Condensed Milk + Butter = Buttercream!

This is a delicious and easy way to make Russian Buttercream which is just condensed milk and butter!

Ingredients:

• 1 cup unsalted butter (room temperature)
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract (optional)
• ¼ tsp salt (optional)

Instructions:

1. Whip Butter: Using a standing mixer with a whisk attachment or a hand mixer, whip the softened butter on high for about 10 minutes until it becomes pale, light, and fluffy. It should almost triple in size. Scrape down the sides of the bowl occasionally.
2. Add Condensed Milk: Slowly add the sweetened condensed milk in 3-4 parts, mixing well after each addition. Stop adding once you’re happy with the flavor and consistency. Scrape the bowl down as needed.
3. Fix Separation (if necessary): If the mixture looks curdled, chill it in the fridge for 15-20 minutes, then re-whip to smooth it out.
4. Add Flavors (optional): Mix in vanilla extract and salt if using.
5. Ready to Frost: Your buttercream is ready to be used on cakes or cupcakes.

Notes:

• If using salted butter, omit additional salt.
• Ensure butter is at room temperature for proper incorporation.
• Gel food coloring works best to avoid adding liquid while still achieving vibrant colors.
• For piping, chill the frosting for 10-20 minutes before using.
• Makes enough to frost 18-24 cupcakes or a 9×13 inch cake.
• Best when fresh, but can be refrigerated for up to a week or frozen for two months.

Enjoy this creamy, easy-to-make frosting on your favorite baked goods!