frosting, however, you’ll remove it from the heat a little sooner, depending on the consistency you prefer. For a runny, sticky glaze, stop after five minutes. For a spreadable, soft frosting that holds its shape when cooled, take it off after seven or eight minutes. For a thick, pipeable frosting suitable for star tips, cook it for about ten minutes. That’s as thick as you can go for a cake topping. Remember, the frosting will firm up more than it seems while it’s still in the pan, so it’s better to stop cooking a little earlier than you think.
The bonus of making this cake topping at home is the wonderful smell of chocolate wafting through your kitchen. It’s nearly foolproof, and if you happen to overcook it, you’ve simply made brigadeiro candy instead. Roll it into little balls and coat them with sprinkles for a fun treat.
Brigadeiro recipes are straightforward and generally consistent across different websites. I based my recipe on this one. One tip I’d add to most recipes is to sift the cocoa powder into the pot to avoid any clumps. If you skip this step or still have some lumps in your mixture, don’t worry. From experience, I’ve learned that 80% of cake decoration is about creatively hiding any mistakes. Just top it off with some shaved chocolate, sprinkles, or coconut. Double the recipe if you’re planning to fill and frost a two-layer cake.
Brigadeiro Cake Filling and Frosting
Ingredients:
1 can of sweetened condensed milk
1 tablespoon butter
¼ cup cocoa powder (I used Hershey’s Special Dark)
Combine the condensed milk and butter in a small non-stick pot. Sift the cocoa powder in, then stir constantly over medium-low heat using a whisk or rubber spatula for five to ten minutes, depending on your desired icing thickness.
Once the mixture reaches the desired consistency, remove it from the heat. For a smooth, glossy glaze, use it while still hot. For a spreadable frosting, let the mixture cool for a few minutes until it begins to set, then apply. The filling should still be warm when used, as it can be tough to spread once fully cooled. Enjoy with your favorite hot beverage.
