Brazilian Chocolate Buttercream

Instructions

1. Place the cocoa powder in a medium bowl. Add the milk a bit at a time, and stir after each addition until completely dissolved and smooth. Set it aside. 
2. Pour the condensed milk into a large saucepan, then add one tablespoon of butter and the cocoa powder mixture. 
3. Cook over medium-low heat, constantly stirring and scraping down the sides and bottom of the saucepan to prevent the mixture from sticking. Stir for about 8-12 minutes until thickened. Time may vary depending on the condensed milk used. 
4. Spread the mixture into a large container to cool down quickly to room temperature. The mixture will thicken as it cools. 
5. Transfer it to the bowl of an electric mixer fitted with the paddle attachment. Mix for about 1 minute to loosen it up.
6. Add the butter in three additions, mixing after each addition until creamy and smooth. Make sure the mixture is at room temperature before adding the butter, or the butter will melt, and the buttercream will become soupy. 
7. Pass the buttercream through a sieve to remove any lumps and refrigerate for 20-40 minutes, if necessary, stirring occasionally until thick enough to spread or pipe.