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
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
Start by whipping your room temperature butter until it’s light, fluffy, and pale—about 4 to 5 minutes.
Slowly stream in the sweetened condensed milk while beating on medium speed.
Add the vanilla extract and continue to beat until smooth, creamy, and fully combined.
Scrape down the bowl and whip for another 30 seconds to ensure a silky finish.
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.
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.
Russian Buttercream
Description
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.
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.
