Russian Buttercream (aka Condensed Milk Frosting): Your Complete Guide
Russian Buttercream, or Condensed Milk Frosting, is made primarily of butter and sweetened condensed milk. Its simplicity makes it an excellent beginner recipe, yet it still creates a wonderfully stable frosting with an amazingly complex flavor. And I’ve seen all the comments about how this frosting can often feel and taste overwhelmingly buttery, so I’ve updated my recipe’s method to create a new lighter version of Russian Buttercream that melts in your mouth with a silky texture.
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Welcome to my ultimate Russian Buttercream guide! We'll explore texture, aeration, and ingredient chemistry, explaining how this frosting differs from others. Learn if it's right for your dessert and get the exact process to understand and customize your perfect Russian Buttercream.
What is Russian Buttercream?
My Russian Buttercreams are a type of True Buttercream (in purple, below), which means they are emulsion-based.
True Buttercreams are a family of stable emulsion frostings, where fat and water-based ingredients are mixed to create a thick, creamy texture. I’ll often also will often refer to these as “emulsion-based buttercreams.”
Generally, True Buttercreams:
- moderate sweetness,
- low aeration,
- a creamy and buttery texture,
- the ability to create intricate piped designs and smooth cake sides,
- excellent stability at room temperature and under pressure, and
- are easily dyed and flavored.
So, what sets Russian Buttercream apart from other True Buttercreams?
Let’s get into the specifics of Russian buttercream:
My Vanilla Russian Buttercream is one of the easiest of all my True Buttercreams, making it excellent for beginner and advanced bakers alike. The emulsion mixing steps are straightforward, and there are no cooking steps before making the buttercream emulsion, so it’s a great introduction before moving on to the more advanced types.
What is the texture of Russian Buttercream?
My Russian Buttercream has been reformulated and has a unique silky smooth, creamy, melt-in-your-mouth texture. This is largely because the buttercream uses my Frosting Butter, which is butter that has been pre-conditioned to emulsify with the condensed milk perfectly.
Typically, Russian Buttercreams are on the denser side compared to other True Buttercreams, and this is likely due to a couple of things. First, is the sweetened condensed milk, which is a concentrated syrup of milk proteins and sugars. I’ll get into this more in the ingredient section down below.
The second factor contributing to density is low aeration. I measure the aeration of my frostings, which is the volume taken up by air and given as a percentage. Vanilla Russian Buttercream is on the very low end of aeration for my frostings, which is 12%. This number indicates that for any given volume of frosting, 12% is taken up by air, and the rest are the ingredients in the frosting (butter, sugar, milk proteins, etc.) To compare, a high aeration frosting could be whipped cream, with percentages up to 50%.
Aeration is an interesting characteristic because it helps us understand texture. It affects the mouthfeel, greasiness, and smoothability of a particular type of frosting. Though most of my emulsion-based frostings are minimally aerated, don’t let the low percentages deter you. Air is not the only contributor that affects texture.
In my emulsion-based frostings, there is usually a large ratio of silky or creamy syrups that are interlaced with the butterfat, creating a melt-in-your-mouth creaminess for the final buttercream. In addition, my pre-conditioning step to make Frosting Butter helps break up the butterfat to create a more even emulsion, which contributes even more for this silky texture. However, I would note that this is one of my desnser True Buttercreams and one I’d either use in moderation (e.g., piping cupcakes, schmearing onto a sheet cake) or paired with other lighter elements in the dessert so everything is not overall too heavy.
What is the flavor of Russian Buttercream?
The flavor of Russian Buttercream is very unique, especially considering how few ingredients are used. There is a strong butteryness combined with a cooked, dairy-forward flavor of sweetened condensed milk. The combination of these two ingredients creates a buttercream with a medium sweetness (32%) and a robust dairy flavor.
What is the stability of Russian Buttercream?
When emulsified properly, Russian buttercream has great stability for intricate piping and frosting onto cakes. My frosting does not have a runny or drippy texture but rather one that is ultra-creamy and quite substantial. This is the perfect frosting for beginners to start experimenting with piping and getting extra smooth sides outside of cakes.
Almost all of my True Buttercreams are stable at ambient room temperatures, up to 85 °F/30 °C. This is from these buttercreams containing a large ratio of butter (aka milkfat), which is the primary source of pressure and temperature stability of these buttercreams. Milkfats start to liquefy at around 90-95 °F/32-35 °C.
My experiments show that other ingredients, such as eggs and syrups, contribute a more minor role, and stability mostly depends on the type of fat in the buttercream and the stability of the emulsion. Changing either a portion or all of the fat to something like vegetable shortening will increase your stability by at least 10 °F/5 °C higher, but this does affect the final flavor of your frosting.
To sum it all up, room temperature and out of direct sunlight are always best for True Buttercreams.
What ingredients do you need for Russian buttercream?
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1 | UNSALTED BUTTER
Butter provides fat, stability, flavor, and emulsifiers for this frosting. The unique combination of milkfats (around 80-84%) gives butter its wonderful creamy and spreadable texture. Butter is integral for True Buttercreams because it also contains various emulsifiers, which hold water-based and fat-based ingredients together. I always use unsalted butter in all my frostings and add salt based on taste.
2 | POWDERED SUGAR
There are two sources of sugar in this recipe: powdered sugar and the sugar contained in condensed milk. The powdered sugar is used early in the recipe to pre-condition the butter for emulsification. It serves not only to help sweeten the overall buttercream, but used in this way, will help to flavor and slightly aerate (or “cream”) the butterfat, which gives the final frosting a dreamy, creamy texture.
3 | VANILLA EXTRACT
Vanilla extract is a general flavor enhancer for baked goods, and here it is the primary flavoring element for this frosting. Extracts are generally interchangeable to make easy flavor modifications. You can use vanilla bean paste if you like.
4 | SALT
A pinch of salt will enhance the flavor and also balances the overall sweetness of this frosting. I typically use a coarser grind of kosher salt in my baking, but crispy salt bits are not appealing in frostings, so I use finely granulated salt. This allows the salt to dissolve more readily within the frosting.
5 | SWEETENED CONDENSED MILK
Sweetened condensed milk is a shelf-stable dairy product made by cooking milk and sugar until half of the water has evaporated. The result is a super syrupy, creamy, and thick milk sauce that easily incorporates into the frosting.
There are varying shades of sweetened condensed milk from off-white to tan. Some people are alarmed by this, but if you’re not past your expiration date and the can is not dented and is fully intact, your condensed milk is still good to use.
This variation in color is due to the concentration of milk solids (milkfats, proteins, sugars, and micronutrients.) Milkfats can appear yellow, depending on the cow’s diet. Milk proteins can brown when interacting with sugars in the Maillard reaction. Additionally, the Maillard reaction can occur slowly over room temperatures, so as your sweetened condensed milk gets near its expiration date, it may appear slightly browner.
What is condensed milk and how does it compare to other kinds of milk?
Dairy ingredients are fascinating at the molecular level and since they’re pretty commonly used in baking, it’s a good idea to know what we’re working with. Russian Buttercream specifically relies on milk for flavor, amongst other things. These flavors and aromas are intesified during sweetened condensed milk production, which is made by heating milk and sugar slowly heated until water evaporates. This leaves behind sugars, milk solids, and a bit of fat with a syrup-like texture.
Notice that as you move through the heating process from top to bottom that there are a few changes in chemical composition; this is why these milk products are typically not interchangeable without other types of modifications. This buttercream recipe uses condensed milk, which contains a good amount of sugar and thus supplies the sweetness along with an assertive cooked-dairy flavor.
Step by step:
How to make Russian Buttercream
STEP 1 | PREPARE FROSTING BUTTER
WHY:
A big complaint about Russian Buttercreams (and, in general, most True Buttercreams) is that they feel and taste overly buttery. To address this, I’ve come up with a pre-conditioning method for the butter. This makes what I call “Frosting Butter,” and it aerates, sweetens, and flavors the butterfat so that the final buttercream has a silky smooth texture that does not feel overly buttery on the palate.
Frosting Butter also has the optimal creamy texture and temperature for emulsification, which is perfect for True Buttercreams. (And if you’re worried that the extra powdered sugar changes the texture of this buttercream, it does but in a fantastic way! I’ve calibrated the recipe so that the powdered sugar eventually dissolves. To learn more about the science of Frosting Butter, ready my guide here.)
HOW:
For proper aeration, ensure the temperature of the butter is around 60-70°F/15-21°C (1a). You don’t need a thermometer, but when the butter is at this temperature, you should be able to slide the whisk attachment into the butter with moderate pressure (1a, inset.)
Add the butter to your mixing bowl and whisk on high speed for about 2 minutes (1b), scraping down the sides at least once (1c). After mixing, the butter will be lighter in color, smooth, soft, and ball inside the whisk (1d).
Add the powdered sugar, vanilla extract, and pinch of salt to the aerated butter and whisk on high speed for about 2 minutes (1e). The Frosting Butter is complete! It will still ball inside the whisk and look slightly glossier (1f).
STEP 2 | ADD SWEETENED CONDENSED MILK INCREMENTALLY.
WHY:
The pre-conditioned butter is now ready for emulsification. In this recipe, butter is the fat component, and the water-based component is primarily condensed milk. Adding the condensed milk in increments allows your mixer to work the emulsion together gradually and ensure a thick and creamy consistency.
HOW:
Continue with the whisk attachment and add the condensed milk in three parts, mixing for one minute on high speed before adding the next portion (2a). Scrape the bowl down at few times during this process. Once all the milk has been added, mix on high speed for one minute. This ensures that the milk emulsifies with the butter, which can be difficult to see because they are similar colors. At this point, the buttercream should be thick and creamy (2b).
Step 3: Adjust for texture and flavor.
WHY:
The pre-conditioned butter is now ready for emulsification. In this recipe, butter is the fat component and the water-based component is primarily the condensed milk. Adding the condensed milk in increments allows your mixer to work the emulsion together gradually and ensure you get a thick and creamy consistency.
HOW:
The whisk attachment introduced lots of air pockets, so switch over to the paddle attachment and mix on low speed for at least a few minutes to smooth out the frosting (3a). Give the frosting a taste and adjust for vanilla and salt, if needed.
The final frosting should be ultra smooth and creamy (3b).
Video
Read this before you begin
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That’s not to say they’re impossible, though. For instance, in many cases, substituting reduced fat for whole milk (and thus reducing fat by less than 2%) will probably be fine. Using applesauce for oil or even Greek yogurt when sour cream is listed will definitely alter the fat content and adversely affect the crumb texture and density of the cake.
I experiment for hours to get these recipes to work for us. First, try to make them as written or use one of my tested substitutions, which I often dedicate a section to. Then, if necessary, you can make modifications afterward. Even then I would be pretty cautious, as substitutions are one of the hardest things to investigate in recipe development.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Vanilla Condensed Milk Buttercream
- 113 g (½ cups) unsalted butter, softened slightly
- 30 g (¼ cup) powdered sugar*, unsifted is fine
- tiny splash of vanilla extract
- pinch fine salt
- 77 g (¼ cup) sweetened condensed milk
For larger quantities or to pair with a cake recipe, go to my Cakeculator and choose “Vanilla Russian Buttercream.”
- 113 g (½ cups) unsalted butter, softened slightly
- 30 g (¼ cup) powdered sugar*, unsifted is fine
- tiny splash of vanilla extract
- pinch fine salt
- 77 g (¼ cup) sweetened condensed milk
For larger quantities or to pair with a cake recipe, go to my Cakeculator and choose “Vanilla Russian Buttercream.”
- 339 g (1 ½ cups) unsalted butter, softened slightly
- 90 g (¾ cup) powdered sugar*, unsifted is fine
- 1 teaspoon of vanilla extract
- ⅛ teaspoon of fine salt
- 230 g (¾ cup) sweetened condensed milk
For larger quantities or to pair with a cake recipe, go to my Cakeculator and choose “Vanilla Russian Buttercream.”
- Prepare the Frosting Butter: Add the slightly softened butter to the mixing bowl and whisk on high speed for about 2 minutes, scraping down the sides at least once. After mixing, the butter will be lighter in color, smooth, soft, and ball inside the whisk.
Add the powdered sugar, vanilla extract, and a small pinch of salt to the butter and whisk again on medium high speed for another 1-2 minutes.
- Add the sweetened condensed milk: Continue with the whisk attachment and add the condensed milk in three parts, mixing for one minute on high speed before adding the next portion. Scrape the bowl down a few times during this process.
Once all the milk has been added, mix on high speed for one minute. Just looking at the mixture to see if it’s properly mixed is difficult because the butter and milk are similar colors, so this ensures proper emulsification and prevents a runny frosting. At the end of this step, the buttercream should be thick and creamy.
If your buttercream looks runny, greasy, curdled, or broken at any time during this process, it's not yet emulsified; turn up the speed or mix for longer until it comes together.
- Flavor and smooth the frosting: The whisk attachment introduced lots of air pockets, so switch over to the paddle attachment and mix on low speed for at least a few minutes to smooth out the frosting. Give the frosting a taste and adjust for vanilla and salt, if needed.The final frosting should be ultra smooth and creamy.
Recipe Card - Adriana's Notes
*Try to use the highest quality powdered sugar. In my experiments, I found that generic brands tend to either use a higher ratio or lower quality of starch (typically corn or tapioca) to cut the powdered sugar, which can give the final frosting a slightly gritty or granular texture. The brands I use in my kitchen are C&H or Domino powdered sugar.
Recommended Sugar Lab Recipes + Experiments
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