Here’s a Russian Buttercream recipe — it’s one of the easiest and fastest buttercreams to make, requiring only two main ingredients: butter and sweetened condensed milk. It’s silky, not too sweet, and perfect for frosting or filling cakes and cupcakes.
🇷🇺 Russian Buttercream Recipe
✅ Ingredients:
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Unsalted butter – 1 cup (226 g or 2 sticks), room temperature
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Sweetened condensed milk – 1 can (396 g or 14 oz), room temperature
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(Optional) Vanilla extract – 1 tsp
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(Optional) Pinch of salt – if using unsalted butter
🧁 Tools You’ll Need:
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Stand mixer or hand mixer
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Mixing bowl
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Rubber spatula
🕒 Prep Notes:
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Butter and sweetened condensed milk must be at the same temperature, ideally room temp.
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Cold ingredients will cause the buttercream to curdle or split.
👩🍳 Instructions:
1. Soften the butter
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Cut the butter into chunks and let it sit at room temperature until soft but not melty.
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It should hold its shape but yield easily to a finger press.
2. Whip the butter
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Place the softened butter in a large mixing bowl.
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Beat with a hand or stand mixer on medium-high speed for about 5–7 minutes, until it becomes pale, fluffy, and doubled in volume.
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Scrape down the sides of the bowl as needed.
3. Add condensed milk slowly
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Reduce the mixer to medium speed.
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Slowly drizzle in the sweetened condensed milk, a few tablespoons at a time.
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Beat well after each addition to fully incorporate.
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This slow mixing prevents the buttercream from breaking or curdling.
4. Optional flavoring
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Add 1 tsp vanilla extract (or other flavorings like almond, coffee, or citrus zest) once all the condensed milk is incorporated.
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Add a pinch of salt to balance sweetness.
5. Final whip
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Turn the mixer back to high and whip for another 1–2 minutes, until silky smooth and fluffy.
🧊 Storage:
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Room temperature: up to 1 day (if not too warm).
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Fridge: 1 week, in an airtight container. Let it come to room temp and rewhip before using.
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Freezer: up to 3 months. Thaw in fridge, bring to room temp, then rewhip.
🎂 Uses:
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Ideal for layer cakes, cupcakes, or filling macarons.
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Can be piped, though it’s softer than Swiss or American buttercream.
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Not great for hot weather—it’s butter-based and melts easily.
🍫 Variations:
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Chocolate Russian Buttercream: Add 1/4–1/3 cup melted and cooled dark chocolate or 1–2 tbsp cocoa powder.
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Coffee: Add 1 tsp instant espresso powder dissolved in 1 tsp hot water.
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Fruit: Mix in fruit purees (well-strained), but add very gradually to avoid curdling.