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First, soften your butter. Buttercream can only be made with the right temperature butter that is neither cold, nor too soft or runny.
Prepare a stand mixer with the paddle attachment. Alternatively, use your electric hand mixer.
Cream the room-temperature butter at medium-high speed for 4 minutes until it becomes light in color and fluffy in texture.
Then, start to add the condensed milk slowly while the mixer is on. Once all the condensed milk is incorporated, turn the mixer to medium-high speed and whip it for another 5 minutes or until the mixture becomes light, fluffy, and increases in volume
Lastly, add the vanilla extract and salt and continue whipping for another minute until it is smooth and silky.
At this point, the Russan buttercream frosting should have the perfect pipeable fluffy texture. If, for some reason, it is too thin, place it in the refrigerator for 30 minutes.
Note that the buttercream texture is best when the butter is at the right temperature (room temperature), and the mixture is freshly whipped. I like to use the frosting immediately or store it at room temperature in a piping bag for a few hours. If stored in the refrigerator, you will need to bring it back to room temperature before using it and might need to give it another minute or two to whip in the stand mixer to increase the volume again.