Russian Buttercream Recipe
Creamy, silky smooth frosting made with simple ingredients.
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.
Notes
*You may not need the entire can of sweetened condensed milk. You're looking for a creamy, smooth consistency and once that's achieved, you can stop adding the milk.
It's important that your butter and sweetened condensed milk are the same temperature.
If your buttercream gets runny or splits, don't worry. Simply stick in the fridge for 5-10 minutes to chill the ingredients a bit and then continue whipping.