Delicious 3-Ingredient Russian Buttercream: The Silky, No-Powdered-Sugar Frosting You Need!
3 Ingredient Russian Buttercream offers a delightful and incredibly creamy alternative to traditional buttercream recipes, distinguished by being made with absolutely no powdered sugar! This remarkably simple frosting requires just three essential ingredients and comes together in a matter of minutes. Its smooth texture and subtle caramel notes make it perfect for spreading on cakes, cupcakes, cookies, or any of your favorite desserts that deserve a luxurious finish.
Buttercream frosting is an indispensable element in countless dessert creations. It provides that signature sweet and creamy finish that elevates a simple cake or cupcake into an extraordinary treat. During my time in pastry school, we explored various types of homemade frostings, icings, glazes, and buttercreams. Among them, this incredibly easy Russian buttercream recipe stood out as a favorite for its simplicity and exceptional qualities.
Unlike many other buttercreams that rely heavily on powdered sugar, which can sometimes result in an overly sweet or grainy texture, Russian buttercream offers a different experience entirely. Its unique composition delivers a frosting that is not only less cloyingly sweet but also boasts an incredibly smooth, almost ethereal consistency. This recipe is a game-changer for anyone looking for a simple yet sophisticated frosting that will impress every time.
What Is Russian Buttercream?
Russian buttercream, also known as “Milk Buttercream” or “Mokko Cream” in some regions, is a distinctive type of buttercream widely favored in Eastern European pastry. What sets it apart from more traditional buttercreams, such as American buttercream, is its revolutionary ingredient list. Instead of the typical powdered sugar, butter, and a splash of milk or cream, Russian buttercream simplifies things with just three core components: unsalted butter, sweetened condensed milk, and vanilla extract. That’s truly all it takes!
This unique combination yields a frosting that is inherently less sweet than conventional vanilla buttercream. Its texture is remarkably silky and smooth, often compared to the luxurious mouthfeel of Swiss meringue buttercream, but without the added steps of cooking egg whites. It develops a delightful, light caramel flavor that complements a vast array of desserts beautifully. One of its most appealing characteristics is that it does not crust over like many powdered sugar-based frostings, maintaining its soft, pliable nature. Despite its soft consistency, it holds its shape exceptionally well, making it perfect for covering cakes, piping intricate designs on cupcakes, or even serving as a stable and delicious base under fondant cakes.
Ready to try this amazing frosting? It’s phenomenal on a moist chocolate cake, or as a decadent topping for these fruity white chocolate raspberry cupcakes. If you enjoy discovering easy and delicious frosting recipes, don’t miss out on exploring our other favorites like brown sugar buttercream, the vibrant strawberry buttercream, or the ever-popular classic vanilla American buttercream.
WHY YOU SHOULD MAKE THIS RECIPE
There are numerous compelling reasons to add this simple yet spectacular Russian buttercream to your baking repertoire. From its ease of preparation to its superior texture, it offers a refreshing change from typical frostings.
- No Powdered Sugar, Yet Perfectly Sweet: This is arguably the biggest advantage! By using sweetened condensed milk, you completely bypass the need for powdered sugar. This eliminates the gritty texture often associated with American buttercream and results in a lighter, less intensely sweet frosting that lets the natural flavors shine through.
- Effortless Preparation with Just Three Ingredients: Forget complicated techniques or extensive ingredient lists. With only unsalted butter, sweetened condensed milk, and vanilla extract, this frosting comes together incredibly fast. It’s ideal for busy bakers or anyone seeking a quick, impressive dessert topping.
- Luxuriously Smooth and Silky Texture: The texture of Russian buttercream is truly its hallmark. It’s wonderfully smooth and buttery, melting in your mouth without any trace of graininess. Its consistency is often likened to that of Swiss meringue buttercream, making it a sophisticated choice without the added complexity of egg whites.
- Incredibly Versatile for All Your Desserts: This buttercream is remarkably adaptable. Its stable yet soft nature makes it suitable for almost any dessert. Use it to frost cakes, pipe beautiful designs on cupcakes, sandwich between cookies, fill tarts, or even as a simple spread on scones. Its subtle caramel undertones pair well with a wide range of flavors.
- Less Prone to Crusting: Unlike many powdered sugar-based frostings that develop a crust when exposed to air, Russian buttercream remains soft and pliable. This characteristic is particularly beneficial for decorative work or for cakes that need to be sliced smoothly without cracking the frosting.
INGREDIENTS NEEDED
The beauty of Russian buttercream lies in its minimalist ingredient list. Each component plays a crucial role in creating its signature taste and texture.
- Unsalted Butter – This forms the rich and creamy base of our frosting. It’s absolutely essential for the butter to be at the correct room temperature – not melted, but softened just enough to yield when pressed. This allows it to whip up properly, incorporating air and becoming light, fluffy, and white in color, providing the perfect body for the buttercream. Using unsalted butter gives you complete control over the flavor profile of your frosting. For a perfect consistency every time, learn how to soften butter quickly!
- Sweetened Condensed Milk – This is the star ingredient that replaces traditional powdered sugar. It serves a dual purpose: providing all the sweetness needed and contributing significantly to the buttercream’s exceptionally smooth and creamy texture. The milk solids and sugar are already dissolved, ensuring no grittiness whatsoever, and it imparts a subtle, delicious caramel-like note.
- Vanilla Extract – A classic flavor enhancer, vanilla extract adds a lovely warming aroma and deepens the overall flavor profile of the frosting. It harmonizes beautifully with the natural milky and buttery notes, creating a balanced and inviting taste. You can also experiment with other extracts for different flavor variations!
HOW TO MAKE RUSSIAN BUTTERCREAM
Crafting this smooth and luscious Russian buttercream is surprisingly straightforward. Follow these steps carefully for a perfect frosting every time.
Step 1: Prepare the Butter. The foundation of perfect Russian buttercream is butter at the ideal temperature. It must be at room temperature – firm enough to hold its shape but soft enough to make a slight indent when gently pressed. Crucially, it should not be melted or greasy. If your butter is too cold, it won’t whip properly; if it’s too warm, the frosting may separate. Achieving the right butter consistency is the most important step for success.
Step 2: Cream the Butter. In the bowl of a stand mixer fitted with the whisk attachment, begin creaming your room-temperature butter on high speed. Continue to whip the butter for a full 5-7 minutes. During this process, you’ll notice the butter transforming: it will become significantly lighter in color (turning almost white), increase in volume, and achieve a wonderfully fluffy texture. This prolonged whipping incorporates essential air, which is vital for the buttercream’s final structure and lightness. Remember to occasionally stop the mixer and scrape down the sides of the bowl to ensure all butter is evenly whipped and no uncreamed portions remain.
Step 3: Gradually Add Sweetened Condensed Milk. Once your butter is light and fluffy, stop the mixer. Add approximately one-third of the sweetened condensed milk to the bowl. Mix on medium speed for about 10 seconds, just enough to incorporate it partially. Stop the mixer again, add the next one-third of the condensed milk, and repeat the mixing process for another 10 seconds. Finally, add the last third of the condensed milk. Adding the condensed milk in stages rather than all at once helps the butter to emulsify it properly, preventing the mixture from separating or becoming soupy.
Step 4: Mix Until Combined and Store. After adding the final portion of sweetened condensed milk, continue mixing on medium speed for an additional 30 seconds. At this point, all ingredients should be fully combined, resulting in a smooth, uniform, and fluffy frosting. The buttercream should be cohesive and hold its shape. Once complete, you can transfer it to a piping bag for immediate use or scoop it into an airtight container for storage. This versatile frosting is ready to elevate your favorite desserts!
TIPS FOR RECIPE SUCCESS
While Russian buttercream is straightforward, a few key tips can ensure your frosting turns out perfectly smooth and stable every time.
The Temperature of Butter is Paramount: This cannot be stressed enough – the butter must be at the exact right room temperature. Room temperature butter is still slightly firm but will yield to a gentle finger press, leaving a slight indent. It should absolutely not be greasy, soft to the point of melting, or rock hard and cold. For guidance on achieving this perfect texture, refer to our guide on how to soften butter quickly. This truly is the most crucial step for success with this recipe!
- If the butter is too warm, the emulsion will break, leading to a separated, curdled, or soupy frosting. The fat and liquids won’t combine properly. To salvage it, place the mixing bowl (with the separated buttercream) into the fridge for 10-15 minutes to allow the butter to firm up slightly. Then, re-whip it on medium-high speed for a few seconds until it comes back together.
- If the butter is too cold, it will not whip up properly, making it difficult to incorporate air and combine smoothly with the condensed milk. The frosting will likely remain dense and clumpy. To fix this, create a double boiler by placing your mixing bowl over a pot of simmering water (ensuring the bowl does not touch the water). Gently warm the sides of the bowl for a few seconds, then immediately remove it and re-whip. Be extremely careful not to melt the butter completely – you’re just aiming to soften it slightly. Repeat this process if necessary until the butter is pliable enough to whip smoothly.
Optimal Mixing Duration is Key: Don’t rush the whipping of the butter. The initial 5-7 minutes of high-speed creaming are essential for incorporating enough air into the butter, transforming it into that light, almost white, fluffy consistency. This aeration is what creates the structure needed to hold the sweetened condensed milk without collapsing. When adding the condensed milk, always do it in stages (thirds). This methodical approach allows the butter to gradually emulsify the liquid sugar, preventing the mixture from becoming weighted down and separating. Each brief mix between additions ensures smooth integration.
Experiment with Different Extracts: While classic vanilla extract is a superb choice for this buttercream, as it beautifully complements the natural sweetness and milky notes of the condensed milk, don’t hesitate to get creative! Consider adding different extracts to tailor the flavor profile to your dessert. Almond extract can add a sophisticated nutty depth, coconut extract can transport you to a tropical paradise, or a touch of lemon or orange extract can introduce a bright, zesty counterpoint to the richness. Always start with a small amount and taste as you go, adding more if desired.
Adding Food Coloring: Yes, you can absolutely add food coloring to Russian buttercream! For best results, use gel food coloring. It’s highly concentrated, so a little goes a long way, and it won’t add excess liquid that could potentially thin out your frosting. Add it after the buttercream is fully mixed and smooth, incorporating it gradually until you achieve your desired hue.
STORAGE AND FREEZING
One of the practical benefits of Russian buttercream is its relative stability and ease of storage, allowing you to prepare it ahead of time.
Once your Russian buttercream is fully prepared, it can comfortably be left at cool room temperature for a few hours (up to 4-6 hours, depending on the warmth of your environment). This is often ideal if you plan to frost your desserts immediately, as it keeps the buttercream at a soft, spreadable consistency.
For longer storage, it is essential to store the buttercream in the refrigerator. Transfer it to an airtight container to prevent it from absorbing odors from other foods and to maintain its freshness. It will keep well in the fridge for up to 1-2 weeks. When you’re ready to use it again, simply take it out of the refrigerator and let it sit on the counter until it reaches room temperature. If it seems a little stiff or dull, give it a quick re-whip in your stand mixer for a few seconds until it’s light and fluffy once more.
You can also conveniently freeze Russian buttercream for even longer preservation. Place it in a freezer-safe airtight container, ensuring it’s well-sealed, and it will remain fresh for up to 2 months. To use frozen buttercream, thaw it overnight in the refrigerator. Once thawed, bring it to room temperature and then re-whip it briefly for a few seconds in your mixer to restore its original smooth and airy texture before using it to decorate your desserts.
FAQ
Here are some frequently asked questions about making and using Russian buttercream, providing quick solutions and extra tips.
What should I do if the buttercream separates?
If your buttercream starts to look curdled, soupy, or separated, it’s usually due to temperature issues. Don’t panic! First, try cooling the bowl in the fridge for 10-15 minutes. This will help the butter to firm up slightly. Once chilled, return the bowl to the mixer and begin whipping on medium speed. If it’s still not coming together, try adding a tiny bit (about 1 teaspoon at a time) of additional sweetened condensed milk or even a tablespoon of melted (but not hot) white chocolate, continuously whipping until the emulsion reforms and the buttercream becomes smooth and cohesive again. Patience is key here.
Can I make this buttercream ahead of time?
Absolutely! Russian buttercream is an excellent frosting to prepare in advance. You can make it 1-2 days ahead of when you plan to use it. Simply store it in an airtight container in the refrigerator. Remember to let it come to room temperature and give it a quick re-whip before piping or spreading to restore its perfect texture.
Can I add food coloring?
Yes, adding food coloring is very easy! For the best results without altering the consistency, we recommend using gel food coloring. Add a small amount to your fully prepared buttercream and mix on low speed until the desired color is achieved. Gel colors are concentrated and won’t thin out the frosting like liquid food colorings might.
Can I use unsweetened condensed milk?
No, this recipe specifically calls for *sweetened* condensed milk. Unsweetened condensed milk (which is essentially evaporated milk) does not contain the high sugar content necessary for the buttercream’s sweetness and consistency. It would also lead to a much thinner, less stable frosting.
Is Russian buttercream good for piping intricate designs?
Russian buttercream has a soft, silky texture that makes it wonderful for smooth spreading and elegant swirls. For very intricate, sharp designs that require a lot of stiffness, it might be slightly too soft compared to a crusted American buttercream or a very firm Swiss meringue. However, for most common piping work, it holds its shape beautifully.
WAYS TO ENJOY
This special frosting, made without powdered sugar, is incredibly versatile and can enhance a wide variety of desserts. Its smooth texture and delightful caramel notes make it a perfect companion for many baked goods. Try our favorites below, or get creative with your own!
- Classic Cakes: Frost a rich chocolate cake or a light vanilla sponge cake. Its subtle sweetness will perfectly balance richer flavors.
- Coconut Cupcakes: The creamy texture and hint of caramel in the buttercream complement the tropical notes of coconut beautifully.
- Strawberry Filled Cupcakes: A dollop of Russian buttercream on top of a fruity-filled cupcake creates a delightful contrast.
- Mini Vanilla Cupcakes: Simple yet elegant, the buttercream adds a touch of sophistication to these bite-sized treats.
- Confetti Cake: Its smooth consistency is ideal for creating a vibrant, fun look on a celebratory cake.
- Cookies & Bars: Use it as a luscious filling for sandwich cookies or spread it generously over brownies and dessert bars.
- Dessert Fillings: This buttercream also makes a fantastic filling for pastries, crepes, or even tart shells.
3 Ingredient Russian Buttercream (No Powdered Sugar)
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Ingredients
- 1 cup unsalted butter, at room temp (227 g)
- 14 oz sweetened condensed milk
- 1 tsp vanilla extract
Instructions
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In the bowl of a stand mixer fitted with the whisk attachment, cream the unsalted butter on high speed for a full 5-7 minutes until it becomes notably white in color, significantly increased in volume, and wonderfully fluffy.
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Periodically stop the mixer and scrape down the sides and bottom of the bowl to ensure all butter is evenly whipped and incorporated.
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Stop the mixer completely and add in precisely one-third of the sweetened condensed milk.
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Mix on medium speed for about 10 seconds to partially combine. Then, stop the mixer again and add the next one-third of the sweetened condensed milk, mixing for another 10 seconds. Finally, add the last third of the condensed milk.
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Continue mixing on medium speed for an additional 30 seconds until all ingredients are fully combined into a homogeneous, fluffy, and silky-smooth frosting. Scrape down the bowl one last time and your Russian buttercream is ready to use!
Notes
For detailed guidance on how to quickly and accurately soften butter to the ideal temperature for optimal recipe success, please refer to our dedicated guide on softening butter.