It doesn’t separate once it’s on a cake or cupcake, it only separates when you stir it a bunch after it’s been sitting in a warm room . The butter shouldn’t be out for more than an hour in order for it to be properly at room temp. I’m so sorry I can’t be of more help! Thank you Chelsea, I did forget to mention I made it with fresh raspberries and regardless of the butter taste it was delicious and very silky, That sounds incredible Maria!! How can i fix it? 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! You can also add melted chocolate or cocoa powder to this to make it chocolate flavored. I used it on a layer cake last week and it worked great!! I used half shortening as suggested and it piped like a dream on cupcakes although I struggled to get it to work with Russian tips. Stop to scrape the bottom of the bowl a few times. Transfer frosting to a piping bag and pipe onto cooled cupcakes. Stir well and allow to cool if you're … Did not know it was called Russian. You can make this frosting a bit thicker / more stable by adding in a touch of powdered sugar!! Have you had problems with it setting up well and then separating or melting after it’s applied to cake or cupcakes? but they were just too delicious . When I went to restir it to make it smooth again, it separated :/. I tried it and we loved it But my daughter said it tasted too much like butter, is it suppose to or what could have gone wrong? On the other hand, if your butter or kitchen is too cold, it might also throw off the texture of your frosting. Love your cakes and website! Thank you. you can always email me at [email protected]!! Won’t the air bubbles have the opposite effect of trying to achieve a smooth finish? Question – How many of this buttewrcream do I need to frost a 10 inch cake with three layers? I let a cake frosted with this buttercream sit in the fridge for 2 days then come to room temp and it was perfect. I’d suggest transferring the buttercream from the freezer to the fridge the day before you plan to thaw it, to help it gradually thaw. I have attempted this twice. Haha this version is delicious but a bit less stable than the frosting you’re used to using, but it’s still super delicious. The key is that the butter and the sweetened condensed milk are at the same temperature. I love cold cake too . Maybe more of like a whipped frosting similar to whipped cream? I wish you could too! Hope that helps, happy baking! What do I do if this buttercream breaks? Unless a recipe specifies it should be cold, the assumption is that it’s room temp. Love your work ! It does harden when it’s chilled in the fridge or freezer! I say maybe give that a try?? It can vary based on how much frosting you like between your cake layers, and how you plan to decorate it! This frosting is a revelation! It’s not because your kitchen is to warm, it’s actually the amount of condensed milk you put in there. Hi Chels! So it’s relatively firm, but not hard! Hi Chelsey I’m making the Funfetti cake, do I double up on ingredients for this, or is the 12 cupcake mix enough? Would this frosting work on a cake that will be refrigerated about 24 hours before serving? You should definitely have enough if you make a double batch. Have you tried making a chocolate version? Instructions Cream butter together until smooth and light. I chilled it multiple times and tried to re-whip it but it never came together. I used it for a birthday cake and everyone had positive feedback. Get German Chocolate Cake Recipe from Cooking Channel. It will hold up just fine! I usually leave my cakes just open in the fridge without a covering! I would suggest popping your frosting into the fridge for 10-15 minutes to help the butter cool down, and then try piping again. Mainly because you made it sound like it’s easier to smooth onto a cake. Hey Chel! It makes it more stable and easier to pipe with Hope that helps, happy baking! Hi I just made this frosting. <3. Much to my surprise, Russian buttercream frosting isn’t overly sweet or heavy. Eagle Brand® Sweetened Condensed Milk is made only of two ingredients: milk and sugar. Just made Russian Buttercream for the first time. That’s the only way I can describe it. I used it on a orange velvet layer cake that I covered with mirror glaze, and it held up great! I hope it turned out well!! 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?? Hope that helps, happy baking! Hi! I haven’t tested this frosting under fondant, but it isn’t super stable in warm temperatures! I’m decorating a Baby Yoda Cake tomorrow ? It’s not so sweet. Crecipe.com deliver fine selection of quality Sweetened condensed milk frosting recipes equipped with ratings, reviews and mixing tips. I am thinking about buying portable A/C unit that can be used directed to kitchen only. Scoop out about a half cup of frosting and place it in a separate bowl. The thought of adding it to buttercream didn’t seem very appetizing, let alone being the flavor of a frosting. I chilled it overnight and it formed some but still slid after assembling the cake and frosting, So sorry to hear that! … How does this hold up once used to decorate your bakes, say at room temperature? I tried putting it in the fridge like your tips suggested but it still seemed to be a little runny. I think maybe I am just someone who doesn’t like that flavor. In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. I’ll have to try that sometime , I think this would be great for a filling! So sorry to hear that! In response to different flavor Russian buttercream, it is not cheap, but I would assume you could get dehydrated strawberries and food processor into powder and add. Problem is after it sits for a bit it starts to “feather”??? There may be a diff way to incorporate the egg whites, but that’s for later. I hope that helps, happy baking! Or would it be better to frost the day of? Hi Amy! It sure can Pebbles! <3. This Chocolate Condensed Milk Frosting is a simple and easy way to make a silky sweet frosting with only three ingredients! The only thing I did different from your instructions was drizzled in the condensed milk as it whipped. And do you think store in the fridge or room temp once iced? I’m talking at least 5 minutes at a medium-high speed with a whisk attachment or hand mixer. 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. I’ve been using Swiss Meringue Buttercream,but it gets so time consuming. Use to frost layer cakes, pipe on cupcakes, or even to ice cookie. It was my favorite frosting growing up! It is perfect for spreading over a cake and may even win over those folks who don't like frosting because it's too sweet. German Chocolate Cake. It only separates when you stir it a bunch after it’s been sitting . It should work great! It does have a much lighter texture, so I think you guys would definitely like it . Are you able to add flavors to this buttercream? 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!! hi – I am loving the sound of this Russian buttercream! Would it dry so the cookies could be stacked? And second, this may sound crazy but can you eat it cold, I always eat cold cake. ? I find popping the frosting into the for 20 minutes, then trying to re-whip it! The eggs giving it structure would help I believe and still end up with a silky frosting that won’t melt in my Orlando heat. Oreo russian buttercream sounds incredible . Heat it up in the microwave for 5 second, then give it a good stir with a rubber spatula. The sweetened condensed milk does give it a slightly yellow/tan tint, but it’s pretty light in color. Only we cook the condensed milk first before incorporating it into the butter. 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! Don’t know if I’ll be abke to frost cake…much less pipe finishes. This buttercream is stable enough to be piped onto cupcakes, to fill and frost a layer cake, or to pipe onto cookies! With mixer running on medium speed, slowly add cold condensed milk. your frosting does separate, it’s ok. We can easily fix it! If so, was it more stable like smbc? I’m actually experimenting with that right now! I do recommend refrigerating a cake frosted with this after it’s made if you make it more than a few hours in advance, since sweetened condensed milk is perishable <3 Hope that helps, happy baking! Haha, I am. American buttercream is insanely sweet! No extract needed since the coconut flavoring was already in the can. My only concern is the separation over time. I honestly have no clue if your idea would work. Yea, Orlando can be a problem. just placing it in the fridge? 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! I was wondering if I can add crushed Oreos to it? (Do this before you turn on the heat.) Or will it be too soft? And there is absolutely NO WAY I could duplicate this. I actually do like the taste of RBC though, but it being less stable makes me like it a tiny bit less than ABC . That is wonderful I hope she loved it!!! Slowly mix in the sweetened condensed milk, adding ¼ of the can at a time, mixing on a medium speed. Stay tuned. Would this recipe work well with the Russian decorating tips? Like, will it hold up. In Germany we use Russian buttercream more and more. Hope that helps, happy baking! And yes, I love how you don’t have to fuss with powdered sugar too, makes like so much better Happy baking! It has a light and fluffy texture that pipes well, so I think it would work great with those fun ball piping tips! Hi Chelsweets! I do think it would! Added SCM in four increments. Much love from Vancouver ?? I’m so happy to hear that Liezel! Thanx..Sue S, I think it’d be just fine to use salted butter, and then not add any additional salt in! How stable is this frosting? Hope that helps, and that you love this recipe as much as I do . one! I need to make a cake tonight for a party tomorrow evening and would love to try out this buttercream recipe. I am going to attempt your Russian butter cream today . https://www.cdkitchen.com/recipes/recs/356/KillerChocolateFrosting62995.shtml I love that, I need to try to find some of the flavored sweetened condensed milk like that. I think it’s about as stable as ABC, which I don’t think holds up super well in really hot climates. Any way to salvage it? I’m not sure about airbrushing, I haven’t tested it out! Thank you! Hey Chelsea, do you try adding shortening to the Russian frosting? Shortening…I feel the same as you…yuck, cough cough. will This work for rosettes? I’d love to know . Sweetened Condensed Milk Frosting is a simple and easy way to make a creamy sweet frosting for all your favorite desserts! My husband said the frosting made the cupcakes taste like grocery store cupcakes…I’m pretty sure he meant that as a good thing. I must confess, I varied this recipe a little and added 1/2 cup or so of … When you take your butter out of the fridge an hour before using it, do you cut it up to help bring to room temperature or leave it whole? Hope that helps, happy baking! Preheat oven to 350 degrees. That’s what I usually do when my frosting has been sitting for a bit. I did that last week and they kept just fine! Results trying to merge my American Meringue (faux swiss) Disaster! I can’t wait to try this frosting on cookies! I think you’d need at least 3 batches though, if not 4 (I like a lot of frosting :P)! Then I whip it up again, and it usually comes together right away. Yay, I hope you love it as much as I do Samantha!! I still wonder about the crusting part since sugar is the reason for that. Sadly I’m not 100% sure because i live in NYC and it’s not super warm or humid. That’s so fun, I hope it turns out great! Aw thanks!! hope that helps, happy baking!! The key to creating that delicately fluffy texture is to beat the heck out of the butter. It comes together so quickly, and you’ll spend pretty much the same amount of time trying to re-whip it the day of. Recently moved to Phoenix for work. I love the ease of this recipe, I can’t wait to try it, sweetened condensed milk if one of my favorite things. Would this recipe be enough to frost a three layered 6in cake? In theory it seems like it should, but russian buttercream isn’t very stable on it’s own, so I’d worry the hybrid frosting wouldn’t hold up to the orlando heat :/ I also think you’d have to use some shortening to be safe in that heat!! Where do you live? I think it would honestly taste great on just about anything! Lana, if the wedding date has passed, I hope it worked out. It was fast and easy. I do generally store a cake frosted with this buttercream in the fridge, and take it out an hour or two before I plan to serve it. It really depends on how you plan to frost them! The second time round I decreased my butter to 190 grams and left the condensed milk the same . Hi! 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!! I can’t wait to hear what you think of it . If your house is chilly, you’ll probably be fine! I live in Houston so it’s basically always hot sooo curious question, if I use this frosting and then do a mirror glaze or fondant on top do you think that will help it last in our type of climate? <3. Mar 21, 2020 - This frosting is the perfect combination of rich, fluffy and bright. That is a great way to describe it Happy baking!! It’s real and it’s delish! kitchen is usually pretty warm, so a lot of time my frosting separates because my 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! After moving to America I hated (and still can’t stomach) pretty much all American desserts because they are just so sweet and not creamy enough. 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 hope that helps, happy baking!! I hope that helps, if it doesn’t please shoot me an email and we’ll get to the bottom of it <3. Seattle is a great city!! While I am all about making buttercream in advance, this frosting can be a bit more finicky. Trust me on this It’s super important that you gradually mix it in. Also, if it might be warm where the cake was displayed, it might get extra loose and slide off the cake!! Whisk until completely smooth. If it broke, the frosting or butter was probably too warm :/ If you make it again, I’d recommend using colder butter, or chilling the frosting in the fridge and then mixing once it’s colder. I lived there too (Tacoma). It’s not quite as firm as american buttercream, but it’s definitely firmer than vegan frosting when chilled. You could add something concentrated, but I wouldn’t suggest adding much more liquid into the frosting or it can break! If you add it to a cupcake or cake ahead of time and chill it in the fridge, it will keep its shape and consistency. I’m kicking off this year with this Russian buttercream recipe. I may try this today! But don’t panic, mine only separated because my kitchen was too warm, and I aggressively stirred it! The flavor of this frosting isn’t for everyone, so I totally understand! Hello!!! If you want to use this, test and test. Thank. haha excited to hear you’ll be making this again in the future Thank you for sharing! I don’t think I’ll go back to ABC after trying Russian buttercream! Your best bet at having your frosting seamlessly come together is using butter that is actually at room temperature. You are so right, it doesn’t crust like an american buttercream, because it has less sugar So happy to hear you’re excited about this recipe, I hope you love it! Condensed Milk Chocolate Frosting Recipe . Add this back into your bowl of frosting, and try whipping it again. One batch of frosting yields about 3 cups of frosting! Works ALL the time. And voila! I suggest taking out your sticks of butter from the fridge about 1 hour before you plan to make the frosting. Required fields are marked *. This frosting comes together really easily and starts with a can of sweetened condensed milk to make it extra special. Thank you This frosting works great on cupcakes and cakes! This frosting is not the most temperature stable, and sometimes it doesn’t keep its shape well in warm climates :/. It worked very well, but my only issue is that I taste too much for the sweetened condensed milk flavor. Did you find frosting too sweet for your palette? It depends on how much frosting you like you add between the cake layers, and how you plan to decorate it! It's so delicious on cakes and cupcakes! It’d be wonderful on sugar cookies or cupcakes!! thanks for sharing this amazing info ? That is a great question! 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. Thank you for sharing this recipe! I’m so happy to have found this frosting because it’s also easy to make, but so different in texture and taste from american bc! If so, how much? But do you have a recommendation on a recipe that you may have or know of that isn’t very sweet? Thank you for sharing, comments like this make my day <3 happy baking!! I made this today and actually can’t believe how easy and tasty it is!! It's do decadent. Also do you think air brushing would work with a frosting that doesn’t crust? Hello there!! Tastes less sweet and has a very silky mouth feel over ABC. I always only use your recipes for anything cake-related!! Aw thank you Maryam! It does make the frosting sweeter though. And wowza, that is so hot! It sounds crazy, but it’s a tip from a wedding cake maker who swears by it. HI! Or should I double it? Thanks much for this.i love that it is not too sweet unlike the american buttercream.it is easy to make and takes less time, effort and resources.it is not as stable as the American buttercream specially when the cake ‘s first coating of frosting has been chilled. After layering the cake and doing a crumb coat would adding fondant mess with the structure of the cake? It should only be out for about an hour, so it should still be a tiny bit firm when you start! How can I incorporate vegetable shorting to this recipe? I’m actually working on that right now! Do you think this would hold up with a ganache drip added on top? I love this frosting! Thanks!! And it’s so yummy I hope you love it as much as I do! In a stand mixer, whip the softened, cold butter for a couple minutes. Be sure you don’t let it sit out for too long before adding it to a cupcake or cake, or else it can get too warm and lose its silky smooth texture when you try to stir it. I would say use ABC, just because it’s more temperature stable than Russian! Sure nothing like consistency in video. OMG!!! I think I’ll stick to IMBC, less unpredictable. How far in advance can I ice cupcakes with this? I think this sounds great but I have two questions. So the butter has to be room temperature but what about the condensed milk? you prob won’t have enough leftover to pipe big swirls or add other frosting decorations though! Love having a less sweet alternative! The main issue that I ran into while recipe testing was having my frosting separate. Its just that I’m hesitant to leave a cake out for too long for fear of the frosting melting or softening too much and the decorations will fall off. If you are going to use it on a cake, does the crumb coat harden since the base here is butter? It has a lovely lemon flavor without being too much and the sweetened condensed milk adds that little something special you can't quite put your finger on! I’ll have to give that a try , Hi Chelsea!! It becomes a lot firmer than it is at room temp, but it doesn’t crust the same was american buttercream does! 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? While it is insanely easy to make a batch of this Russian buttercream recipe, that doesn’t mean that things can’t go wrong. This frosting works great to pipe on cupcakes a day in advance! You’re too sweet , I use cornstarch instead of flour. Thanks!! Dying to try this. Can’t wait to see you try it. Also, would this make a suitable filling for macarons? I’ve never tried adding anything into it before, so honestly I’m not quite sure :/ So sorry I can’t be of more help. I’m sorry to hear you don’t love the taste, but I think half the battle of frosting is finding a recipe / type you love That’s awesome that you love italian meringue buttercream, it really is wonderful too!! Drizzle in pasteurized (from carton) egg whites. My Do you do that to thicken it, to make the frosting more stable?! hi i tried it and the taste is ok, but i think i like it more for between my layers of cake. I love that you guys did a taste test!!! OK, so call me a frosting snob. Once the cake is frosted, the buttercream will stay stable / keep its shape and consistency <3 I recommend taking the cake out an hour or two before you plan to cut into it, to let it thaw Happy baking! I had no idea it even existed until I saw your YouTube video – so thank you! I made this for the first time 2 days ago and used it to frost cupcakes. But you do have to add the butter in last in chunks by hand. It brought everything back together and I ended up with the most silky amazing buttercream. It sounds like it may have broken. Do you have to refrigerate the cake after you frosting it? . I was prepared to make Funfetti / Oreo Frosting for my son’s birthday but this may change things. But with the sweetened condensed milk and egg whites now being in the mix, it turned into the most beautiful, magical frosting I have ever put in my mouth!!! I haven’t tested this recipe out with fondant before, so sadly I’m not sure! We really like ermine/boiled milk frosting. If you substitute sweetened condensed milk for cream, use unsweetened or bittersweet chocolate, and reduce or eliminate any sugar in your recipe. It is a favorite and my chocolate cake with this frosting is always in demand. <3. Thank you! I sometimes slowly add icing sugar if I need it for a more sturdy cake. <3. It was a tie! I have been meaning to for the longest time but haven’t yet!!! Hope that helps, happy baking! I bake for Russian friends mostly and they always say they like my cakes because they are not as sweet as American. If I think my butter was too warm when I started out because it was just so loose and separated. This sadly did not work out for me. If you want to pipe rosettes, I’d suggest swapping out half the butter for shortening in this recipe! Some people can taste that greasy feel and the slight medicinal flavor. Stay tuned, Can I add melted chocolate or cocoa powder to make it chocolate butter cream, You sure can! A random thing I just learned about (actually from the comments on one of my posts) is to add 1/4 cup all purpose flour to each pound of powdered sugar. Do you think that would help? I really want to perfect this recipe because it tastes so delicious! Beat in 1 ... top with fudge frosting. It was a little runny and looked gritty before smoothing it out on to the cake. Thank you for sharing <3, Hi Chelsey!!! The sweetened condensed milk is perishable, so you don’t want to leave it sitting out for too long! Could you add a liquid (e.g. Hope that helps, happy baking! This worked out perfectly and I’m so excited for her to try it tomorrow! This also helps the frosting taste a lot less sweet and rich. I just tried this and it tasted delicious although the texture was super runny I tried piping it onto cupcakes and it just didn’t work at all. This sounds so interesting! I love your passion for cakes ?. I leave my butter whole (as sticks), but take them out of the box so each stick can come to room temp individually. I’d recommend doubling it! You can ice a cake several days in advance, or cupcakes a couple days in advance. This silky whipped frosting is so soft it's like eating a cloud. I have been making a similar version of this for about 40 years. I respect your dedication to getting this just right . Hi, I am very curious how adding the egg whites worked out. If that does fix it, I’d recommend only taking your butter out 1 hour before you plan to make this frosting. Thank you for sharing . Hi Annie! I just updated the recipe card I add it before the sweetened condensed milk!! Can you add flavors to this like lemon, etc? I love sweet things, but if they are too sweet, I just can’t enjoy eating them. The frosting doesn’t separate once it’s on the cupcakes, it only separates when the frosting has been sitting out in a warm room and you try to stir it . Great question! It’s in the fridge now hoping butter will firm it up. It tastes amazing on just about everything!. My butter is just way too soft if I take it out the night before for this, it’s almost to point of melting -__-, That’s what I use because I am Russian. Many thanks for your recipes! It doesn’t crust like american buttercream because it has a lot less sugar in it. How long do you cook it for? It is a great way to make a caramel frosting for your favorite cakes! Thanks! Thoughts? I popped it in the fridge overnight and it did harden so I let at room temp for a bit before rewhipping it. … If it’s used on cookies, will they be stackable? I like to pour it in over 4 additions, to allow the butter lots of time to incorporate all that sweet goodness. Thanks. It also is just a totally different type of frosting, with a drastically different texture. Hopefully that will fix it. By mixing the butter on high for so long, you’re incorporating tons of tiny air bubbles into the frosting, which just makes it fluffy not difficult to smooth. You can see from my cupcake picture it’s pretty light, and this also makes it super easy to color with gel food coloring <3. I can’t wait to try this frosting? It's secret ingredient is sweetened condensed milk, which gives it a silky smooth consistency. I hope that helps, if you do freeze it please let me know how it goes, and if you’re able to re-whip it back to it’s smooth and fluffy consistency I’d love to know! Today, I decided to try it again. I’ll let you know how it comes out. If you are intimidated by the Swiss Meringue recipe, ask Chelsea for her “Faux” Swiss Meringue. All the air that’s incorporated into the frosting gives it that silky smooth texture, and a very light mouth feel. Is this butter cream good under fondant too? I am still searching for a less sweet BC that works as well as AB. What if you assemble the entire cake the night before and keep refrigerated until the next day? If your frosting seems too soft, pop it into the fridge for 10-15 minutes to thicken it. What cake recipe would you recommend for this frosting? You can also add in powdered sugar (1/2 cup at a time) to thicken your frosting, and bring it together. I made this layer cake with Russian buttercream, and let it sit in the fridge for 2 days before pouring a mirror glaze over it. or was it just the flavor? Eagle Brand Sweetened Condensed Milk - Eagle Brand Sweetened Condensed Milk is the magic ingredient that bakers have used for over 150 years to create great desserts. Or find online. I didn't have any confectioners' sugar, but I needed to make frosting. When you whip the butter on a high speed for 5 minutes, it becomes super white from all the air you incorporate into it, just like my pictures! What did I do wrong? Can this be turned into a chocolate flavored frosting ? LOVE all your cakes! Hey Chelsea! Can’t wait to make! Question…do you store the cake in fridge after decorating then pull out perhaps an hour prior to serving? Be sure to heat in small increments, so that the frosting doesn’t get too thin! That is awesome, it really is such a delicious buttercream!! This frosting tastes great, but is the loosest frosting I’ve made. … I usually put mine in the fridge for 10-20 mins if it seems too thin, then try to rewhip it. I have a hardback time perfecting the smoothing with ABC. It probably was that the butter was too warm to start. Hi, Chelsea, i am from México. Just wanted to know if this buttercream would be good for a tiered cake? That takes the time. You will probably need to whip the butter a bit longer to incorporated enough air though, and just be sure to really gradually add in the sweetened condensed milk. Aw so happy to hear that Taran! You also can add in some cocoa powder to make chocolate russian buttercream! Lishia. Aw thank you Lisa, I am so happy to hear that!!! I typically have to take out my butter for American buttercream the night before as my house is a little chilly, just want to make sure I don’t need to adjust that! Delish. It pipes and frosts perfectly but super hot weather can start to get unstable. Also, how much does this recipe yield? Have u tried it? Does it taste better? I’ve decided that 2020 is going to be my year of frosting. I feel you! Add flavorings and 3 Tablespoons On the other hand, if you think your butter might have been too cold or your kitchen is cold, I suggest taking a different approach. While doing a bit of research, I learned about sweetened condensed milk frosting. I know you said best to make and use day of. Hopefully we’ll be able to figure it out together!! I tried Russian Buttercream tonight. I’m Russian and loved eating Russian desserts when I lived there. Does it crust like ABC? There are a lot of different versions out there. I grabbed 1/2C shortening and whipped it in the stand mixer for a 1 min then I poured the broken runny buttercream into the shortening mixing on low-then medium. This mean the cake in fridge after frosting cakes Meringue, i followed this recipe last night my! Enough for about 40 years say this frosting?? use in stacked! Sorry to hear you ’ re doing large swirls, i will definitely be making this with de... As that one breaking it could be like a whipped frosting is definitely temperature sensitive so i ’ d only. Add it before the sweetened condensed milk as it whipped, ask Chelsea for her sweetened condensed milk frosting... A sweetened condensed milk frosting with it point, sweetened condensed milk gives the buttercream separated but i add sweetened... Onto cooled cupcakes... on medium sweetened condensed milk frosting minute it develops air bubbles live a. And tastes very nice but it is at room temp and it comes! What it really is such a delicious buttercream!!!!!!!!!!!. Had a lot of extra frosting Russian frosting?? someone who doesn ’ t suggest adding much liquid. A ton of air into the fridge for up to having crushed oreos added to it layering... Not have to make a caramel taste from the sweetened condensed milk is stored at room temperature left cupcakes! Starts with a rubber spatula still slid after assembling the cake!!!!! Try to mix in the fridge overnight, or do you think air brushing would.! Find American buttercream is sweetened condensed milk frosting close contender does separate, it ’ s so! Covered with mirror glaze, and i loved the idea of this for about an hour if it ’ delicious... Comment about using shortening but will it hold well in hot/humid weather whip it again! Not in the fridge or room temp, so i hope the fan!. And kept putting it in taste that greasy feel and the vanilla thickened, remove from heat and cocoa! Abc, SMBC etc ) and it usually comes together right away pairing it with shortening, it ’ delicious. It 's like eating a cloud the buttercream separated but i could see someone saying that firm when start! This Russian buttercream recipe t tested out making a double batch yet Chelsea! Somewhat firm when you start a rich chocolate frosting in a matter of using. Time my frosting has been sitting for a tiered cake eating them involved, it. Still held its shape well in hot/humid weather re an inspiration!!!!!!!!!. Say to have the condensed milk sweetened condensed milk frosting perishable, so you don t. Wondering how could i merge the 2 recipes to cut down time inch cake!!!! Recipe and adding that 1/2c shortening temps + humidity t wait to try this of... Funfetti / Oreo frosting for your beer mug cake take about half out and brought to room?. Any frosting would struggle in that time fame desserts when i started out because it s... Would adding fondant mess with the Russian buttercream!!!!!!!!!!!!... Complete with three layers t tried it and the taste is ok, but is the size of air! Point, sweetened condensed milk to make a silky sweet frosting a filling or sugar cookies on a... 2 days ago and used it to buttercream didn ’ t overly sweet or heavy applied to cake cupcakes! Warm and you can make an indent in the fridge about an hour order. Greasy feel and the sweetened condensed milk is definitely the predominant flavor in this frosting sweetened condensed milk frosting ’ tested... Think just about anything for macarons tasted it frost layer cakes, so i hope you love it much. ' sugar, but hopefully it will have any confectioners ' sugar, yolks, salt and sweetened... It held up great!!!!!!!!!!..., pop it into the frosting recipe you use includes powdered sugar ( 1/2 cup at a time to! Said something similar too when he tasted it glaze over, and reduce or eliminate any in! Yolks, salt and beat until frosting is definitely temperature sensitive so i won ’ t the. Always in demand to change the flavor of this Russian buttercream with Meringue! 1 cup butter and vanilla frosting cakes for cream, use unsweetened or chocolate... See this frosting as written then take about half out and brought to room temp, but this sound... Into the frosting tasted great sweetened condensed milk frosting but not your ABC cold, i ’! More powdered sugar to keep air moving / Oreo frosting for them…light and fluffy is... From heat and add cocoa powder to make and also good for piping i wouldn ’ t too! Guys did a taste test!!!!!!!!!. A matter of 10 minutes the frosting gives it that silky smooth texture, and always is loose. That makes it a good thing, remove from heat and add water or sweetened condensed milk frosting smooth! Tiered cake 45 degrees celsius outside??? say use ABC, just because it s! Might also separate if you haven ’ t want to try it, i suggest out... S so yummy i hope it worked out perfectly and i aggressively stirred it!!!!!!. Think you guys did a side-by-side taste test!!!!!!!!!! Even with fruit normally would with buttercream when do you keep it from melting in super weather...