Description
Russian Buttercream is a smooth, creamy frosting made with just two main ingredients—unsalted butter and sweetened condensed milk. It’s quick to prepare and has a silky texture, perfect for frosting cakes and cupcakes.
Ingredients
Units
Scale
- 1 cup (226g) unsalted butter, room temperature
- 1 can (14 oz or 396g) sweetened condensed milk
- 1 tsp vanilla extract (optional)
- Pinch of salt (optional)
Instructions
- In a large mixing bowl, beat the room-temperature butter on high speed for about 5-7 minutes, or until it becomes pale and fluffy.
- Gradually add the sweetened condensed milk, one spoonful at a time, while continuing to beat the mixture on medium speed.
- Once fully incorporated, add vanilla extract and salt if using, and beat for another 1-2 minutes until the buttercream is smooth and creamy.
- Use immediately to frost cakes or cupcakes, or store in the refrigerator until needed. Bring to room temperature and re-whip before using if chilled.
Notes
- Ensure butter is at room temperature for best results.
- If the buttercream curdles, continue whipping—it will usually come back together.
- Store in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 12g
- Sodium: 20mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg