Description
Perfect Russian Buttercream is a rich, creamy, and fluffy frosting made with just two main ingredients: unsalted butter and sweetened condensed milk. This smooth buttercream is easy to whip up and has a wonderfully light texture, making it ideal for frosting cakes, cupcakes, and other desserts. A touch of vanilla and a pinch of salt can be added to enhance and balance the sweetness.
Ingredients
Scale
Buttercream Ingredients
- 1 cup unsalted butter, softened
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract (optional, for added flavor)
- Pinch of salt (optional, to balance sweetness)
Instructions
- Prepare the Butter: Ensure the butter is softened to room temperature, which is essential to achieve a smooth and fluffy frosting texture.
- Beat the Butter: Using a stand mixer or hand mixer, beat the softened butter on medium speed for 2-3 minutes until it becomes light and fluffy.
- Add Sweetened Condensed Milk: Gradually add the sweetened condensed milk to the butter while continuing to beat. Increase speed to medium-high and beat until the mixture is fluffy and smooth.
- Add Flavorings: Mix in vanilla extract and a pinch of salt if desired. The vanilla will enhance the flavor, and the salt will balance the sweetness of the buttercream.
- Final Whip: Beat the mixture for an additional 2-3 minutes until it is fully combined with a light and airy texture. It should be spreadable yet stiff enough to hold its shape when piped.
- Use or Store: Use the buttercream immediately to frost cakes or cupcakes. If not using right away, store in an airtight container at room temperature for up to 2 days or refrigerate for up to one week.
- Rewhip Before Use: If refrigerated, bring to room temperature, then re-whip the buttercream before applying to your dessert to restore fluffiness.
Notes
- Make sure the butter is fully softened to avoid lumps in the frosting.
- Beat the mixture thoroughly to get that airy, smooth texture characteristic of Russian buttercream.
- If you prefer a less sweet frosting, adjust the quantity of sweetened condensed milk slightly.
- Store leftover buttercream in an airtight container to prevent drying.
- Re-whipping the buttercream after refrigeration is essential to restore its texture.
