INSTRUCTIONS
Using a whip attachment with a standing mixer or hand held mixer with a large bowl, whip softened butter on high about 5-10 minutes until very pale and light and fluffy. It should double or triple in size. Scrape down the sides of the bowl with a rubber spatula as needed to ensure all the butter is whipped.
Once the butter has been whipped, slowly add the sweetened condensed milk in 3 or 4 additions, mixing in between each addition, scraping down the bowl with a spatula as needed.
If the buttercream looks separated or curdled, place in the fridge for 15-20 minutes and then re-whip. It should come back together to a smooth frosting.
Mix in optional vanilla and salt and it’s ready to use on your favorite cakes and cupcakes.
NOTES
If using salted butter, omit any extra added salt.
Make sure your butter is at room temperature. You want it softened so it can properly incorporate the condensed milk.
You can easily color this frosting with food coloring. I highly recommend gel food coloring for more vibrant colors that will not add any extra liquid to the buttercream.
If piping the frosting on cakes and cupcakes, it can help to chill the frosting 10-20 minutes before piping the frosting.
This recipe makes 2.5-3 cups frosting. This is enough to cover about 18-24 cupcakes (depending on how much frosting you use) or a 9×13 inch cake.
Russian buttercream is so easy to make, it’s best the day it is made but it will last up to a week in the fridge in an airtight container or up to two months in the freezer.
If making ahead of time, let come to room temperature and then rewhip before using.
NUTRITION
Serving: 2tbsp | Calories: 162kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 62mg | Potassium: 85mg | Sugar: 12g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
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