Russian Buttercream

Short Description

Russian Buttercream is a smooth, creamy frosting made with just two main ingredients—butter and sweetened condensed milk. Unlike traditional buttercreams, this frosting is light, silky, and not overly sweet, making it perfect for cakes, cupcakes, and pastries.

Why You’ll Love This Recipe

• Only two main ingredients—no powdered sugar needed!
• Super smooth and creamy with a light, buttery texture
• Not overly sweet, unlike American buttercream
• Easy to pipe and spread on cakes and cupcakes
• Quick to make—ready in just 10 minutes

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Sweetened condensed milk
• Vanilla extract (optional, for extra flavor)
• Pinch of salt (optional, to balance sweetness)

Directions

1. Whip the Butter

• In a mixing bowl, beat softened butter on high speed for 4-5 minutes until pale, fluffy, and doubled in volume.

2. Add the Sweetened Condensed Milk

• Reduce mixer speed to medium and gradually add sweetened condensed milk in a slow stream.
• Continue beating until fully incorporated and silky smooth.

3. Flavor and Adjust

• Add vanilla extract and a pinch of salt (if using).
• Beat for another 1-2 minutes until light and fluffy.

4. Use or Store

• Use immediately to frost cakes, cupcakes, or pastries.
• If too soft, refrigerate for 10-15 minutes before using.

Servings and Timing

• Makes enough for: One 8-inch cake or 12 cupcakes
• Prep Time: 10 minutes
• Total Time: 10 minutes

Variations

• Chocolate Russian Buttercream: Add ½ cup melted and cooled chocolate.
• Coffee-Infused: Add 1-2 teaspoons espresso powder.
• Caramel Buttercream: Swap condensed milk for dulce de leche.
• Nutty Flavor: Mix in ½ teaspoon almond or hazelnut extract.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Reheating: Let sit at room temperature for 30 minutes, then rewhip before using.
• Freezing: Freeze for up to 2 months, thaw overnight, then rewhip.

FAQs

Can I use salted butter?

Yes, but reduce or omit added salt.

Why is my buttercream curdling?

The butter and condensed milk may be different temperatures. Let them both come to room temperature before mixing, and continue whipping—it should come back together.

How do I make this firmer for piping?

Chill in the refrigerator for 10-15 minutes before using.

Can I use margarine instead of butter?

No, margarine won’t create the same creamy consistency.

Does this buttercream hold up in warm weather?

It’s more stable than whipped cream but softer than American buttercream. If it’s too warm, refrigerate before using.

Can I color this frosting?

Yes! Use gel food coloring to avoid making it too soft.

Is this frosting good for filling cakes?

Yes! It’s light yet rich, making it great for cake layers and fillings.

Can I use evaporated milk instead of sweetened condensed milk?

No, evaporated milk lacks the necessary sweetness and thickness.

Can I make this ahead of time?

Yes! Store it in the fridge and rewhip before using for best texture.

Does it crust like American buttercream?

No, it stays soft and silky.

Conclusion

Russian Buttercream is an easy, smooth, and delicious frosting that’s not too sweet yet incredibly creamy. Whether you use it for cakes, cupcakes, or pastries, its rich and silky texture makes it a fantastic alternative to traditional buttercream. Try different flavors and enjoy this two-ingredient frosting masterpiece!

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