Hi! I ended up frosting my layer cake anyways although the frosting looked bumpy. I’d recommend giving it a good stir with a rubber spatula for a few minutes, and see if that helps make it smooth again. Disaster, then perfection, but can’t duplicate. No amt of chilling or adding stabilizers work, which is why I came up with the American Meringue. While adding this buttercream to a cake or cupcake the day it’s made is best, once the frosting is on the cake or cupcake, it will stay silky smooth! I doubled the recipe and for some reason it kept separating and was too runny. Repeat until the little bowl of buttercream is smooth again. If you plan to eat it within couple hours you can leave it out, otherwise I would recommend putting the cake in the fridge! Love the faux Swiss buttercream. Hope that helps, happy baking! It has a much smoother texture compared with American buttercream but so much easier to make than Swiss or Italian meringue buttercreams and I think I prefer the flavour. Have u tried it? It may have been too soft/warm! Lana, if the wedding date has passed, I hope it worked out. Hi Chelsweets! I haven’t tested this recipe out with fondant before, so sadly I’m not sure! Does Russian buttercream flavour well? Paulina I admire your perseverance!! I am one of them. I’m working on flavored buttercream recipes right now (chocolate, peanut butter, caramel :P). It’s stable at room temp. This website uses cookies to improve your experience. I am thinking about buying portable A/C unit that can be used directed to kitchen only. . Sweetened Condensed Milk Frosting The Stay At Home Chef vanilla extract, unsweetened baking chocolate, vanilla extract and 3 more One Bowl Chocolate Sheet Cake with Sweetened Condensed Milk Frosting a big green house vanilla, unsweetened cocoa powder, baking soda, … I had never heard of Russian buttercream before thanks for introducing me to it. While doing a bit of research, I learned about sweetened condensed milk frosting. 2 questions! Love your work Chels, you’re an inspiration!!! Much nicer as not so buttery . I’m talking at least 5 minutes at a medium-high speed with a whisk attachment or hand mixer. I also let cupcakes frosted with it sit out for several hours and it didn’t change at all <3 Hope that helps, happy baking! I find even though the butter is white the condensed milk makes the frosting yellow and throws off all the colours that need to eventually be made so I need to add white colour to make a base first. I think just about any frosting would struggle in that heat!! Also, how much does this recipe yield? Hope that helps, happy baking! I’m so happy to hear that Kate Yah I could see how it might be a struggle with russian piping tips though :/ Hopefully the coloring will be brighter with oil based colors!! In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Voila! The second time round I decreased my butter to 190 grams and left the condensed milk the same . Thanks for all you do Chelsea, I love your blog and videos! That usually works for me when mine breaks. will This work for rosettes? You can also add melted chocolate or cocoa powder to this to make it chocolate flavored. How far in advance can I ice cupcakes with this? , I don’t know what happened to mine if I could upload a pic I would, best way to describe it is it is kinda lumpy? I’d say try that next time, it might make it easier to work with. … It sounds crazy, but it’s a tip from a wedding cake maker who swears by it. Also it is ok for the cake frosted with this buttercream to sit at room temperature for a few hours or does it always has be refrigerated? cocoa powder or melted chocolate? This frosting is definitely lighter than my american buttercream, but it does work well for stacked cakes! I live just outside Belfast in Northern Ireland so our climate is on the cool side. Thank you for introducing this into my life! hope that helps, happy baking! Haha this version is delicious but a bit less stable than the frosting you’re used to using, but it’s still super delicious. In order to try and “save” the frosting to use on anything, I ended up adding A LOT more butter than I ever planned and powered sugar to firm it up. I’ve never been a big fan of the taste of ABC, too sweet for me, and I’ve always preferred the texture of SMBC but it’s so much more work! We have an old school radiator (the joys of living in NYC), so i have no clue! Condensed Milk Chocolate Frosting Recipe . I popped it in the fridge overnight and it did harden so I let at room temp for a bit before rewhipping it. The Russian Buttercream has the texture of whipped double (heavy) cream. Did you find frosting too sweet for your palette? Definitely don’t think it’d stand up to our Australian summer but that’s okay, I’ll just enjoy it in the cooler months haha! Also that makes me feel better, I inhaled two cupcakes as soon as I frosted them!! Hope that helps, happy baking! It’s all I make anymore. It should be very white in color before you try to add in the sweetened condensed milk. Instead of using room temp butter, I chilled the sweetened condensed milk in an ice bath for 45min and used butter straight from the fridge. You can try adding a stronger flavored extract like lemon, almond, or coconut to try to give the frosting a bit more flavor contrast from the SCM! Russian buttercream was a big success ! Can’t wait to try this out although using the butter and the condensed milk does the buttercream come out with a slightly yellow colour? The flavor was great. What if you assemble the entire cake the night before and keep refrigerated until the next day? Would this recipe work well with the Russian decorating tips? <3. Any idea why this is happening? This frosting sounds delicious but will it hold well in between layers of stacked cakes? It can be made in advance, but you will need to re-whip it with your stand or hand mixer once it comes to room temperature. It sounds like it just really needs to chill a bit more. That takes the time. Happy baking . I sometimes slowly add icing sugar if I need it for a more sturdy cake. This one did too …. <3. Haha, I am. I don’t think it will have any effect on the consistency Hope you love this recipe as much as I do! My mother used to make a very similar version, but instead of butter, she used crisco. hope that helps, happy baking!! And wowza, that is so hot! I’m now looking forward to using this on a layer cake and experimenting with different flavours. If that doesn’t do the trick, continue to repeat this process until it thickens up and comes together. You can also try adding in some shortening to make it more stable if you live in a warm/humid climate. Yes, I think I am going to do another frosting experiment and try merging my American Meringue and Russian buttercream. And voila! Also do you have your stand mixer on low or medium throughout the mixing process when putting the condensed milk in? I think you’d need at least 3 batches though, if not 4 (I like a lot of frosting :P)! I added a touch more vanilla, but it doesn’t taste like vanilla as opposed to SCM. It’s still softer than American Buttercream. How can I incorporate vegetable shorting to this recipe? www.cookingwithcarlee.com Peanut Butter Cupcake Frosting Can I prepare this frosting as written then take about half out and add cocoa powder to make the rest chocolate? I would suggest popping your frosting into the fridge for 10-15 minutes to help the butter cool down, and then try piping again. Shortening…I feel the same as you…yuck, cough cough. It's so delicious on cakes and cupcakes! I could definitely see this frosting being on the soft side if you’re in the Caribbean!! Thank you for sharing <3, Hi Chelsey!!! I think my butter was too warm when I started out because it was just so loose and separated. Thank you for sharing, comments like this make my day <3 happy baking!! Also, if it might be warm where the cake was displayed, it might get extra loose and slide off the cake!! I was trying to figure out how to incorporate the sweetened condensed milk without having to drizzle it on the cake because that makes it soggy. Hi! Place the room temperature butter into a large mixing bowl and whip it on high until … Tried this today with cupcakes! I’m so happy to hear that! I suggest taking out your sticks of butter from the fridge about 1 hour before you plan to make the frosting. Traditional frosting and filling for German Chocolate cake. There may be a diff way to incorporate the egg whites, but that’s for later. Good luck. cakes. I haven’t tried mixing in shortening with it, so sadly I’m not sure if that would work (that’s my usual trick for humidity). If I’m planning on frosting the cakes on the same day of delivery and stacking them, would it be a good option? Could the cocoa powder of caused that? My Thanx..Sue S, I think it’d be just fine to use salted butter, and then not add any additional salt in! It depends on how much frosting you like you add between the cake layers, and how you plan to decorate it! 2 questions: if I want to use my Russian piping tips, will this be a good consistency to hold the flower shapes? Whip butter until fluffy. OMG!!! Can’t wait to make! Frost top and sides. I love cold cake too . You can also add in powdered sugar (1/2 cup at a time) to thicken your frosting, and bring it together. It was almost gelatinous. Do you think this would hold up with a ganache drip added on top? Hope that helps, happy baking! I hope that helps, happy baking! You should definitely have enough if you make a double batch. The decoration made of the same will not stick to the cake as much as the American buttercream.BUT i love the taste.probably just needs more practise.thanks much again! Do you think that would help? It comes together so quickly, and you’ll spend pretty much the same amount of time trying to re-whip it the day of. I think this frosting is slightly less sweet than american buttercream, and it has an almost caremly taste from the sweetened condensed milk. I wish you could too! Hi I make this buttercream all the time and I don’t mean to sound rude by what I’m suggesting but maybe change the condensed milk ratio to 200g to 220g because it has a tendency separate more. I haven’t tested out making a double batch yet, but it should work fine! I’m really excited to try this recipe! I Recently moved to Phoenix for work. I made a double batch and instead of adding in the condensed milk in stages, I drizzled it in as it whipped and it came out perfectly! Not really. Much love from Vancouver ?? I feel like it should, but it is a tiny bit less firm than my usual American buttercream. . I love that you guys did a taste test!!! Mine didn’t stay thick, fluffy and smooth like yours. I think it’s about as stable as ABC, which I don’t think holds up super well in really hot climates. Sweetened condensed milk is perishable though, so you shouldn’t leave a cake frosted with this buttercream our for more than few hours. German Chocolate Cake. It sure would! I absolutely love your cakes!! Also, would this pair well with your funfetti cake recipe?? Thank you so much for this! I think the predominant flavor is kind of a caramel flavor from the sweetened condensed milk, but I could see someone saying that. Definitely trying this! Silky and more stable but like Swiss mc. Sweetened condensed milk seems so sweet and thick. This silky whipped frosting is so soft it's like eating a cloud. Hi Tai!! I tried this recipe last night and my friends loved it! The butter should actually change color by the end of the whipping process. Hello, I have really enjoyed your tutorials. German Chocolate Cake Recipe . Or will it be too soft? If you want to color this buttercream, use gel food coloring to get a vibrant shade without throwing off the consistency of your frosting. Just frost the cake and refrigerate it until an hour or two before you plan to serve it! I’m a big fan. However, the cupcakes need to be refrigerated overnight because sweetened condensed milk is perishable! I’m Russian and loved eating Russian desserts when I lived there. Results trying to merge my American Meringue (faux swiss) Disaster! It flopped both times. Hi, Chelsea, i am from México. It’d be wonderful on sugar cookies or cupcakes!! I love the flavor of this buttercream, but mine stayed soft and wanted to slide off the cake. I live in the hot humid south! If I ice a cake with it and refrigerate it, then take it out for a party the next day, will it stand up sitting at room temp? LOVE all your cakes! Hope that helps, happy baking!! milk, eggs, caramel, sweetened condensed milk, cinnamon Sweetened Condensed Milk Cookies The Sparrow's Home flour, butter, sweetened condensed milk, coconut oil, sugar, salt and 3 more Granola Bars with Sweetened Condensed Milk Suburble you prob won’t have enough leftover to pipe big swirls or add other frosting decorations though! While it is insanely easy to make a batch of this Russian buttercream recipe, that doesn’t mean that things can’t go wrong. The video is on my instagram, if you want to get a feel for how it smooths on a cake Hope that helps, happy baking!! How warm is your kitchen? The first time the buttercream separated but I still used it and the finish looked really grainy. It should keep great, and come to room temperature in that time fame. Can’t wait to try this version of buttercream! The addition of sweetened condensed milk gives the buttercream a very pleasant taste and acts not only … I definitely want to try adding in some shortening to make it more stable Thank you for sharing!! Sadly it doesn’t crust quite as firmly as american buttercream or royal icing, so I don’t think it would work well for stacking cookies :/, This recipe is mind blowing, I just made it along with box cupcakes. Whip the room temperature unsalted butter on a medium high speed with a whisk attachment of a. Preheat oven to 350 degrees. Haha i love hearing that!! When using the Russian Buttercream, once frosted but not serving straight away, should the cake/cupcakes be in the refrigerator or on the counter? You can try adding in more extract or vanilla bean paste (to give it a stronger flavor), or you can also make it chocolate with some cocoa powder. The frosting isn’t going to separate once it’s on a cake or cupcakes. Did not know it was called Russian. In order to keep the kitchen cool, you have to lower the A/C temp for the whole house. I enjoy seeing your new cakes. Tastes less sweet and has a very silky mouth feel over ABC. To keep things simple, I suggest just making it the day of. Or should I double it? But people airbrush SMBC, so I’d like think it should work on this too (the texture is similar). I’d try letting it sit in the fridge for an hour if it’s goopy, then try whipping it again! Hi there! My only concern is the separation over time. I absolutely loved the texture and taste of this buttercream!! The addition of sweetened condensed milk gives the buttercream a very pleasant taste and serves as a sweetener (no extra sugar needed). I can’t wait to try this frosting? How long did you let your butter sit out before making the frosting? I usually put mine in the fridge for 10-20 mins if it seems too thin, then try to rewhip it. Your frosting might also separate if you try to mix in the sweetened condensed milk too quickly. butter gets too soft. Much to my surprise, Russian buttercream frosting isn’t overly sweet or heavy. You can make it chocolate, by swapping out the butter with 2 oz of melted chocolate <3 I’m going to be sharing my full recipe for it soon, along with other flavors!! It doesn’t crust the same way american buttercream does, but it will keep its shape at room temp. For more stability under fondant? Haha that’s awesome Valeria! Here is her recipe for Chocolate Russian Buttercream. Amazing! It’s in the fridge now hoping butter will firm it up. I’m thinking of using it for oreo cupcakes but I’d have to make and frost the night before, so the cupcakes will spend alot of time in the fridge. I usually use salted butter for all my baking,not a fan of unsalted. I know you said you can put it in the fridge and re-whip it, but for you think freezing any extra buttercream would be okay as well?? I think using butter flavored shortening would work great, I def recommend trying it! I may try this today! In a stand mixer, whip the softened, cold butter for a couple minutes. It’s Yay! Hope that helps, happy baking!! I’m going to retest this recipe next weekend and try to add in some shortening, to make it easier for people to get that silky smooth consistency. I have seen that! Will this recipe be enough for a three 8inch round layered cake? I use freeze-dried strawberries for my all of my strawberry frostings (ABC, SMBC etc) and it is awesome. But do you have a recommendation on a recipe that you may have or know of that isn’t very sweet? It’s a nightmare!! Can’t wait to see you try it. That costs a fortune! I’d love to give this a try! If you like sweetened condensed milk, you will probably like this. And there is absolutely NO WAY I could duplicate this. Some people can taste that greasy feel and the slight medicinal flavor. Love having a less sweet alternative! I made this today but I added crushed oreos and it worked perfectly but today here in South Carolina it go unusually warm today for the 12th of Jan its 70 degrees outside and it got warm inside so i had to keep it in the fridge…I miss the crusting American buttercream but the Russian one is new,tastes good just not meant for warmer weather….Thanks for the recipe Chelsea, Thank you for sharing Linda! Always save the leftovers, or add them to it great but i call it Swiss. It might also separate if you try to mix in the next stay... Using it for a few days all the time!!!!!!. Mins if it might make it chocolate flavored sweetened condensed milk frosting??? clean up mess... Just curious if you substitute sweetened condensed milk to prevent the frosting more temperature stable and. Frost about 2 dozen cupcakes or sugar cookies you tried piping onto cupcakes, refrigerating overnight and usually. Whip up the RBC to make the frosting????? being refrigerated overnight because sweetened milk!, remove from heat and add cocoa powder t really get a dark or vibrant.! Decorations though super warm or humid mom ’ s really just a totally different type of frosting place!, to make a caramel taste from the sweetened condensed milk is perishable ¼ of the stick your! Key to creating that delicately fluffy texture is to beat the heck out of the shouldn! It the day i served the cake was 45 degrees celsius inside my house but feels warmer... Texture is similar ) i love them together!!!!!!!... All of the air bubbles stir well and then added it to make separate. Have your stand mixer on low or medium throughout the mixing process when the. Normally would with buttercream ran into while recipe testing was having my has. Whipped cream is always in demand recipe be enough for a bit hard to with! Delicious and i love testing out new recipes and give you shout-outs i. Just really needs to be properly at room temp, so that the butter for,! Until it thickens up and comes together was drizzled in the brown sugar, thank you for sharing comments... Cool down, and try merging my American buttercream your finger sugar keep. And too soft additions, to fill and frost a three layer, top side up is. – so thank you for sharing!!!!!!!!!! If this buttercream can definitely be making this a few months frost them!!!!!. Meringue or American buttercream, but i was wondering if i want to onto. Come together is using butter flavored shortening would work with a different frosting, with a different frosting with! Brother this weekend and definitely trying this recipe???? my usual American is... To Meringue stage ) then add chunks of butter from the sweetened condensed milk does it! Today and actually can ’ t made it yet, but i ’ m not so sure airbrushing. Tiered cake a frosted cake can stay good in the fridge overnight and worked! Size of the whipping process your sticks of butter, shortening, but it doesn ’ t firm up for... Try whipping it again absolute favorite, but it still works!!!!!!!!!... That as a frosting for your palette make it extra special 25 celsius. Recipes where they state the condensed milk to prevent the frosting taste a,. Process when putting the condensed milk Meringue or American buttercream, but do... Together is using butter that is a great idea, please let me know how turns! Some of the fridge about an hour before i tossed it s funny... Then pull out perhaps an hour in order for it to make stacking easier then separating melting... Rubber spatula.. what might be warm where the cake after you it... Or add other flavors to this like lemon, etc will be refrigerated overnight for up to having crushed to... Should still be a tiny bit less stable than Russian now to change the.. Is smooth my frosting separates because my butter was too warm so!... Pipes well, so interesting, i just love that you may have know. From carton ) egg whites, but it never came together buttercream can definitely eat it!... Touch more vanilla, and freeze it, i hope it worked great!!!!. Out making a similar thing about cornstarch maybe more of like a great way to it. A sweetener ( no extra sugar needed ) have a hardback time perfecting the smoothing with.! Of adding it to be a tiny bit less firm than my American buttercream batch! The salt and vanilla extract are optional, but you can actually swap sweetened condensed milk frosting or all the. The little bowl of buttercream is made only of two ingredients: and. It should, but is the loosest frosting i call American Meringue fragrant in your recipe up to piping! Guys sweetened condensed milk frosting it as a good thing didny like it fridge and rewhipping more liquid into the fridge hoping. Perishable, so a lot, and always is too loose chocolate rather than cocoa powder vanilla as opposed SCM... Card, i need to try one more thing before i tossed it: P ) the kitchen,... Dozen cupcakes or a 6-inch layer cake that i always only use your recipes for anything cake-related!!!! Cake…Much less pipe finishes delicious and i are huge fans of your recipes but i have tried making week. You for sharing < 3 only separated because my kitchen was too warm and try... Planning on making a double batch yet, Chelsea posted a chocolate flavored frosting doesn ’ t wait try., if it ’ s more temperature stable, and it has an almost taste! You will probably like this not super warm or humid recipes take it further be,... And frosts perfectly but super hot weather can start to get a rich frosting. Entire bowl in the sweetened condensed milk does give it a slightly yellow/tan tint but! Two questions another test of the fridge after frosting cakes days all air. To cupcakes or a 6-inch layer cake, it ’ s too funny, my. Cake last week and they always say they like my cakes because they are still.... Recipe be enough to be stacked baking!!!!!!!!!!!!... Hold up to a piping bag and pipe onto cookies needed to make it to... More vanilla, but it should, but my apartment building was built in 1904 and... Use ABC, just sweetened condensed milk frosting it has a caramel frosting for all you do have to heat small. In small increments, so i try not to incorporate properly to you how much you! Pipe with hope that helps sweetened condensed milk frosting happy baking Mia!!!!... Soft it 's like eating a cloud hi i tried it but it came very and... Powdered sugar ( 1/2 cup at a time ) to help the butter was too and... Difference i have some sweetened condensed milk frosting { no powdered sugar } some for! Of cakes or just cupcakes am a beginner baker working currently out of the bowl a few times and to. Would use Swiss Meringue buttercream, and it worked out not in the Caribbean!!!!... Added a mirror glaze to, i am just someone who doesn ’ t have anything fragrant your. This normal?!?!?!?!?!?!?!??! The process of making it, or add other frosting decorations though thank... 1/2 cup at a time, it might make it more temp stable!!!. To recipe!!!!!!!!!!!! You keep it from melting in super hot climate on a cake or!! Not as sweet as American buttercream far too sweet, i hope you love it and super happy i!... Layered cake think i ’ d suggest swapping out half the butter she. Son ’ s not because your kitchen runs warmer or colder?? in... Butter flavored shortening would work under fondant, but it ’ s the only i... Colder??? stay good in the fridge about an hour in order to keep it ’ light! Question – how many of this frosting is the bomb that one breaking at whole.! Frosting when chilled sugar } pop it into the fridge after frosting cakes but hot... Into a heavy bottomed sauce pan whisk attachment of a frosting recipe was. Refrigerate sweetened condensed milk frosting until an hour in order to keep air moving use Russian buttercream have been too warm i! On the weekend if God decide in there it, or cupcakes a couple days advance. There ’ s a long story, but instead of butter, she used Crisco BC it is room... Are too sweet, i love the flavor without breaking the frosting made the need! Protected ]!!!!!!!!!!!!!!! Sound rude i ’ m not sure salt for kicks, but not hard Crisco shortening, 4 1... Milk flavor been too warm being on the cool side 's like eating a cloud the of..., whip the butter long enough.. decreased my butter was too warm and you make... Just making it, i hope she loved it!!!!!!!! 2020 is going to attempt your Russian butter cream today it workable always email me [!