Russian buttercream
Silky, smooth and so delicious! Yum!
Russian buttercream is a classic buttercream that was most popular back in the USSR. It reminds me of my childhood since it was the only buttercream we knew back then.
It is the easiest type of buttercream frosting to make. This buttercream has a smooth and creamy texture that melts on the tongue. It consists of just two main ingredients: butter and condensed milk. These ingredients are whipped together until they reach a light and fluffy texture. It’s neither overly sweet nor gritty. And a flavor can be altered by adding flavorings such as vanilla extract, citrus juices, alcohol or various extracts.
“While most bakers would likely choose American buttercream, my top choice for frosting is Russian buttercream. It comes together in minutes and is ideal for piping and layer cakes. Additionally, it’s never overly sweet or gritty.”
Some notes before starting:
To achieve a fluffy, light, and delicate cream, it’s extremely important to use softened butter at room temperature. If you use ingredients that are not warm enough, the buttercream may separate.
Whip the butter thoroughly at high speed with a mixer until it lightens in color by about 4 – 5 shades and increases in volume by 2 – 2.5 times. This process can take anywhere from 6 to 15 minutes, depending on the power of your mixer.
I have never had a problem with this buttercream; it has never separated because the main rule is temperature.
It is very easy to color with gel coloring in different colors. If you want to make chocolate buttercream, simply add 1/2 cup of cocoa.
If you feel that the buttercream is a little soft, no worries! Just put it in a fridge for 10 minutes and it will be perfect for piping and smoothing!
Russian buttercream
- Total Time: 25 minutes
- Yield: 24 cupcakes 1x
Description
Super easy recipe for silky smooth buttercream.
Ingredients
12 oz (350 gr) unsalted butter room temperature
14 oz (1 can) condensed milk
1.5 tsp. vanilla sugar or vanilla extract (optional)
2–3 tbsp brandy or cognac (optional)
Instructions
- 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 at least 7- 8 minutes, scraping down the sides of the bowl occasionally until it forms a very fluffy, light mass.
- Add condensed milk and beat well until a homogeneous fluffy mixture forms. Then, add vanilla and cognac, and beat well again
Notes
To achieve a fluffy, light, and delicate cream, it’s extremely important to use softened butter at room temperature. If you use ingredients that are not warm enough, the buttercream may separate.
Whip the butter thoroughly at high speed with a mixer until it lightens in color by about 4 – 5 shades and increases in volume by 2 – 2.5 times. This process can take anywhere from 6 to 15 minutes, depending on the power of your mixer.
It is very easy to color with gel coloring in different colors. If you want to make chocolate buttercream, simply add 1/2 cup of cocoa.
If you feel that the buttercream is a little soft, no worries! Just put it in a fridge for 10 minutes and it will be perfect for piping and smoothing!
This is enough frosting to frost 24 cupcakes or a 2 layer 8-inch cake with swirls or shell borders.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert
- Method: No bake
- Cuisine: Russian