Russian buttercream is the fastest way to get a silky, glossy frosting on your cake - no eggs, no sugar syrups, just 2 ingredients and about 10 minutes.
Russian Buttercream Recipe Snapshot
What it is: A glossy, 2-ingredient frosting that takes 10 minutes to make and pipes like a dream.
Why it's different: All the texture of meringue buttercream, with none of the eggs, sugar syrups, or fuss.
Key to success: Butter temperature and adding the condensed milk slowly.
When I first heard of Russian buttercream, I was skeptical. A frosting made with just condensed milk and butter didn't sound like it could hold a candle to Swiss or Italian meringue buttercream.
But after testing it, I was completely converted - and it's now my default frosting whenever I need something fast, reliable, and beautiful.
It has the same silky texture and glossy finish as a meringue buttercream, but comes together in minutes with no eggs, double boiler, or sugar syrups.
That said, there are a few crucial details that are often missed - and they make all the difference between smooth, glossy perfection and a curdled mess.
Reader Review:
This is my second time trying this recipe. I LOVED how it came out the first time so I gotta try it again to see if I can do better! The instructions were very easy for me to read and understand and the correction tips were super helpful. Definitely recommend trying this recipe!
⭐⭐⭐⭐⭐ - Saydee
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Why This Recipe Works
- Whipping the butter thoroughly first creates structure so the frosting holds its shape.
- Adding the condensed milk very gradually allows it to emulsify properly and stops it from splitting.
- The butter temperature is the most important thing - if it's too cold, it won't emulsify, and if it's too warm, it will go soft and soupy.
Russian Buttercream vs Other Buttercreams
If you're trying to decide which type of buttercream to use, here is how Russian buttercream compares to the others:
- Russian buttercream - Silky, glossy, quick to make. Slightly heavier than meringue buttercreams, but not overly sweet.
- American buttercream - Very easy, but sickly sweet and often grainy from powdered sugar (no thanks!)
- Swiss meringue buttercream - Light, silky, and more elegant, but it takes more time and a double boiler.
- Italian meringue buttercream - Very stable and smooth, but the most technical to make and involves a hot sugar syrup.
If you want something quick and easy with a professional finish, Russian buttercream is hard to beat.
Ingredients
The base recipe for Russian buttercream only has two ingredients, but the beauty of this frosting is how well it takes on flavor, so it's super versatile. As standard, I always add a little bit of vanilla and salt, just for depth of flavor.
- Unsalted Butter - It's super important that the butter is completely at room temperature before beginning.
- Condensed Milk - A can of sweetened condensed milk adds all the sweetness to this frosting. I was concerned about the 'milky' flavor coming through, but it doesn't; it just makes it glossy and sweet. Make sure you get condensed milk and NOT evaporated milk!
- Vanilla - A dash of vanilla extract or vanilla bean paste rounds out the flavor.
- Salt - A pinch of salt always enhances the flavor of sweet things!
See the recipe card for measurements in both cups and grams (though I always recommend weighing your ingredients).
How to Make Russian Buttercream
Because it's so quick to make, this is the frosting I rely on when I realise I need to frost a cake TODAY and haven't planned ahead. (It happens a lot...)
Butter Temperature
It is extremely important to use room temperature butter in this recipe. If your butter is too cold, the fat and liquid won't emulsify properly, and you'll end up with separation issues.
If your butter is too warm, the buttercream will be too soft and soupy and won't be able to hold its shape.
You want your butter to be soft but not greasy.
Whip Butter
Whip the butter on high speed for 5 full minutes. Make sure you stop a few times to scrape down the sides of the bowl.
The whipped butter should be thick, glossy, and very pale. If in doubt, go a bit longer; it has to be whipped very well in order to support the condensed milk and hold its shape.
Add Condensed Milk
Turn the mixer down to medium speed and drizzle in the condensed milk in a very slow, steady stream.
It's important to add it very gradually to allow it to emulsify properly and stop it from splitting.
Whip More
Turn the mixer back up to high speed and whip for another minute. This is where the magic happens - the frosting should thicken into a fluffy texture and start to look beautiful and silky-smooth.
If it seems like it's not the right consistency, here's How To Fix Broken Buttercream.
Add Flavor
Add the vanilla and salt, and if you are adding any additional flavorings or colors, add them now (see below for ideas!)
Whip until everything is combined.
How To Make It Extra Smooth
For an ultra-smooth finish, you can get rid of large air bubbles after whipping.
Once the buttercream is fully mixed, switch to a paddle attachment and mix on low speed for 1-2 minutes. This will smooth out the texture and give you a more polished finish.
This step is definitely not essential, but it does make a noticeable difference if you want it to look perfecly smooth.
How To Fix Broken Buttercream
While it's an easy recipe, Russian buttercream can split - it usually comes down to butter temperature or adding the condensed milk too quickly. Don't panic, it's fixable!
Frosting looks curdled or lumpy → Gently warm it and keep whisking until smooth
Frosting is too soft or soupy → Chill for 15 minutes, then whip again
When it comes together properly, it should be smooth, glossy, and hold its shape well.
I have a full troubleshooting guide for more information on how to fix broken buttercream.
Flavor Variations and Coloring
Russian buttercream takes on flavor and color very well, so it's a really versatile base frosting recipe to use for all kinds of desserts.
Flavor Ideas
- Berries - Add raspberry coulis or strawberry puree for a fresh fruit flavor (the color is so pretty, see my raspberry cupcake recipe.
- Pistachio - Add a tablespoon of pistachio paste for a creamy pistachio frosting.
- Coffee - Add 2 teaspoons of espresso powder dissolved in 1 tablespoon of hot water for an irresistible coffee buttercream like my Coffee Cupcakes or my Chocolate Espresso Cake.
- Chocolate - I have an absolutely irresistible Chocolate Russian buttercream recipe using real melted chocolate.
Coloring
The natural colour is a pale yellow because of the butter, but it can be easily tinted with gel food colouring. Make sure you use gel colors rather than liquid, and add them gradually, as a little goes a long way.
How to Use Russian Buttercream
Russian buttercream is smooth enough for frosting cakes and sturdy enough to pipe simple decorations. It works well for:
- Frosting and filling layer cakes
- Cupcakes and simple piping
- Sandwich cookies or macarons
Recipes using Russian Buttercream:
Storage
Russian buttercream can be made up to a week in advance and stored in an airtight container in the fridge. Bring it to room temperature and rewhip to bring back the texture before using it.
On Desserts:
Baked goods frosted with Russian buttercream can be kept at room temperature for up to 3 days in an airtight container.
Freezing:
Russian buttercream can be frozen for up to 2 months, but it can be a little sensitive to temperature changes. Thaw at room temperature and rewhip before using. If it looks slightly split after chilling or freezing, don't worry - it will come back together as you rewhip it.
FAQ
If you have a question about this recipe that is not answered here, please leave it in the comments, and I'll get back to you as soon as I can.
Russian buttercream, when made without any other flavorings in it, has a subtly sweet flavor, but not sickly sweet like traditional buttercream. It doesn't taste overly like condensed milk, but you can probably detect the flavor of it if you are looking for it. I recommend always adding vanilla extract and a pinch of salt to give the flavor profile a little interest.
Yes, the ingredients in Russian buttercream make it perfectly safe to sit out overnight; in fact, it will be good at room temperature for up to 3 days, which makes it perfect for cakes and desserts that need to be made in advance.
If your Russian buttercream isn't silky smooth, it probably curdled. This can happen because the ingredients were not the right temperature or because they were added together too quickly. See my troubleshooting guide for guidance on how to fix it.
Yes absolutely! When Russian buttercream is made correctly, it should be thick and glossy and stable enough to pipe intricate designs. If your buttercream isn't like this, see my troubleshooting guide.
I don't recommend using salted butter for buttercream. Because it is one of only two ingredients, you really will taste the salt. I have made that mistake before and ended up serving some very salty cupcakes!
More Frosting Recipes
Here are some more fantastic frosting recipes you might like to try:
Watch How To Make It (Video)
In this video, I'll walk you through exactly how to make Russian buttercream, step-by-step.
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Recipe
Russian Buttercream Recipe
Ingredients
- 227 g (2 sticks) Unsalted Butter (room temperature)
- 395 g (14 oz) Sweetened Condensed Milk
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
Equipment
- Stand Mixer with whisk attachment
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 5 full minutes, scraping down the sides of the bowl every minute or so. The whipped butter should be glossy and pale in color.227 g (2 sticks) Unsalted Butter
- Turn the mixer down to medium speed and drizzle in ⅓ of the condensed milk very slowly and gradually - whip until totally incorporated.395 g (14 oz) Sweetened Condensed Milk
- Repeat until all the condensed milk is added.
- Whip on high speed for 1 minute until the buttercream becomes thick, glossy, and shiny. If it isn't, see the troubleshooting guide above.
- Add vanilla and salt and any other flavorings you wish to add, then whip until incorporated.1 tsp Vanilla Extract, ½ tsp Salt
Mimi
I see a lot of ratings without comments which is really tacky to me, but I’m going to comment that I absolutely love Russian buttercream. Thank you for all of the additional tips and for listing all of the other types of buttercream in this one recipe. You didn’t have to do that.
Jules Grasekamp
Thank you so much for your kind words Mimi. I try to give people as much information as possible so the recipe hopefully always turns out fantastically for them - so it means a lot to hear that someone appreciates it!
Jules
Linda Fitchett
How does this pipe also how long does it last out of refrigerator
Jules Grasekamp
Hi Linda,
As long as it has been made correctly and hasn't curdled or split, it pipes like an absolute dream and holds its shape really nicely at room temperature.
It will be good at room temperature for 2-3 days.
Hope this helps!
Jules
Amber
When you add any flavoring extract to add more of a different flavor to it, how much do you normally put in the recipe? Also when you have to make large quantity batches of the frosting like doubling or tripling the recipe, is it better to do them individually or can you triple the recipe in one batch without it turning out funky?
Jules Grasekamp
Hi Amber, these are great questions!
For the flavoring it really depends on what you are adding, for extracts I would usually start with a teaspoon and add a little more at a time according to taste. For things like purees and espresso powder, it is a little more subjective so I recommend just gradually adding and taste-testing until you reach the desired flavor.
As for making large batches, I regularly make double and triple batches and have no issues, in fact I actually find it often works out better to do a larger batch. The one thing to be aware of though is making sure you are adding the condensed milk super gradually - don't add it more at once just because it's a larger batch, continue to drizzle it in slowly and let it incorporate gradually, otherwise the buttercream could split.
I hope this helps!
Jules
Karenb
Not a fan of this frosting! Tasted like eating a can of Sweetened Condensed Milk! Texture & consistency was great but Vanilla flavored frosting was awful. Probably better as chocolate or other STRONG flavor.
Barbara Turner
Is it stable enough to use for wedding cakes and stack and it hold up?
Jules Grasekamp
Hi Barbara,
As long as it is made correctly and isn't split, it will hold nicely. It's not thick or crusting like an American buttercream, it has a consistency similar to meringue buttercreams. But it is stable enough to stack cakes and is also less sensitive to temperature than meringue buttercreams.
Jules
Jeremy Gingerich
Hello!
Jules, this is Jeremy Gingerich again, it would seem that I can only reply once and then never again LoL! I wanted to reach back out, as I figured I would give this one more attempt.
I used butter between 48F and 50F degrees, the whisk attachment all the way through, everything we had talked about. Long story short, after adding in the condensed milk, and letting everything emulsify, I had soft peaks, yet soupy. This is after even letting my mixer go for about 10 mins on med-high and high. It even looked like it was starting to break. At this point, I stuck it in the fridge for about 20mins. Scraped down the sides, ran my mixer on high for about 5mins, and it is light, creamy, soft, rich, creamy, and every other great word you can use to describe it.
Two things come to mind, my mixer may not be strong enough (its a Kuccu, a knock-off brand), but I think it is time to invest in a Kitchen-Aid mixer! Secondly, butter temp. From everything I have tried, it would seem that I need to use colder butter because my mixer takes longer.
Side note, one thing I did find that works just fine, straight espresso powder when adding in the salt and vanilla. I found that it dissolves and mixes just fine with no granules.
I think I have it solved, and I appreciate you reaching out.
Thanks! 🙂
Jules Grasekamp
Hi Jeremy,
Oh I'm so glad you reached out again, I was wondering how you got on!
From the information I have it definitely sounds like the problem is that your mixer isn't powerful enough and may be getting warm and heating the butter.
I'm so glad you've found a way to make it work and I hope you love the frosting!
Jules
Margret
Can you pipe flowers using the Russian buttercream and then freeze the decorated cupcakes?
Jules Grasekamp
Hi Margret,
You can pipe flowers with it really beautifully as long as it has been made properly. See the pictures in the post that will show you how smooth it should look when emulsified properly, vs when the buttercream has split. As long as it is nice and smooth it will make beautiful buttercream flowers!
I tend not to freeze cake a lot as it can dry it out, but there is no reason why you can't do it, the buttercream should be fine. Just make sure you thaw them gradually overnight to avoid temperature shock.
Hope this helps!
Jules
Margret Keats
Wonderful! Thank you for the quick response! ❤️
Jules Grasekamp
You're so welcome. Happy baking!
Jeremy Gingerich
I have attempted this recipe multiple times and have had a dismal success rate. Frostings were never my forte but you dont know until you try eh? I use European butter, the 82% fat content I believe. ...Does the higher fat content effect the overall outcome? I have ran temps of butter from 63 degrees F up to about 70 degrees F, never have it break, but always soupy. Do you recommend a colder temperature for "room temperature" butter? Yes, 20 mins in the fridge works wonders, but I have not been able to just "make" this recipe. Be it using the gram weight or just the "2 sticks" of butter.
When I am able to get the buttercream to come out, I love it! The consistency is perfectly smooth, delicious, and not too sweet!
Jules Grasekamp
Hi Jeremy,
I'm so sorry to hear you're not having success with this recipe, it's very strange as it sounds like you're doing everything right!
Is there any chance that your mixer is warming up the butter a bit while whipping it? Is it being whipped enough? What is the consistency of the butter like before you add the condensed milk?
I want to help you get to the bottom of this!
Jules
Jeremy
Hello Jules,
The butter is mixed for the 5 mins, stopping to clean the edges onces or twice. Beautiful pale white just as it should be. I have done some trails by using a paddle for my mixer too, to see if there is a difference, there is not. The condensed milk is added at room temperature, I weigh out the 600gms as noted in the recipe. I have thought to try chilling it but just haven't yet. When its all mixed together, by this point, if using the paddle, I go to the whisk like the recipe says, and mix high for one minute.
...the only time I have had success is when I whip on medium high speed for about 9 mins. By 12, it breaks LoL ....like I stated, as an engineer I have ran studies on this buttercream. I want it to work because I love the flavor of it, and its just a unique recipe. I find powdered sugar buttercream to be too sweet and paste like.
....I am curious of the chilling of the condensed milk, to help keep things cold, may help.
Thank you for replying.
Jules Grasekamp
Hi Jeremy,
It sounds like maybe there isn't enough air getting into the butter. What kind of mixer are you using? You definitely want to use your whisk attachment, not the paddle attachment for this. You want to whip for 5 minutes on high speed, it really whips up the butter so when it's done it should be super thick and glossy. If you are doing this and it's not giving you that result, could it be that your mixer is not very powerful?
I don't advise chilling the condensed milk, the idea is for all the ingredients to be about the same temperature so they can emulsify, otherwise your buttercream may split.
Jules
J
Can the Russian Buttercream be made with salted butter (it’s all I have) and just NOT add the additional salt?
Jules Grasekamp
Hi J,
You can technically make this with salted butter but it may come out way too salty depending on the brand of butter you are using.
Julie
Thank
Faith R.
This was the easiest and best tasting buttercream frosting I have ever made. I think next time I will add the vanilla bean paste just to give it a bit more flavor.
Jules Grasekamp
Hi Faith,
I'm so glad you loved the Russian buttercream! It's my favourite too right now - so easy and delicious!
Thank you for trying my recipe and for taking the time to let me know you loved it!
Jules
theresa
I need to make this vegan so I will try sweetened condensed coconut milk and sub vegan butter. It may not be as creamy but we will see.
Sorry, but licking the spatula and then using was so wrong. I saw you lick fingers also and I had hoped you washed hands in between.
Jules Grasekamp
Hi Theresa,
I'm not sure if it will work the same with those substitutions, but definitely let me know how it turns out 🙂
Can I ask why it is 'wrong' to lick the spatuala when I was the only one going to be eating the cupcakes?
As an aside, like most bakers I end up washing my hands about 50,000 times while baking, but again it doesn't impact anybody else as I was the only one eating them so it shouldn't concern anybody?
I definitely intend to raise my daughter to be a 'lick the spoon' kind of person. It's obviously different if I'm baking for other people of course, but at home I try to show her a more relaxed and homey way of being.
Thanks you for your thoughts,
Jules
Theresa
Thank you for putting my mind at ease about you and your family being the only ones to eat them. We have all had to get tighter about avoiding the spread of “Germs” since Covid came. I will still try this for my daughter’s baby shower. Thanks. I’ll let you know how it turns out.
Ems
This icing is delicious and so smooth and stable for decorating cakes. I hate American buttercream and this is such a good alternative.
You lick that spatula, girl! Someone needs to do some deep breathing
Jules Grasekamp
THANK YOU! This is my favorite comment of the month haha!
So glad to hear you loved the frosting!
Jules
Care Watkins
Jules, don't listen to them. There's always at least one in the bunch that has to poo poo people in the comments. My mom was a fantastic cook and made wedding cakes. You're right about hand washing. As far as the other...I'd worry about people who DON'T lick the spoon....lol. Who raised them...lol. Keep up the good work! Cheers!
Jules Grasekamp
Haha I love this comment - thank you! I agree, licking the spoon should be a mandatory part of the process!
Thank you for your lovely comment and I hope you have a great day!
Jules
Saydee
This is my second time trying this recipe. I LOVED how it came out the first time so I gotta try it again to see if I can do better! The instructions were very easy for me to read and understand and the correction tips were super helpful. Definitely recommend trying this recipe!
Jules Grasekamp
Hi Saydee,
Thank you so much for your lovely comment - it's always so nice to hear people appreciate the time I put into writing these recipes! I'm so happy you love the Russian buttercream - thank you for trying my recipe!
Jules