With just three simple ingredients, this Russian Buttercream recipe is the perfect addition to any type of sweet treat or dessert. This homemade frosting is less sweet than other frostings and can be whipped up in under 10 minutes!
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Why this recipe works
I have a huge sweet tooth. And when it comes to baking cakes, I always look for the perfect frosting to finish it off.
I typically use my favorite Classic Vanilla Buttercream, but this Russian Buttercream frosting is crazy fast and pretty dang delicious too. It’s not overly sweet but has that buttery flavor I love from a buttercream.
Sometimes known as Sweetened Condensed Milk Frosting, this easy dessert topper has minimal ingredients in this recipe unlike the processed tubs of “frosting” that you’ll purchase at the store.
Plus there is no powdered sugar to fly out of the mixer. Less cleaning of the kitchen is always good! And it’s rich and flavorful with caramel undertones. You can literally just eat it by the spoonful and be happy.
This Russian Buttercream recipe is delicious on Yummy White Russian Cupcakes with Vodka my Pumpkin Sheet Cake (to change things up from the usual cream cheese frosting) or any of my other Alcohol Infused Cupcakes.
Ingredient Notes
Your eyes aren’t deceiving you. You literally need these three ingredients to make condensed milk frosting.
The butter and consensed milk, when whipped, create that creamy frosting texture. And adding in a few drops of vanilla takes the flavor into tastebud heaven.
I like to use salted butter, as I think it adds the perfect sweet-salty touch. But if you prefer to control the salt, just use unsalted.
While I’m pretty much obsessed with this easy Russian Buttercream recipe, you can also try my Delicious and Easy Cool Whip Frosting for comparison!
Step-by-Step instructions
In the bowl of a stand mixer, use the whisk attachment to beat the room temperature butter on medium speed for 6 minutes until fluffy and lighter in color.
I’m not sure why butter does this, but as the air gets whipped in, it typically changes color a bit and looks more white.
If you don’t have a stand mixer, you can also make this sweetened condensed milk frosting in a bowl with a hand mixer.
Slowly pour in one-third of the condensed milk mix until fully incorporated into the butter but not much more. (If you don’t have a stand mixer, just use your hand mixer to whip together between each new addition of milk).
Continue with another third of condensed milk, allowing it to be fully incorporated before adding the final third.
Add the vanilla and beat until fully mixed in. That’s it. So easy.
This Russian Buttercream frosting may need to be put in the fridge for about 15 minutes before putting it into a piping bag if using one. Then it’s ready to frost all the cakes and cupcakes.
This recipe makes enough sweetened condensed milk frosting to ice a 9×13 sheet cake or 2 dozen cupcakes (if using a thin layer and not topping with huge, decorated mounds).
Tips and tricks
- Make sure to use room temperature butter. Leaving it out for at least an hour should get it softened enough.
- Your sweetened condensed milk should be about the same temperature as your butter or it could cause separation.
- To keep the Russian Buttercream icing as smooth as possible, with the least air bubbles, don’t overmix. Once the butter is fluffy, you just want to mix the milk in until combined.
- If you don’t like the gritty consistency from the sugar in a classic buttercream you will love this! It’s much smoother thanks to the condensed milk.
- Adding it to a piping bag and using fun piping tips can be a cute way to decorate cakes and cupcakes easily. Since this is a bit stiffer of frosting, it should hold up way to various designs or applications. If you find that it’s not stiff enough, try adding 1-2 tablespoon of powdered sugar.
- Easily turn this into Chocolate Condensed Milk Buttercream by adding 2-3 tablespoon of cocoa powder and mixing it in with the butter before adding the milk.
Frequently asked questions
You can. If you want to add more sweetness, just slowly add in a bit of powdered sugar to the frosting. I would add a little at a time till you get that perfect amount and don’t mess with the consistency too much.
Yes, there is a slight crust that forms as the frosting sets. It makes it great for transporting frosted cupcakes to another location.
Try putting your mixer bowl with the Russian Buttercream into the fridge for 10 minutes, then remove and whip again. Separation can occur when the butter is too warm.
If you happen to have sweetened condensed milk frosting leftover, don’t get rid of it! Just store it in an airtight container and keep it in the fridge. It should stay fresh for about 3 days.
This easy Russian Buttercream frosting with condensed milk adds a perfectly balanced sweetness to any type of dessert. Give it a try today!
Related recipes
Russian Buttercream
Equipment
- Stand Mixer or Hand Mixer with mixing bowl
- measuring cup
- Measuring spoons
Ingredients
- 1 cup butter diced, and at room temperature
- 14 oz. can condensed milk
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer (or a bowl with a hand mixer) beat the butter on medium speed for 6 minutes or until fluffy and lighter in color.
- Slowly pour in one-third of the condensed milk mix until fully incorporated into the butter but not much more. (If you don’t have a stand mixer, just use your hand mixer to whip together between each new addition of milk).
- Continue with another third of condensed milk, allowing it to be fully incorporated before adding the final third.
- Add the vanilla and beat until fully mixed in.
Notes
- Make sure to use room temperature butter. Leaving it out for at least an hour should get it softened enough.
- Your sweetened condensed milk should be about the same temperature as your butter or it could cause separation.
- To keep this condensed milk frosting as smooth as possible, with the least air bubbles, don’t overmix. Once the butter is fluffy, you just want to mix the milk in until combined.
- Adding it to a piping bag and using fun piping tips can be a cute way to decorate cakes and cupcakes easily. Since this is a bit stiffer of frosting, it should hold up way to various designs or applications. If you find that it’s not stiff enough, try adding 1-2 tablespoon of powdered sugar.
- Easily turn this into Chocolate Condensed Milk Buttercream by adding 2-3 tablespoon of cocoa powder and mixing it in with the butter before adding the milk.
- If you happen to have Sweetened Condensed Milk Frosting leftover, don’t get rid of it! Just store it in an airtight container and keep it in the fridge for about 3 days.
J Reyerson says
I am sorry to say this didnt work for me. Far too thin and not a great taste. Followed the recipe exactly and not a new baker.
Alyx says
Sad, I keep seeing this recipe wrongly printed a gazillion times already, why do you people do this. Its 2 8oz sticks NOT 2 4oz or a cup to 1 entire can of condensed milk. No wonder people are having separation issues. Why do you people post recipes to throw people under the bus..geez. Shame on you!
Rhonda says
Mine wasn’t thick enough to stay on the cake…it would be great on a bundt ! For a layer cake you definitely would need to add powdered sugar.It does have a great flavor!
Sharon Garofalow says
This is great to know! Thank you for sharing!
Marilyn says
It is so easy to make and so good to eat!
Sharon Garofalow says
Yes! I love the flavor!
BEV says
WOW, I CAN HARDLY WAIT TO TRY THIS!!!
THANKS FOR SHARING THIS
Sharon Garofalow says
It’s a really tasty twist on standard buttercream!