Russian Buttercream Frosting

Learn how to make silky-smooth Russian Buttercream Frosting with just two simple ingredients butter and sweetened condensed milk! This rich, fluffy, and stable frosting is perfect for cakes, cupcakes, and piping decorations.

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Russian Buttercream Frosting (Smooth, Light & Perfect for Decorating)

If you’re searching for a buttercream that’s smooth, less sweet, and incredibly easy to make, look no further than Russian Buttercream Frosting. This frosting, also known as Sweetened Condensed Milk Buttercream, is a beloved European-style frosting made with just two main ingredients — butter and sweetened condensed milk.

Unlike traditional American buttercream, which can sometimes taste overly sweet or grainy, Russian buttercream has a velvety texture, light sweetness, and a buttery, creamy flavor that melts beautifully on your tongue.

This frosting is a dream to work with — it spreads easily, holds its shape for piping, and pairs wonderfully with cakes like sponge cakes, chocolate cakes, cupcakes, and red velvet. Whether you’re a beginner or a professional baker, this foolproof frosting will quickly become your go-to recipe.

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Ingredients

You’ll be surprised how few ingredients you need to make this luxurious frosting!

For Russian Buttercream Frosting

• 1 cup (230g) unsalted butter, softened to room temperature

• 1 can (14 oz / 400g) sweetened condensed milk

• 1 teaspoon vanilla extract (optional, for flavor)

• A pinch of salt (optional, enhances flavor)

Optional Variations

• Chocolate Russian Buttercream: Add 3 tablespoons of unsweetened cocoa powder or 100g melted and cooled chocolate.

• Coffee Buttercream: Mix in 1 tablespoon instant espresso powder dissolved in 1 teaspoon hot water.

• Berry Buttercream: Add 2–3 tablespoons of berry puree (such as strawberry or raspberry).

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Step-by-Step Directions

Step 1: Prepare the Butter

Take your butter out of the refrigerator 30–45 minutes before making the frosting. It should be soft but not melted.

Cut it into cubes to make it easier to whip. Room-temperature butter ensures a light and fluffy texture in the final frosting.

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Step 2: Beat the Butter

Place the softened butter into a large mixing bowl or the bowl of a stand mixer.

• Beat on medium-high speed for 5–7 minutes, until the butter becomes pale, creamy, and airy.

• Scrape down the sides occasionally to ensure even mixing.

Pro Tip: Properly whipped butter should look light yellow or almost white and feel fluffy this step builds the foundation for your smooth frosting.

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Step 3: Add the Sweetened Condensed Milk

Reduce the mixer speed to medium, and gradually pour in the sweetened condensed milk in a slow, steady stream.

After all the milk is added, increase the speed to high and continue beating for 2–3 minutes until the frosting becomes thick, glossy, and silky smooth.

You’ll notice the mixture transform — it starts out thin but quickly whips into a beautiful, pipeable cream.

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Step 4: Add Flavorings

Once the frosting is whipped and fluffy, add:

• 1 teaspoon of vanilla extract (for flavor)

• A small pinch of salt (to balance sweetness)

Beat for an additional 30 seconds to incorporate.

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Step 5: Check the Texture

The texture should be smooth, shiny, and stable enough to hold peaks.

If the frosting looks too soft or runny, it may be due to:

• Butter that was too warm, or

• Overmixing.

Fix it: Chill the frosting in the refrigerator for 10–15 minutes, then rewhip briefly before using.

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Step 6: Use or Store

Your Russian Buttercream is now ready to use!

You can:

• Frost cakes and cupcakes immediately, or

• Store in the refrigerator in an airtight container for up to 1 week.

Before using from the fridge, bring it to room temperature and rewhip for 30 seconds to restore its fluffy texture.

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How to Use Russian Buttercream

This frosting is incredibly versatile. You can use it to:

• Frost layer cakes like vanilla, chocolate, or sponge cake.

• Pipe elegant decorations — it holds its shape beautifully.

• Fill cupcakes, sandwich cookies, or macarons.

• Create smooth finishes for drip cakes or rustic textured designs.

Because of its smooth texture, it’s also great for naked cakes, where you want a creamy but not overly sweet finish.

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Flavor Variations

Russian Buttercream is the perfect blank canvas for flavors! Here are a few delicious twists:

1. Chocolate Russian Buttercream

   • Mix in 100g melted and cooled dark chocolate or 3 tablespoons cocoa powder.

   • Whip again until smooth and chocolaty.

2. Strawberry or Raspberry Russian Buttercream

   • Add 2–3 tablespoons of pureed berries (strained for a smooth texture).

   • Beat until fully combined for a fruity, pastel-colored frosting.

3. Coffee Buttercream

   • Dissolve 1 tablespoon of instant espresso powder in 1 teaspoon hot water.

   • Cool and add to the frosting for a mocha-style flavor.

4. Lemon Buttercream

   • Add 1 tablespoon lemon zest and 1 teaspoon lemon juice for a refreshing tang.

5. Nutella Buttercream

   • Mix in 2–3 tablespoons of Nutella for a rich hazelnut-chocolate twist.

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Storage Instructions

Refrigerator:

• Store in an airtight container for up to 7 days.

• Before using, allow to come to room temperature and rewhip briefly for the best texture.

Freezer:

• Russian buttercream freezes beautifully!

• Store in a freezer-safe container for up to 3 months.

• Thaw overnight in the refrigerator, then bring to room temperature and whip for 1 minute before using.

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Pro Tips for Success

1. Use High-Quality Butter:
   The butter is the main flavor here — use the best quality unsalted butter you can find.

2. Control the Temperature:
   If your kitchen is hot, chill your bowl for a few minutes before whipping to avoid melting the butter.

3. Don’t Overmix:
   Once the sweetened condensed milk is incorporated, stop mixing once smooth. Overmixing can cause separation.

4. Fixing Curdled Buttercream:
   If the frosting separates or curdles, don’t panic! Chill it for 10–15 minutes, then rewhip — it will come back together.

5. Add Sweetness Carefully:
   This frosting is less sweet by nature. If you prefer sweeter frosting, add a few tablespoons of powdered sugar.

6. Perfect for Layer Cakes:
   Russian Buttercream has a firm texture when chilled — ideal for stacking and filling layered cakes.

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How It Compares to Other Frostings

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Frequently Asked Questions

Q1: Why is my Russian Buttercream runny?
This usually happens when the butter is too soft. Chill the frosting for 15 minutes, then rewhip.

Q2: Can I color this frosting?
Yes! Use gel food coloring for vibrant shades without changing the texture.

Q3: Is Russian Buttercream stable in heat?
It’s more stable than whipped cream but less stable than American buttercream. Keep it cool — avoid leaving it in hot environments for long periods.

Q4: Can I make it vegan?
Yes! Use vegan butter and sweetened condensed coconut milk for a dairy-free version.

Q5: Does it crust like American buttercream?
No, Russian buttercream stays soft and smooth — perfect for creamy finishes.

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Nutritional Information (Per Serving – Approx. 2 tablespoons)

• Calories: 190 kcal

• Fat: 14 g

• Carbohydrates: 12 g

• Sugar: 12 g

• Protein: 2 g

• Sodium: 25 mg

(Values may vary based on ingredients used.)

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Final Thoughts

Russian Buttercream Frosting is truly a baker’s secret weapon — smooth, elegant, and effortlessly delicious. With only two main ingredients, it delivers a luxurious texture and balanced sweetness that’s perfect for almost any cake or dessert.

Whether you’re frosting cupcakes for a party, decorating a birthday cake, or simply spreading it on cookies, this buttercream provides professional-level results without the fuss.

It’s proof that simplicity often leads to the most delicious results — just butter, sweetened condensed milk, and a bit of magic. Once you try it, you’ll never go back to overly sweet frostings again.