Description
Russian Buttercream is a smooth, creamy frosting made with just two main ingredients: butter and sweetened condensed milk. Known for its rich flavor and easy preparation, it’s perfect for frosting cakes, cupcakes, or as a filling for desserts.
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract (optional, for added flavor)
- Pinch of salt (optional, to balance sweetness)
Instructions
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Beat the Butter:
- In a large mixing bowl, beat the softened butter on medium-high speed with an electric mixer until pale, fluffy, and creamy, about 5-7 minutes. Scrape down the sides of the bowl occasionally.
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Add Sweetened Condensed Milk:
- With the mixer on low, gradually pour in the sweetened condensed milk. Continue beating until fully incorporated and smooth, about 3-5 minutes.
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Add Vanilla and Salt (optional):
- Beat in the vanilla extract and a pinch of salt, if using, until well blended.
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Check Consistency:
- If the buttercream appears too soft, place it in the fridge for 10-15 minutes, then beat again briefly to reach a smooth consistency.
Notes
- Storage: Store Russian Buttercream in an airtight container in the fridge for up to 1 week. Re-whip before using to restore its creamy texture.
- Freezing: Russian Buttercream can be frozen for up to 3 months. Thaw in the refrigerator overnight and beat again before use.
- Consistency Tip: If your buttercream is too soft, it may be due to the room temperature or overly warm butter. Chill slightly and re-whip if necessary.