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Let’s make an easy, creamy, homemade buttercream frosting using sweetened condensed milk!
Also called Russian buttercream, this easy sweetened condensed milk frosting is perfect for decorating and icing cakes, cupcakes or just eating right off the spoon (not that I’ve done that).
With only three ingredients, you can whip up this delicious frosting in no time. And it’s so much better than grocery store frosting!
How is Russian Buttercream different from other kinds of buttercream?
The key ingredient that sets Russian buttercream apart is sweetened condensed milk. This gives the frosting a rich and creamy texture.
It doesn’t have that airy, fluffy texture of American buttercream, which is made with butter, powdered sugar, and flavorings.
Russian buttercream also differs from Italian meringue buttercream, which involves making a sugar syrup and pouring it over whipped egg whites to create a meringue before incorporating butter.
Russian buttercream is more stable than American buttercream but less stable than Italian meringue. This means you can pipe decorations with Russian buttercream, but if you want super intricate designs, like for a wedding cake, Italian meringue is preferred.
Russian buttercream is also less sweet than American buttercream, getting all of its sweetness from the condensed milk rather than powdered sugar.
What’s in this Easy Russian Buttercream Recipe
You’ll only need three main ingredients to create this amazing frosting:
- Salted butter. (If you’re using unsalted butter, you’ll need to add 1/4 teaspoon of salt to this recipe.)
- Sweetened condensed milk
- Pure vanilla extract
How to Make this Condensed Milk Frosting Recipe
Although the ingredients are simple, the process is what needs your attention in this condensed milk frosting recipe. Follow these steps:
1. Beat the softened butter for at least 5 full minutes on high speed. For best results, do this in the bowl of a stand mixer fitted with a whisk attachment. If you don’t have the whisk attachment, use a paddle attachment but plan to beat the butter for a few minutes longer. If you don’t have a stand mixer, use a large bowl and an electric hand mixer.
Pay special attention to the color of the butter. It should go from yellow to a very pale yellow, almost white, color.
2. Incorporate the sweetened condensed milk in three additions, making sure to combine everything well between each addition.
3. Add in the vanilla extract and beat until combined.
Find the full instructions in the recipe card below.
What if the frosting curdles or separates?
There are 3 possible reasons why your Russian buttercream may separate or curdle. The good news is that there are also 3 fixes:
1. The butter is too warm. This has happened to me, and is the most common culprit of curdled Russian buttercream. Your butter should be softened, but if its too warm, you’ll see separation and graininess in the frosting.
The easy fix is to pop the entire bowl, including the beater, into the refrigerator for about 10 minutes. When you beat it again, the silky smooth texture should return.
2. The butter is too cold. Again, the butter should be softened, but if there’s still a chill on it from being refrigerated, you’ll see curdling.
The fix is to let the butter sit out at room temperature for a little bit longer. Try to beat the frosting every 10 minutes until the butter is no longer too cold and you start to see the right consistency.
3. You added the sweetened condensed milk too quickly. Be sure to add it in at least three stages, combining it completely with the whipped butter after each addition.
How to Use Condensed Milk Frosting
- Cake Frosting: Russian buttercream is commonly used as a frosting for cakes. Its creamy and smooth texture allows for easy spreading and a smooth finish. It’s also good for piping, making it suitable for both filling and covering cakes.
- Cupcake Frosting: This buttercream works well as a frosting for cupcakes. Its richness complements the flavor of cupcakes, and it can be piped into decorative swirls or patterns.
- Layer Cakes: Russian buttercream is particularly well-suited for a layer cake. Its stability allows for stacking multiple layers without the risk of the frosting collapsing or becoming too soft.
- Piping Decorations: Russian buttercream can be used for piping decorative elements onto your favorite desserts. Its stability allows for intricate designs, borders, flowers, and other creative patterns.
- Cupcake Swirls: Due to its creamy consistency, Russian buttercream is often used to create beautiful swirls on top of cupcakes. Simply fill a piping bag with the decorating tip of your choice and get creative!
- Cake Decorating: Russian buttercream is a popular choice for cake decorators who want a creamy frosting that holds its shape well. It can be tinted with gel food colorings to achieve a variety of colors for different decorating themes.
- Macaron Filling: Some bakers use Russian buttercream as a filling for macarons. Its creamy texture and sweet goodness pairs well with the delicate and crisp shells of the macarons.
- Flavor Variations: Russian buttercream can be flavored with extracts or liqueurs to create different flavors. Popular choices include vanilla, chocolate, coffee or citrus.
How to Store Condensed Milk Buttercream Frosting
This recipe will make 3 cups of frosting, and I don’t typically find that I have much left over after doing a layer cake or 18 cupcakes.
However, if you do want to store this sweetened condensed milk buttercream, here are some guidelines:
- Refrigerate the frosting. Although Russian buttercream does not technically need to be refrigerated for food safety, it does tend to melt if left at room temperature. This is especially annoying if it’s already been used on a cake or cupcakes. This means you’ll need to refrigerate whatever cake or cupcakes you’ve decorated as well.
- For unused frosting, store it in an airtight container. I still recommend refrigerating it even if unused.
- When you want to use the frosting, be prepared to whip it again in a stand mixer or using an electric mixer. This will warm the frosting enough so that it reconstitutes to its smooth and creamy consistency.
When you make this condensed milk frosting recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For easy dessert recipes, try these:
- Quick and Easy Banana Pudding Recipe (No Bake Dessert)
- Waffle Cookies with Buttercream Frosting (Crumbl Copycat)
- The Best Salted Caramel Kentucky Butter Cake
Russian Buttercream Frosting with Condensed Milk
Ingredients
- 1 cup salted butter at room temperature
- 1 14 oz. can sweetened condensed milk
- 1 tsp. vanilla extract
Instructions
- In a stand mixer using the whisk attachment, beat the softened butter on high speed for at least a full 5 minutes, until pale in color and fluffy. If using a paddle attachment or handheld electric mixer, add 1-2 more minutes to the beating time. Scrape down the sides of the bowl using a rubber spatula as necessary.
- Lower the mixer speed to medium and beat the sweetened condensed milk into the whipped butter in three stages, beating well between each addition.
- Beat in the vanilla extract and continue to beat the frosting until it's smooth and creamy. (If you are adding salt to this recipe, add it now.)
- If the frosting starts to curdle or separate, place the entire bowl (including the whisk attachment) into the refrigerator for 5-10 minutes and beat again.
- Use immediately for frosting or decorating cakes.
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