Russian Buttercream Frosting
This incredibly rich and silky buttercream has been popular in Eastern Europe for generations. The sweetened condensed milk makes it surprisingly less sweet than most American buttercreams. Customize the flavor by adding cocoa powder, peanut butter powder or extracts such as almond, peppermint or coffee flavored.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 (14-ounce) can sweetened condensed milk
- Whisk butter in an electric mixer fitted with the whisk attachment until pale and fluffy. Reduce speed to medium-low, add vanilla and salt and mix until incorporated.
- Increase speed to medium and slowly add sweetened condensed milk, 1/4 of the can at a time. Scrape down the bowl after each addition.
- Variations: Whip in different flavor additions at the end, such as 1 cup sifted cocoa powder; 1 cup peanut butter powder; or substitute almond, peppermint, coffee or other extracts in place of the vanilla extract.
- Double this recipe to make enough to frost a 2-layer, 8-inch cake.
- Make sure butter and condensed milk are the same temperature.
- If buttercream breaks, place the bowl in the refrigerator for 15 minutes and then re-whip it. Chill it a second time if it is still too loose, or add confectioners’ sugar to the buttercream 1/4 cup at a time until it reaches desired consistency.