Super easy recipe for luxurious, silky smooth buttercream.

Russian Buttercream

Unsalted Butter (227 grams)

Sweetened Condensed Milk (395 grams)

Vanilla

Salt

Make sure the butter is completely at room temperature before beginning.

Put the butter in a stand mixer fitted with the whisk attachment and whip on high for 5 full minutes, scraping down the sides of the bowl occasionally.

Turn the mixer down to medium speed and add 1/3 of the condensed milk and whip until totally incorporated.

Repeat until all the condensed milk is added.

Add vanilla and salt and then beat on high speed for 1 minute.

Very easy icing to make if the butter is the right temperature, and it pipes nicely. As you state in the FAQ, the finished frosting doesn’t “overly” taste like SC milk, but there is a definite aftertaste. Flavorings will mask it a bit, not completely.

My batch tasted great! Not cloyingly sweet like American buttercream, and not overly buttery like Italian or Swiss meringue buttercream. I maybe due to my softening the butter to room temp via the microwave (just to the point of being able to make a dent with my finger), it doesn’t seem very stable. I wonder if cream of tartar would stabilize it to hold its shape better? Also, is it possible to freeze unused portions to reuse later?

I tried this recipe. Absolutely love it!!! I let my butter sit out for quite a few hours before I started. 
I wisked the butter until it was white. And then add it in the Sweetened condensed milk. And then I added a splash of vanilla and a whole bunch of cinnamon! (The cupcakes I made was a spice cake, with apple pie filling, and this frosting).

It was so simple, and piped so nice. Not only do they look amazing, but they taste absolutely like heaven. 
My one complaint is when they sit, the frosting cries.. there's like drops of The Sweetened condensed milk dropping down my cupcakes. So they're kind of sticky. But the flavor absolutely makes up for the mess!

Thank you so much for this recipe, it has very quickly become a favorite in my house!

I had the same problem. It was a cool day, and yet the frosting was too way runny and wouldn't hold shape for piping. I tried popping it into the refrigerator. It did stiffen up enough to pipe. But, after 5-10 minutes at room temp, the piped frosting started to sag and eventually all of the frosting started to soften so much that it slipped down the sides of the cake. I  found another recipe for the same frosting that suggested adding powdered sugar to get a stiffer result. The same thing happened. The frosting held its shape for about 5 minutes and then began to melt off the cake. Like some of the above replies, I followed the recipe exactly as read. I am a decent baker, so I doubt I made a mistake.

Loved watching this video of your russian frosted cupcakes, they looked amazing and a treat for the eyes too. You always have such a lovely selection of delights to try and make everything look so easy with your very detailed recipes, love receiving your posts.

https://www.youtube.com/watch?v=gpBl7iK259M

These coffee cupcakes with easy coffee buttercream are every coffee lover's dream dessert.  Fluffy espresso sponge topped with a luxurious, silky, coffee-flavored Russian buttercream.  And it's such an easy cupcake recipe! 

GET THE RECIPE - https://bonnibakery.com/coffee-cupcakes-with-silky-coffee-buttercream/

The Russian buttercream is what really makes these coffee cupcakes, it has a really beautiful, glossy texture that feels great on the tongue.  The recipe uses espresso powder to get that coffee flavor so it can really pack a punch without adding too much liquid to the cake batter.  These really are delicious, fluffy, and full of amazing coffee flavor. 

Want more like this? Check out my baking blog - https://bonnibakery.com/ where I post all kinds of dessert recipes to help you make impressive, show-stopping desserts, cakes, cookies, cupcakes, pies etc easily at home.  I share all my tips from 10 years of running my own bakery to help you make the best desserts in your own kitchen. 

#coffeecupcakes #cupcakes #bakingblog 

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Chapters:
00:00 Intro
00:17 Cupcake Ingredients
00:33 Making the Cupcakes
04:42 Frosting Ingredients
06:34 Making the Buttercream
09:23 Decorating the Cupcakes
10:02 Taste Test
10:35 Finished Coffee Cupcakes

russian buttercream

Prep Time: 10 minutes

Total: 10 minutes

Servings: 2

Ingredients

Instructions

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