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
- 1/2 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
