Ingredients
Ingredients
- 1 cup butter (softened)
- 14 ounces sweetened condensed milk (chilled)
- 1 teaspoon vanilla extract
Instructions
- Beat the butter: Beat the softened butter on medium speed until smooth and fluffy. Scrape the sides of the bowl and the beaters occasionally to avoid lumps and ensure even mixing. Use a hand mixer or the paddle attachment on a stand mixer for best results.
- Add initial condensed milk and vanilla: Add 2 tablespoons of the chilled sweetened condensed milk along with the vanilla extract to the butter. Beat until well incorporated and creamy.
- Add remaining condensed milk gradually: Slowly add the remaining sweetened condensed milk a little at a time, mixing well after each addition to maintain a smooth consistency.
- Whip until airy: After all condensed milk is added, beat the mixture on medium-high speed for at least two minutes or until the frosting is smooth and airy, achieving a light texture.
- Use or chill: Spread or pipe the Russian buttercream onto your cake or cupcakes as desired. For firmer frosting, chill it in the refrigerator to set before serving.
Notes
- For best texture, ensure the butter is softened but not melted.
- Chilling the sweetened condensed milk helps the frosting hold structure better.
- This buttercream can be stored covered in the refrigerator for up to a week; bring to room temperature and re-whip before use.
- Adjust vanilla extract to taste or substitute with other flavor extracts as desired.
- Ideal for frosting cakes, cupcakes, and even as a filling for layered desserts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: No-Cook
- Cuisine: Russian
- Diet: Vegetarian
