Russian buttercream, also known as sweetened condensed milk buttercream, is made by whipping butter until it is very fluffy and then adding sweetened condensed milk. The texture of the frosting is like a slightly thicker whipped cream.
- 226 grams (2 sticks, 1 cup) unsalted butter
- 1- 14 oz can sweetened condensed milk
- a few pinches of salt
- 1 teaspoon vanilla extract
- In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium-high speed for 3-4 minutes until the butter has lightened in color and increased in volume. Scrape down the sides of the bowl periodically.
- Once the butter is very light and fluffy, you can start adding your sweetened condensed milk little by little. I add it in about 4 additions and mix it in fully and scrape down the bowl before adding the next addition. You don't want to do this too fast or the butter will have a hard time incorporating it.
- Once all of the milk is added you can add the salt and vanilla and continue whisking until the frosting has thickend. It may look thin and a bit separated in the beginning but keep mixing and it will come together and thicken up.
- Use the frosting immediately. This frosting does not hold up well for a longer period of time. It has the texture of a slightly thicker whipped cream and does work well for fillings. It must be refrigerated if the cake isn't eaten within a few hours.
- This is enough frosting to frost 24 cupcakes or a 2 layer 8-inch cake.
- Recipe slightly adapted from Let the Baking Begin