Russian Buttercream: Simple, Silky, and Shockingly Easy

Before we dive into the creamiest, dreamiest frosting you’ll ever whip up, let me just say—thank you for stopping by. Whether you’re a baking pro or just dipping your spatula into the frosting world, I’m so happy you’re here. I’m constantly inspired by your love for homemade sweets, and sharing this gem with you feels like passing along a family secret. Now: Russian Buttercream

Russian Buttercream is the frosting you didn’t know you needed until you try it. It’s rich, silky, and comes together with just three ingredients. That’s right—three. This buttercream is light yet indulgent, incredibly stable, and tastes like a cross between whipped cream and dulce de leche. You’ll fall in love instantly.

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What Is Russian Buttercream?

Russian Buttercream, also known as condensed milk buttercream, is made with just unsalted butter, sweetened condensed milk, and a splash of vanilla. That’s it. No powdered sugar, no egg whites, no complicated techniques.

This frosting is a staple in Eastern European kitchens, and once you try it, you’ll understand why it’s gaining global love. It’s quick, it’s forgiving, and the texture is pure velvet.

Reasons to Love Russian Buttercream

  • Only 3 ingredients

  • Not overly sweet

  • Pipes like a dream

  • Perfect for warm weather cakes

  • Comes together in minutes

What Does It Taste Like?

It’s rich and buttery with a subtle caramel-like sweetness from the condensed milk. The vanilla rounds it out beautifully, giving you a smooth, balanced frosting that isn’t cloyingly sweet. Think whipped cream—but sturdier and silkier.

Benefits of Russian Buttercream

  • No need to sift powdered sugar

  • Kid-friendly flavor

  • Holds up well for decorating and piping

  • Naturally glossy finish

  • Stores easily in the fridge and softens beautifully when rewhipped

Flat lay of Russian buttercream ingredients including butter, sweetened condensed milk, vanilla extract, and vanilla beans on a sunlit fabric surface.

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1 can (14 oz) sweetened condensed milk

  • 1 teaspoon vanilla extract

Tools You’ll Need

  • Electric hand mixer or stand mixer

  • Medium mixing bowl

  • Rubber spatula

  • Measuring spoons

Additions and Substitutions

  • For a chocolate twist, mix in 2–3 tablespoons of cocoa powder

  • Want it citrusy? Add lemon or orange zest

  • A pinch of salt enhances the flavor even more

  • Dairy-free? Use vegan butter and dairy-free condensed milk

How to Make Russian Buttercream

  1. Start by whipping your room temperature butter until it’s light, fluffy, and pale—about 4 to 5 minutes.

  2. Slowly stream in the sweetened condensed milk while beating on medium speed.

  3. Add the vanilla extract and continue to beat until smooth, creamy, and fully combined.

  4. Scrape down the bowl and whip for another 30 seconds to ensure a silky finish.

  5. Your buttercream is ready to spread, pipe, or spoon directly into your mouth. I won’t judge.

What to Serve It With

  • Classic vanilla or chocolate cupcakes

  • Layer cakes of all kinds

  • Cookies as sandwich filling

  • Spread on banana bread

  • Fill macarons or whoopie pies

Tips for Success

  • Use high-quality butter for the best flavor

  • Let the butter soften naturally—don’t microwave

  • If it curdles slightly, keep whipping. It will come together

  • Refrigerate for 10–15 minutes if it becomes too soft while working

Storage Instructions

Store in an airtight container in the fridge for up to 1 week. Let it sit at room temperature for about 30 minutes before using. Re-whip for best texture.

It also freezes beautifully for up to 2 months. Thaw overnight in the fridge and whip again before using.

Cupcake topped with smooth Russian buttercream frosting, sitting on a wooden countertop in a bright, naturally lit home kitchen.

Frequently Asked Questions

Can I color Russian Buttercream?
Yes! Gel food coloring works best. Add it at the end and beat until fully incorporated.

Is it stable enough for hot weather?
More stable than whipped cream but less than American buttercream. Keep it chilled before serving.

Can I use salted butter?
Yes, but it may slightly alter the flavor. Stick to unsalted for best control.

Why is mine curdling?
Sometimes the condensed milk and butter separate briefly. Just keep whipping—it will come together.

Final Thoughts

Russian Buttercream is a revelation—simple, creamy, elegant, and made with pantry staples. Whether you’re frosting cupcakes or filling a cake, this is your new go-to. It’s that kind of recipe you’ll make once and wonder how you ever baked without it.

Looking for more delicious ideas? Try these:

  • Peach Upside Down Cake

  • Honey Peach Galette

  • Peach and Cream Cheese Danish

If you try this recipe, please leave a review below and share your photos on Pinterest. I love seeing your creations and how you make these recipes your own.

Nutrition Information (per 2-tablespoon serving)

  • Calories: 170

  • Fat: 14g

  • Saturated Fat: 9g

  • Carbohydrates: 10g

  • Sugar: 10g

  • Protein: 1g

This dreamy buttercream is proof that sometimes, the simplest things are the best. Go ahead—whip it up and let your cakes shine.

Single cupcake with piped Russian buttercream frosting on a wooden surface, lit by soft afternoon sunlight in a cozy kitchen setting.

Russian Buttercream

This silky, smooth Russian Buttercream is made with just three ingredients: butter, sweetened condensed milk, and vanilla. It’s quick to whip up, pipes beautifully, and offers a rich flavor that’s not overly sweet—perfect for cakes, cupcakes, and fillings. An easy, elegant frosting that comes together in minutes.

Equipment

  • Stand mixer or hand mixer
  • Medium mixing bowl
  • Rubber spatula
  • Measuring spoons

Ingredients
  

  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 can 14 oz sweetened condensed milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Add the room temperature butter to a mixing bowl.
  • Whip the butter on medium-high speed for 4–5 minutes, until pale and fluffy.
  • Reduce the mixer to medium and slowly pour in the sweetened condensed milk while continuing to beat.
  • Add the vanilla extract and mix until fully incorporated.
  • Scrape down the bowl and beat for an additional 30 seconds until smooth and silky.
  • Use immediately or chill and re-whip before using.

Notes

If the mixture looks curdled at any point, just keep whipping—it will smooth out.
Use high-quality butter for the best flavor.
You can color the buttercream with gel food coloring.
Add 2 tablespoons of cocoa powder for a chocolate variation.
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.
Re-whip after chilling for a smooth consistency.

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