Simple Russian Buttercream Creamy Condensed Milk Frosting
Russian buttercream, also known as condensed milk buttercream, is a simple frosting made with butter, sweetened condensed milk, vanilla, and salt. It offers a smooth, creamy texture and a sweet, caramel-like flavor, making it an excellent alternative to American buttercream for decorating cakes and cupcakes.
This frosting is quick to make, requires few ingredients, and is versatile in its applications. It’s ideal for piping detailed designs, coloring, and spreading on cakes. The sweetened condensed milk adds a unique nutty caramel flavor, creating a rich and indulgent treat. With a difficulty level of 2 out of 5, it’s relatively easy to make with proper attention to butter texture and following provided tips.
What ingredients do you need for Russian buttercream?
Key ingredients:
Butter consistency:
Sweetened condensed milk:
Extra Tips:
Can You Pipe with Condensed Milk Buttercream?
Yes, you can definitely pipe with condensed milk buttercream. We’ve used it for piping many times and it works great. It holds up well for both simple and intricate designs.
We’ve noticed many recipes use a higher quantity of condensed milk, which is OK up to a point. Still, we must remember that condensed milk is a liquid ingredient. A high liquid ratio to butter can make a runny frosting that is difficult to pipe.
We have perfected the ratio of condensed milk to butter in this Russian buttercream recipe below. This balance ensures that the frosting is both stable and delicious. It pipes and frosts cakes beautifully, with a sweet, milky taste that isn’t too runny or drippy.
Russian buttercream, made with butter and sweetened condensed milk, is ideal for frosting large layer cakes due to its high butterfat content and stability. It can be safely stored at room temperature for several days, thanks to the preservative properties of its ingredients. For longer storage, refrigerate the frosted cake, allowing it to firm up before covering with plastic wrap. When using refrigerated frosting, let it come to room temperature and mix until smooth.
This buttercream naturally has a cream color, but it can be whitened if desired. To achieve a whiter shade, add tiny amounts of purple food coloring using a toothpick. This helps balance out the yellow or orange undertones. Mix thoroughly after each addition and be patient, as it’s easier to add more color than to remove excess.
How to make Russian buttercream – Step by Step Guide
Step 1. Whip up butter.
Start with butter that’s at a cool room temperature, but not melted. Place it in the bowl with the whisk attachment. Whip the butter on high speed for about 5 minutes until it looks fluffy and light.
This step is crucial because it adds air to the butter and softens it, making it easier to mix with the condensed milk. If your buttercream appears curdled or separated in later steps, it likely means you didn’t whip the butter long enough.
Do you notice the difference? The butter at the top is what we’re aiming for—the whipped butter. It looks lighter because we’ve incorporated air into the butterfat, making it appear less yellow. The texture should be dense but creamy, similar to thick, spreadable mayonnaise.
Step 2. Add sweetened condensed milk.
Continue using the whisk attachment and add the condensed milk in three parts. If you add it all at once, the buttercream will take longer to blend smoothly.
Scrape down the sides of the bowl after each addition to ensure everything mixes well. Once all the condensed milk is added, continue mixing until the buttercream is fully combined and smooth.
Step 3. Adjust the flavour, texture, and colour.
Since you’ve used the whisk attachment, there might be some air bubbles in the frosting. Switch to the paddle attachment to smooth it out. If you want a whiter frosting, add a tiny bit of purple food colouring at this stage.
Step 4. Smooth Out Buttercream.
Mix the frosting on low speed for 2-3 minutes until silky smooth. It’s now ready to use or store for later.
Ok Ready for the Russian Buttercream Recipe?
Here’s the complete video.
Condensed Milk Buttercream
Ingredients
- 1 1/2 cups (337g) unsalted butter, cool room temp*
- 1 cup (311g) sweetened condensed milk**
- 1/4 teaspoons salt (Diamond Crystal)
- 1/4 teaspoon vanilla extract (optional)
Instructions
- Using the whisk attachment, beat the butter on medium-high speed for at least 5 minutes until it has become slightly paler in color and a little fluffier.
- Add the sweetened condensed milk in thirds; add the first third, whip on medium-high speed until thoroughly combined, then repeat with the rest. Once the milk has been added, continue to whisk for another minute. You should have a thick creamy buttercream that balls up inside the whisk.
If your buttercream looks greasy, curdled, or broken at any time during this process, it’s because the butter was too cold. Just keep mixing; eventually, the butter will warm as it mixes.
- To finalize your Russian buttercream, switch to a paddle attachment to smooth out air pockets, then adjust the flavor to your liking. Taste and add more condensed milk if needed, incorporate salt to enhance sweetness, and consider adding vanilla for extra depth.
If you prefer a whiter frosting, carefully add tiny amounts of purple gel food coloring to counteract the natural cream color from the butter and condensed milk. Remember to mix thoroughly after each addition, whether you’re adjusting flavor or color, to ensure a smooth and consistent result.
- Mix the buttercream on low speed until you reach a smooth, spreadable, and soft texture, about 2-3 minutes. You can use the frosting immediately or store it in the fridge for future use for at least a few weeks. Just let it come to room temperature, smooth it on the mixer, and you’re good to go.
Key Points for Russian Buttercream:
- Butter Preparation: • Remove butter from fridge to slightly warm up • Ideal consistency: Should indent easily like a ripe peach or avocado • Proper temperature ensures good emulsification with condensed milk
- Sweetened Condensed Milk: • Various brands available with different flavors and colors • Eagle Brand used in this recipe • For brand comparisons, refer to Serious Eats article
- Adjusting Sweetness: • Buttercream can accommodate extra condensed milk if needed • Add in small increments (start with 1 tablespoon) • Mix and taste after each addition • Note: More condensed milk will soften the frosting
- Texture Balance: • Aim for proper butter consistency for optimal whipping • Adjust sweetness carefully to maintain desired frosting texture
