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