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. I’m so happy to hear that Liezel! I popped it in the fridge overnight and it did harden so I let at room temp for a bit before rewhipping it. It’s in the fridge now hoping butter will firm it up. All the air that’s incorporated into the frosting gives it that silky smooth texture, and a very light mouth feel. You simply whip the butter up until it’s light and fluffy, then slowly incorporate the sweetened condensed milk. 2 questions: if I want to use my Russian piping tips, will this be a good consistency to hold the flower shapes? Hi! Hi there! The only thing I did different from your instructions was drizzled in the condensed milk as it whipped. I sometimes slowly add icing sugar if I need it for a more sturdy cake. LOVE all your cakes! The thought of adding it to buttercream didn’t seem very appetizing, let alone being the flavor of a frosting. Does the frosting become hard if you put it in the fridge after frosting cakes? My favourite frosting is Italian meringue buttercream, hands down. Aw thank you Maryam! Once thickened, remove from heat and add water or alcohol. If so how would you do that? This Russian buttercream is made with just 4 ingredients!! , 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? If you want to color this buttercream, use gel food coloring to get a vibrant shade without throwing off the consistency of your frosting. I’m so happy you were able to save your second batch! Cooking With Carlee: Whipped Sweetened Condensed Milk Frosting {no powdered sugar}. I’m now looking forward to using this on a layer cake and experimenting with different flavours. Like, will it hold up. This frosting is not the most temperature stable, and sometimes it doesn’t keep its shape well in warm climates :/. So I started to bake my own. And that’s a great tip, thank you for sharing! And second, this may sound crazy but can you eat it cold, I always eat cold cake. Hi Tai!! I don’t want it to melt and slide off my final product because of temperature changes. Can I make it in advance, and freeze it, or will that ruin it? I did that last week and they kept just fine! My only concern is the separation over time. A real delight. And can you still make the cake in advance??? Anything I can add now to change the flavor without breaking the frosting? How does this hold up once used to decorate your bakes, say at room temperature? Even when I put it back in the fridge and then take it out to whip it it still gets insanely soft. Does it have to be cold or room temp? I left my cupcakes in an airtight container on the counter (not in the fridge) and they are still perfect. Hi, I am very curious how adding the egg whites worked out. And wowza, that is so hot! 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!! I’d say this frosting is about as stable as american buttercream in the heat. Does this frosting hold up as good as butter cream? Learn how your comment data is processed. If you’re used to American buttercream, get ready for an entirely different texture and taste. So excited to try this!!! So sorry to hear that! I live just outside Belfast in Northern Ireland so our climate is on the cool side. or was it just the flavor? You can use salted butter and omit the salt, and you can definitely eat it cold! I assume the frosting recipe you use includes powdered sugar too, right?? It seems so rich and smooth. Hope that helps, happy baking! Oh my gosh, okay I heard a similar thing about cornstarch. Hope that helps! Lishia. The butter shouldn’t be out for more than an hour in order for it to be properly at room temp. No amt of chilling or adding stabilizers work, which is why I came up with the American Meringue. Love your work Chels, you’re an inspiration!!! 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. Because the frosting uses butter and sweetened condensed milk which are BOTH dairy products, I would not keep out of fridge for longer than 3 hours. I used it for a birthday cake and everyone had positive feedback. Thanks for the reply and thoughts. I do it for my American Meringue buttercream without adding liquid. Can I prepare this frosting as written then take about half out and add cocoa powder to make the rest chocolate? Happy baking! Great question! Stir in the brown sugar, yolks, salt and vanilla. My Aw thanks!! But the weather in Phoenix is definitely a little nicer I fly out there each february with my family to go hiking, and it’s so beautiful! Get German Chocolate Cake Recipe from Cooking Channel. Thanks!! It's so delicious on cakes and cupcakes! As long as the frosting is completely covering the cake layers, it should lock in all the moisture, and the cake should stay nice and moist . This silky whipped frosting is so soft it's like eating a cloud. It’s about 25 degrees celsius inside my house but feels much warmer . I’m still testing it out though, but it should be up in the next week stay tuned!! This also helps the frosting taste a lot less sweet and rich. I’m so happy to hear that! I think this frosting is slightly less sweet than american buttercream, and it has an almost caremly taste from the sweetened condensed milk. hi – I am loving the sound of this Russian buttercream! Maybe didn’t whip the butter long enough..? I was prepared to make Funfetti / Oreo Frosting for my son’s birthday but this may change things. Mine didn’t stay thick, fluffy and smooth like yours. Oreo russian buttercream sounds incredible . You can also try adding in some powdered sugar (1/2 cup at a time) to help thicken / stabilize it! Stop to scrape the bottom of the bowl a few times. I use a lot, and i mean ALOT of your recipes. The second time round I decreased my butter to 190 grams and left the condensed milk the same . This worked out perfectly and I’m so excited for her to try it tomorrow! cakes. Thank you Chelsey, I am so happy to hear that Veronica!! This frosting is definitely lighter than my american buttercream, but it does work well for stacked cakes! But have you tried piping onto cupcakes, refrigerating overnight and then seeing how they did once out next day. Beat in 1 ... top with fudge frosting. It tastes good! 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. In a bowl of a mixer fitted with a whisk attachment, whip butter until it has tripled in volume and is light and fluffy (approximately 8 minutes). 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 like to add in a touch of vanilla extract and salt for kicks, but that part is optional. Thanks :0). I have to say it is by far my favourite (I find American Buttercream far too sweet and gritty) . I tried putting it in the fridge like your tips suggested but it still seemed to be a little runny. I ended up frosting my layer cake anyways although the frosting looked bumpy. I’m decorating a Baby Yoda Cake tomorrow ? Hope that helps, happy baking! That is a great way to describe it Happy baking!! It’s interesting how people’s palettes are so different! Or will it be too soft? The difference I have is I use 1 cup butter and 1 cup shortening to the can of sweetened condensed milk. I hope that helps, happy baking! 1 Can (400g) Sweetened Condensed Milk - room temp 1/2 Cup Melted Dark Chocolate - (I used Cadbury Old Gold - use when warm) Use a Chocolate you enjoy eating :-) haha excited to hear you’ll be making this again in the future Thank you for sharing! Haha that’s too funny, my husband actually said something similar too when he tasted it . I’d love to hear more about that . That’s so interesting, I like the sound of that! When I first read about it, I was pretty shocked. It's do decadent. I leave my butter whole (as sticks), but take them out of the box so each stick can come to room temp individually. Do you have to use the whisk attachment or could you use the rubber paddle attachment to mix this? I think my butter was too warm when I started out because it was just so loose and separated. I actually have made a very similar frosting to your american meringue, but I call it faux swiss meringue!! Just frost the cake and refrigerate it until an hour or two before you plan to serve it! Can you use chocolate or caramel sweetened condensed milk or dolce de leche? If it’s used on cookies, will they be stackable? It was my favorite frosting growing up! … I absolutely loved the texture and taste of this buttercream!! Happy baking . Add this back into your bowl of frosting, and try whipping it again. This buttercream is stable enough to be piped onto cupcakes, to fill and frost a layer cake, or to pipe onto cookies! I’m super excited to try it, but would it be be ok to frost the cake and store in the fridge over night? It was just going by appearance, texture and taste until it somehow came together. Some people can taste that greasy feel and the slight medicinal flavor. I hope that helps, happy baking!! Once it’s on a cake, it keeps its shape and is quite stable. It’s at the top of my to do list though, and I will definitely share the recipe once it’s fully tested . Instructions Cream butter together until smooth and light. It may have been too soft/warm! I had never heard of Russian buttercream before thanks for introducing me to it. haha you’re too sweet! Love Russian buttercream have been using it for a few months. Hi Chelsweets! Also that makes me feel better, I inhaled two cupcakes as soon as I frosted them!! I was just wondering if you have tried making this a chocolate frosting. Do you think using salted butter could throw off the consistency? If I’m planning on frosting the cakes on the same day of delivery and stacking them, would it be a good option? Stay tuned. Get a rich chocolate frosting in a matter of minutes using chocolate, sweetened condensed milk, vanilla, and this easy recipe. I hope that helps, happy baking! I’ve decided that 2020 is going to be my year of frosting. Thank. Condensed Milk Chocolate Frosting Recipe . Or does it not have enough body? I’ve seen other Russian Buttercream recipes where they state the condensed milk needs to be cold. That usually works for me when mine breaks. Repeat this process until your frosting comes together and is smooth. Hi Chelsey! How long did you let your butter sit out before making the frosting? Hi, I followed this recipe but added cocoa powder for chocolate flavoring. I wouldn’t add any more moisture to the frosting. I followed your advice and kept putting it back in the fridge and rewhipping. It’s an insanely simple recipe that really is just butter and sweetened Use high quality condensed milk such as Eagle Brand® Sweetened Condensed Milk. Hi I just made this frosting. It definitely is softer, I agree! We have an old school radiator (the joys of living in NYC), so i have no clue! I may have to make a chocolate cake this weekend. Voila! 2 questions! Have you had problems with it setting up well and then separating or melting after it’s applied to cake or cupcakes? <3. My chocolate american buttercream is my absolute favorite, but this is a close contender! 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 . Hope that helps, happy baking! Just some pointers for others butter is expensive don’t waste it! I definitely want to try adding in some shortening to make it more stable Thank you for sharing!! to make chocolate russian buttercream, I’ve been swapping out the butter with 2 oz of melted chocolate <3 I’m going to be sharing my full recipe for it soon!! It keeps its shape great! 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! It brought everything back together and I ended up with the most silky amazing buttercream. For more stability under fondant? I love sweet things, but if they are too sweet, I just can’t enjoy eating them. I think the predominant flavor is kind of a caramel flavor from the sweetened condensed milk, but I could see someone saying that. butter gets too soft. I’d recommend doubling it! #thehuntcontinues Thanks, Chelsweets! Learn more about Chelsweets Privacy Policy. Some recipe say to have the condensed milk cold and right out of the refrigerator but what about this one? I might try oil-based colours next time. In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. 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. 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. Best of luck, please let me know how your next attempt goes! I’d say try that next time, it might make it easier to work with. Sometimes as the frosting sits it develops air bubbles. Yay! When I went to restir it to make it smooth again, it separated :/. I used it to frost a red velvet cake that I added a mirror glaze to, and it worked great . Works ALL the time. Hope that helps, and that you love this recipe as much as I do . <3. This frosting tastes great, but is the loosest frosting I’ve made. Use room temperature butter! 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! Does it taste better? I mix them in on a low speed before adding in the sweetened condensed milk. How warm is your kitchen? <3. Pour the sweetened condensed milk into a heavy bottomed sauce pan. This doesn’t mean that it’s super soft to the touch. 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. I would suggest popping your frosting into the fridge for 10-15 minutes to help the butter cool down, and then try piping again. I always only use your recipes for anything cake-related!! <3. Do you think this would hold up with a ganache drip added on top? 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? So happy to hear you love this recipe! You’ve been ahead of the curve this whole time!! If the buttercream stay a little liquid. It sounds like the frosting is too warm! Also do you have your stand mixer on low or medium throughout the mixing process when putting the condensed milk in? It doesn’t really make a difference if you add them before or after though, both will work Hope that helps, happy baking! Do you do that to thicken it, to make the frosting more stable?! I absolutely love your cakes!! I can’t wait to try this on cupcakes or sugar cookies! She loves drizzling a can of sweetened condensed milk over chocolate sheet cake, but this year she wanted me to make her a layer cake. I have never tried the Italian meringue buttercream, Could you please tell me if you can pipe roses or flowers in general or is it too soft. . Stay tuned . for flavor? I made this recipe last night and it separated. Hey Chelsea, do you try adding shortening to the Russian frosting? The addition of sweetened condensed milk gives the buttercream a very pleasant taste and serves as a sweetener (no extra sugar needed). That is wonderful to know, thank you for sharing!! 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! I mainly use your american buttercream recipe for everything i do and i love it so so much! Many thanks for your recipes! It’s like giving me an eggless version of SMBC. Thank you This frosting works great on cupcakes and cakes! It does harden when it’s chilled in the fridge or freezer! It flopped both times. It’s not so sweet. <3. I used it on a layer cake last week and it worked great!! That would be just fine! No extract needed since the coconut flavoring was already in the can. I don’t think I’ll go back to ABC after trying Russian buttercream! 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. 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). Would it be easy to double this recipe or should I just make a separate batch? It only separates when you stir it a bunch after it’s been sitting . I’ll have to give that a try , Hi Chelsea!! I cannot wait to try this! Also do you think air brushing would work with a frosting that doesn’t crust? I think it would hold up fine under fondant if you keep the cake cool, but if you live somewhere warm it might not work so well. Have u tried it? Hi Roxanne, You can totally use caramel sweetened condensed milk or dulce de leche! Also, do you think it would hold up to having crushed oreos added to it? I love that there’s no powdered sugar involved, because it makes the process a lot less messy. Haha, I am. I tried this recipe last night and unfortunately it didn’t work out for me. That is awesome, it really is such a delicious buttercream!! I ate five in a matter of 10 minutes the frosting is so fluffy and perfect balance in sweetness. I’ve been using Swiss Meringue Buttercream,but it gets so time consuming. Yah I’m not sure if it will help with the crusting, but hopefully it will help with the rest. If you want to use this, test and test. That way the butter will be a bit firm when your start the process, and hopefully it will work the first time you try it next time. Please let me know what you end up pairing it with, and what you think of it! Also just started posting my cakes to Instagram @flourncocoa I love your recipes and give you shout-outs whenever I can! 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. And there is absolutely NO WAY I could duplicate this. This incorporates a ton of air into the butter. We really like ermine/boiled milk frosting. There a several delicious tastes ready made in the cans like caramel (like dulce dulce di lece), strawberry, coffee, chocolate or nut. https://www.cdkitchen.com/recipes/recs/356/KillerChocolateFrosting62995.shtml If you wanted to do a trial/test, I would get some freeze-dried raspberries and put in food processor until they are a powder, then add at end. That is wonderful I hope she loved it!!! 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 actually do like the taste of RBC though, but it being less stable makes me like it a tiny bit less than ABC . Jun 2, 2020 - Try out this homemade Sweetened Condensed Milk Buttercream Frosting Recipe. It really depends on how you plan to frost them! So excited to try this out! I’m a big fan. If so, how much? Thank you. The day I served the cake was 45 degrees celsius outside ??. It still tastes very good and soft. It sounds crazy, but it’s a tip from a wedding cake maker who swears by it. I still wonder about the crusting part since sugar is the reason for that. It doesn’t crust like ABC, but it works great for filling and smoothing onto layer cakes <3 It’s stable at room temp!! www.cookingwithcarlee.com Peanut Butter Cupcake Frosting Anyway, reading about how much air you’re supposed to whip into the butter had me a little confused though. But do you have a recommendation on a recipe that you may have or know of that isn’t very sweet? That’s what I usually do when my frosting has been sitting for a bit. Please post so we all know how that works! I hope that helps, happy baking! just placing it in the fridge? It’s a nightmare!! 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’m Russian and loved eating Russian desserts when I lived there. It was a tie! Did you find frosting too sweet for your palette? But you do have to add the butter in last in chunks by hand. If you try this Russian buttercream recipe, I’d love to hear what think of it! It become soup again afterwards. I hope it turned out well!! your frosting does separate, it’s ok. We can easily fix it! To keep things simple, I suggest just making it the day of. Did you add vanilla and salt in after the sweet condensed milk? Hi! I will let you know how I go ! hi i tried it and the taste is ok, but i think i like it more for between my layers of cake. Eagle Brand® Sweetened Condensed Milk is made only of two ingredients: milk and sugar. I think just about any frosting would struggle in that heat!! This frosting is a revelation! I like Italian buttercream best as a less sweet alternative, but stabilized whipped cream is always an option too! Condensed Milk Frosting sweetened condensed milk (as required), unsalted butter, softened, icing sugar, sifted (increase as required), food coloring what ever color you like (optional) Both taste and work well on layer cakes . 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? If my buttercream is broken after I add the sweetened condensed milk, I pop my mixing bowl into the fridge for 10-15 minutes to cool it down. Thoughts? This can happen for a few different reasons. Hi chels, I read somewhere that someone used icing sugar to make the Russian frosting firm..so that’s condensed milk, butter and icing sugar..could this work? How long did you let your butter sit out before making the frosting? Do you think that would help? Comes together and is quite stable a tiered cake and gritty ) the,. What cake recipe!!!!!!!!!!... Side of the bowl with a rubber spatula when do you think store the. 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Let a cake in sweetened condensed milk frosting, or add them to it real it! Shape and is quite stable giving me an eggless version of sweetened condensed milk frosting recipe for frosting, is kitchen... And starts with a ganache drip added on top strongly it tasted like the change of pace playing!
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