Russian Buttercream is a smooth, creamy frosting made with just two ingredients—unsalted butter and sweetened condensed milk. Perfect for frosting cakes, cupcakes, or filling pastries, this easy recipe delivers a stable texture and rich flavor without powdered sugar. Ideal for bakers looking for a less-sweet alternative to traditional buttercreams, it’s quick to prepare and holds its shape beautifully for decorating.

Simple, smooth, and rich, Russian Buttercream is made with just a few ingredients—unsalted butter and sweetened condensed milk—creating a silky frosting that’s perfect for cakes, cupcakes, and fillings.

Ingredients

2 sticks (227 g) unsalted butter, at room temperature
1 can (395 g) sweetened condensed milk
1 tsp vanilla extract
½ tsp salt

Instructions

Prepare the butter: Ensure the butter is completely at room temperature—soft but not melting.
Whip the butter: Place the butter in a stand mixer fitted with the whisk attachment. Whip on high speed for 5 minutes, stopping to scrape down the sides every minute. The butter should become pale, fluffy, and glossy.
Add condensed milk slowly: Reduce the mixer to medium speed. Slowly drizzle in about one-third of the sweetened condensed milk. Wait until it’s fully incorporated before adding the next third. Repeat until all of the milk is used.
Whip to finish: Increase the speed to high and whip for 1 minute, until the buttercream is smooth, shiny, and thick.
Flavor: Add vanilla extract and salt. Whip just until incorporated.

Tips

Room temperature butter is key—cold butter will cause curdling and won’t whip properly.
Add condensed milk slowly to prevent the mixture from splitting.
If your buttercream looks separated, keep whipping on high speed. It often comes back together after 1–2 minutes.
For extra stability, refrigerate the buttercream slightly before piping.

Variations and Substitutions

Flavor options: Add cocoa powder for chocolate buttercream, espresso powder for a mocha version, or fruit purées for a fresh twist.
Salted butter: You can use salted butter if that’s what you have—just reduce or omit the added salt.
Sweetness level: For a less sweet version, reduce the condensed milk slightly (but be cautious—texture may be affected).

FAQs

Can I make Russian buttercream ahead of time?
Yes, store it in the refrigerator for up to 5 days. Bring it back to room temperature and rewhip before using.

Can I freeze it?
Absolutely. Freeze for up to 3 months in an airtight container. Thaw overnight in the fridge, then whip before using.

Why is my buttercream runny or curdled?
Usually caused by temperature issues—either the butter was too cold, or the condensed milk was added too fast. Keep whipping or let the mixture rest at room temp and rewhip.

Serving Suggestions

Use to frost layer cakes, especially lighter sponge cakes or chocolate cakes.
Pipe onto cupcakes or sandwich between cookies.
Spread between cake layers in classic European desserts like Prinzregententorte or honey cake.

Why You’ll Love This Recipe

Quick and easy: Only two main ingredients and no complicated steps.
Smooth and pipeable: Ideal texture for decorating.
Not overly sweet: Compared to American buttercream, it’s lighter and more balanced.
Versatile: Can be flavored or colored to suit any occasion or dessert style.