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
Equipment
- Stand Mixer with whisk attachment
Ingredients
- 2 sticks Unsalted Butter 227g (room temperature)
- 1 can Sweetened Condensed Milk 395g
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
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 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 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 Salt
VIDEO
Notes
It really helps and I love hearing all your feedback!
Barbara
Sounds delicious. Could you pipe this buttercream with russian piping tips?
Jules Grasekamp
Hi Barbara,
Yes absolutely!
Jules
OGGardenEnthusiast
Have you ever tried using Russian buttercream as a filling for macarons, instead of the traditional ganache or buttercream? How did it turn out and did it enhance the overall flavor and texture of the macarons?
Jules Grasekamp
Hi there,
You can definitely use Russian buttercream in macarons! The silky texture goes really nicely with the crunch of the macaron. I would say it would be best to add some kind of flavor to the buttercream to match the macaron flavor, it works really well with fruit purees, nut butters,and espresso powder, but the options are endless! I also have a recipe for chocolate Russian buttercream which is really delicious!
Wendy
Very easy icing to make if the butter is the right temperature, and it pipes nicely. As you state in the FAQ, the finished frosting doesn’t “overly” taste like SC milk, but there is a definite aftertaste. Flavorings will mask it a bit, not completely.
Laura
My batch tasted great! Not cloyingly sweet like American buttercream, and not overly buttery like Italian or Swiss meringue buttercream. I maybe due to my softening the butter to room temp via the microwave (just to the point of being able to make a dent with my finger), it doesn’t seem very stable. I wonder if cream of tartar would stabilize it to hold its shape better? Also, is it possible to freeze unused portions to reuse later?
Jules Grasekamp
Hi Laura,
So glad you love the flavor of the Russian buttercream frosting! I definitely am not a fan of American buttercream so I like this as a substitute too.
In what way is it not stable? Is it too soft? It should be pipeable and able to hold its shape well. It could be because of the butter being microwaved, if you put it in the fridge for a while and then whip it up for a minute before using it should stiffen up if that is the issue.
Does it look smooth and homogenous? Or does the frosting look a little curdled? It should be glossy and smooth, if it isn't then the butter may still have been too cold in parts and hasn't emulsified properly.
Yes you can freeze it for up to 3 months then defrost to room temp and whip it up again to bring back the consistency.
Jules
Tiffany
I tried this recipe. Absolutely love it!!! I let my butter sit out for quite a few hours before I started.
I wisked the butter until it was white. And then add it in the Sweetened condensed milk. And then I added a splash of vanilla and a whole bunch of cinnamon! (The cupcakes I made was a spice cake, with apple pie filling, and this frosting).
It was so simple, and piped so nice. Not only do they look amazing, but they taste absolutely like heaven.
My one complaint is when they sit, the frosting cries.. there's like drops of The Sweetened condensed milk dropping down my cupcakes. So they're kind of sticky. But the flavor absolutely makes up for the mess!
Thank you so much for this recipe, it has very quickly become a favorite in my house!
Aracelis
I live in tropical island. You recommend those recipes? I want a try
Linda Smart
Loved watching this video of your russian frosted cupcakes, they looked amazing and a treat for the eyes too. You always have such a lovely selection of delights to try and make everything look so easy with your very detailed recipes, love receiving your posts.
Joanna Mitchell
I found the RBC easy to make but I highly recommend having a stand mixer - 5 minutes is a long time. I used 60% Kerrygold unsalted butter and 40% Crisco vegetable shortening hoping it would give the RBC some structure. Once I completed mixing (I added white gel coloring) I tested the RBC by applying it to a sheet of parchment paper with a frosting spatula, it was wonderfully smooth, no air bubbles and personally I prefer the RBC's taste over powdered sugar. I did not use any flavoring that could be overwhelmed with the taste of condensed milk. I refrigerated it overnight and the following day loaded my piping bag, using a Russian piping tip I applied it to parchment paper and found it too soft to create a clean design. After placing my experimental RBC flowers in the refrigerator the frosting remained soft. I live in southern California, it is fairly warm today but a cool coastal breeze is keeping my kitchen at an acceptable temperature.
If anyone has any ideas about how to give this RBC more structure I would be interested in your thoughts.
Jules
Hi Joanna,
Yes, I agree a stand mixer is definitely best for this recipe!
I'm sorry to hear your buttercream was too soft - it sounds like maybe it could have done with being whipped a little longer or at a higher speed. (Not every mixer has the same power so it's hard to say exactly). Before the condensed milk is added, the whipped butter should be very thick and stable.
If you still have the buttercream, I would try putting it back on the stand mixer and whipping at the highest speed for a few more minutes to see if that improves the consistency. It should be thick, smooth and pipeable - and should definitely be able to hold its shape.
Other than that all I can think of is the Crisco, I have never tested this recipe with Crisco personally, so I can't say how that would affect it. I always use kerrygold butter as well.
I hope that helps and that your buttercream thickens up nicely!
Thanks for trying my recipe 🙂
Jules
Bonnie
What temperature was your room? You mentioned that the temp was important. I live in thailand so room temp is about 40C/105F
Jules Grasekamp
Hi there,
This is based on the average temperature indoors which is typically considered to be 20-22°C in the UK and US, or between 24-27°C in Thailand. As it is a bit warmer I would definitely leave you butter out for a little less time. The aim is that the butter is soft enough that you can easily make a finger indent in it, but not so warm that it is starting to look melty. Hope this helps!
Jules
Jodi
Can this recipe be frozen?
Jules Grasekamp
Hi Jodi,
Yes you can freeze buttercream for up to 3 months. Put it in a freezer bag or airtight container. When you want to use it, thaw it in the fridge overnight, then bring it out and let it come up to room temperature and whip it up for a minute or two to revive the texture before you use it 🙂
Jules
Czarina
First time to try RBC. Everything was going great until I put in the last of the condensed milk, and then it became soupy even after putting it in the fridge for 15 minutes. Maybe less condensed milk is enough for this RBC for it not to become a soupy mess. I’m thinking to add more butter to it but I don’t have the luxury of having extra butter at the moment. I don’t know what to do with this now. I really needed this to come through.
Czarina
I take that back. While the BC was soupy, I added the coffee, salt, and vanilla. Whipped again and noticed that the BC started curdling which is a sign that it’s starting to emulsify and firm up. So I put it back in the fridge for about 30 minutes and whipped it up again for about 5-10 minutes, scraping the sides every minute or so.
Having said all that, I can say trying your recipe is a success. My only other comment is that the RBC still tasted like condensed milk before I added the coffee, etc. I don’t know how it would have tasted if I only added the salt and vanilla. Guess i’ll have to try this recipe again some other time. Thank you!
Danielle
Thank you for the recipe. I personally won't try this one again. I followed directions to a T and even did your troubleshooting technique of popping it into the fridge. My buttercream was too runny. You could not use it to decorate. It's not sturdy. It would stiffen up after being in the fridge but it would thin right back out as soon as it started to warm when working with it. You would have to store this in the fridge or it would be a soupy mess. The flavor isn't great either. You can taste the condensed milk. I wish I wouldn't have used this on my husbands birthday cake. I used this with the French vanilla cake recipe. The cake portion worked well, but this buttercream didn't. Maybe I messed it up somehow?
Danielle
Also I gave this two stars but it changed it after I posted. Not sure why?
Cheryl Johnson
You did not mess it up. Worst buttercream ever. I'm sorry but just my opinion. Taste awfull. Don't mean to be impolite. So sorry to say that and 2 soft. Could not pipe it at all. It was easy. That's all I can say. You do have some good stuff tho
Jules Grasekamp
HI Cheryl,
Sorry to hear your buttercream didn't turn out. This is one of the most popular recipes on the site and if made correctly it should pipe like a dream. It sounds like maybe the butter was too soft or perhaps the ingredients were added together too quickly. I'm happy to help you troubleshoot!
Jules
Rick
I had the same problem. It was a cool day, and yet the frosting was too way runny and wouldn't hold shape for piping. I tried popping it into the refrigerator. It did stiffen up enough to pipe. But, after 5-10 minutes at room temp, the piped frosting started to sag and eventually all of the frosting started to soften so much that it slipped down the sides of the cake. I found another recipe for the same frosting that suggested adding powdered sugar to get a stiffer result. The same thing happened. The frosting held its shape for about 5 minutes and then began to melt off the cake. Like some of the above replies, I followed the recipe exactly as read. I am a decent baker, so I doubt I made a mistake.
Jules Grasekamp
Hi Rick, I'm sorry to hear your Russian buttercream didn't turn out. It sounds like maybe your buttercream didn't emulsify properly. This can happen if the butter and condensed milk are not at the same temperature, the fat and liquid can't combine properly into a homogenous mixture. Perhaps the butter was a little too cool when you made it? It's frustrating because the recipe itself is so simple but is super sensitive to temperature so it can easily go wrong if the butter is a little too cold or too warm! It's absolutely not a reflection on your skill level as a baker - it's just a fickle recipe when it comes to temperature.
Next time try getting your butter a little warmer first, fully at room temperature and if it happens again, I recommend 2 different things. 1 - you could try adding a tablespoon of recently boiled water to the mixture and whipping it on high speed to see if that is enough to bring it together. 2 - If that doesn't work, you can try following the instructions in the troubleshooting guide for if the buttercream separates - heating it all together and mixing it will allow the fat and liquid to melt together. Then you can re-chill it and whip it up.
I really hope this helps as Russian buttercream is such a wonderful and simple recipe when it works and it creates the most beautiful, glossy frosting that is so easy to pipe with!
Good luck!
Jules
Nicole
Hi Bonnie, I see its an off white colour, Do you think I can make it white with a white gel colouring?
Addy B
Is it sturdy enough to use on cakes?
Jules
Yes! I used it to frost and fill both my Chocolate Espresoo Cake and my French Vanilla Cake if you want to see how it looks on cakes.
https://bonnibakery.com/chocolate-espresso-cake/
https://bonnibakery.com/best-french-vanilla-cake/
Holly
Literally the best buttercream!!
Lisette
I just hope those were not for sale as you doubble dipped the spatula in the buttercream and then pipped it .
Jules
Hi Lisette, thanks for your comment. We are not a bakery and don't sell any baked goods - I just make this baking blog and the goodies are only eaten by myself and my family 🙂
Ruth Wallace
Why don’t you not worry about it.
JM
Gee. A good criticism is Always warranted
Chris Radwanski
This stuff is silky smooth and oh so scrumptious. Its probably my favourite buttercream. I am always excited to see what you're making/posting so please, keep up the good work!
Jules
Thank you 🙂 It's my favourite too!
Laura
I am eager to try this!
Karenb
I am eager to try this recipe but reluctant because of all the issues with the Butter being the "exact" room temperature. Do you think you can post an actual temperature the butter should be? This simple request sure seems like it would eliminate a lot of issues. Thanks!!!
Jules Grasekamp
Hi Karen,
Sorry if my comments put you off, this is genuinely a very easy recipe! To clarify, the butter doesn't need to be an exact temperature, it just needs to be out of the fridge long enough that it is not cold and you can easily put a finger indent in it, but not so softened that it is beginning to get melty or sloppy. The reason I stress the point about the butter temperature so many times is because a lot of people don't read the recipe all the way through, so I want to make sure they see this part so that they have the best chance of success.
I take my butter out of the fridge 1-2 hours before I need it and that usually is enough. If you live in a very hot climate it won't need as long though.
Even if the butter temperature does cause problems, it's easy to fix the buttercream, I have full instructions for that in the troubleshooting guide.
I hope this helps ease your concern! Let me know if you try the recipe and how it works out for you!
Jules