Russian Buttercream is Sweetened Condensed Milk Frosting that’s silky smooth and sweet, made with only 2 ingredients in less than 10 minutes!
Pipe this amazing frosting onto all of your favorite desserts such as Ice Cream Cone Cupcakes! I even like to use it with my homemade Oatmeal Cream Pies!
There is so much to love about this easy Russian Buttercream recipe! From the minimal ingredients and quick kitchen time to the bakery flavor and dreamy silky smooth texture – this will surely be your new go-to frosting recipe!
After all, anything this Buttercream Frosting touches automatically turns it into an incredibly tasty confection with just a hint of sweetness!
What To Expect When Making This Russian Buttercream!
Taste: This Buttercream Frosting has a sweet, buttery flavor that makes it totally irresistible! You’ll definitely be licking the spatula every time you whip this recipe up!
Texture: The result of this simple 2-ingredient buttercream is a silky smooth frosting! Its light, yet buttery and creamy consistency are just what you need to finish off all of your desserts!
No Sugar Added!
This Russian Buttercream Recipe has no added sugar! With no granulated sugar and no powdered sugar, this buttercream gets its rich flavor from sweetened condensed milk.
Sweetened condensed milk is a canned product that’s used in lots of dessert recipes. It has a thick, syrupy consistency with a sweet, milky, and slightly caramelized flavor that brings crave-worthy flavor to anything it’s added to!
How To Make Russian Buttercream
- Beating The Butter – The recipe instructions do call for beating the butter for 5 to 7 minutes. Don’t shortcut this step since this is where the buttercream gains its light and fluffy texture! The photo below shows what JUST the butter should look like after being whipped for the proper amount of time.
- Slowly Add The Condensed Milk – It’s important to slowly add the sweetened condensed milk to the whipped butter. This way the two can thoroughly combine without any separation.
- Add Color – For a colored buttercream simply add a drop or two of gel food coloring! I don’t recommend using regular food coloring as the liquid will impact the consistency of the buttercream.
- Flavor Variations – Whipping up a flavor variation of this buttercream is as easy as it is to make it! Extracts like vanilla extract can be added to make a vanilla Russian buttercream! Whereas a drop of peppermint quickly turns this frosting into a sensational topping for Christmastime! And for all the chocolate lovers a 1/4 cup of cocoa powder can be mixed in to make Russian chocolate buttercream!
This silky buttercream frosting is best made fresh and consumed shortly after. Keep in a cool area until ready to serve – even a 70 degree room can cause the frosting to start melting. You can place frosting cakes, cupcakes, and cookies in the fridge to stay firm, then pull out 30 to 60 minutes before enjoying – although you may not get quite the consistency you would have had with the fresh frosting.
Tasty Ways To Use This Homemade Buttercream
- Cakes – Cover your favorite cakes such as Red Velvet Cake and The Best Carrot Cake with this sweet, delicious frosting!
- Cupcakes – This Russian Buttercream is also the perfect consistency for piping! Pipe smooth swirls on top of chocolate cupcakes, Birthday Cupcakes, and even Pumpkin Cupcakes!
- Surprise Filling And Layered Cakes – Tuck this buttercream inside cored-out cupcakes as well as between tender layers of cake!
- Cookies – Bake up a batch of Soft Sugar Cookies to pair with this Russian Buttercream Frosting!
- Macarons – Use this recipe as the filling in your next batch of Macarons!
Everything tastes better with yummy homemade frostings like this Russian Buttercream on top! From this simple yet sweet frosting to fresh, fruity Strawberry Buttercream Frosting and bright Lemon Frosting there’s a flavor for everyone!
There’s classic Chocolate Buttercream Frosting for chocolate lovers and even a Honey Buttercream for those special desserts!
Storage Instructions
Store this buttercream in an airtight container in the refrigerator for up to a week. Once it’s been refrigerated the buttercream will need to be re-whipped before using it.
To do so, first, allow it to come to room temperature. Then re-whip with a stand hand mixer.
How Many Cupcakes Will This Recipe Be Able To Frost?
This recipe for Russian Buttercream yields 3 cups of frosting. Giving you plenty to frost about 2 dozen cupcakes or a cake!
What Should I Do If My Russian Buttercream Has Separated?
If the frosting has separated once you’ve added the condensed milk, then the butter was likely too warm or soft from the start. To fix this, just place the bowl of Russian buttercream into the fridge for 10 to 15 minutes.
After, re-whip the frosting and it should come together just fine!
How Come My Condensed Milk Buttercream Didn’t Turn Out Light And Fluffy?
The butter was likely too cold when you began making the frosting. No worries though this is a simple fix! Place half of the frosting into a microwave-safe bowl and heat it in the microwave for about 10 seconds.
Next, place the heated half of the buttercream back in with the remaining half. Then continue to beat the mixture until it becomes light and fluffy.
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Russian Buttercream
Ingredients
- 1 cup unsalted butter very soft – not melted
- 14 ounces sweetened condensed milk
Instructions
- Add the butter to a large bowl or stand mixer fitted with a whisk attachment and whip at high speed for 5 to 7 minutes, scraping down the sides of the bowl every minute or so.1 cup unsalted butter
- With the mixer on low speed, slowly pour the sweetened condensed milk into the butter.14 ounces sweetened condensed milk
- Scrape the sides and bottom of the bowl then whip at high speed for 1 until full incorporated.
Notes
- This frosting is best made fresh and consumed shortly after. Keep in a cool area until ready to serve – even a 70 degree room can cause the frosting to start melting. You can place frosting cakes, cupcakes, and cookies in the fridge to stay firm, then pull out 30 to 60 minutes before enjoying – although you may not get quite the consistency you would have had with the fresh frosting.
- Vanilla or almond extract may be added to the frosting.
- 1/4 teaspoon of salt may be added if desired.
- 1/4 cup of cocoa powder may be added for a chocolate flavor.
- Storage Instructions: Store this buttercream in an airtight container in the refrigerator for up to a week. Once it’s been refrigerated the buttercream will need to be re-whipped before using it. To do so, first, allow it to come to room temperature. Then re-whip with a stand hand mixer.
- How Many Cupcakes Will This Recipe Be Able To Frost? This recipe for Russian Buttercream yields 3 cups of frosting. Giving you plenty to frost about 2 dozen cupcakes or a cake!
- What Should I Do If My Russian Buttercream Has Separated? If the frosting has separated once you’ve added the condensed milk, then the butter was likely too warm or soft from the start. To fix this, just place the bowl of Russian buttercream into the fridge for 10 to 15 minutes. After, re-whip the frosting and it should come together just fine!
- How Come My Buttercream Didn’t Turn Out Light And Fluffy? The butter was likely too cold when you began making the frosting. No worries though this is a simple fix! Place half of the frosting into a microwave-safe bowl and heat it in the microwave for about 10 seconds. Next, place the heated half of the buttercream back in with the remaining half. Then continue to beat the mixture until it becomes light and fluffy.
Nutrition
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