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 about 8-10 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 almost 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.
- Make sure to whip the butter for the full 8-10 minutes before adding the milk. You want it to be very pale and almost triple in size. If you don’t whip it long enough, it will get runny when adding the milk.
- Add the sweetened condensed milk slowly, in 3 or 4 batches, mixing in-between in addition.
- You do not need to add all 14 oz of Sweetened Condensed Milk. Just watch the frosting consistency and try the frosting for flavor. If you’re happy with it, you can stop (I stop sometimes with a few tablespoons left – which is great in coffee!)
- 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.
FAQ
I’m not going to lie, having a standing mixer really helps for this recipe. If you do not have one, you can use a hand held mixer, but make sure you are mixing until the butter triples in size.
With a standing mixer that is about 10 minutes, and with a hand held mixer it could be closer to 15 or 20 minutes of mixing. So, you might need to take some breaks from holding the mixer if you need to! That’s fine, the butter is not going anywhere. Just make sure to whip until the butter is very pale, and almost tripled in size before you add the sweetened milk.
The reason this frosting doesn’t thicken up is because the butter wasn’t whipped long enough to begin with. You really, really need to make sure it is nice and fluffy and big. Big butter energy is what we are going for.
If it’s not whipped enough, it will not be able to incorporate the sweetened condensed milk. If you’re using a hand held mixer, see the FAQ above for tips to make sure it is whipped enough.
And know, you do not need to add all the sweetened condensed milk to the butter! If you’re happy with the consistency and flavor of the frosting, you can stop adding (sometimes I stop with a few tablespoons left of sweetened condensed milk. It’s totally fine and then you add the rest of the milk to a cup of coffee for a delicious treat!).
This can happen if the frosting gets too warm. But, there is an easy fix. Pop the bowl of frosting the fridge for 15 minutes to firm up. Then, remix and similar to Swiss Meringue Buttercream it will come back together (just keep mixing!)
Yes, this recipe is very freezer friendly. It will last up two months wrapped tightly or in an airtight container in the freezer.
Fun Variations
After you’ve mastered making sweetened condensed milk frosting, you can jazz it up in all sorts of ways:
- Chocolate Russian Buttercream: Mix in 1/2 cup sifted cocoa powder or melted and cooled chocolate.
- Coffee Flavored: Mix 2 tsp espresso powder or instant coffee and 1-2 tsp hot water. Let cool and then mix into the frosting. The flavor goes great with sweetened condensed milk!
- Add-ins: Like traditional buttercream frosting, you can add all sorts of mix-ins like chopped Oreo Cookies, chocolate chips, coconut shreds, sprinkles, or fun extracts like birthday cake, almond, or orange, etc.
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
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 for about 10 minutes until very pale and light and fluffy. It should almost 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. Watch the consistency and try for flavor. You do not need to add the whole 14 oz can if you're happy with the flavor and consistency.
- 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 9×13 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.
- Looking for more reviews? Most people find my site through Pinterest you can read 100s more reviews of this recipe on this PIN!
Kathleen says
I didn’t find it runny at all, I whipped the butter, I used salted, and then added a chilled can of sweetened condensed milk to a cool cake. It was perfect. I did add some powder sugar to the remaining to pipe some little designs and I only used about 2 tbsp of powder sugar for the small amount I had left
Cristina says
I chose to ignore those who said it was too runny, but they are right! I added loads of powder sugar and even powder milk to stabilize it, but shortly after frosting the cake it began to melt off the cake.
Love says
Made cupcakes last night…I’ve made several totes of buttercream and this was my favorite. I didn’t use any powdered sugar, and it came out perfect. Wish I could post a picture!
Rick says
I followed the recipe. However, the frosting was too soupy to frost. As suggested I put in some powdered sugar and after an entire 1-lb box it barely held its shape when piped and yet slumped even on a cool day. It didn’t work for me.
Maria says
I love this recipe ! It’s abslutle delicious and excelente to pipe !
Thank you so much for sharing it
Salvador says
Are you sure it’s enough for a 9×13-inch cake? According to the notes. Thanks.
Sandy says
I just tried this frosting. I used real butter at room temp. Whipped for 10 minutes. Add the condensed milk. Very runny. Doesn’t hold shape unless you use tons of powder sugar. Not a fan.
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.