Russian Buttercream

Why You’ll Love This Recipe

Russian Buttercream is a silky, creamy frosting made with just two main ingredients—unsalted butter and sweetened condensed milk. It’s lighter and less sweet than American buttercream, yet still rich and easy to work with, making it perfect for frosting cakes, cupcakes, or piping elegant decorations.

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 for added flavor)pinch of salt (optional to balance sweetness)

directions

Let the butter come to room temperature until soft but not melted.

Using a stand mixer or hand mixer, beat the butter on high speed for 5–7 minutes until very pale and fluffy.

Gradually add sweetened condensed milk in a slow stream while mixing on medium speed.

Scrape down the sides of the bowl as needed and continue mixing until smooth and silky.

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

Use immediately to frost cakes or cupcakes, or refrigerate until needed.

Servings and timing

This recipe makes enough to frost one 8-inch layer cake or about 18 cupcakes.
Preparation time: 10–15 minutes
No cooking required
Total time: 10–15 minutes

Variations

Add cocoa powder or melted chocolate for a chocolate version.
Blend in fruit puree or freeze-dried fruit powder for a fruity twist.
Mix in instant espresso or coffee extract for a mocha flavor.
Add food coloring for decorative cakes.

storage/reheating

Store in an airtight container in the refrigerator for up to 1 week.
Let come to room temperature and re-whip before using.
Freeze for up to 2 months—thaw overnight in the fridge and re-whip to restore texture.

FAQs

Is Russian Buttercream stable?

Yes, it’s stable at room temperature for several hours and pipes well.

Can I make it ahead of time?

Yes, just refrigerate or freeze and re-whip before use.

Why is my buttercream curdled?

It may have been too cold—keep mixing and it should come back together.

Can I use margarine?

Butter is best for flavor and consistency, but margarine can work in a pinch.

Is it too sweet?

It’s less sweet than American buttercream, thanks to the condensed milk.

Does it crust?

No, it stays smooth and soft, which is great for a creamy finish.

Can I color it?

Yes, use gel food coloring for vibrant results.

What if I don’t have a mixer?

A hand whisk is possible but will take significantly longer and more effort.

Can I use homemade condensed milk?

Yes, as long as it’s thick and sweet like the canned version.

Is it good for hot weather?

It’s more sensitive than meringue-based frostings—keep it cool for best results.

Conclusion

Russian Buttercream is a wonderfully smooth, rich, and easy-to-make frosting that offers a delicious alternative to traditional buttercreams. With its simple ingredients and silky texture, it’s perfect for both everyday bakes and special-occasion cakes. Once you try it, you might never go back.

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