Russian Buttercream

• Source

• Contributor: MikeCrute

• Skill Level: Beginner

• Characteristics: Very white in color, does not hold up well for long periods of time or in heat well at all, much ligher in texture than other buttercreams

• Best for: For cakes or cupcakes that will be served quickly, or as a filling between layers

Ingredients

• 226 grams (2 sticks, 1 cup) unsalted butter
• 1- 14 oz can sweetened condensed milk
• a few pinches of salt
• 1 teaspoon vanilla extract

Instructions

1. In the bowl of a stand mixer fitted with a whisk attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium-high speed for 3-4 minutes until the butter has lightened in color and increased in volume. Scrape down the sides of the bowl periodically.
2. Once the butter is very light and fluffy, you can start adding your sweetened condensed milk little by little. I add it in about 4 additions and mix it in fully and scrape down the bowl before adding the next addition. You don't want to do this too fast or the butter will have a hard time incorporating it.
3. Once all of the milk is added you can add the salt and vanilla and continue whisking until the frosting has thickend. It may look thin and a bit separated in the beginning but keep mixing and it will come together and thicken up.
4. Use the frosting immediately. This frosting does not hold up well for a longer period of time. It has the texture of a slightly thicker whipped cream and does work well for fillings. It must be refrigerated if the cake isn't eaten within a few hours.

CategoryRecipesFrosting