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Russian Buttercream

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  • Author: Stephanie
  • Yield: Covers an 8-inch layer cake or 24 cupcakes 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Russian

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

  • 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.

  • 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.

  • Add Vanilla and Salt (optional):

    • Beat in the vanilla extract and a pinch of salt, if using, until well blended.

  • 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.

Find it online: https://recipe.ukfinda.com/russian-buttercream/