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Velvety smooth ivory swirls of Russian Buttercream Frosting in a white bowl.

Russian Buttercream Frosting: The 2-Ingredient Glossy Miracle

Master the art of Russian Buttercream Frosting with this 2-ingredient recipe. Achieve a thick, glossy, and pale ivory finish perfect for piping stable swirls and velvety cake decorations every single time.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 batch
Course: Desserts, Topping
Cuisine: International, Russian
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Frosting Base
  • 1 cup unsalted butter 227g, softened to 65-68°F
  • 14 oz sweetened condensed milk 397g can, room temperature
  • 1 tsp vanilla extract 5ml, optional for flavor
  • 1 pinch fine sea salt to balance sweetness

Equipment

  • 1 Stand mixer or hand mixer Essential for aeration
  • 1 Silver metal offset spatula For smoothing and swirling
  • 1 White Ceramic Bowl Large mixing bowl

Method
 

Prepare the Butter
  1. Place softened unsalted butter in a white ceramic bowl. Whip on medium-high speed for 5-8 minutes until it turns a pale ivory color and is very fluffy.
Emulsify the Frosting
  1. Slowly add the sweetened condensed milk one tablespoon at a time while mixing on medium speed, ensuring each addition is fully incorporated before adding more.
  2. Add vanilla and salt. Whip on high for 1 minute until the frosting is thick, glossy, and velvety. Use a silver metal offset spatula to stir out air bubbles.

Notes

Ensure butter and milk are at the same room temperature (approx 68°F) to prevent curdling.
If the frosting separates, warm the bowl slightly and re-whip on high speed.