Russian Buttercream

Why You’ll Love This Recipe

Russian Buttercream is a silky, luscious frosting made with just two main ingredients: butter and sweetened condensed milk. It’s less sweet than traditional American buttercream and has a smooth, melt-in-your-mouth texture. Ideal for cakes, cupcakes, or even cookies, this buttercream is easy to whip up and holds its shape beautifully for piping and decorating.

ingredients

this Recipe

(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

Allow the butter to come to room temperature so it’s soft but not melted.

In a mixing bowl, beat the butter on medium-high speed until it becomes pale, fluffy, and smooth—about 5-7 minutes.

Reduce the mixer speed to low and gradually pour in the sweetened condensed milk, beating continuously.

Once all the milk is added, increase the speed again and beat until fully incorporated and the buttercream is silky and smooth.

Add vanilla extract and a pinch of salt if using, and beat to combine.

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

Servings and timing

This recipe yields enough to frost one 2-layer 8-inch cake or about 24 cupcakes.
Preparation time: 10 minutes
Total time: 10 minutes

Variations

Add cocoa powder or melted chocolate for a chocolate version.

Mix in freeze-dried fruit powders for fruity flavors.

Use flavored extracts like almond, coconut, or coffee for a twist.

Tint with gel food coloring for custom decorations.

storage/reheating

Store Russian Buttercream in an airtight container in the refrigerator for up to 1 week.
To use, bring it back to room temperature and re-whip until smooth.
It can also be frozen for up to 2 months. Thaw in the fridge overnight, then re-whip before using.

FAQs

Is Russian Buttercream less sweet than other frostings?
Yes, it’s significantly less sweet than American buttercream due to the use of condensed milk instead of powdered sugar.

Can I use salted butter?
Yes, but reduce or omit the added salt to balance the flavor.

Why is my buttercream curdling?
It may appear curdled if the butter and milk are at very different temperatures. Keep mixing—it should come together.

Can I color Russian Buttercream?
Yes, gel food coloring works best for vibrant results without affecting texture.

Does it crust like American buttercream?
No, Russian Buttercream remains soft and silky, which is perfect for smooth finishes but not for crusting.

Can I use it under fondant?
Yes, but chill the cake first to firm up the buttercream for best results.

Can I add cream cheese?
You can, but it will change the texture—be sure to balance the proportions.

Why is it too soft to pipe?
Chill slightly and re-whip if needed. Warm environments can make it too soft.

Does it work well in hot weather?
It’s butter-based, so it softens quickly in heat. Keep refrigerated until serving if the room is warm.

Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works fine—just be sure to whip the butter thoroughly.

Conclusion

Russian Buttercream is a wonderfully simple yet indulgent frosting that delivers elegance and flavor with minimal effort. Its creamy texture and balanced sweetness make it a standout choice for any dessert that calls for a luxurious finish. Whether you’re new to frosting or an experienced baker, this buttercream is a must-try for its ease and taste.

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