Russian Buttercream

Frosting is the perfect topping for cakes, cupcakes and other desserts. But if you’re not a fan of traditional buttercream frosting, rich and glossy Russian buttercream is worth trying—and it may just become your new favorite choice for homemade frosting.

What is Russian buttercream?

Whereas American buttercream is made with butter, a bit of milk and plenty of confectioners’ sugar to add sweetness and structure, Russian buttercream relies on a base of whipped butter, with sweetened condensed milk adding flavor and texture. Traditional buttercream has a light crust-like exterior as it sets, while Russian buttercream frosting stays soft and silky smooth because of the condensed milk. It’s not too sweet, and is stable enough to hold its shape, making it ideal for a variety of uses.

Russian Buttercream Ingredients

• Butter: Butter provides flavor and stability for the frosting. The key to Russian buttercream—and other types of buttercream, for that matter—is to start with softened butter. Double check that you’re using unsalted butter, not salted butter, to control the amount of saltiness in the recipe.
• Confectioners’ sugar: This sweetened condensed milk frosting has just a touch of confectioners’ sugar. It adds a little more sweetness and aerates the butter, giving it its wonderful texture.
• Salt: A 1/4 teaspoon of salt balances out the flavor and overall sweetness of the frosting.
• Vanilla extract: Vanilla extract is the key flavoring agent for adding depth to this frosting. Use one of our Test Kitchen’s favorite brands of vanilla extract, or opt for another flavor of extract.
• Sweetened condensed milk: Russian buttercream is also known as sweetened condensed milk frosting, and therefore gets its name from this ingredient. It’s gradually whipped into the butter to give the frosting flavor, sweetness and texture.

Directions

Step 1: Whip the butter

In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter on high speed until it’s pale in color, about two to three minutes.

Editor’s Tip: Scrape down the sides of the bowl with a spatula as needed.

Step 2: Add the liquid ingredients

Reduce the mixer speed to medium. In a small bowl, combine the sweetened condensed milk, confectioners’ sugar, vanilla extract and salt. Gradually beat them into the butter.

Editor’s Tip: You can even avoid dirtying a bowl by mixing the ingredients right in the can of sweetened condensed milk—like in the photo. If you need to make a little room, just pour a little bit of the sweetened condensed milk into the butter first.

Step 3: Whip the frosting

Increase the mixer speed to high, and beat the frosting until it’s whipped and creamy, two to three minutes, scraping the sides of the bowl as needed.

Russian Buttercream Variations

• Change the flavor: While vanilla is a classic flavor for any type of frosting, you can certainly swap it for another extract. Consider incorporating almond extract or lemon extract instead.
• Add coloring: This frosting is slightly off-white. Keep it as-is, or add food coloring to decorate and dress up your cake. Just choose gel food coloring rather than a liquid option to maintain the frosting’s texture.
• Go for chocolate: Want to make a chocolate version? Instead of confectioners’ sugar, add four tablespoons of cocoa powder.

How to Store Russian Buttercream

While Russian buttercream is stable, it’s best to not leave it at room temperature for more than four hours to maintain its texture. Leftover frosting should be stored in an airtight container in the fridge for up to one week.

Can you freeze Russian buttercream?

Leftover Russian buttercream can be stored in the freezer for up to three months. Thaw the frosting in the fridge before use. Depending on its consistency after storage, you may need to transfer the thawed frosting to a mixing bowl and whip it again until it’s smooth.

Can you make Russian buttercream ahead of time?

Because of its specific process and texture, it’s best to make Russian buttercream the day you plan to use it. However, you can choose to make sweetened condensed milk frosting ahead of time and store it in the fridge for up to one week, or in the freezer for up to three months if necessary. To use it after storing, allow the frosting to come to room temperature. If it doesn’t have as silky a texture, whip it in the bowl of a stand mixer until it’s smooth.

Russian Buttercream Tips

How do you keep Russian buttercream from splitting?

The key to a successful Russian buttercream is proper emulsification. If the butter is too soft, it can cause the buttercream to separate and not hold its shape. Alternatively, if the butter is too cold, it can’t properly combine with the sweetened condensed milk. Start with softened butter at room temperature for best results.

If your frosting separates, place the mixing bowl in the fridge for 10 minutes, then whip it again.

How can you use Russian buttercream?

Russian buttercream can be used just like any other homemade frostings. Use it as a topper for cupcakes or a pan of brownies. You can also use it as a filling for sandwich cookies, or to fill and frost layer cakes.

Can you make Russian buttercream thicker?

Want a thicker consistency to make piping intricate details easier? Place the finished frosting in the fridge for 10 minutes before transferring it to a piping bag.