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Russian buttercream

  • 225 g Unsalted Butter, room temperature, whipped
  • 1 t Vanilla Extract
  • 1/4 t Medium-Grain Salt
  • 400 g Sweetened Condensed Milk

Yields about 600 g.

Whip butter until aerated and fluffy. Mix in vanilla extract and salt until just incorporated. Slowly stir in sweetened condensed milk.

Mix in up to 60 g powdered sugar if the frosting is broken or not stiff enough.

  1. White, Chelsey. "Russian Buttercream." Chelsweets. 6 January 2020. ↩