Also known as Russian buttercream, this easy sweetened condensed milk frosting uses only two ingredients and can be made in 15 minutes!
This frosting is so easy! Plus, it looks so decadent and silky. Because it uses sweetened condensed milk instead of powdered sugar, it has a rich whipped cream flavor very similar to Ermine Frosting. But, there is no flour in this recipe so it is gluten free.
And, while there are only a two main ingredients there are a few tips and trips to get perfectly silky smooth sweetened condensed milk buttercream, every time!
Ingredients
The main ingredients are sweetened condensed milk and unsalted butter. That’s it!
But, you can add a pinch of salt, vanilla, or other flavorings to your liking. You can also use dulce de leche in place of the sweetened condensed milk for a more caramel frosting flavor. Delicious!
How to Make
Step 1: Whip Butter
This frosting is so simple. First, beat the softened butter for a 5-10 minutes on high speed. If you’re using a standing mixer, crank it up to 8-10. This really helps get it fluffy. You can see below it will go from creamy and buttery to very light and pale, and double to triple in size.
Step 2: Slowly Add Sweetened Condensed Milk
Once the butter has been whipped, slowly add the sweetened condensed milk in 3 or 4 additions, mixing in between each addition. Then, add any optional salt and extracts and remix and you’re ready to use this condensed milk frosting on your favorite desserts.
Tips for perfect sweetened condensed milk frosting, every time!
- Make sure your butter is at room temperature. You want it softened so it can properly incorporate the condensed milk.
- Add the sweetened condensed milk slowly, in 3 or 4 batches, mixing in-between in addition.
- If the frosting starts to look separated or curdled, put in the fridge for 15-20 minutes, then rewhip. Similar to Swiss meringue buttercream, it should come back together into a smooth frosting.
- You can easily color this frosting with food coloring. I highly recommend gel food coloring for more vibrant colors that will not add any extra liquid to the buttercream.
- If piping the frosting on cakes and cupcakes, it can help to chill the frosting in the fridge 10-20 minutes before piping the frosting as you would cream cheese frosting.
Storing Frosting
Russian buttercream is so easy to make, it’s best the day it is made but it will last up to a week in the fridge in an airtight container or up to two months in the freezer.
If making ahead of time, let come to room temperature and then rewhip before using.
Frosting Cakes and Cupcakes
This recipe makes 2.5-3 cups frosting. This is enough to cover about 18-24 cupcakes (depending on how much frosting you use) or a 9×13 inch cake.
This frosting is very light and airy and as you can see it the pictures, it pipes beautifully without any powdered sugar.
But, if you do want a thicker frosting, you can add powdered sugar, ½ cup at a time, until your desired consistency.
Looking for more unique frosting recipes? Check these out!
- Mint Chocolate Chip Frosting
- Cake Batter Frosting
- Cookie Dough Frosting
- Chocolate Cream Cheese Frosting
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Sweetened Condensed Milk Frosting (Russian Buttercream)
Equipment
- Standing or Hand Held Mixer
- Spatula
INGREDIENTS
- 1 cup unsalted butter room temperature, see notes if using salted butter
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla extract optional
- ¼ tsp salt optional
Instructions
- Using a whip attachment with a standing mixer or hand held mixer with a large bowl, whip softened butter on high about 5-10 minutes until very pale and light and fluffy. It should double or triple in size. Scrape down the sides of the bowl with a rubber spatula as needed to ensure all the butter is whipped.
- Once the butter has been whipped, slowly add the sweetened condensed milk in 3 or 4 additions, mixing in between each addition, scraping down the bowl with a spatula as needed.
- If the buttercream looks separated or curdled, place in the fridge for 15-20 minutes and then re-whip. It should come back together to a smooth frosting.
- Mix in optional vanilla and salt and it’s ready to use on your favorite cakes and cupcakes.
Notes
- If using salted butter, omit any extra added salt.
- Make sure your butter is at room temperature. You want it softened so it can properly incorporate the condensed milk.
- You can easily color this frosting with food coloring. I highly recommend gel food coloring for more vibrant colors that will not add any extra liquid to the buttercream.
- If piping the frosting on cakes and cupcakes, it can help to chill the frosting 10-20 minutes before piping the frosting.
- This recipe makes 2.5-3 cups frosting. This is enough to cover about 18-24 cupcakes (depending on how much frosting you use) or a 9x13 inch cake.
- Russian buttercream is so easy to make, it’s best the day it is made but it will last up to a week in the fridge in an airtight container or up to two months in the freezer.
- If making ahead of time, let come to room temperature and then rewhip before using.
Shantel Maratea says
I loved this recipe. I ran out of powdered sugar & needed a recipe that didn’t need that ingredient. It was pretty easy to make & delicious. I even prefer it to the buttercream made with powdered sugar! I used it while it was at room temperature & it was easy to spread on the cake.
Sophia says
so glad you liked it!
Amanda says
It was ok to buttery for me
Jackie says
Followed the instructions to a T and it was a smooth icing, but runny. Will not make again.