Condensed Milk Buttercream (Russian Buttercream)

Condensed milk buttercream, also called Russian buttercream, is made with only two ingredients: butter and sweetened condensed milk. It is light, silky, fluffy, incredibly delicious, and pipes beautifully. Most importantly for any home, hobby, or even savvy baker, it is very easy to make.

Ingredients

1 cup unsalted butter room temperature

14 ounces sweetened condensed milk room temperature

Instructions

In a bowl of a mixer fitted with a whisk attachment, whip butter until it has tripled in volume and is light and fluffy (approximately 8 minutes). Stop to scrape the bottom of the bowl a few times.

Add one third of the sweetened condensed milk while mixing on medium speed. Whip for about 8-10 seconds. Then, stop and scrape down the bowl.

Repeat for the next third of the sweetened condensed milk and the final third. Stop mixing 8 seconds after adding the final third. Do not overmix.

Notes

It is VERY important to follow the recipe exactly as written. If you don’t mix the butter long enough or don’t add the sweetened condensed milk while mixing, the frosting may end up separated and too soupy.

Different brands of sweetened condensed milk are different colors. I’ve found that Nestle is much lighter than Eagle Brand. Keep this in mind if you prefer a lighter looking frosting.

This recipe frosts 12 cupcakes with a large swirl or 24 cupcakes with a small swirl.

While this recipe is delicious as written, many people add salt, vanilla, or other flavorings to this frosting. It’s a personal preference.

Tips

Make sure the butter is soft but not too soft.

If the butter is too soft, you may see your Russian buttercream start to separate. Don’t panic!

Simply pop your mixer bowl with separated Russian buttercream into the refrigerator for 10 minutes and then re-whip again.

If the butter is too cold, this frosting may not whip up all light and fluffy; in that case, just place half of it into a microwave save bowl, warm up for 5-10 seconds, and re-whip with the other half.

Whip the butter on high speed for no less than 8 minutes, scraping the side of the bowl every few minutes. That’s how it gets so light and fluffy.

Add room temperature sweetened condensed milk carefully in small portions while mixing on medium speed. This prevents the butter and condensed milk mixture from becoming runny and separating.

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