Russian Buttercream Recipe
Russian Buttercream is a rich, creamy, and smooth frosting made by whipping unsalted butter with sweetened condensed milk, vanilla, and a hint of salt. This luscious buttercream is perfect for frosting cakes, cupcakes, and cookies, offering a silky texture and balanced sweetness without being overly sugary.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Enough to frost one 9-inch two-layer cake or approximately 24 cupcakes
- Category: Frosting
- Method: Blending
- Cuisine: Russian
Ingredients
Scale
Buttercream 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)
Instructions
- Whip Butter: Using a stand mixer with a whisk attachment or a hand mixer, whip 1 cup of room temperature unsalted butter on medium-high speed for 5-7 minutes until it lightens in color and becomes fluffy by incorporating air.
- Add Vanilla and Salt: Add 1 teaspoon of vanilla extract and ¼ teaspoon of fine salt to the whipped butter, mixing on low speed until fully combined.
- Incorporate Sweetened Condensed Milk: Slowly add the 14 oz can of sweetened condensed milk in ¼ increments, mixing on medium speed after each addition. Scrape down the bowl continuously to avoid any pooling of milk at the bottom.
- Adjust Consistency (Optional): If the buttercream appears broken or too soft, gradually add powdered sugar in ½ cup amounts to thicken and bring the frosting together.
- Use or Store: The Russian buttercream can be used immediately to frost layer cakes, pipe on cupcakes, or ice cookies. It’s delicious and versatile on many desserts.
Notes
- Use room temperature butter to ensure smooth whipping and incorporation.
- Scrape the bowl frequently while mixing to prevent the condensed milk from settling.
- Adjust powdered sugar as needed to achieve desired frosting thickness.
- This frosting is rich and sweet but not overwhelmingly so due to butter’s creaminess balancing the condensed milk.
- Store leftover buttercream in an airtight container in the fridge and bring to room temperature before re-whipping for best texture.
Keywords: Russian Buttercream, buttercream frosting, sweetened condensed milk frosting, cake frosting, cupcake frosting, creamy frosting
Find it online: https://kitchenbyclara.com/russian-buttercream-recipe/
