russian buttercream recipe

This Russian buttercream is made with just 4 ingredients!! It&#x27;s secret ingredient is sweetened condensed milk, which gives it a silky smooth consistency

Russian Buttercream

Russian Buttercream Recipe

vanilla extract

salt (1 gram)

sweetened condensed milk (396 grams)

sugar (optional)

Whip the room temperature unsalted butter on a...

Whip the room temperature unsalted butter on a medium high speed with a whisk attachment of a stand mixer or hand mixer for 5-7 minutes. The butter should lighten in color as you incorporate air into it.

Add in the vanilla extract and salt, and...

Add in the vanilla extract and salt, and mix on a low  speed until incorporated.

Slowly mix in the sweetened condensed milk, adding...

Slowly mix in the sweetened condensed milk, adding ¼ of the can at a time, mixing on a medium speed.

Scrape down the sides and bottom of the...

Scrape down the sides and bottom of the bowl with a rubber spatula throughout the process. The sweetened condensed milk sometimes pools at the bottom of the bowl, so be sure to scrape all the way to the bottom.

If you frosting is broken or not stiff...

If you frosting is broken or not stiff enough, you can add in powdered sugar, 1/2 cup at a time to thicken it and bring it together.

Use to frost layer cakes, pipe on cupcakes,...

Use to frost layer cakes, pipe on cupcakes, or even to ice cookie. It tastes amazing on just about everything!!

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This Russian buttercream is made with just 3 ingredients!! It uses sweetened condensed milk to sweeten it, which gives it a silky smooth consistency

This Russian buttercream is made with just 4 ingredients!! Its secret ingredient is sweetened condensed milk, which gives it a silky smooth consistency.

salt (1 grams)

Use to frost layer cakes, pipe on cupcakes, or even to ice cookies. It tastes amazing on just about everything!!

Our Chocolate Coconut Torte Cake has layers of moist, dark chocolate devil&#x27;s food cake with silky-smooth Russian buttercream, and toasted coconut

Chocolate Coconut Torte Cake

½ butter

water + 1 teaspoon vinegar (see notes)

Dutch-processed cocoa powder (dark cocoa powder)

brown sugar (packed)

vanilla

salt

eggs (large)

flour (measured correctly)

baking soda

butter (3 sticks, room temperature)

can Eagle Brand® Sweetened Condensed Milk

powdered sugar (sifted)

coconut

blackberries (optional)

Preheat oven to 350 degrees Fahrenheit. Take 3 8-inch round pans, line the bottoms with parchment paper and spray with cooking spray.  Set them aside for later.

In a small pot over medium-low heat, add your water and butter. Once the two are melted and mixed together, remove from heat and whisk in your cocoa powder and chopped chocolate. Then add in your brown sugar, vanilla, and salt.

In a large bowl, beat together your eggs and yolks. Slowly add it into your chocolate mixture a little at a time, mixing in between.

Sift your baking soda and flour (make sure you have measured your flour properly--too much flour will ruin the recipe) and slowly add it in to your batter. Mix only until the flour is combined.  Do not over mix.

Divide the batter evenly between your 3 lined and greased pans (if you don’t have 3 pans, see notes). Bake for 25-30 minutes until you can gently push on the cake and it is soft but bounces back or when you insert a toothpick in the center is it is clean but has a few moist crumbs.

Let the cakes cool in their pans for about an hour, use a knife to loosen edge of cakes before removing from pans. Let cakes cool completely before frosting.

Reduce temperature from 350 to 325 degrees Fahrenheit. Spread your shredded coconut across a baking tray into a thin layer and bake 5-10 minutes until lightly golden. Cool coconut before assembling cake.

n a large bowl or stand mixer, add your room temperature butter. Beat butter until it is light and fluffy and has paled in color (about 4 minutes). Then add in about 1/3 of your Eagle Brand® Sweetened Condensed Milk. Cream the two together until they are completely homogenous.

Add in your vanilla, salt, another 1/3 of your sweetened condensed milk.  Mix together until smooth. Add in the remaining 1/3 of your can of sweetened condensed milk and ½ cup of powdered sugar, mix until smooth.

If your frosting is too soft or not sweet enough you can add another ½ cup of powdered sugar. If your frosting is still too soft, place it in the fridge to chill until you are ready to frost your cakes.

Once your cakes are cool you are ready to start assembling! If your cakes are domed in the center, take a serrated knife and level them off so they are completely flat.

Spoon you frosting into a piping bag with a round tip and pipe about 1/3 of the frosting on top of your cake. Then generously sprinkle your toasted coconut on top of the frosting. Stack your second layer of cake on top and repeat the frosting and sprinkling of coconut with the next two layers. After you sprinkle coconut on the top layer, top with blackberries if desired.

Top 3 russian buttercream recipe recipes from across the web

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Russian Buttercream

Russian Buttercream

Chocolate Coconut Torte Cake

Top 3 russian buttercream recipe recipes from across the web

The most viewed russian buttercream recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Russian Buttercream

Russian Buttercream

Chocolate Coconut Torte Cake

The most viewed russian buttercream recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine