Russian Buttercream

Russian Buttercream is a silky, smooth, and incredibly creamy frosting made with just two primary ingredients: butter and sweetened condensed milk. Unlike traditional buttercreams that use powdered sugar or eggs, this frosting is less sweet and has a rich, buttery taste that pairs beautifully with cakes, cupcakes, and other desserts.

Why Youโ€™ll Love This Recipe

  • Uses only a few simple ingredients
  • No powdered sugar required
  • Smooth, creamy, and easy to spread
  • Less sweet than traditional buttercream
  • Pairs well with various cake flavors
  • Quick to make with minimal effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Unsalted butter, softened
  • Sweetened condensed milk
  • Vanilla extract (optional)
  • A pinch of salt (optional)

Directions

  1. In a large mixing bowl, beat the softened butter with a hand or stand mixer until it becomes pale and fluffy.
  2. Slowly drizzle in the sweetened condensed milk while continuing to beat the butter.
  3. Add vanilla extract and a pinch of salt if using.
  4. Continue mixing until the frosting is smooth and fully incorporated. If the buttercream appears curdled, keep whippingโ€”it will eventually come together.
  5. Use immediately or store for later use.

Servings and Timing

  • Servings:ย Enough to frost an 8-inch cake or 12 cupcakes
  • Prep Time:ย 10 minutes
  • Total Time:ย 10 minutes

Variations

  • Chocolate Russian Buttercream:ย Add melted and cooled chocolate to the frosting for a rich, chocolatey twist.
  • Coffee Flavor:ย Mix in a teaspoon of instant coffee dissolved in a small amount of hot water.
  • Salted Caramel:ย Add caramel sauce and a pinch of sea salt for a deliciously sweet-salty variation.
  • Citrus Infused:ย Mix in a bit of lemon or orange zest for a fresh, zesty note.

Storage/Reheating

  • Store in an airtight container in the refrigerator for up to a week.
  • Let it come to room temperature and rewhip before using.
  • For longer storage, freeze for up to three months. Thaw in the refrigerator and rewhip before use.

FAQs

How do I fix curdled Russian Buttercream?

If the frosting looks curdled, continue beatingโ€”it will eventually emulsify into a smooth texture.

Can I make Russian Buttercream ahead of time?

Yes, it can be stored in the refrigerator for up to a week. Bring it to room temperature and rewhip before using.

Does Russian Buttercream hold up in warm weather?

Since it is butter-based, it can soften or melt in warm temperatures. Keep it cool or refrigerated until needed.

Can I use margarine instead of butter?

No, margarine does not provide the same texture and stability as real butter.

Is Russian Buttercream overly sweet?

No, it is less sweet than American buttercream because it doesnโ€™t contain powdered sugar.

Can I pipe decorations with Russian Buttercream?

Yes, it holds its shape well for simple piping, but intricate designs may not hold in warmer conditions.

How do I make Russian Buttercream less buttery?

You can mix in a small amount of powdered sugar to adjust the flavor and texture.

What can I pair Russian Buttercream with?

It pairs well with sponge cakes, chocolate cakes, cupcakes, and even as a filling for pastries.

Can I add food coloring?

Yes, gel food coloring works best to maintain the texture of the buttercream.

How do I make it dairy-free?

There is no exact substitute for butter in this recipe, but you can try using dairy-free butter alternatives with mixed results.

Conclusion

Russian Buttercream is a simple yet elegant frosting thatโ€™s easy to make and incredibly smooth. With just butter and sweetened condensed milk, it offers a rich and creamy texture without excessive sweetness. Whether you’re decorating a cake or frosting cupcakes, this buttercream is a fantastic choice for any occasion.

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Russian Buttercream

Russian Buttercream

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Makes about 2ยฝ cups, enough to frost 12 cupcakes or lightly frost a 2-layer 6-inch cake. 1x
  • Category: Frosting & Fillings
  • Method: Whipping
  • Cuisine: Russian-inspired
  • Diet: Vegetarian

Description

A rich and silky buttercream made with just two main ingredientsโ€”sweetened condensed milk and butter. It’s less sweet than traditional buttercream, making it perfect for cakes and cupcakes.


Ingredients

Units Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract (optional)
  • 1/4 teaspoon salt (optional, enhances flavor)

Instructions

  • In a mixing bowl, beat theย softened butterย onย medium-high speedย for about 5 minutes until it’sย pale and fluffy. Scrape down the sides as needed.
  • Reduce the mixer speed toย lowย andย slowly drizzle in the sweetened condensed milk, mixing continuously.
  • Once all the condensed milk is added, increase the speed toย medium-highย and whip for another 2-3 minutes until the mixture is smooth and fluffy.
  • Mix in theย vanilla extractย andย salt, if using. Whip for an additionalย 30 secondsย to incorporate.
  • Use immediately or store in the fridge for up toย 1 week. Bring it back to room temperature and re-whip before using.

Notes

  • If the buttercreamย splits or looks curdled, keep whippingโ€”it should come together after a few minutes.
  • If the buttercream is tooย soft, refrigerate it forย 10-15 minutesย before whipping again.
  • Pairs beautifully withย chocolate, vanilla, or coffee cakes.

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