Russian Buttercream
Russian Buttercream is a silky, smooth frosting made with butter, sweetened condensed milk, and vanilla. It is perfect for cakes and cupcakes, offering a rich flavor and creamy texture.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 spatula
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 cup unsalted butter, softened Ensure your butter is at room temperature.
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ΒΌ teaspoon salt
Instructions
- In a large mixing bowl, beat the softened unsalted butter with an electric mixer at medium speed until it's light and fluffy (about 5 minutes).
- Gradually add the sweetened condensed milk to the butter, mixing continuously at low speed until fully combined.
- Add the vanilla extract and salt to the mixture, and beat on medium speed until well incorporated and smooth (about 2-3 minutes). The frosting should be glossy and creamy.
- Use immediately to frost your cakes or refrigerate for up to one week. If refrigerating, let it come to room temperature and re-whip before using.
- For best results, ensure your butter is at room temperature before starting the frosting.
Notes
For best results, ensure your butter is at room temperature.
This frosting pairs wonderfully with chocolate, vanilla, and red velvet cakes.
You can color or flavor this buttercream if desired with food coloring or other extracts.