Russian buttercream is a silky, creamy, and delightfully simple frosting that requires just four ingredients. Unlike traditional buttercreams that rely on powdered sugar or egg whites, Russian buttercream gets its sweetness and smooth texture from sweetened condensed milk, making it an easy and delicious option for cakes, cupcakes, and pastries.
Why You’ll Love This Recipe
I love this buttercream because it's quick to prepare and requires minimal ingredients. The texture is ultra-smooth, and it spreads and pipes beautifully without being overly dense or greasy. It's less sweet than American buttercream and much easier to make than Swiss or Italian meringue buttercreams.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 sticks (227g) unsalted butter, softened to room temperature
- 1 can (395g) sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Directions
- Prepare the Butter
I ensure my butter is completely at room temperature before starting. It should be soft but not melted, making it easy to whip into a smooth consistency. - Whip the Butter
In a stand mixer fitted with the whisk attachment, I whip the butter on high speed for 5 minutes. I occasionally scrape down the sides of the bowl to ensure even mixing. The butter should become light, fluffy, and pale in color. - Incorporate the Sweetened Condensed Milk
I reduce the mixer speed to medium and slowly add ⅓ of the condensed milk. I continue mixing until fully incorporated before adding the next portion. I repeat this step until all the condensed milk is fully blended into the butter. - Add the Flavoring
I mix in the vanilla extract and salt to enhance the flavor. Then, I increase the speed to high and whip for another minute to finish.
Servings and Timing
This recipe yields approximately 3 cups of frosting, which is enough to frost 12 cupcakes, a 9x13 inch sheet cake, or a 2-layer 8 or 9 inch cake. The total preparation time is about 10 minutes.
Variations
- Chocolate Russian Buttercream: I add ½ cup of unsweetened cocoa powder to the butter after whipping it, then proceed with the recipe as usual.
- Coffee-Flavored Buttercream: I dissolve 1 tablespoon of instant coffee granules in 1 tablespoon of hot water and add it along with the vanilla extract.
- Citrus Zest: I incorporate 1 tablespoon of finely grated lemon or orange zest for a fresh, zesty flavor.
Storage/Reheating
- Room Temperature: I can leave the buttercream out for up to 6 hours if the temperature is cool.
- Refrigerator: I store it in an airtight container for up to 5 days. Before using, I let it come to room temperature and re-whip for a few minutes.
- Freezer: I freeze it in an airtight container for up to 3 months. I thaw it in the refrigerator overnight, then whip before using.
FAQs
What makes Russian buttercream different from other buttercreams?
Russian buttercream uses sweetened condensed milk instead of powdered sugar or egg whites, resulting in a less sweet, ultra-smooth frosting that's quick and easy to prepare.
Can I color Russian buttercream?
Yes, I can add gel food coloring to achieve the desired hue. I avoid liquid food coloring as it can alter the consistency.
Is Russian buttercream suitable for hot climates?
Russian buttercream is temperature-sensitive and can become too soft in warm environments. If needed, I refrigerate it for 10 minutes before using.
Can I make Russian buttercream ahead of time?
Yes, I can prepare it in advance and store it in the refrigerator for up to 5 days or freeze it for up to 3 months. I ensure to re-whip it before using.
Can I use salted butter instead of unsalted?
I prefer using unsalted butter to control the saltiness of the frosting. If I use salted butter, I omit the additional salt in the recipe.
Conclusion
Russian buttercream is a simple yet elegant frosting that offers a smooth, creamy texture with just the right amount of sweetness. Whether I'm frosting a birthday cake, piping delicate cupcakes, or filling cookies, this easy-to-make buttercream is sure to impress.
Peach Iced Tea
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 3 cups (enough for 12 cupcakes or a 2-layer cake)
- Category: Frosting
- Method: Whipping
- Cuisine: Russian
- Diet: Vegetarian
Description
Russian buttercream is a silky, creamy frosting made with just four ingredients: butter, sweetened condensed milk, vanilla, and salt. It's less sweet than American buttercream and easier to make than meringue-based versions.
Ingredients
- 2 sticks (227g) unsalted butter, softened to room temperature
- 1 can (395g) sweetened condensed milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Ensure the butter is completely at room temperature and soft, not melted.
- In a stand mixer with a whisk attachment, whip the butter on high speed for 5 minutes until light, fluffy, and pale.
- Reduce the mixer speed to medium and slowly add the sweetened condensed milk in thirds, mixing until fully incorporated after each addition.
- Add the vanilla extract and salt, then whip on high speed for another minute to finish.
Notes
- Use gel food coloring if coloring is desired to maintain consistency.
- Refrigerate for up to 5 days or freeze for up to 3 months, and re-whip before use.
- Suitable for cool environments; refrigerate briefly if it becomes too soft.
- For variations, add cocoa powder, instant coffee, or citrus zest during mixing.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
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