Russian Buttercream Frosting

If you find my American buttercream recipe too thick and sweet, my delicious vanilla Russian buttercream is here to save the day! Made with just two basic household ingredients, this flavorful, fluffy, condensed milk frosting is the perfect substitute for topping and filling your favorite cakes, cupcakes, and cookies!

Jump to:

• 📖 What are the different types of buttercreams?
• 🌟 Why this is the best Russian Buttercream Frosting recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make Russian Buttercream Frosting
• 🍰 How Much Russian Buttercream Frosting Do I Need to Make For A Cake?
• 📚 How to Flavor Russian Buttercream Frosting
• ❄️ Storage and Freezing
• 🔍 Troubleshooting
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🧁 More Frostings
• Russian Buttercream Frosting

📖 What are the different types of buttercreams?

Did you know that there are not one but eight different types of buttercream? Below are six of the most commonly used buttercreams in baking:

American Buttercream (AMBC) is made with whipped butter, powdered sugar, and sometimes a small amount of milk. It is the sweetest and most commonly used buttercream and has a very stable texture.

Swiss Meringue Buttercream (SMBC) uses Swiss meringue as a base in addition to egg whites and sugar before it is whipped with buttert. It is slightly less sweet than American buttercream and has a stable texture.

Italian Meringue Buttercream (IMBC) has the same base ingredients as Swiss meringue buttercream and sugar syrup as a sweetener. It has a smooth, buttery flavor but is less sweet than American buttercream. It is very stable in texture.

Russian Buttercream consists mainly of butter and condensed milk with vanilla extract and salt added for flavor. It is creamy, milky, and super delicious; however, it does not hold for long and does not do well with heat.

German Buttercream is a custard-based buttercream that uses egg yolks, milk, butter, and a thickening ingredient (usually flour or cornstarch). It is rich and complex in flavor but much less sweet than American buttercream.

French Buttercream uses egg yolks, butter, and sugar syrup. It has a very soft, creamy, custardy texture and a natural yellow color. It is best for filling or creating a smooth frosting finish.

🌟 Why this is the best Russian Buttercream Frosting recipe

1. It is super easy to make - This easy Russian buttercream frosting comes together in just ten minutes. Even non-experienced bakers will find it a breeze!
2. No fancy ingredients - This recipe requires only 2 main ingredients, which you likely already have at home. 
3. It is the most delicious - This condensed milk buttercream recipe does not involve any sugar or syrups! Russian buttercream with condensed milk gives it the perfect balance of sweetness and rich flavor. I use only the highest-quality ingredients and the best technique to provide the most delightful taste and silky smooth texture.
4. It is versatile - There are countless ways to experiment and customize Russian buttercream with different flavors. 

📝 Ingredient notes

Butter - To make any buttercream, the butter must be soft. Stick with a high-quality, high-fat butter for the best taste and texture. I like to use European-style butter with an 82% fat content in this recipe. Always use unsalted butter to avoid adding more salt to the recipe!

Condensed Milk - Sweetened condensed milk gives the buttercream a rich, sweet flavor and creamy texture. Do not substitute it with evaporated milk as its texture and taste is different.

Vanilla Extract - Vanilla extract gives the buttercream a delicious vanilla flavor. Always use pure vanilla extract or vanilla bean paste. Avoid imitation extract. You can also make your vanilla extract at home.

Salt - Salt helps balance the sweetness. It is an essential ingredient, so do not skip it!

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make Russian Buttercream Frosting

1. Before starting, make you have room temperature butter (it must not be too hot, melted, or cold). Check how to soften butter quickly.
2. Get your stand mixer or a hand mixer ready with the paddle attachment. 
3. Turn the mixer to medium-high speed and cream the softened butter for four minutes until it becomes fluffy and light in color.
4. Reduce the speed of the mixer and slowly add the sweetened condensed milk. Then, once all the milk is thoroughly incorporated, return the mixer to medium-high speed and whip for another five minutes or so until the mixture is light, fluffy, and voluminous.
5. Next, add the vanilla extract and salt. Continue whipping the mixture for another minute until it becomes smooth and silky.
6. Your finished Russian buttercream frosting should be fluffy and perfect for piping. However, if it is too thin, put it in the refrigerator for half an hour to firm it. Otherwise, use it immediately and enjoy!

💡 Top Tip: When mixing in the condensed milk, it is important to do so very slowly, or it could cause the frosting to break. I recommend pouring it in small portions and waiting until the first portion is fully incorporated before adding the next.

🍰 How Much Russian Buttercream Frosting Do I Need to Make For A Cake?

When followed as written, this Russian Buttercream recipe will generously frost 12 cupcakes. However, to make a cake, multiply the ingredient ratios by 2x for a 6-inch cake, 2.5x for a 7-inch cake, or 3x for an 8-inch cake. Complex layer cakes and personal preferences for more frosting vs. cake may require more frosting.

📚 How to Flavor Russian Buttercream Frosting

If you use regular sweetened condensed milk, your buttercream will have a rich, milky flavor. However, you can also try this recipe with different condensed milk flavors. Some brands offer flavors like chocolate, mango, melon, buko pandan, and ube.

You can also experiment by swapping the vanilla extract with almond, lemon, or orange extract. You can make a chocolate Russian buttercream by stirring in melted chocolate (it must be cooled first).

Or, you can stir in lemon curd, fruit puree (such as my fruity strawberry compote), nut butter, or espresso powder. The possibilities are endless! I recommend starting with a small amount and gradually adding more to taste.

To color it, use good quality gel food coloring at the last step.

❄️ Storage and Freezing

Like most buttercreams, Russian buttercream is most delicious when used immediately after preparation. However, if you have leftovers or want to make the buttercream in advance, you can store it in a piping bag for a few hours or in an airtight container in the refrigerator for 3-4 days.

Once refrigerated, you must bring it to room temperature again before using it. To increase the volume again, whip it for another minute or two using your stand or hand mixer.

While other recipes suggest freezing buttercream, I do not recommend it, as it can change the texture once thawed.

🔍 Troubleshooting

My buttercream is too soft - If the butter is too warm and soft, it can prevent the ingredients from properly emulsifying and becoming fluffy and stable. To fix it, place it in the refrigerator for at least 30 minutes to firm up, then re-whip until nice and fluffy.

My frosting is chunky/curdled - If the butter is too cold, it will prevent the mixture from whipping into a light, fluffy, and voluminous texture. To fix it, add warmth to the bowl's exterior, then mix until smooth. Alternatively, gently heat half the mixture in the microwave for a few seconds, then re-whip with the other half.

🎓 Expert tips

1. ​​Butter is the star of buttercream. Therefore, always use high-fat, high-quality butter for the most delicious and creamy buttercream. 
2. Softened butter is vital to the recipe's success and to achieve a smooth and consistent buttercream. For tips on how to do so without microwaving, refer to my guide on softening butter quickly.
3. Add a small amount of gel food coloring to the mixture to make your Russian buttercream different colors. Avoid liquid food coloring, as it will add more moisture to the buttercream.
4. Using the paddle attachment instead of a whisk attachment on your stand mixer helps prevent unnecessary air bubbles from forming in the cream.

🥣 Equipment Notes

For ease, use a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, you can use an electric hand mixer; however, there will be significantly more effort required, as the buttercream requires quite a bit of mixing!

❓Recipe FAQs

🧁 More Frostings