Russian Buttercream
Russian Buttercream is one of the simplest yet most luxurious frostings you can make. Unlike American buttercream, which relies heavily on powdered sugar, this recipe uses sweetened condensed milk and butter to create a light, creamy, and perfectly balanced frosting. It’s less sweet, silky smooth, and incredibly versatile for cakes, cupcakes, and more.
Ingredients:
2 sticks unsalted butter (1 cup / 226 g), completely softened at room temperature
1 can sweetened condensed milk (14 oz / ~400 g)
1 teaspoon vanilla extract (or vanilla bean paste for extra flavor)
½ teaspoon salt (balances the sweetness)
Step-by-Step Instructions:
1. Prepare the Butter
Make sure your butter is room temperature soft. Press with your finger: it should leave an indentation easily, but not feel greasy or melted.
Using cold butter will cause curdling, while melted butter will make the frosting runny.
2. Whip the Butter
Place the butter in a stand mixer fitted with the whisk attachment.
Beat on high speed for 5 minutes, pausing occasionally to scrape down the sides.
The butter should turn pale, fluffy, and airy — this is the base for your frosting.
3. Add the Sweetened Condensed Milk
Reduce the mixer to medium speed.
Add the sweetened condensed milk in three small additions.
Wait until each addition is fully incorporated before adding the next.
As the milk blends in, the frosting will look glossy and creamy.
4. Finish the Frosting
Add the vanilla and salt.
Whip on high speed for 1 more minute until the buttercream is smooth, silky, and spreadable.
Pro Tips for Success:
Temperature is everything — if your butter is too cold, the frosting will separate; too warm, and it may turn soupy.
If your buttercream looks curdled or grainy, just keep whipping on high speed. It usually comes back together.
Working in a hot kitchen? Chill the frosting for 5–10 minutes, then whip again to stabilize.
For the best flavor, use real vanilla extract or vanilla bean paste.
Storage: keep in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months. Always bring to room temperature and re-whip before using.
How to Use Russian Buttercream:
Cake frosting: Smooth, shiny, and perfect for covering cakes.
Cupcake swirls: Holds its shape beautifully when piped.
Cake fillings: Works great between cake layers without being overly sweet.
Decorations: Can be tinted with gel food colors for creative designs.
Flavor Variations:
Chocolate Russian Buttercream: Add 3–4 oz melted and cooled chocolate or 2 tablespoons cocoa powder.
Strawberry Version: Blend in 2 tablespoons freeze-dried strawberry powder.
Coffee Flavor: Dissolve 1 teaspoon instant coffee in 1 teaspoon hot water and mix in.
Citrus Twist: Add 1 teaspoon lemon or orange zest for a refreshing flavor.
Frequently Asked Questions (FAQ)
Is Russian Buttercream very sweet?
→ No! It’s much less sweet than American buttercream since it doesn’t use powdered sugar.
Can it withstand heat?
→ It holds up well in cool to moderate weather, but in hot climates, it’s best to refrigerate the cake until serving.
Can I pipe flowers and decorations with it?
→ Yes, Russian Buttercream is stable enough for piping, though for very fine details, Swiss or Italian meringue buttercream might be better.
Can I make it ahead?
→ Absolutely! Store in the fridge or freezer, then bring to room temperature and re-whip before using.
Final Thoughts
Russian Buttercream is a game-changer for home bakers and professionals alike. With just four ingredients, you get a frosting that is smooth, glossy, less sweet, and incredibly versatile. Whether you’re frosting a birthday cake, decorating cupcakes, or simply looking for an easier alternative to meringue-based buttercreams, this recipe will never fail you.