This Russian Buttercream Frosting is a luxurious, silky-smooth frosting made with just butter, sweetened condensed milk, and vanilla . It’s rich, stable, and perfect for spreading or piping onto cakes, cupcakes, cookies, and more.
Known for its glossy texture and melt-in-your-mouth sweetness—it’s the ultimate secret weapon in any baker’s toolkit!
Why You’ll Love This Recipe:
- 🥄 Only 4 Ingredients: Just butter, sweetened condensed milk, vanilla, and salt.
- 🍯 No Powdered Sugar Needed: Smoother than traditional buttercream and less cloyingly sweet.
- 🧈 Perfect Texture: Light, fluffy, and holds its shape well—ideal for decorating.
- ⏱️ Quick & Easy: No cooking required—just whip, mix, and chill.
- ✨ Versatile Use: Perfect for cakes, macarons, pastries, or as a dip for fruit.
Ingredients (Makes enough to frost 12 cupcakes or one 9-inch layer cake):
- 2 sticks (1 cup / 227g) unsalted butter , softened to room temperature
- 1 can (14 oz / 395g) sweetened condensed milk (not evaporated milk)
- 1 tsp vanilla extract
- ½ tsp salt (optional – enhances flavor and balances sweetness)
Instructions:
Step 1: Soften the Butter
Make sure your butter is at room temperature before whipping—it should be soft but not melted.
Cold butter will result in lumps; melted butter will make the frosting too soft.
Step 2: Whip the Butter
Using a stand mixer or hand mixer with a whisk attachment:
- Beat the softened butter on high speed for 5 minutes , scraping down the sides occasionally.
The butter will become light, airy, and pale yellow —almost like whipped cream.
Step 3: Gradually Add Sweetened Condensed Milk
With the mixer running on medium speed, slowly add the sweetened condensed milk in three parts , waiting until each addition is fully incorporated before adding the next.
🧴 Tip: The mixture may look curdled at first—but keep mixing! It becomes smooth as you go.
Step 4: Stir in Flavorings
Add:
- Vanilla extract
- Salt (if using)
Mix on medium speed until just combined.
Then increase speed to high and whip for another minute to give it that final lightness and shine.
Step 5: Chill Before Using
For best results, refrigerate the buttercream for 20–30 minutes before using.
This firms up the frosting slightly and makes it easier to spread or pipe.
How to Use Russian Buttercream:
✔ Cakes & Cupcakes: Spread or pipe over cooled baked goods for a rich finish.
✔ Fillings: Sandwich between layers of cake or macarons for a creamy surprise.
✔ Pastries & Cookies: Great for filling éclairs, sandwich cookies, or topping cinnamon rolls.
✔ Dipping & Spreading: Use as a sweet dip for strawberries, pretzels, or spread on toast or pound cake.
Tips for Success:
- 🥣 Butter Temperature Matters: Keep it soft for smoothest texture—no cold or melted butter.
- 🧊 Chill if Too Soft: If your kitchen is warm or the frosting starts to soften, pop it in the fridge for 10–15 minutes.
- 🌸 Color & Flavor Variations: Add food coloring, cocoa powder, espresso, or citrus zest for fun twists.
- ❄️ Store Properly: Keeps in the fridge for up to 5 days or in the freezer for 2 months—bring back to room temp and re-whip before using.
- 🧁 Stable Base: Ideal for warmer climates or events where regular buttercream might melt.
Serving Suggestions:
- Pipe onto red velvet or chocolate cupcakes for a rich twist.
- Pair with banana bread, carrot cake, or lemon bars.
- Serve chilled or at room temperature depending on desired consistency.
Nutritional Information (per tablespoon, makes about 24 tablespoons):
(Approximate values – based on butter and condensed milk base)
- Calories: ~180 kcal
- Protein: ~1g
- Carbohydrates: ~15g
- Fat: ~13g
- Fiber: ~0g
- Sugar: ~15g
This Russian Buttercream Frosting is a game-changer for anyone who loves rich, creamy frosting without the grit of powdered sugar. With its silky texture and deep caramel-like sweetness—it’s a must-have in your dessert repertoire.
So go ahead and whip up this batch… because once you try it—you’ll never go back to regular buttercream again!
