Chocolate Russian Buttercream Recipe
Silky chocolate buttercream frosting made with condensed milk and melted chocolate, ready in just 10 minutes.
Servings: 3.5 cups
Ingredients
- 227 g (2 sticks) Unsalted Butter, (room temperature)
- 397 g (14 oz) Sweetened Condensed Milk
- 170 g (6 oz) Dark Chocolate
- 1 teaspoon (1 teaspoon) Vanilla Extract
- ¼ teaspoon (¼ teaspoon) Salt
Instructions
- Make sure the butter is completely at room temperature before beginning. It can't be too cold or too warm, or the buttercream won't form properly.
- Melt chocolate in the microwave in 30-second increments until totally melted. Set aside.
- Whip the butter on high speed for a full 5 minutes. I like to pause every 90 seconds or so to scrape down the sides of the bowl.
- Turn the mixer down to medium-high speed and slowly add the condensed milk, drizzling in while it whips. It's important not to rush this step or the buttercream might split - go very slowly and gradually. If you are using an electric whisk and can't drizzle and whip simultaneously, add the condensed milk in thirds, whisking until fully incorporated in between each addition.
- Once all the condensed milk is incorporated, turn the mixer up to max speed for 1 minute.
- Scrape down the sides of the bowl and pour in the melted chocolate, vanilla, and a pinch of salt - continue to whip until incorporated.
- The buttercream should be thick and glossy - if it isn't, see the troubleshooting guide in my Russian Buttercream post.
The butter must be at room temperature. It should be soft enough to indent when pressed, but still feel cool and hold its shape.
Notes
The recipe makes enough frosting to generously frost about 18 cupcakes.
The butter must be at room temperature. It should be soft enough to indent when pressed, but still feel cool and hold its shape.
If it's too cold, the frosting won't emulsify and will look curdled, and if it's too warm, it will go soupy. If this happens, don't panic; see my post on how to fix broken buttercream.