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
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.
Erin Rock-Ballard says
Wow! What a tasty icing with an incredible texture. However, I wouldn’t recommend for decorating. it’s not quite stable enough to pipe much more than a decorative ring around so I ended up just using it as a filling and opted for traditional buttercream for the outside of the cake.
Cp says
Can this be used to fill Whoopie pies?
Landa says
Was not a fan of the strong flavor of the sweetened condensed milk. Is there a better sweetened condensed milk to use? The texture is divine.
Ria says
So good! Very easy to make – a much nicer less sweet taste and smooth, smooth texture. Pipes beautifully. I made it exactly to the recipe and its perfect. Thank you for sharing your recipe, and for the clear instructions and tips. I used Manx salted butter and Carnation condensed milk plus Madagascan vanilla extract – I added the condensed milk veey slowly in about 7 or 8 lots and beat well scraping down the sides each time. Definitely a recipie that will become a staple favourite.
Amanda says
Absolutely amazing!
Susan says
Is there chocolate version of this recipie?
Nancy E All says
Just finished this. I didn’t have any stick butter so I used Crisco butter. It is so good. No problems with separation. I did add some DIY apple pie spice and a touch of vanilla. This went on my applesauce cake. I will be making this again. Can’t wait for dessert.
Kelly says
I have tried this 3 times. It never holds its shape. It pipes when cool then melts and wilts. Mostly tastes like butter. Am I doing something wrong?
Sophia says
It definitely should not wilt at room temperature. In general it is a lighter, airier frosting than traditional American buttercream but it still pipes really well and holds it shape. It should taste more milky almost whipped cream like from the sweetened condensed milk rather than super buttery, like a Swiss Meringue Buttercream. If you’re in a particularly warm climate you can try only adding 2/3 to 3/4 the can of sweetened condensed milk to make it more stable. But, you’re best bet is to add some powdered sugar! This can help stabilize it for piping and sitting out if you’re having trouble with it melting. I would start with 1/2 cup powdered sugar and see if that helps.
Jessie says
The same thing just happened to me- sloppy and buttery, BUT I am going to add powdered sugar and I suspect that will do the trick- fingers crossed!
Donna says
Should the muffins be refrigerated after frosting them
Kathryn Mudrovich says
This recipe sounds like exactly what l’ve been looking for to raise my cakes and pastries to the next level. Thanks for sharing.