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Cupcakes frosted with Russian buttercream, one topped with colorful sprinkles, on a light surface.

Russian Buttercream Recipe

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Total Time 10 minutes
Course Frosting
Cuisine traditional
Servings 10
Calories 164 kcal

Ingredients
  

  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 can 14 oz sweetened condensed milk
  • Powdered sugar optional if needed for consistency

Instructions
 

  • Place the unsalted butter in a large mixing bowl. Whip the butter with stand mixer fitted with a whisk on medium-high speed for about 5 to 7 minutes. It needs to become pale and fluffy. You are incorporating air in the buttercream which makes it light and fluffy.
    Unsalted butter cubes in a glass bowl for Russian buttercream.
  • Add the vanilla extract and salt to the whipped butter, turning the mixer to low speed.
    Adding vanilla extract and salt to whipped butter for Russian buttercream.
  • Slowly pour in the sweetened condensed milk, adding about a quarter of the can at a time. Mix on medium speed after each addition until well incorporated. Don't forget to use a rubber spatula to scrape down the sides and bottom of the bowl periodically.
    Pouring sweetened condensed milk into whipped butter for Russian buttercream.
  • If the frosting appears to be too soft or if it's not holding together well, you can add powdered sugar, a half cup at a time.
    Adding vanilla extract to whipped butter for Russian buttercream.

Nutrition

Calories: 164kcalCarbohydrates: 0.1gProtein: 0.2gFat: 18gSaturated Fat: 12gSodium: 61mg
Keyword Russian Buttercream
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