Description: This Russian Buttercream recipe delivers an unbelievably smooth, stable, and not-too-sweet frosting that’s perfect for decorating cakes, cupcakes, and more. With just three main ingredients—butter, sweetened condensed milk, and vanilla extract—this buttercream is surprisingly easy to make and a delightful alternative to traditional American buttercream. Its unique texture and subtle sweetness make it a standout choice for any dessert.
Ingredients:
- 1 cup (2 sticks or 227g) unsalted butter, softened to room temperature 🧈
- 14 ounces (397g) sweetened condensed milk, chilled 🥛
- 1 teaspoon pure vanilla extract 🍨
Preparation:
Step 1: Prepare the Butter: Begin by ensuring your butter is properly softened. This is crucial for achieving a smooth, lump-free buttercream. The butter should be soft enough to easily indent with your finger but not so soft that it’s oily or melting. If the butter is too cold, it will be difficult to incorporate the sweetened condensed milk, resulting in a grainy texture. If it’s too warm, the buttercream may become too soft and lose its structure. Cut the softened butter into smaller cubes to make it easier to beat.
Step 2: Whip the Butter: Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Beat the butter on medium speed for 5-7 minutes, until it becomes light, fluffy, and almost white. This step is essential for incorporating air into the butter, which contributes to the buttercream’s light and airy texture. Scrape down the sides and bottom of the bowl frequently to ensure all the butter is evenly whipped. Don’t rush this step; proper whipping is key to a successful buttercream.
Step 3: Incorporate Sweetened Condensed Milk Gradually: Reduce the mixer speed to low. Gradually add the chilled sweetened condensed milk, about 2 tablespoons at a time. Make sure each addition is fully incorporated before adding more. This gradual incorporation prevents the buttercream from curdling or separating. Chilled sweetened condensed milk helps to maintain the butter’s structure and keeps the mixture from becoming too soft. Be patient and take your time with this step.
Step 4: Add Vanilla Extract: Once all the sweetened condensed milk has been added, add the vanilla extract. Mix on low speed until just combined. Vanilla extract enhances the flavor of the buttercream, providing a subtle yet essential aromatic note.
Step 5: Whip to Perfection: Increase the mixer speed to medium-high and beat the buttercream for another 5-7 minutes. This final whipping is crucial for achieving the perfect light, smooth, and airy texture. The buttercream will noticeably increase in volume and become incredibly silky. Continue to scrape down the sides and bottom of the bowl periodically to ensure even mixing. The buttercream is ready when it holds its shape and has a glossy appearance.
Why You Will Love This Recipe:
- Silky Smooth Texture: Russian Buttercream is renowned for its unbelievably smooth texture, which is a delight to work with and a pleasure to eat.
- Not Too Sweet: Unlike traditional American buttercream, which can be overwhelmingly sweet, Russian Buttercream has a more subtle sweetness, making it a great choice for those who prefer a less sugary frosting.
- Stable and Easy to Work With: This buttercream is very stable and holds its shape well, making it ideal for piping intricate designs and decorating cakes and cupcakes.
- Simple Ingredients: With just three main ingredients, this recipe is surprisingly easy to make and doesn’t require any complicated techniques.
- Versatile: You can easily customize the flavor of Russian Buttercream by adding extracts, cocoa powder, espresso powder, or other flavorings to suit your taste.
Serving Suggestions:
- Cakes: Use Russian Buttercream to frost layer cakes, sheet cakes, and sponge cakes. Its smooth texture and subtle sweetness complement a wide range of cake flavors.
- Cupcakes: Pipe swirls of Russian Buttercream onto cupcakes for an elegant and delicious treat.
- Cookies: Spread Russian Buttercream between two cookies to make delightful sandwich cookies.
- Dessert Fillings: Use it as a filling for pastries, cream puffs, and other desserts.
Tips:
- Use High-Quality Butter: The quality of your butter will significantly impact the flavor and texture of the buttercream. Opt for unsalted butter from a reputable brand.
- Softened Butter is Key: Make sure your butter is properly softened to room temperature before starting. This is essential for achieving a smooth, lump-free buttercream.
- Chill the Sweetened Condensed Milk: Chilling the sweetened condensed milk helps to maintain the butter’s structure and prevents the buttercream from becoming too soft.
- Gradually Add Sweetened Condensed Milk: Add the sweetened condensed milk slowly, a little at a time, to prevent the buttercream from curdling or separating.
- Don’t Overmix: Be careful not to overmix the buttercream, as this can cause it to become too soft.
- Adjust Sweetness to Taste: If you prefer a sweeter buttercream, you can add a little powdered sugar, a tablespoon at a time, until you reach your desired sweetness.
- Flavor Variations: Experiment with different flavorings to customize the buttercream to your taste. Try adding extracts, cocoa powder, espresso powder, fruit purees, or melted chocolate.
- Coloring: Use gel food coloring to tint the buttercream. Add the coloring a little at a time until you achieve your desired shade.
- Storage: Store leftover Russian Buttercream in an airtight container in the refrigerator for up to a week. Before using, allow it to come to room temperature and rewhip it to restore its smooth texture.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Nutritional Information: (Per serving, approximate) Based on 1/4 cup serving size
- Calories: 250
- Protein: 2g
- Sodium: 50mg
Conclusion:
Russian Buttercream is a delightful frosting that’s both easy to make and incredibly versatile. Its silky smooth texture, subtle sweetness, and stable structure make it a standout choice for decorating cakes, cupcakes, and other desserts. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a staple in your repertoire. Embrace the simplicity and elegance of Russian Buttercream and elevate your desserts to a new level of deliciousness!
Q & A:
- Q: Can I use salted butter instead of unsalted butter?
- A: While you can use salted butter, it’s generally recommended to use unsalted butter in baking recipes, including this one. This allows you to control the amount of salt in the final product and prevents the buttercream from becoming too salty. If you do use salted butter, omit any additional salt called for in the recipe.
- Q: Why is my buttercream grainy?
- A: Grainy buttercream is often caused by the butter not being properly softened. Make sure your butter is softened to room temperature before starting. Also, adding the sweetened condensed milk too quickly can cause the buttercream to separate and become grainy. Ensure you add it gradually, a little at a time.
- Q: Can I make this buttercream in advance?
- A: Yes, you can make Russian Buttercream in advance. Store it in an airtight container in the refrigerator for up to a week. When you’re ready to use it, allow it to come to room temperature and rewhip it in the mixer until it returns to its smooth and fluffy texture.
- Q: Can I freeze Russian Buttercream?
- A: Yes, Russian Buttercream freezes well. Store it in an airtight container in the freezer for up to 2-3 months. When you’re ready to use it, thaw it in the refrigerator overnight. Before using, allow it to come to room temperature and rewhip it in the mixer until it returns to its smooth and fluffy texture.
- Q: What if my buttercream is too soft?
- A: If your buttercream is too soft, chill it in the refrigerator for 15-20 minutes. Then, rewhip it in the mixer until it firms up. You can also add a tablespoon or two of powdered sugar to help thicken it, but be careful not to add too much, as this can make it too sweet.
