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.
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Russian buttercream, sometimes called "sweetened condensed milk frosting," is a sweet and creamy buttercream frosting made by simply mixing butter and sweetened condensed milk.
Very similar to traditional buttercream like American buttercream, with only 2 ingredients, butter and sweetened condensed milk. This Russian buttercream is both a time-saving and delicious frosting option.
It boasts a stable and perfect frosting with a smooth and creamy texture, making it an excellent choice for frosting cakes, filling cake layers, or covering cakes. Additionally, it's perfect for piping intricate designs with a piping bag and serving as a delightful cupcake topping.
In contrast to Swiss meringue buttercream or Italian meringue buttercream, this Russian frosting 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 you'll love this recipe
Ingredients you need
You need these ingredients to make this condensed milk frosting:
- 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 and salt: Add pure vanilla extract, vanilla bean paste or vanilla pod to infuse the buttercream and add a pinch of salt.
How to Make Easy Russian Buttercream Recipe
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: Place the chopped room temperature butter in the large mixing bowl of a stand mixer, fitted with the whisk attachment.
Step 2: Beat on high speed for about 5-10 minutes, until the mixture is thick and airy.
Step 3: Add the sweetened condensed milk into the softened butter and continue mixing at high speed for at least 10 minutes. (The mixture will first go through a grainy (curdled) consistency, then end up with a light and fluffy texture.
Step 4: Add the vanilla extract and pinch of salt and whisk again for 1 minute. Then replace the whisk with the paddle attachment and blend for a further 2 minutes at medium speed to get a creamy consistency
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.
Tips for this recipe
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.
Variations & Substitutions
Recipe Questions & Troubleshooting
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 colorings 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. Rewhip your separated Russian buttercream at medium high speed until it regains its smooth, thick texture.
Why does my buttercream have air bubbles?
Air bubbles often form when whipping buttercream, but can be simply smoothed out by stirring gently with a spatula to obtain a smooth texture.
Does Russian buttercream need to be refrigerated?
Russian buttercream is stable, but it's advisable not to leave cakes decorated with this frosting out of the fridge for extended periods. Italian meringue buttercream or Swiss meringue buttercream are better suited for staying at room temperature.
More Buttercream Recipes
I hope you love this sweetened condensed milk buttercream recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Russian buttercream recipe
- 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 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
- Serving Size: 1 portion
- Calories: 196
- Sugar: 9
- Sodium: 167
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 9
- Protein: 1
- Cholesterol: 48
Is it possible to add flavoring to this buttercream?
When should I add it?
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.
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.
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
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!
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.
Hello
Can you add coloring or flavoring to your recipe? If so, when should I add it? Thank you
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.
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.
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.
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)
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.
Always make this for cakes never too sweet always so yummy
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.
Hello, yes with this buttercream it's possible in a cool place, and with a fruit curd it's perfect.
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.
I tried it, but it wasn't firm enough. Even after refrigeration,
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.
Hello, for other types of buttercream, we are told to use 80% butterfat. Is it the same for Russian buttercream? Thanks in advance
Hi Clarisse, yes it's the same for this frosting, we use the same type of butter.
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?
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.
Hi
Is this butter cream good for the Russian tips ( the flower ones?)
Thank you
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!