russian buttercream

This Russian buttercream is made with just 4 ingredients!! It&#x27;s secret ingredient is sweetened condensed milk, which gives it a silky smooth consistency

Russian Buttercream

Russian Buttercream Recipe

vanilla extract

salt (1 gram)

sweetened condensed milk (396 grams)

sugar (optional)

Whip the room temperature unsalted butter on a...

Whip the room temperature unsalted butter on a medium high speed with a whisk attachment of a stand mixer or hand mixer for 5-7 minutes. The butter should lighten in color as you incorporate air into it.

Add in the vanilla extract and salt, and...

Add in the vanilla extract and salt, and mix on a low  speed until incorporated.

Slowly mix in the sweetened condensed milk, adding...

Slowly mix in the sweetened condensed milk, adding ¼ of the can at a time, mixing on a medium speed.

Scrape down the sides and bottom of the...

Scrape down the sides and bottom of the bowl with a rubber spatula throughout the process. The sweetened condensed milk sometimes pools at the bottom of the bowl, so be sure to scrape all the way to the bottom.

If you frosting is broken or not stiff...

If you frosting is broken or not stiff enough, you can add in powdered sugar, 1/2 cup at a time to thicken it and bring it together.

Use to frost layer cakes, pipe on cupcakes,...

Use to frost layer cakes, pipe on cupcakes, or even to ice cookie. It tastes amazing on just about everything!!

https://mediavine-res.cloudinary.com/video/upload/wlbpyseav6kmxjahob5q.mp4

This Russian buttercream is made with just 3 ingredients!! It uses sweetened condensed milk to sweeten it, which gives it a silky smooth consistency

Condensed milk buttercream (Russian buttercream) is light, silky, fluffy, incredibly delicious, pipes beautifully, and very easy to make!

Condensed Milk Buttercream

unsalted butter (room temperature)

condensed milk (room temperature)

In a bowl of a mixer fitted with a whisk attachment, whip butter until it has tripled in volume and is light and fluffy (approximately 8 minutes). Stop to scrape the bottom of the bowl a few times.

Add one third of the sweetened condensed milk while mixing on medium speed. Whip for about 8-10 seconds. Then, stop and scrape down the bowl. Repeat for the next third of the sweetened condensed milk and the final third. Stop mixing 8 seconds after adding the final third. Do not overmix.

Also known as Russian buttercream, this easy sweetened condensed milk frosting uses only two ingredients and can be made in 15 minutes! 

Sweetened Condensed Milk Frosting (Russian Buttercream)

unsalted butter

14 oz can sweetened condensed milk

tsp vanilla extract (optional)

salt (optional)

Using a whip attachment with a standing mixer or hand held mixer with a large bowl, whip softened butter on high about 5-10 minutes until very pale and light and fluffy. It should double or triple in size.  Scrape down the sides of the bowl with a rubber spatula as needed to ensure all the butter is whipped.

Once the butter has been whipped, slowly add the sweetened condensed milk in 3 or 4 additions, mixing in between each addition, scraping down the bowl with a spatula as needed.

If the buttercream looks separated or curdled, place in the fridge for 15-20 minutes and then re-whip. It should come back together to a smooth frosting.

Mix in optional vanilla and salt and it’s ready to use on your favorite cakes and cupcakes.

This Russian buttercream is made with just 4 ingredients!! Its secret ingredient is sweetened condensed milk, which gives it a silky smooth consistency.

salt (1 grams)

Use to frost layer cakes, pipe on cupcakes, or even to ice cookies. It tastes amazing on just about everything!!

Super easy recipe for luxurious, silky smooth 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 

Let's be friends!
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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

Coffee Cupcakes with Easy Coffee Buttercream | Bonni Bakery

Our Chocolate Coconut Torte Cake has layers of moist, dark chocolate devil&#x27;s food cake with silky-smooth Russian buttercream, and toasted coconut

Chocolate Coconut Torte Cake

½ butter

water + 1 teaspoon vinegar (see notes)

Dutch-processed cocoa powder (dark cocoa powder)

brown sugar (packed)

vanilla

salt

eggs (large)

flour (measured correctly)

baking soda

butter (3 sticks, room temperature)

can Eagle Brand® Sweetened Condensed Milk

powdered sugar (sifted)

coconut

blackberries (optional)

Preheat oven to 350 degrees Fahrenheit. Take 3 8-inch round pans, line the bottoms with parchment paper and spray with cooking spray.  Set them aside for later.

In a small pot over medium-low heat, add your water and butter. Once the two are melted and mixed together, remove from heat and whisk in your cocoa powder and chopped chocolate. Then add in your brown sugar, vanilla, and salt.

In a large bowl, beat together your eggs and yolks. Slowly add it into your chocolate mixture a little at a time, mixing in between.

Sift your baking soda and flour (make sure you have measured your flour properly--too much flour will ruin the recipe) and slowly add it in to your batter. Mix only until the flour is combined.  Do not over mix.

Divide the batter evenly between your 3 lined and greased pans (if you don’t have 3 pans, see notes). Bake for 25-30 minutes until you can gently push on the cake and it is soft but bounces back or when you insert a toothpick in the center is it is clean but has a few moist crumbs.

Let the cakes cool in their pans for about an hour, use a knife to loosen edge of cakes before removing from pans. Let cakes cool completely before frosting.

Reduce temperature from 350 to 325 degrees Fahrenheit. Spread your shredded coconut across a baking tray into a thin layer and bake 5-10 minutes until lightly golden. Cool coconut before assembling cake.

n a large bowl or stand mixer, add your room temperature butter. Beat butter until it is light and fluffy and has paled in color (about 4 minutes). Then add in about 1/3 of your Eagle Brand® Sweetened Condensed Milk. Cream the two together until they are completely homogenous.

Add in your vanilla, salt, another 1/3 of your sweetened condensed milk.  Mix together until smooth. Add in the remaining 1/3 of your can of sweetened condensed milk and ½ cup of powdered sugar, mix until smooth.

If your frosting is too soft or not sweet enough you can add another ½ cup of powdered sugar. If your frosting is still too soft, place it in the fridge to chill until you are ready to frost your cakes.

Once your cakes are cool you are ready to start assembling! If your cakes are domed in the center, take a serrated knife and level them off so they are completely flat.

Spoon you frosting into a piping bag with a round tip and pipe about 1/3 of the frosting on top of your cake. Then generously sprinkle your toasted coconut on top of the frosting. Stack your second layer of cake on top and repeat the frosting and sprinkling of coconut with the next two layers. After you sprinkle coconut on the top layer, top with blackberries if desired.

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Top 6 russian buttercream recipes from across the web

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Russian Buttercream

Condensed Milk Buttercream

Sweetened Condensed Milk Frosting (...

Russian Buttercream

Russian Buttercream

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The most viewed russian buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine