Step 1: Whip the Butter
- Place softened butter in a large mixing bowl.
- Beat with a hand mixer or stand mixer for 5–7 minutes until it becomes pale, fluffy, and airy.
Step 2: Add Sweetened Condensed Milk
- With the mixer on low, slowly stream in the sweetened condensed milk.
- Increase speed to medium-high and continue beating until the mixture is smooth and creamy.
Step 3: Flavor It
- Add vanilla extract (or other flavorings like almond extract, cocoa powder, or instant coffee).
- Beat for another 1–2 minutes until fully incorporated.
Step 4: Chill (Optional)
- If the frosting feels too soft, refrigerate for 15–20 minutes, then re-whip briefly before using.
How to Use Russian Buttercream
- Frost cakes, cupcakes, or cookies for a smooth, glossy finish.
- Pipe onto cupcakes for a professional bakery-style look.
- Spread on cinnamon rolls, banana bread, or sweet muffins for a decadent twist.
Tips & Variations
- Room-temperature ingredients are key: If either the butter or condensed milk is cold, the frosting may split.
- Fixing curdled frosting: If it looks separated, keep beating — it usually comes back together.
- Flavor ideas:
- Add 2 tbsp cocoa powder for chocolate Russian buttercream.
- Whip in 1 tsp espresso powder for a coffee twist.
- Mix in fruit puree (strawberry, mango, or blueberry) for a fruity version.
- Storage: Keep in an airtight container in the fridge up to 1 week. Re-whip before using. Can be frozen for up to 2 months.
Why This Recipe Works
Unlike traditional frostings that rely on loads of powdered sugar, Russian Buttercream uses sweetened condensed milk for sweetness and creaminess, resulting in a frosting that’s silky, light, and stable. It spreads and pipes beautifully, making it a go-to for both everyday cakes and special occasions.
Final Bite
Luxuriously smooth, not overly sweet, and irresistibly creamy — this Russian Buttercream will be your new favorite frosting. Spread it over cakes, swirl it on cupcakes, or sneak a spoonful straight from the bowl (we won’t tell ).