Sweetened Condensed Milk Frosting (Russian Buttercream) Recipe

I absolutely love this recipe because it’s insanely simple yet luxurious. The combination of soft unsalted butter and sweetened condensed milk creates a buttery, velvety frosting that’s perfect for cakes and cupcakes. In just 15 minutes, I prep a delightful, creamy Russian buttercream that elevates any dessert I whip up.

I love experimenting with recipes and this Sweetened Condensed Milk Frosting (Russian Buttercream) is one of my faves. I use 1 cup unsalted butter softened to room temprature and 1 can sweetened condensed milk for this recipe.

I think its simplicity is one of its best features because you only need two ingredients to whip up something delicious in just 15 minutes. I like that the butter gives a rich, creamy texture while the condensed milk adds a lovely sweetness without overpowering the flavor.

This $300 Frosting Recipe is a perfect example of an easy frosting recipe that still has a gourmet feel. I also think its nutritional value is pretty good with natural fats and a hint of protein.

My kitchen has seen many cake frosting recipes but this one definitely stands out among other sweetened condensed milk recipes and even proves great as a cake filling or icing recipe. Enjoy trying it out!

Why I Like this Recipe

I like this recipe for so many reasons. First off, I love that it only requires butter and sweetened condensed milk. That makes it super simple and not overwhelming when I’m in a rush. Second, I really appreciate how quick it comes together – it takes about 15 minutes to whip up a batch of yummy frosting, so even if I’m short on time, I can still impress my friends. Third, I enjoy that the instructions break everything down in a way that even someone like me, who sometimes struggles with baking, can follow along without too much hassle. Also, I love how versatile it is; if I ever need a thicker consistency, I just chill it for a bit and it works like a charm. Lastly, the texture is just amazing – it’s light, fluffy, and spreads smoothly over cakes or cupcakes, making it a real winner for my desserts.

This recipe, also known as Russian buttercream, is pretty awesome to me because it’s made with just two ingredients and doesn’t require me to be a master baker. I mean, all I have to do is soften my butter to room temperature, beat it until it’s smooth, and then gradually mix in the sweetened condensed milk. The key is to scrape down any spots if needed so nothing gets missed, and then keep beating till you get that perfect creamy texture. Sometimes I mess up a bit here and there, but that’s just part of what makes me feel like I’m really working on my skills. In the end, it always turns out delicious and totally worth the effort!

Ingredients

• Unsalted butter delivers velvety richness and smooth mouthfeel to the frosting.
• Butter is loaded with dairy fats that intensify flavor without extra salt.
• Sweetened condensed milk introduces sweet, caramel-like taste and creamy consistency.
• It is rich in carbohydrates and proteins, though high in sugars overall.
• Condensed milk adds luxurious sweetness perfect for dessert lovers craving indulgence.
• Both ingredients combine to create a frosting that is rich yet balanced in taste.
• This frosting recipe is a sweet twist for cupcakes and layered cakes alike.
• Note that these ingredients in moderation contribute to occasional treats in a balanced diet.

Ingredient Quantities

• 1 cup (227 grams) unsalted butter, softened to room temprature
• 1 can (14 oz or 400 grams) sweetened condensed milk

How to Make this

1. Make sure your butter is at room temperature so its soft and easy to mix.

2. Place the unsalted butter into a large bowl and beat it with your electric mixer on medium speed for about 2 minutes until it looks smooth and a bit lighter in color.

3. Slowly pour in the sweetened condensed milk while mixing on low speed so it blends evenly, then step the mixer back up to medium.

4. Keep beating the mixture for another 3-4 minutes till it reaches a smooth, fluffy texture.

5. If you see any unmixed butter or spots, stop the mixer and scrape down the side of the bowl with a spatula then continue beating.

6. Once your frosting looks light and creamy, it’s ready to be spread on your cake or cupcakes.

7. If you want a thicker consistency, let the frosting chill in the fridge for about 10 minutes before using.

Equipment Needed

1. Large mixing bowl – to hold the butter and milk while you beat them
2. Electric mixer – used to beat the butter and then blend in the condensed milk thoroughly
3. Spatula – for scraping down the sides of the bowl when needed
4. Can opener – to open the can of sweetened condensed milk if it isn’t already opened
5. Measuring cup or scale – to ensure you use the right amounts of butter and condensed milk
6. Refrigerator – in case you want to chill the frosting for a thicker consistency

FAQ

• Q: How long does this frosting stay fresh?
  A: You can keep it in an airtight container in the fridge for upto a week. Just let it come back to room temperature before using.
• Q: Can I use salted butter instead?
  A: Yes, but i recommend to lower or omit any additional salt in your recipe since salted butter can make it taste a bit saltier than expected.
• Q: Do i need to beat the butter before adding the sweetened condensed milk?
  A: It helps to beat the butter first until its light and fluffy. Then you can slowly mix in the milk for a smoother frosting.
• Q: Can i make this frosting ahead for cakes?
  A: Sure, you can make it ahead. Just bring it back to room temperature and give it a quick stir before using it, so it gets its creamy texture back.
• Q: Is it possible to add different flavors?
  A: Absolutely, you can mix in vanilla extract or any other flavoring. Just add it during the mixing process for an extra flavour kick.

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

• If you don’t have unsalted butter, you can use salted butter but you might need to reduce any extra salt in the recipe. You could also try margarine or even coconut oil if you’re going dairy-free, but keep in mind it might change the flavor a bit.
• For sweetened condensed milk, you can make your own by gently simmering a can of evaporated milk with about 1 1/4 cups of sugar until it thickens up. There’s also a dairy-free spin by mixing coconut milk with the right amount of sugar. Just remember these hacks will slightly alter the taste and texture.

Pro Tips

1. Make sure the butter is really soft but not melted so it mixes better. If it’s too hard, it can create lumps in your frosting.
2. When you add the sweetened condensed milk, pour it slowly and adjust the mixer speed to low so it blends evenly; this will help avoid any streaks or patches.
3. Don’t be afraid to stop and scrape down the bowl with a spatula every now and then. This little trick makes sure there are no unmixed bits and results in a smoother texture.
4. If you wanna thicken the frosting or if it seems too runny, let it chill in the fridge for about 10 minutes before you spread it on your cake or cupcakes.