Russian Buttercream
Russian Buttercream is a luscious buttercream frosting made with just three simple ingredients: butter, sweetened condensed milk, and vanilla. It has a silky texture and a rich flavor that pairs perfectly with cakes and cupcakes. This recipe will yield enough frosting to generously ice 12 cupcakes or a two-layer cake.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 spatula
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature for best texture.
- 1 cup sweetened condensed milk Adjust sweetness as desired, but it will affect the consistency.
- 1 teaspoon vanilla extract Mix in until fully incorporated.
Instructions
- Begin by ensuring that your butter is at room temperature. Cut it into chunks and place it in a mixing bowl.
- Using an electric mixer or whisk, beat the butter on medium speed until it becomes light and fluffy, about 3-5 minutes.
- Gradually add the sweetened condensed milk to the whipped butter while mixing on low speed.
- Once combined, increase the mixer speed to medium and continue to beat until the mixture is smooth and creamy, about 2-3 minutes.
- Finally, mix in the vanilla extract until fully incorporated.
- Use the Russian Buttercream immediately to frost your desired baked goods or store in an airtight container in the refrigerator for up to a week. If refrigerated, allow it to come to room temperature and rewhip before use.
- Make sure all ingredients are at room temperature for the best texture.
- Adjust the sweetness by adding more or less condensed milk, but keep in mind this will affect the frosting's consistency.
Notes
Make sure all ingredients are at room temperature for the best texture.
Adjust the sweetness by adding more or less condensed milk, but keep in mind this will affect the frosting's consistency.
This buttercream works well as a filling between cake layers or as a topping for cupcakes.