Let’s talk about a little kitchen magic Russian Buttercream. It’s that rare gem of a recipe that checks all the boxes for busy bakers and dessert lovers alike: silky-smooth texture, rich flavor, and you guessed it only three ingredients. If you’ve ever felt a bit overwhelmed by complicated frosting recipes, you’re about to meet your new best friend. This 3 ingredient condensed milk icing is the ultimate in simplicity and elegance. No need to fuss with powdered sugar mountains or boil sugar syrup just a can of sweetened condensed milk, some butter, and a splash of vanilla. Voilà!
This frosting is perfect for those moments when you need something fast, fabulous, and downright irresistible. Whether you’re frosting cupcakes for a school bake sale or dressing up a cake for date night at home (because let’s be real sometimes dessert is the date), this condensed milk frosting delivers every time.
Table of Contents
Why You’ll Love This Russian Buttercream
Here’s the deal this Russian buttercream recipe is like the little black dress of the frosting world: simple, flattering, and always in style.
- Quick to make: Done in under 10 minutes. Really.
- Minimal ingredients: Just 3 pantry staples no fancy extras.
- Velvety texture: Smooth, creamy, and pipe-able.
- Not too sweet: Balanced flavor that lets your cake shine.
How to Make Russian Buttercream (Step-by-Step)
Ready to whip up some buttery bliss? Here’s how it’s done:
- Start with softened butter
First things first, make sure your butter is truly at room temperature. If it’s too cold, your buttercream won’t whip up fluffy and if it’s too warm, well, you might end up with a melty mess. Aim for that just-soft-enough sweet spot. - Whip it good
Place your butter into a stand mixer with a whisk attachment (a hand mixer works too, if that’s your jam). Whip on high for a full 5 minutes, scraping down the sides every minute or so. The goal? A pale, glossy, cloud-like texture. - Add condensed milk slowly
With the mixer on medium, drizzle in 1/3 of your sweetened condensed milk sloooowly. Let it fully mix in, then repeat with the next 1/3, and so on. This step is key rush it, and you’ll risk separation. Patience pays off! - Final whip + flavor boost
After all the condensed milk is in, whip on high for 1 more minute. The buttercream should now be thick, shiny, and smooth. Add your vanilla and salt (plus any other fun flavors, if you’d like), then give it one last whip. That’s it!
Melinda’s Tips for the Perfect Russian Buttercream
- Room temp butter matters: Cold butter = lumpy frosting. Warm butter = soupy disaster. Room temp = perfection.
- Fixing separation: If your frosting looks curdled, don’t panic! Chill it for 10 minutes, then re-whip. Magic.
- Flavor fun: Add a spoonful of cocoa powder for a chocolate twist, or espresso powder for a mocha dream.
Serving Ideas
This buttercream is a dream on just about anything think cupcakes, layer cakes, sugar cookies, or even sandwiched between graham crackers for a sweet snack. Want to get fancy? Use it as a filling for macarons or pipe rosettes for a bakery-worthy finish.
More Delicious Recipes to Try
If you loved this easy Russian Buttercream, here are a few more no-fuss treats and fun food finds from the blog that you won’t want to miss:
- Craving chocolate? This Chocolate Dump Cake is the ultimate no-fuss dessert that comes together in minutes perfect for when you want something rich and satisfying without the extra dishes.
- Stumped on a crossword clue? We’ve got you covered! Check out this quick guide to the Cold Yogurt Drink Crossword Clue a fun little brain snack for puzzle lovers.
- Need a crowd-pleaser? These Easy Cadbury Chocolate Clusters are simple, crunchy, and always a hit at parties or as a quick homemade gift.
Enjoy exploring more recipes and sweet moments in the kitchen!
Prep Ahead & Storage
Good news this frosting is make-ahead friendly. You can refrigerate it for up to 1 week, or freeze for up to 3 months. Just bring it back to room temp and re-whip before using. Leftovers? Spread it on toast in the morning (I won’t tell).
From My Kitchen to Yours
I first stumbled upon Russian Buttercream when I was elbow-deep in prepping for Mia’s birthday cupcakes. It was one of those help-I-have-no-powdered-sugar moments. A can of condensed milk saved the day, and honestly, this frosting has become a family favorite. Leo now requests it by name and he’s six! If my kids approve, I’m guessing yours will too.
FAQ
Can I use salted butter instead of unsalted?
Yes, but skip the extra salt in the recipe. Using unsalted gives you better control over the flavor.
Does Russian buttercream hold up in warm weather?
Not quite like traditional buttercream. Keep it cool if it’s a summer party, pop your cake in the fridge until serving time.
Can I color this frosting?
Absolutely! Gel food coloring works best for vibrant hues without altering texture.
Is this frosting sweet?
It’s sweet but not cloying condensed milk frosting has a balanced, buttery richness that’s less sugary than traditional American buttercream.
Can I use this under fondant?
Yes! It’s smooth and stable enough, just chill it a bit before covering to make it firm.
Can I use a hand mixer instead of a stand mixer?
Yes, but be prepared for an arm workout. Whipping butter for 5 minutes takes some elbow grease!
There you have it Russian Buttercream, your new go-to frosting for just about everything. With only three ingredients and a heavenly texture, this condensed milk frosting is perfect for busy days, special occasions, or whenever that sweet tooth strikes. Give this Russian buttercream recipe a try, and don’t be surprised if it becomes your signature topping. Trust me, your cakes and your loved ones will thank you.
Russian Buttercream
- Total Time: 20 minutes
- Yield: Approximately 2 cups of buttercream
Description
Russian Buttercream is a silky-smooth frosting made with just two primary ingredients: butter and sweetened condensed milk. This simple yet luxurious icing offers a balanced sweetness and creamy texture, making it an excellent choice for frosting cakes, cupcakes, or filling pastries. Its straightforward preparation and delightful flavor have made it a favorite among both novice and experienced bakers.
Ingredients
Unsalted Butter:
Provides the rich, creamy base for the buttercream.
Sweetened Condensed Milk:
Adds sweetness and contributes to the smooth texture.
Vanilla Extract (optional):
Enhances the overall flavor with a subtle vanilla note.
Salt (optional):
Balances the sweetness and intensifies the flavors.
Instructions
Whip the Butter:
Place room-temperature unsalted butter into a stand mixer fitted with the whisk attachment. Whip on medium-high speed for about 5 to 7 minutes, stopping occasionally to scrape down the sides of the bowl. The butter should become pale and fluffy.
Incorporate Sweetened Condensed Milk:
Reduce the mixer speed to medium. Slowly drizzle in the sweetened condensed milk in small portions, allowing each addition to fully incorporate before adding the next. This gradual mixing helps maintain a smooth consistency.
Add Flavorings:
Once all the condensed milk is incorporated, add the vanilla extract and salt, if using. Increase the mixer speed to high and whip for an additional minute until the buttercream is smooth and glossy.
Notes
Butter Temperature: Ensure the butter is at room temperature but not overly soft. This helps achieve the desired creamy texture.
Troubleshooting Curdling: If the buttercream appears curdled or separated, place the mixing bowl over a warm water bath for a few seconds while whisking gently. This can help bring the mixture back together.
Flavor Variations: Russian Buttercream is versatile and can be flavored with various extracts, cocoa powder for a chocolate version, or fruit purees for a fruity twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Frosting/Icing
- Method: No-Cook
- Cuisine: Russian
Nutrition
- Calories: 145
- Carbohydrates: 11g
- Cholesterol: 35mg