Russian Chocolate Buttercream Frosting has a smooth and silky texture which holds it’s shape beautifully. The process of making it is even easier than my American buttercream recipe, simply whip the butter up until it’s light and fluffy, then slowly incorporate the sweetened condensed milk.
And voila! I love that there’s no powdered sugar involved, because it makes the process a lot less messy.
Chocolate Russian Buttercream Frosting
- 500 gram butter room temperature. Not too soft
- 395 gram sweetened condensed milk ,1 can
- 2 tsp vanilla
- ½ tsp salt
- ¾ cup cocoa powder sifted
- The key to creating that delicately fluffy texture is to beat the butter at least 5 minutes at a medium-high speed with a whisk attachment of a stand mixer or handheld mixer. This incorporates a ton of air into the butter.The butter should actually change color from yellow to white by the end of the whipping process. This is really the key to getting the silky smooth texture.
- Reduce speed to slow/medium and slowly drizzle in the sweetened condensed milk in several addition. the mixture might separate if you add too fast.
- This recipe makes about 3 cups of frosting, which is enough to frost about 2 dozen cupcakes. If your frosting seems too soft, pop it into the fridge for 20-30 minutes to thicken it.
Tips for Making the Best Russian Buttercream:
- Use room temperature butter! I suggest taking your sticks of butter out of the fridge about 1 hour before you plan to make the frosting
- Whip the butter until it becomes lighter in color
- Slowly add in the sweetened condensed milk to prevent the frosting from breaking
- Use the frosting shortly after making it
- If the frosting seems a bit soft, pop it into the fridge for 10 minutes to make it easier to spread on cakes or pipe with
- If you want to color this buttercream use gel colouring to get a vibrant shade without throwing off the consistency of your frosting
- This buttercream is stable enough to be piped onto cupcakes, to fill and frost a layer cake, or to pipe onto cookies!
Tips to fix buttercream if it separatesThe key is that the butter and the sweetened condensed milk are at the same temperature.
- Butter is Too Warm -If my buttercream is broken after adding the sweetened condensed milk, just pop my mixing bowl into the fridge for 10-15 minutes to cool it down. Then whip it up again, and it usually comes together right away. If that doesn’t do the trick, continue to repeat this process until it thickens up and comes together.
- Butter is Too Cold -Scoop out about a half cup of frosting and place it in a separate bowl. Heat it up in the microwave for 5 seconds, then give it a good stir with a rubber spatula. Repeat until the little bowl of buttercream is smooth again. Add this back into your bowl of frosting, and try whipping it again. Repeat this process until your frosting comes together and is smooth.
- If too soft, you can add in powdered sugar (1/2 cup at a time) to thicken your frosting, and bring it together.