Condensed Milk Buttercream (Russian Buttercream)

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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


  • 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, scraping the side of the bowl every few 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


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 [paid link].

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.


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. And, remember to check out the web story about this condensed milk buttercream.

Did you make this recipe? Leave a review!
condensed milk frosting
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4.98 from 270 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
Prep Time 10 minutes
Total Time 10 minutes
Servings 12
Calories 242kcal
Author Stefani


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


  • 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 one third of the sweetened condensed milk while mixing on medium speed. Whip for about 8-10 seconds. Then, stop and scrape down the bowl. Repeat for the next third of the sweetened condensed milk and the final third. Stop mixing 8 seconds after adding the final third. Do not overmix.


It is VERY important to follow the recipe exactly as written. If you don't mix the butter long enough or don't add the sweetened condensed milk while mixing, the frosting may end up separated and too soupy. 
Different brands of sweetened condensed milk are different colors. I've found that Nestle is much lighter than Eagle Brand. Keep this in mind if you prefer a lighter looking frosting.
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.


Calories: 242kcal | Carbohydrates: 18g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 44mg | Potassium: 127mg | Sugar: 18g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
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.

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Recipe Rating


  1. Caseysays:

    5 stars
    Not gonna lie, I did wing it completely haha I didn’t read ahead and just dumped it all together and also didn’t have a full tin of condensed milk so I guessed the measurements and it still turned out pretty good!

  2. Manasasays:

    Hi there,

    I have really been wanting to try this, it sounds like a much simpler alternative to SMBC. But, at what point can you add flavorings and salt? Also, for a chocolate version, is it better to add cocoa powder or melted chocolate?

  3. Patsays:

    I have a question . I’m about to make this icing but I was wondering if I can ice my cupcakes with this and freeze them.

  4. Pauline Wardsays:

    Easier than the one with icing sugar will be using it again as it doesn’t run when in the cakes and also keeps its shape when decorating the cake

    • TINA Felicia BOONEsays:

      5 stars
      Super easy..cant believe it’s so simple and tastes so good. Made it exactly as written. Going to put this as a filler inside my cake. Thank you

  5. Wilmasays:

    5 stars
    Saved my life. Very delicious.

  6. Lauriesays:

    5 stars
    I usually make SMBC but have wanted to make Russian Buttercream for ages. So easy … so delicious. Everyone loved it and it is now my new go-to frosting. Thank you for such helpful tips so I could avoid problems.

  7. Bellasays:

    Guys if your icing get curded or you put like milk or something that made it soupy and almost like oily then try putting some powdered sugar cause I tried that and it work really well and it made it thicker

  8. claudette hazlettsays:

    3 stars
    Didnt turn out like it shows but worked. Mine didnt hold up trying to do a basket weave but did with the spiral top and grass. It gets warm very quick so you have to move fast. Would love to add pictures.

  9. May Mcguiresays:

    5 stars
    Really tasty and silky

  10. Denise Worsleysays:

    5 stars
    I am a small business Baker, I came across this recipe about 6 months ago on another medium. I haven’t used anything else since. It’s so beautifully smooth and less sweet than using sugar.

  11. Michelle Hansensays:

    How would this frosting work with Russian piping tips? Will it hold the form/ structure of the flowers?

  12. J. Lichtendorfsays:

    4 stars
    I just frosted a vanilla cake with this frosting. It looks beautiful — and the bits I licked from the beaters and the knife taste delicious. I didn’t use all the can — I don’t like very sweet icing, and I added a teaspoon of vanilla and a half teaspoon of salt. It is winter and my heat is on, so I am a little wary of it melting — I hope it develops some ‘crust’ and gets a bit harder on the outside. So – 4 stars until I see what finally happens.

  13. Sarahsays:

    Do not recommend unless you want a buttery popcorn flavored frosting that is all I could taste.

  14. Annesays:

    Has anyone used the Russian buttercream to a cake?

  15. Penelope Willliamssays:

    What measurement is a ‘cup’ in metric or imperial measurements please? I presume this is an American measurement so I have no idea how to convert it.

    • Stefsays:

      All recipes on this site have metric conversions available; select the metric option right below the ingredients. In the case of sweetened condensed milk, 1 cup is about 400g.

      • Angelasays:

        I’m new to making my own buttercream. Just wondering how you store your cupcakes? Will the icing “separate” or curdle if they are stored coverd on the counter?(it’s winter and my heat is on!!)

        • Stefsays:

          Every frosting acts a bit different, but with this particular one I would probably refrigerate leftover frosted cupcakes instead of leaving them out in a warm place.

    • Sherry Baileysays:

      Welcome to our world here in America, we’re always having to convert metric to our measuring system. LOL. Thank goodness for Google. It is 225 grams. Good luck on your recipe!!

    • Ellasays:

      5 stars
      You clearly have a computer so you can google converting standard to metric. Easy peasy.

  16. Chandra Persaudsays:

    Can you add coffee granules or cocoa powder to this?

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