Russian Buttercream Recipe

Russian Buttercream – the addition of Sweetened Condensed Milk makes this buttercream one of the best-tasting buttercreams you will ever have tasted! Use it in place of any buttercream in your favorite cakes and cupcakes.

Russian Buttercream - addition of Sweetened Condensed Milk makes this buttercream one of the best tasting buttercreams you will ever have tasted! | By Let the Baking Begin!

This Russian Buttercream is by far the most used buttercream in Russian and Ukrainian cakes. The addition of sweetened condensed milk gives the buttercream a very pleasant taste and acts not only as the flavor enhancer, but also the sweetener.The Russian Buttercream is very simple to make, given that you follow certain rules.

When making buttercream there are certain things to keep in mind.

1. Start out with room temperature butter. This means that you will need to remove your butter from the fridge several hours before you plan on using it. The butter must have some yield when pressed with your finger, but should not be so soft that you don’t meet any resistance when pressing on it. If your butter is too soft to begin with, it will not be able to hold onto the condensed milk when it is added, and make the buttercream separate.

If you have softened your butter too much, just put it back in the fridge for about 10-20 minutes, checking on it occasionally.

HOW TO QUICKLY SOFTEN BUTTER: 
TIP #1: If in a hurry, you can use your microwave to soften the butter. To do this you will need to set your microwave to the lowest power and microwave each stick in increments of 20 seconds, then 10 seconds and then 7 seconds, continuing in 7 second increments until the butter is soft, but not melted. Each time the time expires, you will need to rotate the stick of butter to get an even and gradual temperature increase.

TIP #2: Cut butter into small pieces or use grater to grate butter to expedite the softening process.

2. Whip butter for the full amount listed in the recipe. Air bubbles whipped into butter will help it hold on to the condensed milk while holding shape. If not enough air bubbles are incorporated, the buttercream will become runny when you add the condensed milk. You will need to whip the butter for about 5-7 minutes if you’re working with 2-4 sticks (1-2 cups) of room temperature butter.

3. The condensed milk must be added in thirds or fourths, and each must be whipped (minimally) into the butter before next addition. Again, this will prevent the buttercream from becoming runny, or separating.

4. Make sure both butter and condensed milk are room temperature, or the same temperature. If you try adding cold condensed milk to whipped room temperature butter, most likely the butter will cool down too much and become hard, preventing it from being smooth, or worse yet – separate.

What do you do if your buttercream starts to separate?

Do you toss the whole thing out? NOPE!
~To solve this, you will need to take away about 1/2 cup of buttercream, put it into a microwave safe bowl and slowly, in 3-5 second increments heat it and carefully mix it after each increment, until it becomes smooth, but not runny or soupy. Then you would add this to the rest of the buttercream and fold it together. If the buttercream doesn’t come together still, take away another half cup and microwave it again. Follow the above steps until your buttercream comes together.

If at this point your buttercream is too soft, just put it in the fridge for 30 minutes, and mix it every 10 minutes until it is proper consistency.

This is it. If you think you can manage following the above rules, you will definitely be successful! Now read on to see how to make the Russian Buttercream.

Russian Buttercream

Ingredients for the Sweetened Condensed Milk Buttercream:

2 (1 cup) sticks unsalted butter, room temperature
1 can (14 oz) sweetened condensed milk, room temperature
1 tsp  vanilla extract or emulsion (emulsion has vanilla seeds in it, so your buttercream will be speckled with vanilla beans throughout)

How to make Russian Buttercream:

In a bowl of a mixer fitted with a whisk attachment whip room temperature butter, stopping to scrape the bottom of the bowl several times, until it has tripled in volume, and is light and fluffy, about 5 – 7 minutes.
Russian Buttercream - addition of Sweetened Condensed Milk makes this buttercream one of the best tasting buttercreams you will ever have tasted! | By Let the Baking Begin!
Add 1 teaspoon of vanilla extract or emulsion to the whipped butter. Now add the sweetened condensed milk or dulce de leche in thirds, whipping for about 5-10 seconds after each addition. Don’t forget to scrape the bottom of the bowl after each addition.

Russian Buttercream - addition of Sweetened Condensed Milk makes this buttercream one of the best tasting buttercreams you will ever have tasted! | By Let the Baking Begin!
At the end you should have very light, delicious Russian Buttercream that is ready to be used to frost and fill your cakes, cupcakes or whatever other endeavors you have come up in your kitchen.
Stay creative my friends!

Scroll to the bottom for recipes with this BUTTERCREAM!

Russian Buttercream

Russian Buttercream - addition of Sweetened Condensed Milk makes this buttercream one of the best tasting buttercreams you will ever have tasted! | By Let the Baking Begin!
5 from 4 votes
Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Russian
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

Instructions

  1. In a bowl of a mixer fitted with a whisk attachment whip room temperature butter, stopping to scrape the bottom of the bowl several times, until it has tripled in volume, and is light and fluffy, about 5 - 7 minutes.
  2. Add 1 teaspoon of vanilla extract or emulsion to the whipped butter. Now add the sweetened condensed milk or dulce de leche in thirds, whipping for about 5-10 seconds after each addition. Don't forget to scrape the bottom of the bowl after each addition.

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Russian Buttercream - addition of Sweetened Condensed Milk makes this buttercream one of the best tasting buttercreams you will ever have tasted! | By Let the Baking Begin!

Check out some of the cakes that I have posted before with Russian Buttercream 

BLACK PRINCE Cake
Black Prince Cake

Kiev Cake 

Kiev Cake

Honeycomb Cherry Cake 

Honeycomb Cherry Cake

Marquise Cake 

Markiza Cake

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  • Tina

    I tried this recipe and substituted the butter for shortening and it was a dream! Kudos for this delicious recipe! I’m looking to try this with margerine sonce it’s cheaper than butter where i live, would that work just as well??

    · Reply
    • Hi Tina,
      I’m happy to hear you liked it even with shortening! I’m not honest how well it would work with margarine since I’m not a fan of its flavor, and therefore haven’t tried it 🙁

      · Reply
  • Gail

    Is this frosting stable? I do a lot of traveling with cakes and am just wondering if it would withstand the bumpy ride… Also, if the cake/frosting is refrigerated, does the butter solidify?

    · Reply
    • Hi Gail,
      The frosting is pretty stable and should withstand a bumpy ride. I would freeze the cake before transporting it though, so that the butter does not soften and make the cake soft.
      The buttercream does solidify when refrigerated.

      · Reply
  • Tam

    I love this buttercream – utter game changer and everything I was looking for in terms of a not-too-sweet buttercream. I want to make another batch, but would love to decorate some cupcakes with chocolate icing – have you had any luck adding either cocoa powder or something like Nutella? Thank you!

    · Reply
    • Hi Tam,
      Thank you! You can easily add some sifted cocoa powder into the butter while you’re whipping. If you want to add Nutella, only add it in place of condensed milk. So Nutella can be a replacement for part of condensed milk, but not as an addition. If you add it in addition to condensed milk, it will be too runny to pipe.

      · Reply
  • Rachelle L Yoder

    Hello!
    This recipe looks amazing! I have not tried it yet, hoping to soon! But I was wondering if I made it ahead of time- or made the whole cake ahead of time if it would be fine to set out at room temperature? Is it safe? Like if I were to make a few huge batches of the frosting, store it on the counter and use it all up throughout the week!? Thanks .

    · Reply
    • Hi Rachelle,
      To be honest I am not sure. I have definitely left the cake out overnight and it was fine the next morning, but I haven’t left it out for more than a day and not sure how safe it would be. Butter is definitely fine left at room temperature and so is the sweetened condensed milk, so I think it would be fine, but can not tell you for sure. If you add the cool whip or whipped cream, definitely do not leave it at room temperature though.

      · Reply
  • Gloria

    This frosting tasted very sour.

    · Reply
    • Hi Gloria, sorry you had trouble with this frosting 🙁
      I would check the ingredients you used in this recipe because there’s no sour ingredients in the recipe, so if it came out sour, you have probably used either wrong or bad ingredients.

      · Reply
  • […] Make 1 recipe of this Dulce de Leche Buttercream with or without the 8 oz of the Cool Whip mentioned at the end of the recipe.This cake can also be made with 2 recipes of this Russian Buttercream. […]

    · Reply
  • […] recipe uses Russian Buttercream you can read about, […]

    · Reply
  • […] Russian Buttercream is a buttercream that is made with butter and some form of sweetened condensed milk. For one reason or another, almost every other Russian Cake recipe uses sweetened condensed milk in it, be it in the cake itself, or in the buttercream, so I’ve got to have a dedicated post just to this one delicious buttercream. […]

    · Reply
  • […] Cake Ingredients: 1 recipe Yellow Sponge Cake 1.5 recipe Russian Buttercream 1 recipe Meringue 1 cup roasted hazelnuts, chopped 1/2 cup tart cherries, frozen or canned, juice […]

    · Reply
  • Lena

    Awesome recipe! Used for kievskiy cake and it turned out perfect. Smooth and delish.
    Awesome work!

    · Reply
  • Lena

    Hi! Would I be able to add gel food color and frost cupcakes with this frosting? If so, at what point do I add it, with the last addition of condensed milk or after it’s thoroughly combined?

    · Reply
    • I would add it as soon as you have whipped the butter and make the color a little brighter than you would want, since it will be lighter once you add the condensed milk. You do not want to mix it more than the buttercream needs to, since that will separate the cream, so be careful.

      · Reply
  • Heidi

    Hi, thanks for sharing your recipe. Will this be good for piping flowers
    Thanks

    · Reply
  • Shawn Pierce

    Your rexipies have been incredible.

    · Reply
  • Emmy above

    I need to know the secret behind soft cake

    · Reply
  • Sathia

    What is the measurement of your 1 can of condensed milk

    · Reply
    • Thanks Sathia for the question!
      1 can of condensed milk is 14 oz by weight, or 1 cup + 2 Tbsp by volume.
      I added it into the post for others that might have the same question.

      · Reply
  • Vicky

    This is definitely the easiest and delicious butter cream! Have you tried whipping the butter and condensed milk at the same time? I make this cream often and always put the butter, condensed milk and vanilla all together and whip for 5-7 min, with the same perfect end result. As long as the ingredients are room temp, that is.

    · Reply
    • Hi Vicky,
      What proportions do you use when you whip them together? I have done that before but the cream always comes out runnier than if I whip the butter separately first. Also, what brand butter and condensed milk do you use?

      · Reply
      • Vicky

        I do 2 cubes (1 cup) if good quality butter like Tillamook, and one can condensed milk, and whip together for 5-7 min. In the beginning, it does separate and is runny but cokes together closer to the end. I did notice one time I used cheap wal mart butter, and no matter what I did to fix it, it remained separated. So I assumed it has to be good quality ingredients.

        · Reply
        • I use Costco butter most of the time and I don’t believe combining them together from the begining works with Costco butter. I will have to try it one of these days again, because you got me real curious though.
          With this recipe, any butter should work, at least for the ones that I have tried.
          Thanks for your comment Vicky!

          · Reply

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