Sweetened Condensed Milk Frosting (Russian Buttercream) Recipe

I recently discovered this Russian buttercream and I’m all in. With just softened unsalted butter and sweetened condensed milk, I whipped up a beautifully light, creamy frosting in minutes. It’s the perfect sweet, rich topping for my cakes and cupcakes, adding an effortlessly indulgent touch to every bite.

I love making this Sweetened Condensed Milk Frosting cause it’s one of the easiest recipes i have come across. I use only two ingredients and can whip it up in just about 15 minutes.

I start with 1 cup (about 227 grams) of softened unsalted butter and mix it with 1 can (14 oz or about 396 grams) of sweetened condensed milk. I think the nutritional value here is pretty good compared to other cake frosting recipes out there, especially if you like recipes that don’t overload on sugar.

I’ve seen it noted as a $300 Frosting Recipe and a top contender among sweetened condensed milk recipes, the type easy enough for any beginner. I like that its rich texture makes it perfect not only as a cake filling but also as an icing recipe.

My family loves it and i enjoy knowing i can throw together a delicious frosting with minimal effort and reliable results.

Why I Like this Recipe

I really love this recipe for a few reasons. First, it’s super fast and only takes about 15 minutes to make, which is awesome when I’m in a rush. Second, it only uses two ingredients – unsalted butter and sweetened condensed milk – so I don’t have to fuss with a bunch of extra stuff. Lastly, the frosting comes out light, creamy and perfectly spreadable, making my cakes and cupcakes look and taste great.

It’s also known as Russian buttercream but I usually just call it sweetened condensed milk frosting. The recipe is so simple that even on a busy day I can whip it up in around 15 minutes. All you gotta do is beat your softened butter until it’s all light and creamy, then slowly add in the condensed milk while mixing until the mixture gets really fluffy. If it seems a bit runny at first, just keep beating it until it thickens up nicely. I like that I can use it right away or save the leftovers in the fridge for later use when I stir it back up after letting it reach room temperature.

Ingredients

• These two ingredients combine into a frosting that’s both indulgent and versatile in flavor.
• Unsalted butter adds rich creamy texture and smooth flavor to the frosting.
• It has natural fats that help in blending and produce a light airy feel.
• Sweetened condensed milk makes this frosting ultra-sweet and decadently smooth.
• It brings carbohydrates and sugar which turns the frosting into a dessert delight.
• The ingredients mix to form a silky, rich frosting that’s perfect for any cake.
• This frosting is not healthy everyday treat though its flavor is mighty addictive.
• Their simplicity makes it a fave amongst bakers and sugar lovers alike.

Ingredient Quantities

• 1 cup (about 227 grams) unsalted butter, softened
• 1 can (14 oz, about 396 grams) sweetened condensed milk

How to Make this

1. Make sure your unsalted butter is softened enough so it’s easy to beat.

2. Place the butter in a large bowl and beat it on medium speed with a mixer till it looks light and creamy.

3. Slowly pour in the sweetened condensed milk while you keep mixing to combine it evenly.

4. Increase the mixer speed a bit and beat the mixture for about 5 minutes until it gets lighter and fluffier.

5. If the frosting seems too runny, beat it a little longer to thicken it up.

6. Once it reaches a smooth, spreadable consistency, stop mixing.

7. Use the frosting right away on your cake or cupcakes for best results.

8. If you don’t use it all, store the rest in an airtight container in the fridge.

9. When you’re ready to use the leftovers, let it come back to room temperature and give it a quick stir.

10. Enjoy decorating and sharing your sweet treat!

Equipment Needed

1. Mixer (hand or stand) with beaters
2. Large mixing bowl
3. Measuring cup
4. Spatula to scrape the bowl
5. Airtight container for leftovers

FAQ

• What exactly is Russian Buttercream?
  It’s a simple frosting made with just unsalted butter and sweetened condensed milk. It comes out creamier and lighter than regular buttercream.
• Can I use salted butter instead of unsalted?
  Yeah, you can but the salt might alter the taste a bit. I always recommend unsalted so you get the right flavor.
• How long will this frosting keep?
  It should be fine in an airtight container in the fridge for about a week. Just let it sit at room temperature for a while before using.
• What kind of desserts work best with this frosting?
  This frosting is awesome on cakes, cupcakes and even as a dip for fruit. It gives any treat a rich and sweet finishing touch.
• Do I need to whip the ingredients a long time?
  Not really, just beat the butter first until it’s soft and creamy, then mix in the sweetened condensed milk until everything is well combined. It’s more about mixing well than whipping for ages.

Sweetened Condensed Milk Frosting (Russian Buttercream) Recipe Substitutions and Variations

• If you dont have unsalted butter, you can use salted butter instead. Just cut back on any extra salt the recipe calls for. You could also try margarine or even a bit of coconut oil, but the flavor might change a little bit.
• If you cant find sweetened condensed milk, you can make your own by slowly simmering whole milk with sugar until it thickens. For a dairy-free option, try using coconut milk with some added sugar to get the same sweet, thick consistency.

Pro Tips

1. Be sure your butter is perfectly softened before you start mixin it; if it’s too hard, you might get lumps that just wreck the smooth texture you’re lookin for.
2. When you add the sweetened condensed milk, do it really slow so that it can get mixed in evenly – this helps avoid any weird streaks in your frosting.
3. If your frosting seems too runny even after beatin it for a while, try beatin it a little more; even an extra minute can make it thicker and more spreadable.
4. For leftovers, make sure you store your frosting in an airtight container and chill it properly, then let it come back to room temp and give it a stir before you use it again, so it stays just as creamy.