Dreamy Russian Buttercream Recipe with Just 2 Ingredients

Let me tell you about my absolute favorite frosting—Russian Buttercream. This stuff is like edible silk, I swear! It’s the dreamiest, creamiest frosting you’ll ever spread on a cake or pipe onto cupcakes. I first discovered it when a friend brought over a slice of birthday cake slathered in this magical stuff, and I’ve been obsessed ever since. What makes it special? Just two main ingredients—butter and sweetened condensed milk—come together to create something ridiculously smooth and rich. No powdered sugar grit, no complicated steps. Just pure, velvety perfection that holds its shape beautifully. Trust me, once you try this, you’ll never go back to regular buttercream again!

Why You’ll Love Russian Buttercream

Oh, where do I even start? This frosting is a total game-changer, and here’s why:

• Effortless to make – No fancy techniques, no cooking sugar syrups. Just whip butter and condensed milk together, and boom—you’ve got frosting!
• Silky-smooth texture – Unlike American buttercream, there’s zero graininess. It spreads like a dream and melts in your mouth.
• Crazy versatile – Pipe it, spread it, sandwich cookies with it. It holds its shape beautifully but stays soft enough to slice through easily.
• Not too sweet – The condensed milk gives it a rich, caramel-like sweetness that won’t overwhelm your desserts.

Seriously, this stuff makes everything taste like it came from a fancy bakery!

Ingredients for Russian Buttercream

Alright, let’s gather the good stuff! You only need a few simple ingredients to whip up this dreamy frosting—but quality matters here. Here’s what you’ll need:

• 1 cup (2 sticks) unsalted butter, softened – Trust me, don’t skimp on the butter quality. European-style butter with higher fat content makes it extra luxurious.
• 1 can (14 oz) sweetened condensed milk – The star of the show! Make sure it’s full-fat for that rich, creamy texture.
• 1 tsp vanilla extract (optional) – A splash adds warmth, but the frosting is delicious even without it.

That’s it! No long grocery lists, no weird additives—just pure, simple magic waiting to happen.

Equipment You’ll Need

Good news—you probably already have everything needed for this! Here’s what I grab from my kitchen:

• Stand mixer or hand mixer – A trusty mixer makes the whipping effortless (though a strong arm and whisk work in a pinch!).
• Mixing bowl – Any medium-sized bowl will do, but I prefer stainless steel for easy scraping.
• Spatula – For scraping down the sides and getting every last bit of that creamy goodness.

See? No fancy tools required—just basics to create something extraordinary!

How to Make Russian Buttercream

Okay, let’s get mixing! This frosting comes together in minutes, but there are a few key steps to ensure that silky-smooth texture we’re after. Follow along—I’ll walk you through each stage so you get perfect results every time.

Step 1: Cream the Butter

First things first—your butter needs to be properly softened. Not melty, not cold—just soft enough that your finger leaves a gentle indent. Toss it into your mixing bowl and beat on medium-high for a good 2-3 minutes until it’s pale, fluffy, and looks almost whipped. This step is crucial—it creates those tiny air pockets that make the frosting light yet stable. Don’t rush it!

Step 2: Add Condensed Milk

Now for the magic! With the mixer on low, drizzle in the sweetened condensed milk very slowly—like a thin stream—while beating continuously. I’m talking tablespoon by tablespoon at first. Why? Adding it all at once can make the mixture separate or look curdled (don’t panic if this happens—just keep mixing!). Once half is incorporated, you can add the rest a bit faster. Beat until completely smooth and billowy, about another 2 minutes.

Step 3: Finish with Vanilla

Last touch! If you’re using vanilla, now’s the time to drizzle it in and mix for just 15-20 seconds until blended. Taste a smidge—if you want more vanilla, add another 1/2 teaspoon. The frosting should be gloriously smooth, hold soft peaks, and taste like sweet, buttery heaven. Done!

Tips for Perfect Russian Buttercream

After making this frosting more times than I can count (and yes, eating it straight from the bowl), I’ve learned a few tricks to guarantee perfect results every time:

• Butter temperature is key – Too cold and it won’t whip properly; too warm and it’ll turn greasy. Aim for that “just right” softness where it yields gently to pressure.
• Go slow with the condensed milk – Adding it gradually prevents that scary curdled look. If it does separate, just keep mixing—it’ll come together!
• Stop before you overmix – Once smooth and fluffy, quit beating. Overworked buttercream gets too soft.
• Taste as you go – Prefer less sweet? Use 3/4 can condensed milk instead. Want more vanilla? Add another splash!

Follow these, and you’ll have frosting so good you’ll want to eat it with a spoon!

Variations & Substitutions

One of the best things about Russian Buttercream? It’s a blank canvas for creativity! Here are my favorite ways to mix it up:

• Flavor twists – Swap vanilla for almond extract, citrus zest, or even a tablespoon of instant coffee dissolved in the condensed milk.
• Dairy-free version – Use plant-based butter and coconut condensed milk (just chill it first—it tends to be softer).
• Chocolate lovers – Fold in melted, cooled chocolate or cocoa powder for a decad.</li.

See? Endless possibilities to make it your own!

How to Store Russian Buttercream

This frosting keeps beautifully! Just pop it in an airtight container in the fridge for up to 2 weeks. When you’re ready to use it again, let it sit at room temp for 30 minutes—then give it a quick rewhip to bring back that luscious texture. Easy peasy!

Russian Buttercream FAQ

I get asked about this frosting all the time—so here are answers to the most common questions that pop up:

Can I use salted butter?
You can, but I don’t recommend it. The salt content varies between brands, and it might make your frosting taste too salty. If that’s all you have, just omit any added salt in your recipe.

Why does my buttercream look curdled?
Don’t panic! This usually happens if the butter was too cold or you added condensed milk too fast. Just keep beating—it’ll come together beautifully after 2-3 more minutes of mixing.

Can I make this ahead?
Absolutely! It keeps great in the 2 2 weeks. Just let it soften at room temp for 30 minutes and give it a quick rewhip before using.

Is this frosting stable in warm weather?
It holds up better than American buttercream but can soften in heat. If piping outdoors, work quickly or pop frosted items in the fridge between steps.

Nutritional Information

A quick heads up—this nutritional info is just an estimate (your exact values will vary based on specific ingredients). Per 2-tablespoon serving: roughly 120 calories, 8g fat, and 12g sugar. It’s a treat, so enjoy it that way!

Did you try this Russian Buttercream? I’d love to hear how it turned out—leave a comment or rating below! Your feedback makes my day.

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