EASY Russian Buttercream Recipe – Sweetened Condensed Milk Frosting

May 23, 2021Van
Blog post

Prep time: 20 minutes

Serves: 3½ Cups Buttercream

I always thought American Buttercream was the easiest frosting to make, but Russian Buttercream is just as easy. The texture is similar to Swiss Meringue Buttercream, silk smooth and pipes like a dream. The flavor is more balanced since it’s not as sweet as American Buttercream, and it’s made with sweetened condensed milk, which also adds a unique flavor. I usually add vanilla bean paste, but you can also use almond extract, lemon or any other flavoring your prefer.

EASY Russian Buttercream Recipe (Sweetened Condensed Milk Frosting)

EASY Russian Buttercream Recipe (Sweetened Condensed Milk Frosting)

EASY Russian Buttercream Recipe (Sweetened Condensed Milk Frosting)

I used an Ateco #846 Closed Star Tip to pipe the buttercream
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EASY Russian Buttercream Recipe - Sweetened Condensed Milk Frosting

  • Prep time: 20 minutes
  • Serves: 3½ Cups Buttercream

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Ingredients

  • 1½ Cups Unsalted Butter, cubed and room temp ≈70°F
  • 14 oz Sweetened Condensed Milk, refrigerated for at least 1 hour
  • 1½ Teaspoons Vanilla Bean Paste or Vanilla Extract
  • Pinch of Fine Sea Salt, (optional)

Method

  • 1)

    Place 1½ Cups room temp Unsalted Butter and a pinch of Fine Sea Salt into a mixing bowl. Mix on high speed with the whisk attachment for about 7 minutes, scrape the bowl half way through. It should look fluffy and much lighter in color. Add 1½ Teaspoons Vanilla Bean Paste and mix for another minute.

  • 2)

    Switch to medium speed and slowly drizzle in the cold 14 oz can of Sweetened Condensed Milk. Once you’ve added the full can, scrape the bowl and mix on high speed for another 7 minutes. It should look fluffy and creamy. If it looks separated, the butter might be too warm, place the mixing bowl into the fridge for 15 minutes and mix again until it’s creamy and smooth. You can also add ¼-½ cup of powdered sugar if you prefer it sweeter or want the frosting to be a little thicker. Use immediately, it’s enough frosting for a 9 inch cake or 2 dozen cupcakes. I also love using it as the filling for macarons. Enjoy!

    *The ideal temp for buttercream is 70°F or below.

↓ Supplies to make this recipe ↓

 










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