Published
- 2 min read
Russian Buttercream
Russian Buttercream is a smooth and creamy frosting made using just butter and sweetened condensed milk. It’s quick to make and perfect for cakes, cupcakes, and piping.
Info
- Prep Time: About 15–20 minutes
- Servings: About 2 cups of frosting (enough for 1 cake or 12 cupcakes)
- Calories: Approx. 130 kcal per serving (2 tbsp)
Ingredients
Main Ingredients
- Unsalted butter – 113g (½ cup), softened slightly
- Powdered sugar – 30g (¼ cup), unsifted is fine
- Vanilla extract – tiny splash (optional)
- Fine salt – a pinch
- Sweetened condensed milk – 77g (¼ cup), added in three parts
Steps
Make the Buttercream
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Add the softened butter to a mixing bowl. Beat on high speed for about 2 minutes, scraping the bowl halfway through. The butter should become pale, smooth, and soft.
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Add powdered sugar, vanilla extract, and salt. Beat again on medium-high speed for 1–2 minutes until fluffy.
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Begin adding the sweetened condensed milk in three parts. Beat on high speed for 1 minute after each addition. Scrape down the bowl between additions.
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After the final addition of milk, continue mixing on high speed for another minute to ensure the mixture is fully emulsified. The frosting should look thick and creamy.
⚠️ If it looks runny, greasy, or curdled, it’s not emulsified yet — increase speed and continue mixing until smooth.
Smooth the Frosting
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Switch to a paddle attachment and mix on low speed for a few minutes to remove air bubbles and smooth out the frosting.
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Taste and adjust vanilla or salt if needed.
Notes
- If your butter is too cold or hard, the mixture may split. Let it soften before starting.
- Do not rush the emulsification step — take time for each addition of milk.
- Store in an airtight container in the fridge for up to 5 days. Bring to room temperature and re-whip before using.