Condensed Milk Buttercream (Russian Buttercream) | Cupcake Project
Home  »  Recipes  »  Frostings  »  

Condensed Milk Buttercream (Russian Buttercream)

Condensed milk buttercream, also called Russian buttercream, is made with only two ingredients: butter and sweetened condensed milk. It is light, silky, fluffy, incredibly delicious, and pipes beautifully. Most importantly for any home, hobby, or even savvy baker, it is very easy to make.

condensed milk frosting

Guest blogger Sasha Nary, self-taught baker, confectionery artist and a creator of Instagram page @SashaCakesChicago, says that she was practically born eating Russian buttercream from a bottle. So, today she is sharing her best tips and tricks for making it come out perfectly every time.

condensed milk frosting

Tips

  • Make sure the butter is soft but not too soft.
    • If the butter is too soft, you may see your Russian buttercream start to separate. Don’t panic! Simply pop your mixer bowl with separated Russian buttercream into the refrigerator for 10 minutes and then re-whip again.
    • If the butter is too cold, this frosting may not whip up all light and fluffy; in that case, just place half of it into a microwave save bowl, warm up for 5-10 seconds, and re-whip with the other half.

soft butter

  • Whip the butter on high speed for no less than 8 minutes. That’s how it gets so light and fluffy.
  • Add room temperature sweetened condensed milk carefully in small portions while mixing on medium speed. This prevents the butter and condensed milk mixture from becoming runny and separating.

adding sweetened condensed milk

Uses

There are so many possible ways to use this frosting:

Russian buttercream also takes color beautifully – my suggestion is to always use gel food colorings.

colored frosting on cupcakes

Storing Russian Buttercream

I highly recommend using Russian Buttercream within just few hours of making it. (Since it’s so easy to make, there’s no need to whip up large amounts!)

However, if you do have leftovers or had to make it in advance, store your freshly whipped buttercream in an airtight container, refrigerated for up to 7 days, or frozen for up to 30 days. Let it come to room temperature and then re-whip it before using.

Variations

While this recipe is delicious as written, many people add salt, vanilla, or other flavorings to this frosting. It’s a personal preference.

Other Types of Buttercream

If you are interested in experimenting with other other types of buttercreams, read the post on the difference between Italian, French, and Swiss buttercream. Also, check out this vanilla frosting recipe for a classic American buttercream.

Join the free mailing list to receive the latest recipes, tips, and tricks by email!
condensed milk frosting
Print Pin
4.75 from 4 votes

Condensed Milk Buttercream

Condensed milk buttercream (Russian buttercream) is light, silky, fluffy, incredibly delicious, pipes beautifully, and very easy to make!
Course Dessert
Cuisine Russian
Keyword condensed milk frosting, Russian buttercream, Sweetened Condensed Milk Buttercream Frosting
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Calories 242kcal
Author Stef

Ingredients

  • 1 cup unsalted butter room temperature
  • 14 ounces sweetened condensed milk room temperature

Instructions

  • In a bowl of a mixer fitted with a whisk attachment, whip butter until it has tripled in volume and is light and fluffy (approximately 8 minutes). Stop to scrape the bottom of the bowl a few times.
  • Add the sweetened condensed milk in three additions, whipping for about 8-10 seconds after each addition. Don't forget to scrape the bottom of the bowl after each addition.

Notes

This recipe frosts 12 cupcakes with a large swirl or 24 cupcakes with a small swirl.
While this recipe is delicious as written, many people add salt, vanilla, or other flavorings to this frosting. It's a personal preference.

Nutrition

Nutrition Facts
Condensed Milk Buttercream
Amount Per Serving
Calories 242 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g60%
Cholesterol 52mg17%
Sodium 44mg2%
Potassium 127mg4%
Carbohydrates 18g6%
Sugar 18g20%
Protein 3g6%
Vitamin A 561IU11%
Vitamin C 1mg1%
Calcium 98mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

Sasha Nary is a self-taught baker, confectionery artist, and creator of Instagram page @SashaCakesChicago, where she has built a loyal following around the world. She consistently shares inspiring designs and techniques for cakes, cupcakes, and decorating desserts. Some of the channels where her unique designs and tutorials have been recently featured include Wilton’s blog and social media, Cake Masters Magazine, and American Cake Decorating Magazine.

Sasha is originally from Russia/Ukraine and has lived in Chicago, IL for the past 19 years with her husband and three kids. Aside from recipe development, content, tutorials, and collaborative projects, Sasha offers group and individual classes to the local community as well as video tutorials/recipes on her Instagram page, website, YouTube and Google’s experimental project Tangi.Co.

Love it? Share it!

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Gray Logos Representing Media Where Cupcake Project has Appeared
Next Post