Russian buttercream is a silky, creamy, and delightfully simple frosting that requires just four ingredients. Unlike traditional buttercreams that rely on powdered sugar or egg whites, Russian buttercream gets its sweetness and smooth texture from sweetened condensed milk, making it an easy and delicious option for cakes, cupcakes, and pastries.
If you’re looking for a fuss-free frosting that’s light, not overly sweet, and incredibly smooth, this is the perfect recipe for you.
What is Russian Buttercream?
Russian buttercream is a two-ingredient frosting at its core: butter and sweetened condensed milk. A touch of vanilla and salt enhances the flavor, making it rich, creamy, and slightly caramel-like in taste. It’s less sweet than American buttercream and much easier to make than Swiss or Italian meringue buttercreams.
Because it’s made with whipped butter, the texture is ultra-smooth, and it spreads and pipes beautifully without being overly dense or greasy.
Why You’ll Love This Buttercream
✔ Only Four Ingredients – No powdered sugar or heavy mixing required.
✔ Silky and Light – Unlike dense frostings, this one is whipped to perfection.
✔ Not Too Sweet – Balanced and rich without overwhelming sweetness.
✔ Perfect for Decorating – Holds its shape well for piping on cakes and cupcakes.
✔ Quick and Easy – Takes less than 10 minutes to whip up.
Ingredients You’ll Need
- 2 sticks (227g) unsalted butter, softened to room temperature
- 1 can (395g) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Step-by-Step Instructions
1. Prepare the Butter
- Ensure your butter is completely at room temperature before starting. It should be soft but not melted, making it easy to whip into a smooth consistency.
2. Whip the Butter
- In a stand mixer fitted with the whisk attachment, whip the butter on high speed for 5 minutes.
- Occasionally scrape down the sides of the bowl to ensure even mixing.
- The butter should become light, fluffy, and pale in color.
3. Incorporate the Sweetened Condensed Milk
- Reduce the mixer speed to medium and slowly add 1/3 of the condensed milk.
- Continue mixing until fully incorporated before adding the next portion.
- Repeat this step until all the condensed milk is fully blended into the butter.
4. Add the Flavoring
- Mix in the vanilla extract and salt to enhance the flavor.
- Increase the speed to high and whip for another minute to finish.
How to Use Russian Buttercream
Russian buttercream is versatile and works well for various desserts:
✔ Cakes and Cupcakes – Frost layer cakes, pipe onto cupcakes, or use as a filling.
✔ Cookies and Pastries – Spread on sugar cookies or sandwich between layers.
✔ Macarons – A perfect, not-too-sweet filling for delicate macarons.
✔ Dipping and Spreading – Use as a sweet dip for fruit or spread over cinnamon rolls.
Tips for Perfect Russian Buttercream
- Use High-Quality Butter – The flavor depends largely on the butter, so use good-quality unsalted butter for the best results.
- Don’t Rush the Whipping – Whipping the butter for a full 5 minutes ensures a light and fluffy texture.
- Room Temperature Ingredients – Cold butter won’t whip properly, and cold condensed milk can make the butter seize. Ensure both are at room temperature before mixing.
- If It Looks Curdled, Keep Mixing – If the buttercream appears separated or grainy, continue whipping for another 2–3 minutes, and it will come together.
- Avoid Overheating – Russian buttercream is temperature-sensitive and can become too soft in warm environments. If needed, refrigerate for 10 minutes before using.
How to Store Russian Buttercream
- At Room Temperature: Can be left out for up to 6 hours if the temperature is cool.
- In the Refrigerator: Store in an airtight container for up to 5 days. Before using, let it come to room temperature and re-whip for a few minutes.
- In the Freezer: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then whip before using.
Final Thoughts
Russian buttercream is a simple yet elegant frosting that offers a smooth, creamy texture with just the right amount of sweetness. Whether you’re frosting a birthday cake, piping delicate cupcakes, or filling cookies, this easy-to-make buttercream is sure to impress.
Frequently Asked Questions About Russian Buttercream
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid overpowering the sweetness. Taste as you go to ensure the flavor is balanced.
2. Why is my buttercream separating?
Separation can occur if the butter or condensed milk is too cold. Make sure both are at room temperature before starting. If separation happens, keep whipping—it usually comes back together with time and patience.
3. Can I make Russian Buttercream ahead of time?
Absolutely! You can make it a day or two in advance. Store it in an airtight container in the refrigerator, and bring it back to room temperature before re-whipping to restore its texture.
4. Is this buttercream stable in warm weather?
Russian Buttercream is less stable in high heat compared to American Buttercream. If you’re serving it in a warm environment, consider chilling the dessert until just before serving.
5. Can I add flavors or colors to Russian Buttercream?
Yes! You can mix in flavor extracts (like almond or citrus), cocoa powder, or fruit purées for different flavors. Gel or powdered food coloring works best for vibrant colors without affecting the texture.
6. Can I use Russian Buttercream for piping?
Yes, but it’s softer than other buttercreams, so it’s best suited for simple designs. For intricate piping, chill the buttercream slightly to firm it up.
7. What’s the best way to store leftovers?
Store any leftover buttercream in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months. Thaw in the fridge overnight and re-whip before using.
8. Can I use homemade sweetened condensed milk?
Yes, but ensure it has the same consistency as store-bought condensed milk to achieve the proper texture.
Indulge in the creamy, smooth perfection of Russian Buttercream—your cakes and taste buds will thank you!
Russian Buttercream
Ingredients
Method
- Ensure the butter is completely at room temperature before starting.
- Place the butter in a stand mixer with the whisk attachment. Whip on high speed for 5 minutes, occasionally scraping down the sides of the bowl.
- Reduce the mixer speed to medium. Add 1/3 of the condensed milk, whipping until fully blended. Repeat this step until all the condensed milk is incorporated.
- Add vanilla and salt, then whip on high speed for 1 minute to finish.
Notes
- Butter Temperature: It’s crucial that the butter is at room temperature for proper whipping. Cold butter will not blend well and may result in a lumpy texture.
- Condensed Milk: Be sure to add the condensed milk gradually, in thirds, to ensure the mixture stays smooth and fully incorporates.
- Whipping: The high-speed whipping is key to achieving a light and fluffy texture. Don’t skip this step, as it helps the frosting achieve its creamy consistency.
- Storage: Russian Buttercream can be stored in the refrigerator for up to a week. Just let it come back to room temperature and give it a quick whip before using.
- Flavor Variations: You can experiment by adding different extracts (like almond or hazelnut) or a bit of powdered sugar if you prefer a sweeter frosting.
