Russian Buttercream is the ultimate secret weapon for silky, creamy, and oh-so-dreamy frosting. If you’ve ever wanted a buttercream that’s incredibly smooth, not overly sweet, and pipes like a dream, this is it! Made with just a few simple ingredients, this frosting is a game-changer for cakes, cupcakes, and everything in between. Trust me—you’re going to love this!
Why You’ll Love Perfect Russian Buttercream
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re decorating a birthday cake, frosting cupcakes for a celebration, or simply indulging in a spoonful of creamy goodness, this buttercream is versatile enough to fit any occasion. Here’s why it’s a favorite:
Versatile: Works beautifully on cakes, cupcakes, cookies, or even as a filling for pastries.
Budget-Friendly: Made with just butter and sweetened condensed milk—no fancy ingredients needed.
Quick and Easy: Comes together in minutes with minimal effort.
Customizable: Easily flavored with extracts, cocoa powder, or fruit purees for endless variations.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single frosting can satisfy everyone’s sweet tooth. This recipe strikes the perfect balance of sweetness and creaminess, making it a universal favorite.
Ingredients
Ingredients in Perfect Russian Buttercream
This buttercream is all about simplicity—just a few ingredients that transform into a luxurious, silky frosting. Let’s break it down:
Butter: The base of this buttercream. Make sure it’s at room temperature for the smoothest consistency.
Sweetened Condensed Milk: Adds sweetness and gives the frosting its signature creamy texture.
Vanilla Extract: A touch of vanilla enhances the flavor and makes it extra delicious.
Salt: Just a pinch to balance the sweetness and bring out all the flavors.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Whip the Butter
In a large mixing bowl, beat the butter on high speed until it becomes pale and fluffy. This step is key for achieving a light and airy buttercream.
Add the Sweetened Condensed Milk
Slowly drizzle in the sweetened condensed milk while continuing to beat the butter. Keep mixing until fully incorporated and smooth.
Flavor It Up
Add the vanilla extract and a pinch of salt, then mix again until everything is beautifully combined.
Check the Consistency
If the buttercream appears too soft, refrigerate it for 10-15 minutes before using. This will help it firm up slightly for piping or spreading.
Use and Enjoy
Your Russian Buttercream is ready to be used! Frost cakes, cupcakes, or cookies, and enjoy its silky-smooth texture.
Nutrition Facts
Servings: 12
Calories per serving: 150
(Note: The full nutritional breakdown is provided in the recipe card below.)
Preparation Time
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
How to Serve Perfect Russian Buttercream
This buttercream is perfect for:
- Frosting layer cakes for a smooth and creamy finish.
- Piping onto cupcakes for a bakery-style look.
- Filling between cake layers for an extra indulgent treat.
- Spreading onto cookies or pastries for a delicious twist.
Additional Tips
- Use high-quality butter for the best flavor and texture.
- If the buttercream looks curdled, keep whipping—it will smooth out!
- Store leftovers in the fridge and re-whip before using.
- For a chocolate version, add cocoa powder or melted chocolate.
FAQ’s
1. Can I make Russian Buttercream ahead of time?
Yes! Store it in an airtight container in the fridge for up to a week. Re-whip before using.
2. Can I freeze Russian Buttercream?
Absolutely! Freeze in an airtight container for up to 3 months. Thaw and whip before use.
3. My buttercream looks curdled—what do I do?
Keep whipping! It may take a few minutes, but it will come together.
4. Can I add food coloring?
Yes, gel food coloring works best for vibrant colors.
5. Is Russian Buttercream overly sweet?
No! It’s much less sweet than American buttercream.
6. Can I make it dairy-free?
You can try using dairy-free butter and condensed coconut milk, but the texture may vary.
7. Why does my buttercream taste too buttery?
Make sure to whip it long enough to aerate the butter properly.
8. Can I use unsalted or salted butter?
Both work, but adjust the added salt accordingly.
9. How do I make it more stable for warm weather?
Chilling before use helps, and you can add a little cornstarch for extra stability.
10. Can I use this for piping decorations?
Yes! It holds its shape beautifully for piping designs.
Conclusion
This Perfect Russian Buttercream is the ultimate go-to frosting—smooth, silky, and incredibly easy to make. Whether you’re a beginner or a seasoned baker, this recipe is sure to become a staple in your kitchen. Give it a try, and trust me, you’ll never go back to regular buttercream!
Print
Perfect Russian Buttercream
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 2 cups
- Category: Dessert, Frosting
- Method: Whipping
- Cuisine: Russian
- Diet: Vegetarian
Description
Russian Buttercream is a silky, rich, and easy-to-make frosting that requires just two main ingredients—butter and sweetened condensed milk. Unlike traditional buttercreams, it has a smooth texture and a less sugary taste, making it perfect for cakes, cupcakes, and other desserts.
Ingredients
– 1 cup (227g) unsalted butter, softened
– 1 can (14 oz or 396g) sweetened condensed milk
– 1 tsp vanilla extract (optional)
– ¼ tsp salt (optional)
Instructions
1. In a large mixing bowl, beat the softened butter on high speed for about 5 minutes until it becomes light and fluffy.
2. Reduce the speed to medium and slowly pour in the sweetened condensed milk in a thin stream, beating continuously.
3. Once all the condensed milk is incorporated, increase the speed to high and whip for another 2-3 minutes until the mixture is smooth and creamy.
4. Add vanilla extract and salt (if using), and mix for a few more seconds.
5. Use immediately, or store in an airtight container in the refrigerator for up to a week. Bring to room temperature and re-whip before using.
Notes
– Ensure the butter is at room temperature but not melted to achieve the best texture.
– If the buttercream appears curdled, continue whipping—it should become smooth again.
– For chocolate Russian buttercream, add ½ cup of melted and cooled chocolate while mixing.
– Best used for frosting cakes, piping decorations, and filling pastries.
Nutrition
- Serving Size: 2 tbsp
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg