Ingredients

• 1 1/2 cups unsalted butter, cubed and room temp ≈70°F
• 1 14-ounce can sweetened condensed milk, refrigerated for at least 2 hours
• 1 1/2 teaspoons vanilla bean paste or vanilla extract
• Pinch of fine sea salt (optional)

Procedure

1. Place 1 1/2 cups room temp unsalted butter and a pinch of fine sea salt into a mixing bowl.
2. Mix on high speed with the whisk attachment for about 7 minutes, scrape the bowl half way through. It should look fluffy and much lighter in color.
3. Add 1 1/2 teaspoons vanilla bean paste and mix for another minute.
4. Switch to medium speed and slowly drizzle in the cold 14-ounce can of sweetened condensed milk.
5. Once you’ve added the full can, scrape the bowl and mix on high speed for another 7 minutes. It should look fluffy and creamy. If it looks separated, the butter might be too warm, place the mixing bowl into the fridge for 15 minutes and mix again until it’s creamy and smooth. You can also add 1 cup of powdered sugar if you prefer it sweeter or want the frosting to be a little thicker.
6. Use immediately, it’s enough frosting for a 9 inch cake or 2 dozen cupcakes.

Cook’s Notes

• The ideal temp for buttercream is 70°F or below.

Chocolate Russian Buttercream

This chocolate Russian buttercream is made with just 5 ingredients!! It’s secret ingredient is sweetened condensed milk, which gives it a silky smooth consistency.

Additional Ingredients

• 1 cup unsweetened cocoa powder, sifted (100 grams)

Procedure

1. Place 1 1/2 cups room temp unsalted butter and a pinch of fine sea salt into a mixing bowl.
2. Mix on high speed with the whisk attachment for about 7 minutes, scrape the bowl half way through. It should look fluffy and much lighter in color.
3. Add in the vanilla extract, salt, and sifted cocoa powder mix on the lowest speed and mix for another minute until incorporated. If you mix this too quickly, you’ll get huge cocoa clouds billowing from your mixing bowl.
4. Switch to medium speed and slowly drizzle in the cold 14-ounce can of sweetened condensed milk.
5. Once you’ve added the full can, scrape the bowl and mix on high speed for another 7 minutes. It should look fluffy and creamy. If it looks separated, the butter might be too warm, place the mixing bowl into the fridge for 15 minutes and mix again until it’s creamy and smooth. You can also add 1 cup of powdered sugar if you prefer it sweeter or want the frosting to be a little thicker.
6. Use immediately, it’s enough frosting for a 9 inch cake or 2 dozen cupcakes.