Russian Buttercream

Russian buttercream is soft, smooth, creamy with enough weight to work well as a filling between layers.

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Russian Buttercream

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    0

  • Chill/Set Time:

    0

  • Servings:

    12

Preparation

  • Materials

    Mixer (Stand Mixer or Hand Mixer) with Whisk & Flat Beater
    Mixing Bowls
    Prep Bowls
    Spatulas
    Hand whisk
    Plastic Wrap
    Saucepan

  • Prep

    Have ALL ingredients at room temperature. You don't want the butter to be super soft, but upon pressing with your finger, it should indent easily like a ripe peach or avocado. This ensures the butter will whip it up to the right texture to emulsify the condensed milk. The butter & milk must both be at room temp and SAME room temperature. The sugar too. Some people refrigerate their sugar. It must be room temp.

  • Oven/Stove

  • Shopping List

    Butter
    Sweetened Condensed Milk
    Confectioner's Sugar

Ingredients & Steps

  • Ingredients

    Butter 339g (=1.5C=3 sticks)
    Sweetened Condensed Milk 340g (=14oz=1 can)Salt - a pinch
    Vanilla 5g (1 tsp)
    Confectioner’s Sugar (Optional) Only to bring up the sweetness if you add more butter for a firmer frosting. (I have never needed to do this - its quite sweet enough)

  • Steps

    STEP 1: In a bowl of a mixer fitted with a whisk attachment, whip the butter on medium high until it is a paler in color and it is light and fluffy. It will double or triple in volume. (approximately 8 minutes). Stop to scrape the bottom of the sides of the bowl a few times.

    STEP 2: Add the sweetened condensed milk to the butter in portions while mixing on medium speed. Whip for about 8-10 seconds. Frequently scrape down the bowl. 

    STEP 3: Stop mixing 8  seconds (to 1 minute)  after adding the final third. Do not overmix. You should have a thick creamy buttercream that balls up inside the whisk.

    STEP 6: Switch to the paddle attachment and work it just a little to get rid of air bubbles to smooth it out. Mix the buttercream on low speed until you reach a smooth, spreadable, and soft texture, about 2-3 minutes.

Notes

FLAVORING
Use extracts, melted chocolate, caramel, dulce de leche

COLORING
Butter and cream are cream colored.  If you want a whiter frosting, take a tiny (like dip a toothpick's end) in some purple gel food coloring. This will cancel out the orange and yellow hues. (Start small - you can always add more but cannot take away if it turns out too purple.)

DECORATING
Use to frost cakes or cupcakes. The consistency does not hold up and is not suited to decorations.

PAIRING
Pairs well with anything from fruit to chocolate. I like something like nuts or espresso to cut the sweetness.

SERVING
It is best to use Russian Buttercream within just few hours of making it. (Since it’s so easy to make, there’s no need to whip up large amounts!) You can store it though if you like.

If you add the frosting to a cake or cupcake that must be displayed out for an event, don’t let it set out too long or it will lose consistency. It needs to be kept cool.

This frosting is finicky about temperature. Do not let it set out for much time at all in a warm room.

This is definitely not a frosting for summer picnics.

STORING
You can use the frosting immediately or store it in the fridge for future use for at least a few weeks. Just let it come to room temperature, smooth it on the mixer, and you're good to go.

Store your freshly whipped buttercream in an airtight container, refrigerated for up to 7 days, or frozen for up to 30 days. Let it come to room temperature and then re-whip it before using.

If you add it to a cupcake or cake ahead of time and chill it in the fridge, it will keep its shape and consistency.

You can freeze buttercream or a buttercream frosted dessert. If you have frozen some frosting, defrost in the refrigerator over night.

TIPS

CONDENSED MILK
Different brands of sweetened condensed milk are different colors. I've found that Nestle or Carnation are much lighter color than Eagle Brand. Keep this in mind if you prefer a lighter looking frosting.

SOFTNESS VS FIRMNESS
The more sweetened condensed milk you add, the softer the frosting will be.
The more butter, the firmer it will be.

SWEETNESS
While you can add powdered sugar if you want it sweeter, be careful and taste it first as sweetened condensed cream is already very sweet.

FLAVORING
Some people like the taste of this frosting with no flavorings added because the sweetened condensed cream does have a lot of flavor.

TEMPERATURE
It is VERY important to have the butter and the milk at the exact same room temperature.

Bring them to room temp on the countertop, and be sure to set them away from draft and heat of cooling source.

Test the butter and milk with a thermometer to make sure they are the same temperature. Butter is warmed a little by mixing, so bring to room temp, mix and then test the temp. Adjust as necessary.

Buttercream is very sensitive to temperature to emulsify the ingredients.
If the two ingredients are not at the same temp your frosting will not turn out right. It could break, curdle, or be soupy or greasy. These things can happen if a little too warm or a little too cool.

MIXING
Mix the sweetened condensed milk into the butter little by little in small portions - about a tablespoon at a time.

SERVING CHILLED BUTTERCREAM
If you chill it to apply to desserts later you need to whip it a little to get it loosened up.

REWHIPPING BUTTERCREAM
It cannot be too warm at room temp.

TROUBLESHOOTING

SEPARATION
Your frosting might separate if:
The ingredients are not the same temperature when you mix them.
You try to mix in the sweetened condensed milk too quickly.
The butter or the mixture is too warm at room temp. Even room temp in the bowl if it is too warm and you try to whip it or stir it, it will separate. It must be cool (not cold) to re-whip or re-stir it. 

GREASY, CURDLED, BROKEN
If your buttercream looks greasy, curdled, or broken at any time during this process, it's likely the butter was too cold. Just keep mixing; eventually, the butter will warm as it mixes.

VARIATIONS

MASCARPONE RUSSIAN BUTTERCREAM
Whip 8 oz of mascarpone cream cheese in a bowl until it is light and fluffy. Mix the whipped mascarpone with the whipped butter a little at a time. Continue the recipe above as written.

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