Elevate your cake decorating game with this easy Russian buttercream recipe that achieves a silky texture and stunning cake designs effortlessly, all without powdered sugar. Made with butter and sweetened condensed milk, it's a creamy delight that's perfect for your cakes and cupcakes.
Why you'll love this recipe
Russian buttercream is a luxurious and creamy frosting made from butter, and sweetened condensed milk, and often flavored with vanilla. It is known for its smooth, silky texture and delightful sweetness, making it a popular choice for decorating cakes and pastries.
Russian buttercream, a popular choice in pastry, distinguishes itself from American buttercream by its use of sweetened condensed milk, resulting in a creamier and sweeter texture.
In contrast to Swiss meringue buttercream or Italian meringue buttercream, Russian buttercream does not require egg whites and is simpler to prepare, offering a rich and velvety consistency that's easy to work with for cake decorating.
Why choose this buttercream
- Incredible Creaminess: Russian buttercream is exceptionally creamy, with a silky-smooth texture that spreads easily on cakes and pastries, making it a dream to work with.
- Decadent Sweetness: This frosting is delightfully sweet, offering a rich and indulgent flavor that pairs perfectly with a variety of desserts.
- No Eggs Required: Unlike some other buttercreams, Russian buttercream doesn't require the use of egg whites, making it a safe choice for those concerned about raw eggs.
- Endless Versatility: It can be flavored and colored in numerous ways, allowing for endless creative possibilities to match your desired cake or pastry theme.
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Ingredients for this recipe
*You'll find quantities and full instructions in the recipe card at the end of this page.
- Butter: Use soft, unsalted butter with a smooth and slightly firm consistency, avoiding overly greasy or melted butter. You can also use a portion of salted butter for a sweet and salty flavor, or brown butter for a delicious frosting.
- Sweetened Condensed Milk: Ensure the sweetened condensed milk is at room temperature. Its rich sweetness and creamy texture are essential for the frosting's lusciousness.
- Vanilla Extract: Add a splash of pure vanilla extract to infuse the buttercream with a delightful vanilla flavor, enhancing its overall taste.
- Salt: A pinch of salt is essential to balance the sweetness of the sugar and elevate the flavor of the butter, creating a harmonious and delicious frosting.
Materials Needed
How to Make Russian sweetened condensed milk buttercream
- Place the room-temperature butter, cut into pieces, in the bowl of a stand mixer fitted with the whisk attachment.
- Whip butter on high speed for about 5 minutes until the consistency is pale and creamy.
- Reduce speed to medium and add the sweetened condensed milk to the whipped butter.
- Continue beating on high speed for at least 5 minutes. (The mixture will first go through a grainy consistency (curdled) and then end up with a creamy texture.
- Change the whisk to the paddle attachment and mix at slow speed for 2 minutes to smooth the buttercream.
How to use this condensed milk frosting
- Classic Cake Frosting: Use condensed milk frosting as a classic and sweet topping for cakes, whether it's a chocolate cake, vanilla cake, or fruit cake.
- Cupcake Swirls: Pipe condensed milk frosting onto cupcakes for beautiful and delicious swirls, adding a delightful sweetness to each bite.
- Cookie Sandwich Filling: Sandwich two cookies together with a layer of condensed milk frosting for a delectable cookie sandwich.
- Brownie Frosting: Spread a layer of condensed milk frosting over brownies for an extra layer of sweetness and creaminess.
- Layered Desserts: Use condensed milk frosting in layered desserts like trifles, parfaits, or icebox cakes for a luscious component.
Storage and Freeze
In the Fridge: Russian sweetened condensed milk frosting can be stored in the refrigerator for up to a week. Keep it in an airtight container to prevent it from absorbing any odors and flavors from the fridge.
At Room Temperature: It's safe to leave cakes and desserts frosted with Russian buttercream at room temperature for a short period, typically up to 2 days, as it contains sweetened condensed milk, which acts as a preservative.
Freezing: To freeze Russian buttercream frosting, transfer it to an airtight container or seal it tightly in a freezer-safe bag. Ensure there's minimal air inside to prevent freezer burn. It can be frozen for up to 2-3 months. When ready to use, thaw it in the refrigerator overnight and then bring it to room temperature before rewhipping it for a smooth consistency.
Tips for this recipe
- Butter Consistency: Use room-temperature unsalted butter that is slightly firm but not greasy. Proper butter consistency is key to achieving a smooth and creamy texture.
- Room Temperature Ingredients: Ensure that your sweetened condensed milk, vanilla extract, and any other flavorings are at room temperature. This helps in achieving a homogeneous mixture.
- Chill for Easy Handling: If the frosting becomes too soft or loses its shape while decorating, briefly refrigerate it to firm it up before continuing.
- Re-whip as Needed: If the frosting becomes too soft or separates, rewhip it at a low speed to restore its consistency.
- Smooth Finish: Use an offset spatula or a bench scraper to achieve a smooth and even finish when frosting cakes or cupcakes.
Recipe Variations
Chocolate Russian Buttercream: Add melted and cooled chocolate to the basic recipe or unsweetened cocoa powder for a rich and creamy chocolate-flavored buttercream.
Coffee or Espresso Flavored: Mix in instant coffee granules or espresso powder for a delightful coffee-flavored frosting. You can also add a splash of coffee liqueur for extra depth.
Fruit-Infused: Incorporate fruit puree like a strawberry compote, raspberry compote or lemon-blueberry compote into the frosting to create a fruity twist.
Caramel or Dulce de Leche: Drizzle in homemade salted butter caramel sauce or dulce de leche to create a caramel-flavored frosting with a hint of sweetness.
Berry Bliss: Fold in freeze-dried berry powder (strawberry, raspberry, or blueberry) to infuse the buttercream with vibrant fruit flavors.
FAQ- Frequently Asked Questions
Can I make Russian buttercream without sweetened condensed milk?
Sweetened condensed milk is a key ingredient in Russian buttercream, providing both sweetness and creaminess. While it's possible to experiment with substitutes, the classic recipe relies on sweetened condensed milk.
Can I color Russian buttercream with food coloring?
Yes, you can color Russian buttercream with gel food coloring or powdered food coloring to achieve the desired hue. Start with a small amount and gradually add more until you reach the desired color intensity.
What can I do if my Russian buttercream becomes too soft or separated?
If your frosting becomes too soft, briefly refrigerate it to firm it up before using. If it separates, rewhip it at a low speed to restore its smooth consistency.
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PrintRussian buttercream recipe
- Total Time: 15 minutes
- Yield: 10 portions
Description
Recipe for Russian Buttercream, a smooth and creamy frosting perfect for decorating cakes. (quantity to decorate 10 cupcakes)
Ingredients
- 200 g (1 cup) Butter - unsalted and softened
- 160 g (½ cup + 2 ) Sweetened condensed milk
- 1 tsp Vanilla extract
- 1 pinch salt
Instructions
- Place the softened butter cut into pieces in the bowl of a mixer fitted with the whisk attachment and beat on high speed for about 5 minutes.
- Turn down to medium speed and stir in the sweetened condensed milk, vanilla and salt.
- Resume high speed and beat for about 5 to 10 minutes until smooth and creamy (the mixture will first go through a grainy consistency before becoming creamy again).
- Change the whisk to a flat spatula and beat on low speed for 2 minutes to smooth the cream.
Notes
Storage : Up to 1 week in the fridge under plastic wrap or in an airtight box, and up to 3 months in the freezer.
- Prep Time: 15 minutes
- Category: cake, Dessert
- Cuisine: Russian
Nutrition
- Calories: 196
- Sugar: 9
- Sodium: 167
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 9
- Protein: 1
- Cholesterol: 48
Keywords: Buttercream recipe, Russian buttercream
Hi, can you add cream cheese to this frosting recipe?
Hi Jill, I don't think it's appropriate to add cream cheese, it's better to make the cream cheese frosting recipe directly.
Can flavorings be added to this recipe?
Hello Michele, yes you can easily add to this frosting a flavouring, like fruit puree, cocoa powder etc.
Always make this for cakes never too sweet always so yummy
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
Hi, normally you won't have any trouble spreading a shortening buttercream over this buttercream, they are very similar in texture.