Every birthday growing up, my grandma made two big plates: one of classic chocolate Brigadeiros and another of her famous White Brigadeiros (Brigadeiro Branco) —soft, buttery gooey, melt-in-your-mouth little bites.
She always decorated the adult ones with cloves (just like coconut brigadeiros), but for my birthday, she’d make them colorful. She’d cut tiny pieces of jujube candy—just a sliver—press it on top, and the little Brigadeiros looked so cute!
And the memories didn’t stop at birthdays. After school, my friends and I would shake our backpacks for all the loose change we could find, gather the coins like treasure, and run to the corner near my school to buy a couple to share. White Brigadeiros were our favorite after-school treat.
The best part? They use just a few ingredients—condensed milk, butter, and optional egg yolk—and they’re incredibly simple, even for beginner cooks.
Looking for more Brigadeiro Recipes?
If you’re a brigadeiro lover, you’re in the right place—I have so many more recipes to share! Here are the ones I’ve shared so far:
- My Grandma’s Traditional Brigadeiro: Chocolate covered in chocolate sprinkles—the classic original.
- Coconut Beijinho Brigadeiros: White brigadeiros with coconut rolled in shredded coconut.
- Crème Brûlée Brigadeiros: A crunchy sugar topping with a hint of vanilla, reminiscent of crème brûlée.
- Pumpkin Spice Latte Brigadeiros: A cozy fall-inspired creation, inspired by Starbuck’s Pumpkin Spice Lattes, one of my family’s favorites.
Don’t be shy—if you’d like me to share more, leave a request in the comments below. I read and reply to all of them, so let me know what flavors you want to see next!
Why This Recipe Works
- Few ingredients, maximum nostalgia
- Smooth and creamy texture, even richer with the optional egg yolk
- Versatile decoration—cloves or colorful jujube pieces
- Perfect for parties, lunchbox treats, or just because
Ingredient Notes
- Condensed Milk Choose a good-quality brand—it makes a world of difference in the final texture and flavor.
- Butter: My grandmother used margerine, I prefer butter, but either one works.
- Egg Yolk (optional):
- How to remove the membrane:
- Pinch the yolk gently between your thumb and index finger—the membrane stays in your hand while the yolk slips out.
- Or burst the yolk over a fine mesh sieve and let it drip through slowly.
- How to remove the membrane:
- Sugar for Rolling: You can roll your white brigadeiros in regular granulated sugar or turbinado sugar for a sparkly, elegant finish. If you prefer something more colorful, you can use sprinkles of your choice.
- Personally, I try not to use sprinkles too often—I find many of them have a slightly strange aftertaste. If you plan to use them, I recommend tasting a few on their own first before deciding. Some brands are great, while others can overpower the delicate flavor of the brigadeiro.
Toppings & Decorations
- Clove is the traditional topping—simple, fragrant, and very Brazilian. But it must be removed before eating, especially for kids. That’s actually why my grandmother never used cloves for children’s birthday parties. Instead, she’d swap them for tiny pieces of jujube candy to keep the brigadeiros festive and kid-friendly.
- Jujube/gummy candy pieces: a fun childhood twist! Use colors that match your party theme.
Paper Cups
Brigadeiro liners can be hard to find outside Brazil. Beautiful boutique ones exist, but simple paper cups work perfectly—and are budget-friendly.
Search for: truffle liners, chocolate paper cups, candy cups, brigadeiro cups on Amazon or Etsy.
How to Store White Brigadeiros
- Room temperature: up to 2 days in an airtight container
- Refrigerator: keeps well for 5–7 days
How to Serve
- Serve in mini paper cups for a traditional Brazilian presentation. They’re the perfect individual serving—no messy hands, no sticky fingers, and no need for paper plates or cutlery.
- White brigadeiros are great for birthday parties, potlucks, school events, or even as a sweet little treat after dinner with coffee.
- For a nostalgic touch, top them with tiny jujube pieces—kids love the bright pop of color, and it brings back all the childhood charm.
FAQ
No. White chocolate Brigadeiro contains white chocolate in the recipe and this recipe does not.
This version is a traditional white Brigadeiro—basically the classic recipe made without cocoa. Just condensed milk, butter, and an optional egg yolk for extra creaminess.
No. The egg yolk is optional. It adds richness, but the brigadeiro will still turn out smooth and delicious without it.
The membrane can form tiny cooked bits in the mixture. Removing it ensures a smooth, velvety texture.
Yes! They hold up beautifully. Make them 1–2 days before a party or refrigerate for up to a week if you have leftovers.
I do not recommend. For some reason whenever I try it, results are not great.
Lightly butter your hands to prevent sticking. Also make sure the mixture has cooled completely before rolling.
Not at all. You can use: granulated sugar, turbinado sugar, shredded coconut, sprinkles (taste first—some have an aftertaste! or milk powder (a delicious, soft coating that adds a creamy finish).
I don’t recommend leaving them plain, though—white Brigadeiros are naturally sticky, and a coating helps them hold their shape and stay easy to serve.
Are cloves safe for kids?
Whole cloves must be removed before eating. That’s why many parents—including my grandmother—skip them for children’s parties and use tiny jujube pieces instead.
How do I know the mixture is ready?
Tilt the pan gently. If the mixture pulls away from the bottom and moves as one cohesive mass, it’s ready
Undercooked brigadeiro will be too soft and won’t hold its round shape.
Overcooked brigadeiro becomes too firm and chewy, and may even have trouble sticking to sugar, coconut, or sprinkles when you try to roll it.
Grandma’s White Brigadeiros
Equipment
- Medium heavy-bottomed saucepan for even heat and to prevent burning.
- Heatproof spatula or wooden spoon
- Plate or shallow dish for cooling the mixture.
- fine mesh sieve optional, if using an egg yolk.
- Mini paper cups or truffle liners for serving/gifting
Ingredients
- 1 large egg yolk membrane removed
- 1 tablespoon unsalted butter
- 2 cans sweetened condensed milk
- granulated sugar for rolling
- optional: cloves shredded coconut, or small pieces of jujube candy for decoration
Instructions
- Prepare the egg yolk (optional). Remove the membrane by gently pinching the yolk between your thumb and index finger. The yolk will slip out, leaving the membrane behind. Alternatively, press the yolk through a fine mesh sieve and let it drip through slowly. Discard the membrane.
- In a medium nonstick pan, combine the egg yolk (if using), butter, and condensed milk.1 large egg yolk, 1 tablespoon unsalted butter, 2 cans sweetened condensed milk
- Place the pan over medium heat. Cook, stirring constantly with a heatproof spatula or wooden spoon, making sure to scrape the bottom and sides to prevent burning. Continue for about 20 minutes, or until the mixture thickens and pulls away from the bottom of the pan.
- Tilt the pan slightly. The brigadeiro is ready when the mixture moves as one cohesive mass and separates cleanly from the pan.
- Transfer the mixture to a buttered plate and let it cool completely to room temperature. This will make rolling easier.
- Butter your hands lightly. Scoop small portions of the mixture and roll them into balls.
- Roll each ball in granulated sugar. Optionally, top with a clove or a tiny piece of jujube candy.granulated sugar for rolling, optional: cloves
- Place in mini paper cups for easy, individual servings. Enjoy immediately, or store as directed.
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