This silky-smooth Russian buttercream recipe has a creamy texture with a less sweet taste than traditional buttercream. With only two primary ingredients, this frosting comes together quickly and is a great addition to any cake or cupcake.
I’ll admit it. I wasn’t sure about adding this much sweetened condensed milk to frosting. I’ve used baked sweetened condensed milk (which tastes more like dulce de leche) in these Toffee Nut Latte cupcakes which taste delicious, but I still wasn’t sure.
I am so glad I tried this. This is one of the most delicious frosting recipes I’ve made and it’s so simple! If you’re looking for a frosting that’s not as sickly sweet as American buttercream but is also not as much work as Swiss or Italian Meringue buttercream, this is the perfect frosting recipe for you.
It also pipes like a dream and has a beautiful, creamy texture that is perfect for any cake or cupcake. Don’t knock it till you try it. 😉
What is Russian Buttercream?
Russian buttercream is typically used in recipes from Eastern European countries as a pastry cream. It has a light and fluffy texture that isn’t overly sweet, despite the sweetened condensed milk.
Why You’ll Love This Easy Russian Buttercream Recipe
Only two main ingredients. This recipe is made with only sweetened condensed milk and butter. I’ve added a couple of additions (almond extract and salt) to enhance the flavor, but they are completely optional. This makes this recipe very easy to make with ingredients you most likely have on hand.
Silky smooth. This frosting has the smoothest texture of all the buttercreams in my opinion. The sweetened condensed milk gives the frosting a creamy texture that is so delicious.
Not as sweet as American buttercream. Even though we’re using sweetened condensed milk, this actually tastes less sweet than American buttercream which is made with powdered sugar.
Jump to RecipeIngredients
Ingredient Notes
Sweetened Condensed Milk – You will use almost a full can of sweetened condensed milk—enough to make it creamy and sweet, but not overly runny. It’s best if all of your ingredients are at the same temperature, so using room-temperature sweetened condensed milk is preferred.
Room Temperature Unsalted Butter – In order to whip the butter to the consistency needed to hold the weight of the sweetened condensed milk it needs to start out at room temperature. This means being able to press your finger into the butter where it leaves a fingerprint but still holds its shape.
Almond Extract (optional) – Some recipes use vanilla extract, I chose to use almond to give a little bit of flavor outside the flavor of sweetened condensed milk. This flavoring is optional. If you love the taste of sweetened condensed milk, then feel free to leave it out.
Jump to RecipeHow to Make Russian Buttercream Frosting
This is one of the easiest frosting recipes which is why I love it so much, especially if you have an electric stand mixer. The recipe has two simple steps.
Step 1: In the bowl of a stand mixer, add the room temperature butter. Whip the butter using the whisk attachment on high speed for 8 minutes (add 2 additional minutes if you are using a hand mixer).
I know this sounds like a long time, but it is a necessary stage. The longer you whip the butter, the smaller the air holes in the butter become. The small air bubbles can support the weight of the sweetened condensed milk so don’t skip this step thinking that it’s good enough. You are looking for a light, fluffy texture that is white in color.
Step 2: Add the sweetened condensed milk to the whipped butter in small additions so as to not overwhelm the butter. Add the first third and whip on medium speed until combined. Next, add the second and final third of condensed milk and whip until you see a silky smooth texture. Finally, add any flavorings, a pinch of salt, or gel food colorings at the end.
Keys to Successfully Making This Russian Buttercream Recipe
While this is a simple recipe, it can be a little tricky at times. But don’t worry, you can easily fix most things!
Why do all the ingredients need to be at the right temperature?
In order for the ingredients to combine properly, they need to both be at the same temperature. If the butter is too cold, it won’t whip to the right consistency. But if it’s too soft, then it will be runny and not hold its shape.
What if my condensed milk frosting is too runny or splits?
No worries! The good news is this is one of the easiest recipes to fix. If the frosting is runny or looks like it split, simply put it in the refrigerator for 5-10 minutes to cool it down. Then you can whip it back together again.
Can I add flavors or colors to Russian Buttercream?
Yes! This frosting holds color and different flavors really well. Use gel food color for best results when coloring. You can also add cocoa powder, vanilla extract, freeze-dried fruit powder, or any additional extracts.
Yield
This recipe makes enough to cover 12 cupcakes or a small 6-inch cake.
Storage Options
While this is best eaten the day it’s made, you can keep this frosting in the refrigerator in an airtight container for up to 3 days.
Russian Buttercream Uses
Russian buttercream can be used on a variety of baked goods. As mentioned earlier, it’s used in Eastern European countries on cakes or as pastry cream. The flavor of the frosting pairs well with chocolate cupcakes, vanilla cake with jam filling, or even sugar cookies.
Frequently Asked Questions
Both have a silky smooth, glossy, and creamy consistency, but Swiss meringue buttercream is made by heating egg whites and sugar over heat and whipping until they become like a marshmallow texture.
Italian meringue is made by heating a sugar syrup, slowly adding it to whipped egg whites, and then gradually adding pieces of butter. It is less sweet than Russian buttercream but requires significantly more work as you are dealing with egg whites.
Glass method: Place the piping bag inside a tall glass to support filling the bag with frosting.
Plastic wrap method: Wrap the frosting in plastic wrap before placing it in the piping bag, allowing for easy cleanup or storing leftover buttercream frosting.
Russian Buttercream Recipe
Equipment
- 1 stand mixer or electric mixer
Ingredients
- 2 sticks butter (room temperature)
- 1 can sweetened condensed milk*
- 1 tsp almond extract (optional)
- 1 pinch salt (optional)
Instructions
- Whip the butter until it's light and fluffy using the whisk attachment. Beat for at least 8 minutes to get the right consistency to withstand the condensed milk.
- Slowly add the condensed milk in sections, adding a couple of spoonfuls at a time. Whip to combine. Add almond extract and salt at the end if using.
- Mix together until the frosting is silky smooth with a light and fluffy texture.
