Russian Buttercream

Name: Russian Buttercream
Prep time: 10 min
Total time: 10 min
Cuisine: Russian
Ingredients: 1 (14 oz / 396 g) can sweetened condensed milk; 1 cup (227 g) unsalted butter, room temperature; 1–2 teaspoons pure vanilla extract; 1/4 teaspoon fine salt (optional)

There’s a moment when you walk into a kitchen and the air smells like warm vanilla and sweet cream — that first inhale previews the soft, pillowy texture and melting sweetness of Russian Buttercream. It’s glossy, satin-smooth, and carries a comforting, caramelized note from condensed milk balanced by the rich creaminess of butter. On the tongue it’s luxuriously smooth, not too sweet, and carries a gentle whisper of vanilla that lingers pleasantly after each bite.

This frosting is the kind that evokes cozy family gatherings and small celebrations: a dollop on a cupcake for an afternoon tea, a festive layer between cake tiers at a birthday, or a quick, satisfying spread for an impromptu dessert. It’s fast enough for last‑minute baking and elegant enough for special occasions — perfect when you want something reliably delicious with a touch of nostalgia.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: About 12 cupcake-sized servings (or enough to frost a 2-layer 8–9" cake lightly)
Difficulty Level: Easy — ideal for beginners and busy bakers

Nutrition Highlights

Nutrition per serving (estimated, yields ~12 servings). Values calculated using USDA FoodData Central values for sweetened condensed milk and unsalted butter and rounded to reasonable precision.

Calories: ~242 kcal
Protein: ~2.8 g
Carbohydrates: ~18.0 g (sugars ≈ 18 g)
Fat: ~18.2 g (saturated fat ≈ 11–12 g)
Sodium: variable (depends on salt added; estimate ~50–100 mg)

Notes on the numbers: these values are estimates based on common package sizes (one 14-oz/396 g can sweetened condensed milk + 1 cup/227 g unsalted butter) and a final yield divided into 12 servings. For authoritative nutritional references, consult USDA FoodData Central or nutrition resources from institutions such as the CDC for guidance on portioning and dietary needs.

Why You’ll Love It

Irresistible texture and flavor: This buttercream is silkier and less cloying than many American buttercreams because the condensed milk lends creaminess and a gentle caramel note without an overload of powdered sugar.
Quick and reliable: With only a handful of ingredients and about 10 minutes active time, it’s a last-minute showstopper. No tempering or complex sugar work needed.
Nostalgic comfort: The condensed-milk base has a slightly old-fashioned, homely charm — it can bring back memories of bakery treats or family favorites.
Versatile: It pairs beautifully with chocolate, citrus, spice, and coffee — and is easily customized for holidays or themed desserts.

Preparation Guide

Ingredients

1 (14 oz / 396 g) can sweetened condensed milk
1 cup (227 g) unsalted butter, room temperature (soft but not melting)
1–2 teaspoons pure vanilla extract (to taste)
1/4 teaspoon fine salt (optional — adjust if using salted butter)

Optional ingredients & substitutions

Cocoa powder or 3–4 oz melted dark chocolate — for chocolate Russian buttercream
1–2 tablespoons strong espresso or instant coffee dissolved in 1 tbsp hot water — for mocha flavor
Zest of 1 orange or lemon — for citrus lift
2 tablespoons rum, Kahlúa, or other liqueur — for an adult twist
Vegan option: use 1 can sweetened condensed coconut milk + 1 cup vegan stick margarine or solid coconut oil–based vegan butter (chill slightly before whipping)
Stabilizing option: if you plan to pipe intricate decorations, up to 1/2–1 cup sifted powdered sugar can be added to firm up texture

Step-by-step method

In the bowl of a stand mixer fitted with the paddle or whisk (or using a large mixing bowl and hand mixer), beat the room-temperature butter on medium speed until creamy and pale, 2–3 minutes. Scrape down the sides.
With the mixer on low, gradually pour in the sweetened condensed milk in a steady stream so the mixture emulsifies — continue beating until everything is combined, then increase speed to medium-high. Beat 3–5 minutes until smooth, glossy, and slightly lightened in color.
Add the vanilla extract and salt; beat another 30 seconds to incorporate. Taste and adjust vanilla or salt as desired. If adding any optional flavorings (espresso, zest, melted chocolate), fold them in at this stage.
Use immediately to spread or pipe onto cakes, cupcakes, or cookies. For firmer piping, chill the buttercream 15–30 minutes and re-whip briefly before piping.

Practical tips

Butter temperature matters: too cold and it won’t whip; too warm and the buttercream will be greasy. Aim for soft but still cool butter.
Avoid overbeating after the condensed milk is added — if the emulsion breaks and looks separated, chill briefly and then rewhip.
If you need a stiffer buttercream for detailed piping and you prefer not to add powdered sugar, chill the frosting until spreadable but firm.
Use a fine-mesh sieve when adding cocoa powder to avoid lumps.

Best Pairings

Cakes: Classic yellow, vanilla, or chocolate layer cakes; use as a filling and exterior frosting for a silky finish.
Cupcakes: Pipe a swirl atop vanilla or red velvet cupcakes for a bakery-style treat.
Cookies: Spread between sandwich cookies or as a filling for thumbprints.
Beverages: Serve with a strong coffee or tea — the buttercream’s sweet creaminess contrasts beautifully with bitter espresso or robust black tea.
Seasonal touches: Add orange zest around the holidays, or cinnamon and nutmeg for an autumnal twist.

Storage Instructions

Room temperature: For serving and display, keep buttercream-covered desserts at room temperature for up to 8 hours (the USDA recommends limiting perishable food at room temperature to 2 hours in warm conditions; use judgment and keep items cool). If your kitchen is warm, keep items refrigerated until serving time.
Refrigeration: Store leftover buttercream (or frosted cakes) in an airtight container for up to 7 days. Bring to room temperature and re-whip lightly for a smooth texture before serving.
Freezer: Freeze in an airtight container for up to 2 months for best quality. Thaw overnight in the refrigerator, then bring to room temperature and re-whip to restore texture.

Insider Secrets

Choose quality butter: European-style butter (82–85% fat) gives a richer, creamier mouthfeel and better stability.
Clear vanilla for pale frostings: Use clear vanilla if you need a very white finish; pure vanilla extract will add a faint warm tint.
Fixing a broken buttercream: If the buttercream separates and looks runny, refrigerate for 20–30 minutes until slightly firm, then whip again starting on low speed.
Piping consistency: For smooth piping, make sure to remove any air pockets by tapping the piping bag and use a medium-coarse tip for best results.
Flavor peak: Let flavored frostings (citrus, coffee, liqueur) rest in the fridge for a few hours to let flavors meld; re-whip before use.

Creative Twists

Chocolate Russian Buttercream: Sift in 1/3–1/2 cup unsweetened cocoa powder or fold in 4 oz melted and cooled dark chocolate for a rich chocolate version. Add 1 tsp instant espresso for depth.
Citrus & Cardamom: Add the zest of one orange and 1/4 teaspoon ground cardamom for bright, aromatic frosting — great with almond or spice cakes.
Coffee-Kahlúa Buttercream: Dissolve 2 tsp instant espresso in 1 tbsp hot water, cool, then beat into the buttercream with 2 tbsp Kahlúa for an adult dessert.
Vegan Coconut Version: Use sweetened condensed coconut milk and a firm vegan butter; chill slightly before whipping to help it hold shape for piping.
Salted Caramel Swirl: Stir in 2–3 tbsp caramel sauce and a pinch of flaky sea salt for a salted-caramel finish — reserve a bit to drizzle on top.

Recipe Q&A

Q: Can I make this ahead?
A: Yes — the buttercream stores well in the refrigerator up to 7 days and in the freezer up to 2 months. Bring to room temperature and re-whip before using.

Q: My frosting is too runny. What do I do?
A: Chill it in the fridge for 15–30 minutes, then whip again. For more stability, you can add up to 1/2 cup sifted powdered sugar, but that will sweeten and change the texture.

Q: Is this safe for kids and pregnant people?
A: The recipe uses pasteurized sweetened condensed milk and commercially prepared butter, which are generally safe. If you add alcohol or raw inclusions, avoid for children and pregnant people. Consult trusted health resources for specific dietary concerns.

Q: Can I pipe detailed decorations with this frosting?
A: Yes, with proper chilling and the right butter (higher fat, cold before piping) you can pipe swirls and rosettes. For very detailed work, consider slight stabilization with powdered sugar or chilling between stages.

Q: Can I use salted butter?
A: Yes — but omit the added salt and taste before serving, as salted butter may make the frosting saltier than expected.

Conclusion

Give Russian Buttercream a try the next time you want a quick, silky, nostalgic frosting that feels special without fuss. If you’d like a step‑by‑step photo tutorial and alternative methods, see the detailed guide at Chelsweets’ Russian Buttercream tutorial, and for another perspective with tips on condensed-milk measurements and variations check out Cupcake Project’s condensed milk buttercream guide. Share your results, photos, and questions — I’d love to hear how you customize this classic in your kitchen.