Go Back
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.
Print Recipe Pin Recipe

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.