3 Ingredient Russian Buttercream – A Silky Dream That’s Too Good to Resist

Oh my gosh, you have to try this Russian Buttercream – it’s like spreading silk on your cakes! I stumbled upon this gem when my usual frosting failed me last minute before a birthday party. Desperate, I grabbed what I had – butter and a can of sweetened condensed milk – and magic happened. The texture? Unbelievably smooth. The taste? Rich but not tooth-achingly sweet. Now it’s my go-to for everything from cupcakes to layer cakes. What I love most is how forgiving it is – no fussy sugar syrups or temperamental meringues. Just three simple ingredients transform into the most luxurious frosting you’ll ever pipe.

Why You’ll Love This Russian Buttercream

Trust me, once you try this frosting, you’ll never go back to complicated buttercreams again! Here’s why it’s a game-changer:

• Effortless to make – No candy thermometers or fussy steps, just 10 minutes of mixing
• Silky dream texture – Spreads like velvet and pipes like a dream
• Perfect sweetness – Not overpowering like American buttercream (adjust with more/less condensed milk!)
• Stays creamy – Holds its shape beautifully without crusting over

My favorite part? That subtle caramel flavor from the condensed milk that makes every bite special.

Ingredients for Russian Buttercream

You’ll be shocked how just three simple ingredients create magic! Here’s what you need:

• 1 cup unsalted butter – must be softened to room temperature (leave out for 2 hours – cold butter won’t whip properly!)
• 1 cup sweetened condensed milk – the star ingredient that gives that signature silkiness
• 1 teaspoon vanilla extract – or try almond extract for variation
• Pinch of salt – balances the sweetness perfectly

Pro tip: Use European-style butter (higher fat content) for the creamiest results. I learned this the hard way after a too-soft batch with regular butter!

How to Make Russian Buttercream

Okay, let’s make some frosting magic happen! This process is so simple, but there are a few key tricks to get that perfect silky texture. Follow these steps and you’ll have dreamy buttercream in no time.

Step 1: Cream the Butter

First, grab your softened butter (seriously, it should dent easily when you press it) and beat it in a stand mixer or with a hand mixer for about 3 minutes. You want it to look pale and fluffy – like whipped cream cheese! Scrape down the bowl sides halfway through to make sure everything gets evenly mixed. This step creates those tiny air pockets that give our buttercream that light-as-air texture.

Step 2: Add Condensed Milk

Now the fun part! With the mixer on low speed, drizzle in the condensed milk very slowly – I mean tablespoon by tablespoon at first. If you dump it all in at once, you risk the mixture separating (been there, cried over that!). Once about half is incorporated, you can add the rest in a thin, steady stream.

Step 3: Flavor and Finish

Add your vanilla and that pinch of salt (trust me, it makes all the difference!), then crank up the mixer to medium-high. Beat for another 2-3 minutes until the frosting is gloriously fluffy and holds stiff peaks. Do the spoon test – it should mound beautifully when you scoop some up! If it looks at all grainy, just keep beating; the extra minute makes all the difference.

Tips for Perfect Russian Buttercream

After making this buttercream more times than I can count (and yes, licking the bowl every single time), here are my can’t-live-without tips:

• Butter matters! European-style butter (82% fat or higher) gives the creamiest texture. Regular butter works, but the difference is noticeable.
• Sweetness control: Start with 3/4 cup condensed milk, then add more to taste – perfect for those who prefer less sugar.
• Don’t overbeat: Once incorporated, stop mixing! Overworked buttercream gets greasy (learned this the hard way during my niece’s birthday cake disaster).
• Temperature is key: If your kitchen’s hot, chill the bowl for 10 minutes before starting – warm buttercream won’t hold its shape.

Bonus trick: If it looks curdled, just keep beating – it’ll come together beautifully!

Russian Buttercream Variations

Oh, the possibilities! This buttercream is like a blank canvas for your flavor dreams. My current obsession? Adding a tablespoon of lemon zest and a splash of juice for the brightest citrus frosting. Chocolate lovers – stir in 2 tablespoons of sifted cocoa powder for instant mocha magic. For holiday baking, try almond extract and crushed candy canes. The best part? You can’t mess it up – just taste as you go!

Storing and Using Russian Buttercream

Here’s the beautiful thing about this buttercream – it keeps like a dream! Store any leftovers in an airtight container in the fridge for up to 2 weeks (though mine never lasts that long). When you’re ready to use it again, let it come to room temperature for about an hour, then give it a quick re-whip to bring back that silky texture. Pro tip: If you’re piping decorations, pop the frosted cake in the fridge for 15 minutes first – it helps the buttercream hold those sharp edges beautifully!

Russian Buttercream FAQs

I’ve gotten so many questions about this buttercream over the years – here are the ones that pop up most often!

Can I use salted butter instead?
Technically yes, but skip the added salt! The flavor won’t be quite as balanced since salted butter varies by brand. I always prefer unsalted for full control over the taste.

Why is my buttercream runny?
Usually means your butter was too soft or you added condensed milk too fast. Pop the bowl in the fridge for 15 minutes, then re-whip – it’ll come right back to perfect piping consistency!

Can I make it ahead?
Absolutely! It keeps beautifully in the fridge for 2 weeks. Just let it warm up slightly and re-whip before using – good as new!

Is this stable for outdoor events?
On hot days, I recommend keeping cakes chilled until serving. The high butter content means it softens faster than fondant in warm weather.

Nutritional Information

Just a quick heads up – nutrition can vary based on your specific ingredients and brands! For a standard serving (about 2 tablespoons), you’re looking at roughly 120 calories and 8g of fat. It’s definitely an indulgent treat, but oh-so-worth-it for that creamy perfection!

Share Your Creations!

I’d love to see your Russian Buttercream masterpieces! Tag me @MyKitchenAdventures so I can cheer you on. Happy frosting!

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