Description
Russian Buttercream is a luscious, velvety frosting known for its incredibly smooth texture and subtle sweetness. This easy-to-make buttercream is lighter than traditional frostings, perfectly balanced in sweetness, stable at room temperature, and highly versatile. Ideal for cakes, cupcakes, and various desserts, it delivers a gourmet look and taste using simple, high-quality ingredients.
Ingredients
Scale
Base Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup whole milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Variations
- 2–3 oz melted dark or milk chocolate (for Chocolate Russian Buttercream)
- 1/4 cup fresh fruit puree like raspberry or mango (for Fruit-Infused Buttercream)
- Vegan margarine instead of butter and almond or oat milk instead of whole milk (for Dairy-Free Version)
- 2 tablespoons caramel sauce and extra sea salt (for Salted Caramel Style)
- 1 teaspoon instant espresso powder (for Espresso Russian Buttercream)
Instructions
- Prepare the Sugar Milk Mixture: Combine granulated sugar and whole milk in a saucepan. Heat over medium flame, stirring constantly until the sugar dissolves completely and the mixture simmers gently. Remove from heat and let it cool to room temperature to ensure no gritty sugar remains.
- Beat the Butter: Place room temperature unsalted butter into a large mixing bowl. Using an electric mixer, whip the butter on medium speed until pale, light, and fluffy, about 3-5 minutes, to achieve a smooth texture.
- Combine Sugar Milk into Butter: When the sugar milk mixture is completely cooled, add it gradually to the whipped butter, a spoonful at a time. Continue beating on medium-high speed to fully incorporate and prevent separation. The mixture will thicken and become silky.
- Add Vanilla and Salt: Mix in vanilla extract and a pinch of salt to balance sweetness and enhance flavor. Whip until the buttercream is perfectly smooth and spreadable.
- Use or Store: Your Russian Buttercream is now ready to spread, pipe, or layer. If too soft, chill briefly and re-whip before use.
Notes
- Use room temperature butter to prevent lumps and ensure smooth blending.
- Cool the sugar milk mixture completely before adding it to butter to avoid melting.
- Add sugar milk gradually and beat thoroughly to prevent curdling and achieve silky texture.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
- Buttercream can be frozen for up to 3 months; thaw overnight and re-whip before use.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Stovetop and Mixing
- Cuisine: Russian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 15g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
Keywords: Russian Buttercream, frosting recipe, smooth buttercream, cake frosting, cupcake frosting, velvety frosting