Russian Buttercream – The Silkiest, Easiest Frosting You’ll Ever Make
If you’ve ever wanted a frosting that’s smooth, not overly sweet, and can be made in just a few minutes, Russian Buttercream is the answer. Unlike traditional American buttercream that uses powdered sugar, this recipe uses sweetened condensed milk for its sweetness and creamy texture. The result is a frosting that’s light, fluffy, silky, and perfect for cakes, cupcakes, cookies, and even as a filling for pastries.
This buttercream has been loved for generations in Eastern Europe, especially in Russia and Ukraine, where it’s commonly used for celebration cakes. Its rich flavor and effortless preparation make it a favorite among bakers who want a professional-tasting frosting without complicated techniques.
Why You’ll Love Russian Buttercream
- Quick & Easy – Only two main ingredients (butter + condensed milk) plus flavorings.
- Silky Smooth Texture – Whips up beautifully without being gritty.
- Less Sweet – Unlike powdered sugar frostings, this one is balanced and not overpowering.
- Stable – Holds up well at room temperature but can also be chilled for firmer designs.
- Versatile – Can be flavored in countless ways (chocolate, coffee, fruit purées, caramel, etc.).
Ingredients You’ll Need
- 2 sticks (1 cup) unsalted butter – Make sure it’s fully at room temperature so it creams easily.
- 1 can (14 oz) sweetened condensed milk – This is the secret to the silky sweetness.
- 1 teaspoon vanilla extract – Adds warmth and depth of flavor.
- 1/2 teaspoon salt – Balances the sweetness and enhances the flavor.
Step-by-Step Instructions
1. Prepare the Butter
- Remove the butter from the fridge at least an hour before starting. It should be soft enough to press with your finger but not melted.
- Cold butter will make your frosting lumpy, while melted butter will make it greasy. Room temperature is perfect.
2. Whip the Butter
- Place the butter into the bowl of a stand mixer fitted with the whisk attachment.
- Beat on high speed for 5 minutes, stopping occasionally to scrape down the sides of the bowl.
- This step is crucial: whipping incorporates air, giving your buttercream its light, fluffy texture.
3. Add the Sweetened Condensed Milk
- With the mixer on medium speed, pour in the condensed milk in three parts.
- After each addition, let it fully incorporate before adding more. This prevents the mixture from separating.
- You’ll notice the frosting becoming creamier and silkier with each addition.
4. Add Flavorings
- Once all the condensed milk is blended in, add the vanilla extract and salt.
- Mix on high speed for 1 more minute until the frosting is smooth, glossy, and fluffy.
5. Use or Store
- Your Russian Buttercream is now ready to spread or pipe onto cakes, cupcakes, or cookies.
- If you’re not using it immediately, store it in an airtight container in the refrigerator for up to 1 week. Before using, let it soften at room temperature and re-whip for a few seconds to bring back its fluffiness.
Tips for Success
- Don’t Rush the Butter – Soft butter is the key to success. If it’s too cold, the frosting will curdle.
- Fixing Curdling – If your buttercream looks separated, just keep whipping! The mixture usually comes back together with enough mixing.
- Temperature Matters – If your kitchen is very warm, refrigerate the frosting for 5 minutes, then re-whip.
- Flavor Variations:
- Chocolate: Add 1/4 cup cocoa powder or melted cooled chocolate.
- Coffee: Dissolve 1 teaspoon instant coffee in 1 teaspoon hot water and add.
- Fruit: Blend in 2–3 tablespoons of berry purée for a fruity twist.
- Caramel: Add 2 tablespoons caramel sauce for a rich caramel buttercream.
How to Use Russian Buttercream
- Cake Frosting: Perfect for birthday cakes, wedding cakes, or layered sponge cakes.
- Cupcake Swirls: Holds its shape beautifully when piped with a piping bag.
- Pastry Filling: Use inside cream puffs, éclairs, or sandwich cookies.
- Dessert Topping: A dollop on brownies, muffins, or banana bread makes them extra indulgent.
Why Choose Russian Buttercream Over American Buttercream?
Many bakers find American buttercream (made with butter and powdered sugar) overly sweet and heavy. Russian Buttercream solves that problem. Since it uses condensed milk, the sweetness is more balanced, and the texture is luxuriously smooth. It’s also much quicker to prepare since you don’t have to sift pounds of powdered sugar.
Final Thoughts
Russian Buttercream is the perfect blend of simplicity and elegance. With just a few ingredients and minimal effort, you can create a frosting that tastes like it came from a high-end bakery. Whether you’re making it for a casual family dessert or a special celebration cake, this buttercream will impress everyone who tries it.
Once you make it, you may never go back to traditional buttercream again!