Russian buttercream, also known as condensed milk buttercream, is an easy frosting made with butter and sweetened condensed milk for a smooth, fluffy finish on cakes and cupcakes.
I make a lot of buttercream frostings, and this Russian buttercream recipe is one of the quickest and most reliable when I want a sweet, creamy finish without powdered sugar.
Its texture is light, stable, and easy to work with, ideal for frosting layer cakes, piping clean borders, filling cupcakes, or crumb-coating before decorating.
Why you'll love this recipe
- 2-ingredient frosting: Butter + sweetened condensed milk for a smooth, rich Russian buttercream with no powdered sugar.
- Super easy to whip: Gets light, fluffy, and pipeable in minutes—great for cakes, cupcakes, swirls, and clean edges.
- Versatile base: Add cocoa, coffee, lemon curd, fruit purée, or nut pastes to create endless buttercream variations.
What is Russian buttercream?
Russian buttercream is a buttercream frosting made with butter and sweetened condensed milk instead of powdered sugar.
It has a smooth, creamy texture and is easier to make than classic American buttercream. This frosting is popular for cakes, cupcakes, and piping decorations.
Ingredients you need
Here’s what you need to make this condensed milk frosting:
- Butter – Soft, unsalted butter for a smooth, airy Russian buttercream. Slightly firm is ideal. You can use a bit of salted butter or even browned butter for extra flavor.
- Sweetened condensed milk – At room temperature so it blends into a creamy, stable frosting with no lumps. It gives all the sweetness and silky texture.
- Vanilla + salt – A little vanilla extract (or vanilla bean paste) and a pinch of salt to balance the sweetness and boost the flavor.
Pro tips for this recipe
- Use a stand mixer - Russian buttercream needs long whipping; a stand mixer gives the smoothest, airiest texture.
- Room-temperature ingredients - Soft butter and room-temp condensed milk blend better and prevent curdling.
- Whip the butter long enough - Beat until pale and fluffy before adding the condensed milk for a stable frosting.
- Don’t panic if it looks curdled - Keep whipping; Russian buttercream always comes together into a smooth, creamy texture.
- Chill if too soft - If the frosting warms up, place the bowl in the fridge for 10 minutes, then rewhip.
- Switch to the paddle at the end - A quick mix with the paddle removes air bubbles for a smooth finish on cakes.
Russian buttercream vs American buttercream
Unlike American buttercream, Russian buttercream is made without powdered sugar.
It has a smoother texture, a lighter mouthfeel, and a less gritty finish, making it ideal for clean piping and cake frosting.
How to make Russian buttercream
Place the chopped, room-temperature butter in the bowl of a stand mixer fitted with the whisk attachment.
Whip on high speed for 5–10 minutes until the butter is pale, thick, and airy.
Pour in the sweetened condensed milk and mix on high speed for about 10 minutes. The mixture will look curdled at first, then turn smooth and fluffy.
Add the vanilla and a pinch of salt, then whisk for 1 more minute.
Switch to the paddle attachment and mix for 2 minutes on medium speed to remove air bubbles and get a smooth, creamy buttercream.
How to use Russian buttercream
- Cake frosting – Spread it on layer cakes, chocolate cakes, or vanilla cakes for a smooth, creamy finish.
- Cupcake swirls – Pipe tall, silky swirls on cupcakes; this buttercream holds its shape beautifully.
- Cookie sandwiches – Fill soft cookies or shortbread with a thick layer of Russian buttercream.
- Brownie topping – Add a sweet, fluffy layer on brownies for extra richness.
- Layered desserts – Use it in trifles, parfaits, or icebox cakes for a light, creamy component.
Storage
Russian buttercream should be refrigerated because it contains dairy.
- Fridge: Keep Russian buttercream in an airtight container in the fridge for up to a week.
- Let it come back to room temperature, then rewhip before using.
- Freeze: You can freeze it for 2–3 months and thaw overnight in the fridge
Recipe Variations
- Chocolate Russian buttercream – Add melted cooled chocolate or unsweetened cocoa powder.
- Coffee frosting – Mix in espresso powder or instant coffee.
- Fruit version – Add strawberry puree, raspberry compote, or lemon curd.
- Nutty frosting – Blend in peanut butter, almond butter, pistachio paste, or Biscoff spread.
- Caramel – Stir in dulce de leche or salted caramel sauce.
Recipe Questions
Why did my Russian buttercream curdle?
This happens when the condensed milk meets cold butter. Keep both ingredients at room temperature and continue mixing until smooth.
Why is my buttercream too soft?
The butter may be warm. Chill the bowl for a few minutes, then whip again.
Can I color Russian buttercream?
Yes, use gel or powdered food coloring for best results.
Is Russian buttercream good for piping?
Yes, it pipes clean shapes and holds up well at cool room temperature.
Can I use it under fondant?
Yes, as long as the cake is chilled so the frosting stays firm.
More Buttercream Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Russian buttercream
- Total Time: 15 minutes
- Yield: 10 portions
Description
Recipe for Russian buttercream frosting, a smooth and creamy condensed milk frosting perfect for decorating cakes. (quantity to decorate 10-12 cupcakes)
Ingredients
- 227 g (1 cup) Butter – unsalted and softened
- 397 g (14 oz) Sweetened condensed milk – 1 can
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
- Place the softened butter (cut into pieces) in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed for about 5 minutes.
- Turn down to medium speed and add the sweetened condensed milk, vanilla, and salt.
- Increase to high speed and whip for 5–10 minutes until smooth and creamy (the mixture will look grainy at first, then come together).
- Switch to the paddle attachment and mix on low speed for 2 minutes to smooth the frosting.
Notes
Storage: Keep Russian buttercream in the fridge for up to a week, or freeze up to 3 months.
Tips:
- Use room-temperature ingredients for a smooth texture.
- Whip the butter long enough so it turns pale and airy.
- If the frosting looks curdled, keep mixing until it comes together.
- If too soft, chill 5–10 minutes and rewhip.
- Switching to the paddle at the end removes excess air.
- Prep Time: 15 minutes
- Category: cake, Dessert
- Cuisine: Russian
Nutrition
- Serving Size: 1 portion
- Calories: 196
- Sugar: 9
- Sodium: 167
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 9
- Protein: 1
- Cholesterol: 48
Madison
Is it possible to add flavoring to this buttercream?
When should I add it?
Fadela
Hi Madison, yes, you can flavor it easily by adding natural flavorings such as fruit purées, citrus juices, cocoa powder etc... Just add them at the end of the recipe.
Jill
Hi, can you add cream cheese to this frosting recipe?
Fadela
Hi Jill, I don't think it's appropriate to add cream cheese, it's better to make the cream cheese frosting recipe directly.
Govaert
Hello,
For a friend's wedding I'm going to make a Wedding Cake for 155 people. It will be a naked cake with buttercream (Russian) and red fruits.
The cake will be composed of 4 sponge cakes, 30, 25, 20 and 18 cm, the height of the unfilled sponge cakes will be +|- 14 cm.
My problem is that I have no idea how much filling to prepare.
I haven't found a website that allows me to calculate the quantity of filling with buttercream.
Perhaps if you could direct my search or give me an idea that would be wonderful.
I'm starting to stress as the wedding date is approaching.
Thank you so much.
Francisca
Fadela
Hi Francisca, it will also depend on how much frosting you want to use between each layer of cake. The recipe on the blog is calculated roughly for filling the inside of a 12 - 15 cm diameter cake (2 layers of inside filling only). If you start from this base to calculate the quantity you need for the other diameters, for the 30 cm you'll easily need to double the quantities by X2. Plus the other diameters, you'll need to multiply the recipe quantities by at least X6 to have enough cream to fill the inside of the naked cakes only (around 2 to 3 kg of buttercream in all, for 2 layers of fillings per tier, each tier will be cut into 3 layers of sponge cakes). I hope my explanations are clear enough. Good luck!
Michele Foster
Can flavorings be added to this recipe?
Fadela
Hello Michele, yes you can easily add to this frosting a flavouring, like fruit puree, cocoa powder etc.
Lisa
Hello
Can you add coloring or flavoring to your recipe? If so, when should I add it? Thank you
Fadela
Hello, yes, you can add artificial or natural flavorings, such as lemon juice, orange juice, fruit purée, cocoa powder or spread. You need to add the flavoring at the end of the preparation.
Aurélie
Hello, I would like to make this recipe as a layer cake topping by adding dark chocolate, I would like to know if it is possible? Also, you say that the. Preservation is 1 week and on another site I saw 48 hours so I'm a little afraid I do not want to risk poisoning. Thank you in advance for your reply. Can't wait to try your recipe.
Fadela
Hello, yes, you can add melted chocolate or cocoa powder, but it will keep for about 1 week in the fridge and up to 24-48 hours out of the fridge in a cool place.
BENOIST
Hi Fadela, I've just done everything I needed to do but my frosting is runny.
I've put it in the fridge for the time being.
Please help
Virginie (one of your biggest fans)
Fadela
Hi Virginie, if it's liquid and grainy, you need to keep beating it with a whisk (it may take several minutes (10-15 min )but it will eventually regain its texture). It takes a long time, but I've found that with this cream, it always regains its creamy texture. You can also put it in the fridge for a while if the butter seems too soft.
Liz
Always make this for cakes never too sweet always so yummy
Chloé
Hello,
I have to make my goddaughter's cake for her confirmation.
The parents would like the cake to be displayed all evening, do you think this is possible with this buttercream please?
The inside will be a sponge cake with a red fruit curd.
Many thanks in advance.
Fadela
Hello, yes with this buttercream it's possible in a cool place, and with a fruit curd it's perfect.
Mary
Can the Russian butter cream be used as a crumb coat under shortening buttercream for a tall stacked cake? I’m worried it might make the outer buttercream slide off at room temperature. Thanks
Fadela
Hi, normally you won't have any trouble spreading a shortening buttercream over this buttercream, they are very similar in texture.
Sila
I tried it, but it wasn't firm enough. Even after refrigeration,
Fadela
Hello, with the amount of butter in its composition, I am very surprised that it is not firm enough. Be sure to follow the instructions and quantities indicated. It's a butter-based cream, so the butter should harden after chilling and it will be quite firm.
Clarisse
Hello, for other types of buttercream, we are told to use 80% butterfat. Is it the same for Russian buttercream? Thanks in advance
Fadela
Hi Clarisse, yes it's the same for this frosting, we use the same type of butter.
Rosa
I am very confuse of the amount of butter, with one tin 397g condensed milk, I often see it would use 500g butter. what is the difference if the same amount milk with yours 1 cup, 227g butter?
Fadela
I think you're asking about the amount of butter in the recipe. With one tin (397g) of condensed milk, I use 1 cup (227g) of butter. This amount gives the cream a softer, smoother texture that's not as buttery compared to recipes with 500g of butter. After chilling, it sets just as firm. If you want a cream that's more stable at room temperature, adding more butter could help achieve that. The amount of butter affects how the cream feels and its firmness, so adjusting it can change the final result to suit your taste.
Hital Ohad lipskin
Hi
Is this butter cream good for the Russian tips ( the flower ones?)
Thank you
Fadela
Hi! For Russian piping tips, especially the flower ones, you may need to add a bit more butter to the recipe if necessary, this will help achieve the right consistency for piping. Happy decorating!
Amber
I followed to the timers of everything from my phone and this did not set up for me and was more a marshmallow fluff texture. I couldn’t get a smooth covering and struggled to pipe it. What suggestions do you have to get it to set up?
Fadela
Thanks for your comment! This recipe is intentionally softer than traditional Russian buttercream since it uses less butter for a lighter texture and flavor. If the result feels too soft, you can chill it a bit before using, or start with a higher butter quantity next time for a firmer consistency. Also, make sure to use sweetened condensed milk (the thick canned kind), not evaporated or liquid milk, as that would affect the texture. Hope that helps!