Name: Russian Buttercream Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Russian
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature (226g); 1 tsp vanilla extract or vanilla bean paste (5ml); ¼ tsp fine salt (1g); 14 oz can sweetened condensed milk (396g); Powdered sugar (optional, for thickening, add in ½ cup increments)

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Introduction

Russian Buttercream is a rich, creamy frosting that’s incredibly smooth and perfect for cakes, cupcakes, and cookies. Made with just a few simple ingredients, it has a luscious texture and a deliciously sweet flavor that elevates any dessert.

A light yellow cupcake sits in the middle of a white cupcake liner, with the liner peeled down and spread around its base. On top, there is a tall swirl of smooth, creamy white frosting with soft peaks, creating a layered spiral that rises to a pointed tip. The cupcake is placed on a small white cake stand which is set on a white marbled texture surface. Behind the cupcake, out of focus, are a large mixing bowl with a spatula covered in light batter, a can with a red and white label, a block of butter, and a bottle with a green label. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, room temperature (226g)
1 tsp vanilla extract or vanilla bean paste (5ml)
¼ tsp fine salt (1g)
14 oz can sweetened condensed milk (396g)
Powdered sugar (optional, for thickening)

Instructions

Step 1: Whip the room temperature unsalted butter on medium-high speed using a whisk attachment until it lightens in color and becomes fluffy, about 5-7 minutes.
Step 2: Add the vanilla extract and fine salt, then mix on low speed until fully incorporated.
Step 3: Gradually add the sweetened condensed milk in four parts, mixing on medium speed each time until combined.
Step 4: Frequently scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing and prevent pooling.
Step 5: If the frosting appears broken or too soft, add powdered sugar ½ cup at a time to thicken the mixture until it reaches the desired consistency.
Step 6: Use the buttercream immediately to frost cakes, pipe cupcakes, or ice cookies for a delicious finish.

Tips & Variations

For extra flavor, try swapping vanilla extract with almond or coffee extract.
Make sure your butter is fully softened for a smooth frosting without lumps.
If your kitchen is warm, chill the buttercream briefly before piping to hold shape better.
Add cocoa powder for a chocolate twist on this classic buttercream.

Storage

Store Russian Buttercream in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and re-whip briefly to restore its creamy texture. It can also be frozen for up to 3 months; thaw overnight in the refrigerator and then whip again before use.

How to Serve

A single cupcake with a pale yellow base and white paper liner sits on a small cake stand with a white top and wooden base. On top, bright pink frosting is piped in five thick, swirled layers, forming a tall, soft peak. To the right, a metal piping tip attached to a pink frosting bag rests on a white marbled surface. The background is blurred in dark and gray tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Russian Buttercream ahead of time?

Yes, Russian Buttercream can be made a day or two in advance. Keep it refrigerated and re-whip before using to refresh its texture.

Is this buttercream too sweet?

Russian Buttercream is sweet because of the condensed milk, but the butter balances the flavor. You can adjust sweetness slightly by adding a pinch more salt or using less powdered sugar if thickening.