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Buttercream frosting cupcake with rainbow sprinkles, vanilla cake dessert, homemade baking, celebration treat, Baked Bree.

Russian Buttercream Recipe

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 164 kcal

Ingredients
  

  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 can 14 oz sweetened condensed milk
  • Powdered sugar optional if needed for consistency

Instructions
 

  • Place the unsalted butter in a large mixing bowl. Whip the butter with stand mixer fitted with a whisk on medium-high speed for about 5 to 7 minutes. It needs to become pale and fluffy. You are incorporating air in the buttercream which makes it light and fluffy.
    Creamy white butter cubes in a glass bowl on textured white surface.
  • Add the vanilla extract and salt to the whipped butter, turning the mixer to low speed.
    Silky buttercream frosting with vanilla and vanilla bean, ready for baking.
  • Slowly pour in the sweetened condensed milk, adding about a quarter of the can at a time. Mix on medium speed after each addition until well incorporated. Don't forget to use a rubber spatula to scrape down the sides and bottom of the bowl periodically.
    Fluffy cream cheese frosting being made in a glass mixing bowl.
  • If the frosting appears to be too soft or if it's not holding together well, you can add powdered sugar, a half cup at a time.
    Fluffy vanilla and caramel frosting in a glass mixing bowl with ingredients around it.

Nutrition

Calories: 164kcalCarbohydrates: 0.1gProtein: 0.2gFat: 18gSaturated Fat: 12gSodium: 61mg
Keyword Russian Buttercream
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