basic vanilla buttercream frosting recipe

This incorporates a ton of air into the butter. I’m talking at least 5 minutes at a medium-high speed with a whisk attachment or hand mixer. The key to creating that delicately fluffy texture is to beat the heck out of the butter. You simply whip the butter up until it’s light and fluffy, then slowly incorporate the sweetened condensed milk.Īnd voila! I love that there’s no powdered sugar involved, because it makes the process a lot less messy. The process of making it is even easier than my American buttercream recipe, which I didn’t think was possible. I like to add in a touch of vanilla extract and salt for kicks, but that part is optional.

It’s an insanely simple recipe that really is just butter and sweetened Trust me on thisīuttercream is a frosting that’s used on a lot of Russian and Eastern EuropeanĬakes. Know it sounds crazy, but you’ll understand once you try it. It’s surprisingly smooth, with a fluffy texture. Much to my surprise, Russian buttercream frosting isn’t overly sweet or heavy. The thought of adding it to buttercream didn’t seem very appetizing, let alone being the flavor of a frosting. Sweetened condensed milk seems so sweet and thick. It is pretty much JUST butter and sweetened condensed milk. When I first read about it, I was pretty shocked. That’s when I stumbled upon Russian buttercream. Some simply add in a bit to an American or swiss meringue buttercream base, but other recipes take it further. There are a lot of different versions out there. While doing a bit of research, I learned about sweetened condensed milk frosting.

I’m kicking off this year with this Russian buttercream recipe. As much as I love using my American buttercream on my cakes and cupcakes (AND cookies), I am ready to play around with other types of frosting. I’ve decided that 2020 is going to be my year of frosting.

Basic vanilla buttercream frosting recipe