Russian Buttercream is a dream frosting for anyone who loves a rich, buttery texture without overwhelming sweetness. Made with just a few simple ingredients—real butter and sweetened condensed milk—this frosting is incredibly smooth, stable, and luxurious. It pipes beautifully, spreads like silk, and pairs perfectly with cakes, cupcakes, and cookies.
If American buttercream feels too sweet and Swiss meringue feels too complicated, Russian buttercream is the perfect middle ground.
🧾 Ingredients (Frosts 12–18 cupcakes or one 8-inch cake)
2 sticks (1 cup) unsalted butter, fully softened
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
½ tsp salt
👩🍳 Instructions
Bring Ingredients to Room Temperature
Make sure the butter is completely soft before starting. This is key to a smooth, lump-free buttercream.
Whip the Butter
Add butter to a stand mixer fitted with the whisk attachment. Beat on high speed for 5 minutes, stopping to scrape down the sides as needed, until very pale, fluffy, and creamy.
Add Condensed Milk Gradually
Reduce mixer speed to medium. Add the sweetened condensed milk in three additions, mixing well after each until fully incorporated.
Flavor the Buttercream
Add vanilla extract and salt. Increase speed to high and whip for 1 more minute until smooth, glossy, and fluffy.
⭐ Tips for Perfect Russian Buttercream
Butter and condensed milk must be the same temperature to prevent curdling.
If the buttercream looks slightly separated, keep whipping—it will come together.
For extra silkiness, switch to the paddle attachment for the final 30 seconds.
🎂 Variations & Uses
Chocolate: Add ½ cup melted, cooled chocolate or cocoa powder to taste.
Coffee: Mix in 1–2 tsp instant espresso powder.
Fruit: Blend in freeze-dried strawberry or raspberry powder.
Perfect for piping roses, frosting layer cakes, filling macarons, and decorating cupcakes.
🧁 Final Thoughts
This Russian Buttercream is everything a frosting should be—smooth, creamy, rich, and perfectly balanced in sweetness. With just a handful of ingredients and no complicated techniques, it’s an elegant upgrade for any dessert.
Once you try it, you may never go back to traditional buttercream.
