Russian Buttercream

Why You’ll Love This Recipe

Russian Buttercream is a silky, smooth frosting made primarily from just two ingredients: butter and sweetened condensed milk. It’s less sweet than traditional American buttercream and has a luxurious, creamy texture that spreads and pipes beautifully. Perfect for cakes, cupcakes, and even sandwich cookies, this buttercream is beloved for its simplicity and rich flavor.

ingredients

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

unsalted buttersweetened condensed milkvanilla extract (optional)pinch of salt (optional)

directions

Ensure your butter is at room temperature and soft but not melted.

In a mixing bowl, beat the butter using a hand or stand mixer on medium-high speed until pale, fluffy, and smooth (about 5–7 minutes).

Gradually add the sweetened condensed milk in small batches, beating well after each addition to maintain a stable emulsion.

Add the vanilla extract and salt if using, and beat until fully incorporated and smooth.

If the buttercream appears curdled or too soft, continue beating—it will come together with more mixing or can be briefly chilled and re-whipped.

Use immediately to frost your cakes or cupcakes, or store as directed below.

Servings and timing

This recipe yields enough to frost one 2-layer 8-inch cake or about 24 cupcakes.Preparation time: 15 minutesTotal time: 15 minutes

Variations

Add cocoa powder or melted chocolate for a chocolate version.

Whip in fruit puree for a flavored buttercream.

Mix with instant coffee granules for a mocha twist.

Infuse with citrus zest for a bright, tangy flavor.

storage/reheating

Store Russian Buttercream in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Let it come to room temperature and re-whip before using to restore its smooth texture.

FAQs

What does Russian Buttercream taste like?

It has a rich, buttery flavor with a gentle sweetness from the condensed milk.

Why is my buttercream curdling?

It may curdle if ingredients are too cold or added too quickly. Keep beating—it usually comes together.

Can I color Russian Buttercream?

Yes, gel or oil-based food coloring works best for vibrant results.

Is it good for hot weather?

Russian Buttercream is softer than other types and may not hold up well in high heat. Chill before using in warm conditions.

Can I use salted butter?

Yes, but omit the added salt to avoid an overly salty flavor.

Does it crust like American buttercream?

No, Russian Buttercream stays soft and smooth, making it ideal for piping and spreading.

Can I use margarine instead of butter?

Butter is highly recommended for the best taste and texture.

Can I make it dairy-free?

Use a vegan butter substitute and dairy-free condensed milk alternative, though texture may vary.

How long can it sit out?

It can sit at room temperature for up to 4 hours but should be refrigerated if not used promptly.

Can I use it under fondant?

Yes, chill the cake first to firm up the buttercream before covering with fondant.

Conclusion

Russian Buttercream is a luscious, easy-to-make frosting that delivers a velvety finish and delightful flavor with minimal effort. Its understated sweetness and creamy consistency make it a go-to for both novice and experienced bakers. Whether you’re frosting a celebration cake or just want something smooth and buttery for your cupcakes, this frosting is sure to impress.

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