Russian Buttercream 🎂🧁


This Russian Buttercream is a dream come true for bakers and cake decorators alike. Made with just a few simple ingredients like sweetened condensed milk and butter, it’s unbelievably smooth, stable, and easy to work with. Unlike traditional American buttercream, Russian buttercream isn’t overly sweet—it has a rich, creamy texture that pipes beautifully and holds its shape. Whether you’re frosting a birthday cake, cupcakes, or intricate designs, this buttercream is your secret weapon for professional-looking results.

Why You’ll Love This Recipe

  • Silky Smooth Texture: No graininess—just pure, velvety perfection.
  • Not Too Sweet: The flavor is rich and buttery, without the sugar overload of other frostings.
  • Perfect for Piping: Holds its shape beautifully, making it ideal for decorating cakes and cupcakes.
  • Stable & Long-Lasting: Stays fresh at room temperature for hours and doesn’t melt easily.

Ingredients You’ll Need

For Classic Russian Buttercream:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp pure vanilla extract (optional, but adds great flavor)
  • Pinch of salt (optional, to balance sweetness)

Optional Variations:

  • Cocoa Powder: Add 2–3 tbsp for chocolate buttercream.
  • Espresso Powder: Mix in 1 tsp for a mocha twist.
  • Food Coloring: Add gel-based colors for festive designs.

Step-by-Step Instructions

1. Prepare the Ingredients

  1. Make sure your butter is softened to room temperature. It should be soft enough to mix easily but not melted.
  2. If your sweetened condensed milk is cold from the fridge, let it sit out for 10–15 minutes to warm slightly.

2. Whip the Butter

  1. In a large mixing bowl, use a hand mixer or stand mixer to whip the softened butter on medium-high speed for 3–5 minutes, until light and fluffy.
    • Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.

3. Add the Sweetened Condensed Milk

  1. With the mixer running on low speed, slowly pour in the sweetened condensed milk in a steady stream.
  2. Once all the condensed milk is added, increase the speed to medium-high and whip for another 5–7 minutes. The mixture will become thick, glossy, and incredibly smooth.

4. Flavor and Adjust

  1. Add the vanilla extract and a pinch of salt (if using). Mix on low speed until fully incorporated.
  2. Taste the buttercream and adjust if needed. For example:
    • If it’s too sweet, add a tiny bit more salt.
    • If it’s too thick, add 1 tsp of milk or cream at a time until desired consistency is reached.

5. Use or Store

  1. Use immediately to frost cakes, cupcakes, or cookies.
  2. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. Bring back to room temperature and re-whip before using.