Russian Buttercream frosting is an extremely glossy, smooth, and delicious frosting that also happens to be the easiest frosting to make.
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
When I first heard of Russian buttercream, or condensed milk buttercream, I was skeptical. As much as I appreciated that it was a simple recipe with only two ingredients, I thought there was no way it could taste good. I was wrong!
Russian buttercream gives the silky smooth texture of Swiss meringue buttercream but without all the faffing around. Its flavor is sweet but not overpowering or sickly sweet like American buttercream.
It spreads and pipes like a dream and holds its shape beautifully with a pretty, glossy sheen. And it is so versatile - you can add whatever flavor you like to it (like in my Espresso Chocolate Layer Cake and my Raspberry Cupcakes.)
Through all this recipe testing, I have found that although the process for making Russian buttercream is incredibly straightforward, it can be fickle, so there are a few vital tips and tricks to keep in mind to give you the best chance of frosting success - and I'm going to share them all in this post.
Jump to:
- Why You'll Love This Russian Buttercream Recipe
- Russian Buttercream Ingredients
- How to Make Russian Buttercream Frosting
- Video - Russian Buttercream Recipe
- Troubleshooting
- Types of Buttercream
- How to Use Russian Buttercream
- Russian Buttercream Recipe Variations
- How to Store Condensed Milk Frosting
- Russian Buttercream Frosting FAQs
- More Frosting Recipes
- Recipe
Why You'll Love This Russian Buttercream Recipe
- Quick and easy recipe with only two base ingredients
- Get the texture of meringue buttercreams without all the faff
- Super versatile frosting that can be made into any flavor.
Russian Buttercream Ingredients
There are only two ingredients in a classic Russian buttercream. The classic recipe is already delicious, but the beauty of this buttercream is how well it mixes with other add-ins and flavorings, so you can add further ingredients to make whatever flavor you like. See the section below on flavor ideas. As standard, I always add a little bit of vanilla and salt, just for a little depth of flavor.
- Butter - Use unsalted butter. Also, since the butter is such an integral part of the frosting, it's best to use high-quality 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 - I find that a little vanilla extract or vanilla bean paste makes the flavor more interesting, whether you want a vanilla russian buttercream or you are adding more flavors in to the mix.
- Salt - A pinch of salt always enhances the flavor of sweet things!
See the recipe card for quantities and full recipe.
Recommended Equipment
Stand mixer with whisk attachment - You could technically use an electric hand mixer to make this recipe, but you'll end up with very sore arms!
How to Make Russian Buttercream Frosting
Russian buttercream frosting comes together so easily, which is one of the reasons I love it so much.
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 and not cold to the touch, but still holding its shape and not melting. You should be able to easily make an indent in it with your finger.
I usually remove my butter from the fridge about 1.5 hours before using it, but this will depend greatly on the temperature of your kitchen.
Whip Butter
Put your softened butter in the bowl of a stand mixer and whip with the whisk attachment on high speed for 5 full minutes.
I usually stop every minute or so to scrape down the sides of the bowl with a rubber spatula. The whipped butter should look thick and glossy, and a lot paler in color.
Add Condensed Milk
Turn the mixer down to medium speed and slowly add ⅓ of the condensed milk to the mixing bowl. It's important to add the condensed milk very gradually, otherwise, it will have a hard time incorporating properly.
Let the first third whip in completely, then add another third and whip together, then repeat with the rest of the condensed milk.
Whip More
Once all the condensed milk is added, turn the mixer back on high and whip for another minute. This is where the magic happens - the frosting should thicken into a fluffy texture and start to look like a beautiful, silky-smooth buttercream.
If it seems like it's not the right consistency, see my troubleshooting section below.
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.
Top Tip: If you want to go one extra step, you can make the Russian buttercream even silkier by knocking any large air bubbles out of it. Once it is fully whipped, switch to a paddle attachment and turn the mixer on low speed for 1 minute.
This is an unnecessary step, but it can make it even smoother if you see a lot of air bubbles in the frosting.
Video - Russian Buttercream Recipe
See exactly how to make this easy Russian buttercream frosting in my YouTube tutorial:
P.S. Subscribe to my YouTube channel for future video updates!
Troubleshooting
While it's a very easy recipe, there are a few things that can go wrong when making Russian buttercream. Don't panic, it's salvageable!
Buttercream has curdled or separated:
The most common problem with Russian buttercream is for it to separate. This is usually because the butter wasn't at the right temperature or the condensed milk was added in too quickly, and the ingredients couldn't emulsify properly.
When Russian buttercream is made correctly, it should be extremely smooth and glossy and hold its shape very well. If it looks a little lumpy or it isn't holding together well, it has probably separated.
Don't worry, your buttercream is not ruined! There are two things you can try to bring the buttercream back together.
- First, put the mixer back on medium-high speed and drizzle in 1-2 tablespoons of recently boiled water to the curdled frosting. Sometimes, this is enough to bring it back together into a nice silky buttercream with a creamy texture.
- If that doesn't work, try placing your bowl of frosting over a saucepan with simmering water in it (make sure your bowl is heat proof first!), heat it very gently, whisking with a handheld whisk just to gently warm the butter - try not to melt it or haet it too much, you may want to take it on and off the heat to stop it from getting too warm.
You will know when it has emulsified because the mixture will transform into a smooth, glossy mixture as you stir it. As soon as it has come back together, remove it from the heat and put it back in the stand mixer and whip on high until it reaches the correct consistency.
If you go too far and it gets too warm, put it in the fridge to chill AFTER the mixture has come together. It doesn't matter if it's cold if it has already emulsified. Then re-whip once it has cooled for about 15 minutes or so.
Buttercream is soupy:
This means the butter was too warm. Put the whole bowl of frosting in the fridge for 15 minutes, and then try again.
Types of Buttercream
There are so many different types of buttercream, and they are all great for different things. The main difference between Russian buttercream and other kinds of buttercreams is the ingredients. With only two main ingredients (plus whatever different flavor add-ins you want to add), it is the most simple frosting recipe.
Russian buttercream uses butter and condensed milk. Because the sweetness comes from the condensed milk, you don't need to add any powdered sugar or sugar syrup to the frosting, which all other buttercreams do contain.
Russian buttercream also has the wonderful silky smooth texture that meringue buttercreams are famous for, but you don't need to use any egg whites or sugar syrups to achieve this, making this the easiest buttercream by far!
Other buttercream options include:
American Buttercream - Made with butter and powdered sugar, very sickly sweet and rich, thick consistency. This is what you would expect to find on most store-bought cakes. I don't actually even have an American buttercream recipe on my site any more because I just think it pales in comparison to all other buttercreams!
Italian Meringue Buttercream - One of my favorites, made by whipping egg whites and then making a sugar syrup on a double boiler and slowly incorporating to make a meringue. Beautiful results, subtle taste and silky texture, but the process is a little more involved than other options. I use this recipe a lot, such as for my Pistachio Cake recipe.
Swiss Meringue Buttercream - Similar to Italian buttercream in texture and taste, but made by cooking the egg whites and sugar on a bain marie before whipping and adding butter.
German Buttercream - Also known as custard buttercream. This is absolutely delicious but it is a long process as you have to first make a custard (pastry cream) and then whip it into the butter. I use this in my Vanilla Custard Cake recipe.
Cream Cheese Frosting - Similar to American buttercream but with the addition of cream cheese. This is amazing for fall desserts and things like Red Velvet Brownies.
French Buttercream - This is a similar process to Italian and Swiss buttercream, but using egg yolks instead of egg whites. This makes for a much richer, more custard-like frosting. Great for indulgent desserts like Pistachio Dacquoise.
All of these frostings are fantastic for different purposes, but I love Russian buttercream for being able to create a high-quality, glossy buttercream with a very easy process.
It all comes down to personal preference and how much time you are willing ot invest in your frosting. But I know for sure that this easy Russian buttercream recipe has become a staple in my repertoire, as it is the perfect frosting for balancing impressive results with a quick and easy recipe.
How to Use Russian Buttercream
Russian buttercream is smooth enough for frosting cakes beautifully and sturdy enough to pipe intricate designs with a piping bag and tips - it pipes like a dream.
This recipe yields enough to frost 12 cupcakes. In order to fill and frost a 3 layer, 8 inch cake, I doubled the recipe. But for smaller cakes, one batch will do.
You can also use Russian buttercream in other kinds of baking - such as a filling for macarons or sandwich cookies.
Russian Buttercream Recipe Variations
The natural sweet flavor of this easy sweetened condensed milk frosting is delicious plain, like on my French Vanilla Cake recipe. But it also flavors extremely well, making it a very versatile frosting option. Here are some ideas on flavors you could add:
Berries - I LOVE the color that is created when you add a little raspberry coulis or strawberry puree to Russian buttercream. And it really shows off the flavor, too. Check out my raspberry cupcake recipe to see how it looks.
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 for a decadent and easy chocolate frosting.
Coloring Russian Buttercream
The natural color of Russian buttercream is a very pale yellow color. It's not quite white because of the butter, but it's a very subtle, neutral color. It takes on color very well, so you can use it for all kinds of themes.
When adding other ingredients to the frosting, it typically takes on the color of the ingredients really nicely, as you can see in my Raspberry Cupcakes recipe. But you can also easily add a tiny amount of different gel food colorings to get whatever color you want.
How to Store Condensed Milk Frosting
Store in an airtight container in the refrigerator. The Russian buttercream will be good for 1 week like this. When you want to use it, let it sit on the counter to come to room temperature again, then whip it up a little just to get the lovely texture back.
You can technically freeze Russian buttercream, but it can be a little finicky with extreme temperature changes, so it may lose a little bit of its creamy consistency. If you do freeze it, let it come to room temperature on the counter and then whip for a minute to make it smooth again.
Russian Buttercream Frosting FAQs
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.
There are several different kinds of buttercream. The most commonly known is American buttercream, which is made by beating together butter and powdered sugar. Russian buttercream is made with butter and condensed milk and makes for a silky smooth frosting that is a lot less sickly-sweet than American buttercream.
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.
More Frosting Recipes
Here are some more fantastic frosting recipes you might like to try:
Recipe
Russian Buttercream Recipe
Ingredients
- 2 sticks Unsalted Butter 227g (room temperature)
- 1 can Sweetened Condensed Milk 395g
- 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.2 sticks (227 g) 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.1 can (395 g) 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 teaspoon Vanilla Extract, ½ teaspoon (½ tsp) Salt
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