Ensure your butter is completely at room temperature before starting.

In a stand mixer fitted with the whisk attachment, whip the butter on high speed for 5 minutes.

Reduce the mixer speed to medium and slowly add ⅓ of the condensed milk, mixing until fully incorporated before adding the next portion.

Repeat this step until all the condensed milk is fully blended into the butter.

Mix in the vanilla extract and salt to enhance the flavor.

Increase the speed to high and whip for another minute to finish.

et dip for fruit or spread over cinnamon rolls.

Tips for Perfect Russian Buttercream

Use High-Quality Butter – The flavor depends largely on the butter, so use good-quality unsalted butter for the best results.

Don’t Rush the Whipping – Whipping the butter for a full 5 minutes ensures a light and fluffy texture.

Room Temperature Ingredients – Cold butter won’t whip properly, and cold condensed milk can make the butter seize. Ensure both are at room temperature before mixing.

If It Looks Curdled, Keep Mixing – If the buttercream appears separated or grainy, continue whipping for another 2–3 minutes, and it will come together.

Avoid Overheating – Russian buttercream is temperature-sensitive and can become too soft in warm environments. If needed, refrigerate for 10 minutes before using.

At Room Temperature: Can be left out for up to 6 hours if the temperature is cool.

In the Refrigerator: Store in an airtight container for up to 5 days. Before using, let it come to room temperature and re-whip for a few minutes.

In the Freezer: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then whip before using