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
- Mix with a whisk, (not a beater) until your butter is very light, white, and fluffy whisk for at least 5 minutes.
- 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.
- 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.
- 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.
- Use it to cover cupcakes, cakes, traybakes and so much more.
- Once your cupcake or cakes are covered, fridge before you decorate then fridge again.
- Can you fridge it? Yes you can! You will need to bring it back to room temperature and whisk again until incorporated before use.
