This creamy, dreamy frosting is also known as Russian Buttercream! With just two ingredients, it’s quick, easy, and ready in 15 minutes. Perfect for cakes, cupcakes, or any dessert!
Course: Dessert
Cuisine: American, Russian
Prep Time: 15 minutes
Servings: 18
Calories: 162 kcal
Ingredients
- 1 cup unsalted butter, softened (see notes for using salted butter)
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract (optional)
- ¼ tsp salt (optional)
Instructions
- Whip the Butter:
- Using a stand mixer with a whip attachment or a hand mixer, whip the softened butter on high speed for about 10 minutes until it becomes pale, light, and fluffy.
- Scrape down the sides of the bowl occasionally to ensure even mixing.
- Incorporate the Condensed Milk:
- Slowly add the sweetened condensed milk in 3–4 batches, mixing thoroughly between each addition.
- Scrape the bowl as needed, and adjust for flavor and consistency. (You don’t have to use the full can if the texture and taste are just right.)
- Fixing Separation:
- If the mixture appears separated or curdled, refrigerate for 15–20 minutes, then rewhip until smooth.
- Optional Additions:
- Mix in vanilla extract and salt, if desired, for enhanced flavor.
Pro Tips
- Butter Temperature: Ensure butter is at room temperature for the smoothest frosting.
- Coloring: Use gel food coloring for vibrant colors without altering the consistency.
- Chilling Before Piping: Chill frosting for 10–20 minutes before piping for better results.
Yield & Storage
- Makes 2.5–3 cups of frosting, enough for 18–24 cupcakes or a 9×13-inch cake.
- Best enjoyed fresh but can be refrigerated in an airtight container for up to 1 week or frozen for 2 months.
- To use later, bring to room temperature and rewhip before spreading or piping.
Nutrition (Per Serving)
Serving Size: 2 tbsp
Calories: 162 | Carbs: 12g | Fat: 12g | Protein: 2g | Sugar: 12g
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