If you’re searching for a silky, dreamy frosting that isn’t tooth-achingly sweet, Perfect Russian Buttercream is about to become your new obsession. This luscious, cloud-like buttercream comes together in minutes with just four simple ingredients, yet delivers a flavor and texture that’s out of this world. It’s spreadable, pipes beautifully, and has a subtle richness thanks to sweetened condensed milk. Whether you’re dressing up a birthday cake or sneaking spoonfuls straight from the bowl (no judgment!), this is the frosting recipe you’ll want to share with everyone you know.
Ingredients You’ll Need
The beauty of Perfect Russian Buttercream lies in its simplicity. Each ingredient is chosen for a reason—providing creaminess, sweetness, or a delicate flavor that makes this frosting shine. Make sure to use high-quality basics for the tastiest results!
- Unsalted butter (1 cup, softened): The foundation of the buttercream—choose a good-quality butter for the best flavor and a smooth, creamy texture.
- Sweetened condensed milk (1 can, 14 ounces): This is the magic ingredient, lending sweetness and a dreamy, melt-in-your-mouth consistency that sets this frosting apart.
- Vanilla extract (1 teaspoon): Adds warmth and a beautiful floral note that rounds out the flavors.
- Pinch of salt: Just a touch balances the sweetness and enhances all the other ingredients.
How to Make Perfect Russian Buttercream
Step 1: Whip the Butter Until Fluffy
Begin by placing your softened, room-temperature butter in a large mixing bowl. Using a stand mixer or a hand mixer, beat the butter on medium-high speed for roughly 5 to 7 minutes. You’re looking for it to become visibly paler, extra fluffy, and almost mousse-like in texture. Don’t rush this step—it’s the key to a cloud-like, stable buttercream that spreads and pipes like a dream.
Step 2: Slowly Stream in the Sweetened Condensed Milk
Reduce the mixer speed to medium, then gently add the sweetened condensed milk in a thin, steady stream. This gradual approach ensures the mixture stays smooth and luxurious. Beat for another 3 to 4 minutes, scraping down the sides of the bowl as needed. The result should be a beautifully silky, cohesive frosting without any lumps or streaks.
Step 3: Add Vanilla and Salt
Pour in the vanilla extract and add a pinch of salt. Beat the mixture for another 30 seconds, just until everything is fully incorporated. Be careful not to over-mix at this stage, as too much whipping can make the buttercream soft and less stable. Once the vanilla and salt have disappeared into the frosting, you’re ready to frost, pipe, or taste-test to your heart’s content!
How to Serve Perfect Russian Buttercream
Garnishes
Perfect Russian Buttercream loves to play dress-up! Try topping your frosted cakes and cupcakes with fresh berries, a sprinkle of cocoa powder, or even a few chocolate curls. The buttery base is a blank canvas for colorful sprinkles or edible flowers, making every dessert as gorgeous as it is delicious.
Side Dishes
This buttercream shines on classic Russian honey cakes, light sponge cakes, cupcakes, and even cookies. Serve your frosted treats with a hot cup of tea or rich coffee to complement the creamy sweetness, or pair with fresh fruit on the side for a refreshing contrast.
Creative Ways to Present
Pipe Perfect Russian Buttercream into elegant rosettes atop layer cakes, or use it to fill sandwich cookies for a decadent twist. For a show-stopping finish, try using a star tip to create textured swirls on cupcakes, or tint portions with natural food coloring for a pastel ombré effect. The possibilities are endless when your buttercream is this smooth!
Make Ahead and Storage
Storing Leftovers
If you have leftover Perfect Russian Buttercream, simply transfer it to an airtight container and refrigerate for up to one week. When you’re ready to use it again, allow it to come fully to room temperature, then rewhip briefly to restore its soft, fluffy texture. It’s just as delicious the second (or third) time around!
Freezing
You can absolutely freeze Perfect Russian Buttercream for longer storage. Place it in a freezer-safe, airtight container and freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator and then bring to room temperature before rewhipping. This makes it perfect for prepping ahead for celebrations.
Reheating
Since you want to preserve the creamy consistency, don’t heat the buttercream directly. Instead, let it sit at room temperature until softened, then beat it again with your mixer until it’s back to its original fluffy glory. If it seems a bit too firm, a quick 10-second zap in the microwave can help—but watch it closely, as you don’t want it to melt!
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter in a pinch, but be sure to omit the added pinch of salt. Keep in mind that the flavor may be slightly different, so taste as you go to ensure it’s balanced to your liking.
Why did my buttercream look curdled?
If your Perfect Russian Buttercream looks curdled after adding the condensed milk, don’t panic! Just keep mixing. The mixture usually comes together beautifully after a few extra minutes of beating, resulting in a smooth, creamy finish.
Can I add food coloring or other flavors?
Absolutely! This buttercream takes on gel or liquid food coloring beautifully, so you can match any theme or occasion. You can also add citrus zest, almond extract, or a splash of liqueur for a delicious twist on the classic flavor.
Is Perfect Russian Buttercream stable for decorating?
Yes, it’s quite stable at cool room temperatures and holds its shape well for piping and decorating. However, in very warm conditions, it can become soft—so keep your desserts chilled until ready to serve if it’s hot out.
What cakes pair best with Perfect Russian Buttercream?
This versatile buttercream complements light sponge cakes, honey cakes, chocolate cakes, and even cupcakes. Its balanced sweetness and smooth texture mean it won’t overpower delicate flavors, making it a great all-purpose frosting for nearly any dessert.
Final Thoughts
If you haven’t tried Perfect Russian Buttercream yet, there’s never been a better time to whip up a batch. It’s simple, satisfying, and truly transforms any dessert it touches. Give it a go—you might just find your new favorite frosting tradition!
Print
Perfect Russian Buttercream Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Enough to frost 12 cupcakes or a 2-layer 8-inch cake
- Category: Dessert
- Method: No-Cook
- Cuisine: Russian
- Diet: Vegetarian
Description
Perfect Russian Buttercream is a smooth, fluffy, and easy-to-make frosting that combines softened unsalted butter with sweetened condensed milk. This buttercream is less sweet than traditional American versions and has a rich, creamy texture that pairs beautifully with sponge cakes, layered cakes, and cupcakes. With just a few simple ingredients and no cooking required, this classic Russian frosting is ideal for both beginners and seasoned bakers.
Ingredients
Buttercream Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Beat the Butter: In a large mixing bowl, beat the softened butter using a stand mixer or hand mixer on medium-high speed for about 5–7 minutes until it becomes pale, fluffy, and smooth. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Condensed Milk: Reduce the mixer speed to medium and gradually add the sweetened condensed milk in a thin, steady stream. Beat the mixture until fully combined and smooth, which should take about 3–4 minutes.
- Flavor and Finish: Add the vanilla extract and a pinch of salt to the mixture, then beat for another 30 seconds until these ingredients are fully incorporated.
- Use or Store: The buttercream is ready to use immediately. If you need to store it, refrigerate in an airtight container and when ready to use, bring it back to room temperature and rewhip for the best texture.
Notes
- For the best results, use high-quality unsalted butter to enhance the flavor and texture.
- If the buttercream appears curdled during mixing, continue beating—it will smooth out as the mixture comes together.
- This frosting is less sweet compared to traditional American buttercream, making it a perfect complement to sponge cakes, layered cakes, and cupcakes.
- Avoid over-whipping after adding the sweetened condensed milk as it may cause the buttercream to become too soft and lose its structure.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 170
- Sugar: 14g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
