Russian Buttercream

What is Russian Buttercream

A delicious light creamy buttercream with a silky smooth, luxurious texture. Chill in the fridge to set once you’ve crumb coated and covered your cake.

For piping tips

I have used Russian Buttercream with the Russian Piping tips Nifty Nozzles, however, it’s super soft which gives it a beautiful silky smooth finish. However, I would definitely add more icing sugar to make it firmer, not in the condition it is for filling and covering a cake. You’re best to fill your piping bag several times with small amounts, due to it being so soft. I have used this to make the lovely cupcake in the featured image, using our Russian Piping Tips Nifty Nozzles.

Take a look at our range of Natural Flavoured Icing Sugars and Flavour Shots.

Ingredients

• 50g Flavour Shot of choice
• 50g Icing Sugar
• An alternative is 100g of flavoured icing sugar instead of a flavour shot and icing sugar.
• 250g Softened room temperature butter (salted or unsalted)
• 1 full can of condensed milk sweetened or unsweetened
• Colour using Colour Pop Gels or our Colour Pop Cocoa Colours.

Method

1. Mix with a whisk, (not a beater) until your butter is very light, white, and fluffy whisk for at least 5 minutes.
2. Slowly add condensed milk 1/4 to 1/2 a tin at a time, flavour shot, and icing sugar all together and mix on LOW speed.
3. Scrape down the sides, and bottom of the bowl with a spatula during the process, ensuring all the condensed milk is mixed in. You must scrape all the way to the bottom.
4. If your buttercream has curdled or is not stiff enough, you can add more icing sugar, 100g at a time to thicken, and bring it together.
5. Use it to cover cupcakes, cakes, traybakes and so much more.
6. Once your cupcake or cakes are covered, fridge before you decorate then fridge again.
7. Can you fridge it? Yes you can! You will need to bring it back to room temperature and whisk again until incorporated before use.