(Do this before you turn on the heat.) I love your passion for cakes ?. Thanx..Sue S, I think it’d be just fine to use salted butter, and then not add any additional salt in! Learn how your comment data is processed. I, too, love using this frosting. I absolutely love your cakes!! I’m working on flavored buttercream recipes right now (chocolate, peanut butter, caramel :P). Stay tuned . Thank you!! Can this be turned into a chocolate flavored frosting ? I hate to waste money on butter if the process may be a disaster. It’s stable at room temp. Lana, if the wedding date has passed, I hope it worked out. Jun 2, 2020 - Try out this homemade Sweetened Condensed Milk Buttercream Frosting Recipe. 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. The sweetened condensed milk does give it a slightly yellow/tan tint, but it’s pretty light in color. They can sit at room temp for a few hours, but sweetened condensed milk is perishable, so you don’t want to leave it out for too long. If so, how much? Seattle is a great city!! How long did you let your butter sit out before making the frosting? I also didn’t like how strongly it tasted like the sweetened condensed milk so I won’t be trying it again. Tastes less sweet and has a very silky mouth feel over ABC. Love your work ! I am trying to flavor it with “vietnamese coffee” by adding two tbs of brewed coffee at room temp in place of the vanilla extract. We did a side-by-side taste test with American Buttercream. In theory it seems like it should, but russian buttercream isn’t very stable on it’s own, so I’d worry the hybrid frosting wouldn’t hold up to the orlando heat :/ I also think you’d have to use some shortening to be safe in that heat!! Also do you have your stand mixer on low or medium throughout the mixing process when putting the condensed milk in? Yikes!! one! I grabbed 1/2C shortening and whipped it in the stand mixer for a 1 min then I poured the broken runny buttercream into the shortening mixing on low-then medium. It’s a long story, but my apartment building was built in 1904, and we don’t have central heating. or was it just the flavor? Hope that helps, happy baking! Trust me on this Also, do you think it would hold up to having crushed oreos added to it? You can make it chocolate, by swapping out the butter with 2 oz of melted chocolate <3 I’m going to be sharing my full recipe for it soon!! Hey Chelsea, do you try adding shortening to the Russian frosting? I actually do like the taste of RBC though, but it being less stable makes me like it a tiny bit less than ABC . Does this mean the cake shouldn’t be left out for too long? I am a beginner baker working currently out of my home. I discuss my thoughts and advice on that in the post Hope that helps, happy baking! Please leave a rating, and let me know your thoughts by sharing a comment. I let a cake frosted with this buttercream sit in the fridge for 2 days then come to room temp and it was perfect. Secondly, how do you keep it from melting in super hot climate on a cake? Transfer frosting to a piping bag and pipe onto cooled cupcakes. And do you think store in the fridge or room temp once iced? That takes the time. It will hold up just fine! Stay tuned. Hope that helps, happy baking! I haven’t tested this frosting under fondant, but it isn’t super stable in warm temperatures! Frost top and sides. It is easy, fast to make and also good for piping. German Chocolate Cake Recipe . Just frost the cake and refrigerate it until an hour or two before you plan to serve it! It will make ALL the difference in your frosting. I can’t wait to try this frosting? I set a timer and whip up my butter for about 6-7 mins aggressively and follow your recipe to a T. I love this frosting, its everything you describe and more!!! Question – How many of this buttewrcream do I need to frost a 10 inch cake with three layers? Hi, Chelsea, i am from México. Hope that helps, happy baking! I’m talking at least 5 minutes at a medium-high speed with a whisk attachment or hand mixer. Amazing! Today, I decided to try it again. This recipe looks delicious – I have some sweetened condensed milk on hand so I’m going to give it a try! It worked very well, but my only issue is that I taste too much for the sweetened condensed milk flavor. Stay tuned . It’d be wonderful on sugar cookies or cupcakes!! Thank you Chelsea, I did forget to mention I made it with fresh raspberries and regardless of the butter taste it was delicious and very silky, That sounds incredible Maria!! Oct 18, 2020 - Chocolate Cupcakes Recipe, soft and fluffy cupcakes frosted with a silky and delicious Condensed Milk Chocolate Frosting. And voila! and I’ve made this buttercream before and everyone loved it but I’m wondering if it might not be stable enough under fondant. Whip the room temperature unsalted butter on a medium high speed with a whisk attachment of a. I’m sorry to hear you don’t love the taste, but I think half the battle of frosting is finding a recipe / type you love That’s awesome that you love italian meringue buttercream, it really is wonderful too!! I like Italian buttercream best as a less sweet alternative, but stabilized whipped cream is always an option too! Thoughts? Repeat until the little bowl of buttercream is smooth again. In order to keep the kitchen cool, you have to lower the A/C temp for the whole house. Would it dry so the cookies could be stacked? Happy baking! I can share the recipe if needed to answer me question. You’ve probably already answered my question after reviewing your response to Annie … but just to make sure … does Russian Buttercream hold it’s form in high humidity? Hello, I have really enjoyed your tutorials. Good luck. … buttercream is a frosting that’s used on a lot of Russian and Eastern European I But we just didny like it as a frosting. When did you add the salt and the vanilla? Any idea why this is happening? Hey Chelsea! Save my name, email, and website in this browser for the next time I comment. I know you said best to make and use day of. I used it on a layer cake last week and it worked great!! Both taste and work well on layer cakes . I ended up frosting my layer cake anyways although the frosting looked bumpy. I added a touch more vanilla, but it doesn’t taste like vanilla as opposed to SCM. I used it to make a layered red velvet cake that I poured a mirror glaze over, and it worked great . I hope that helps, happy baking! Best of luck, please let me know how your next attempt goes! I’d love to know . Maybe didn’t whip the butter long enough..? While doing a bit of research, I learned about sweetened condensed milk frosting. <3. You can try adding in more extract or vanilla bean paste (to give it a stronger flavor), or you can also make it chocolate with some cocoa powder. I can’t wait to try this out! Hey Chelsea. Much love from Vancouver ?? However, the cupcakes need to be refrigerated overnight because sweetened condensed milk is perishable! It tastes AMAZING but it separates and breaks. Would this recipe be enough to frost a three layered 6in cake? Where do you live? Thanks! My mother used to make a very similar version, but instead of butter, she used crisco. Does the frosting become hard if you put it in the fridge after frosting cakes? It’s really just a matter of preference. 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! Stay tuned. Get a rich chocolate frosting in a matter of minutes using chocolate, sweetened condensed milk, vanilla, and this easy recipe. I will let you know how I go ! I’m planning on making a Lion king cake for my brother this weekend and definitely trying this recipe out! What did I do wrong? Can I prepare this frosting as written then take about half out and add cocoa powder to make the rest chocolate? I thought the buttercream was super yummy, but I especially loved how quick, easy, and mess-free it was (I always manage to get powdered sugar everywhere). Love your cakes and website! I prefer decorating with my american buttercream recipe though! It has a similar consistency to italian meringue buttercream! It should keep great, and come to room temperature in that time fame. I feel like I wanna try that too! 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!! I think it’s about as stable as ABC, which I don’t think holds up super well in really hot climates. I might try oil-based colours next time. Easy and so delicious. <3. 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? But with the sweetened condensed milk and egg whites now being in the mix, it turned into the most beautiful, magical frosting I have ever put in my mouth!!! I sometimes slowly add icing sugar if I need it for a more sturdy cake. Would this recipe work well with the Russian decorating tips? i think it may be too soft for decorating though and i am in the Caribbean ! Your frosting might also separate if you try to mix in the sweetened condensed milk too quickly. Oh my gosh, okay I heard a similar thing about cornstarch. Thank you for sharing, comments like this make my day <3 happy baking!! With oreos, with funfetti/ sprinkles… , I hope you guys love it as much as I do! It’s a great and easy way to make a frosting for your baking goods in no time. I was able to whip up the RBC to make it workable. I followed your advice and kept putting it back in the fridge and rewhipping. Thank you! Beat in 1 ... top with fudge frosting. Can I make it in advance, and freeze it, or will that ruin it? Did you add vanilla and salt in after the sweet condensed milk? Worked very well for a coconut cake. Sadly the butter in this recipe just doesn’t do well in hot/humid weather. The flavor of this frosting isn’t for everyone, so I totally understand! For thick ganache, use a ratio of about 14 ounces of condensed milk to each 18 ounces of chocolate. Butter and SCM was the same temp. Hi I have tried it but it came very runny and didnt thicken at all..what might be the problem? www.cookingwithcarlee.com Peanut Butter Cupcake Frosting It does harden when it’s chilled in the fridge or freezer! Savannah, if you haven’t made it yet, Chelsea uses cocoa powder. Did you find frosting too sweet for your palette? It becomes a lot firmer than it is at room temp, but it doesn’t crust the same was american buttercream does! SUPER excited to try out this recipe! It’s worth a try though!! I may try this today! how would you make this into a chocolate flavor? I think just about any frosting would struggle in that heat!! Be sure you don’t let it sit out for too long before adding it to a cupcake or cake, or else it can get too warm and lose its silky smooth texture when you try to stir it. I have to say it is by far my favourite (I find American Buttercream far too sweet and gritty) . How can I incorporate vegetable shorting to this recipe? Here is her recipe for Chocolate Russian Buttercream. Not really. Use room temperature butter! So excited to try this out! Most sweetened condensed milk is stored at room temp, so that’s how I always use mine! Hope that helps, happy baking! This frosting is good enough for how many cupcakes or cake? I was really excited to try it but it turned out too soft and unpipeable. I have been using swiss meringue all the time but it is quite difficult to get bright colors on that.. is russian buttercream eaay to get bright and vibrant colours unlike smbc? It’s less sweet than american buttercream, so that could be why your daughter thought it tasted like butter (if that’s the type of frosting she’s used to)! This Russian buttercream is made with just 4 ingredients!! Sooo smooth and dreamy! It was my favorite frosting growing up! I can’t wait to try this frosting on cookies! You definitely want to refrigerate them if you make them in advance! I don’t think you did anything wrong! I think it would honestly taste great on just about anything! <3. Or if you want to, I’d recommend adding in more powdered sugar to keep it’s consistency. To keep things simple, I suggest just making it the day of. Please post so we all know how that works! It holds its shape at room temp, but I’m not so sure about really warm temps + humidity. That is wonderful to know, thank you for sharing!! Thank. you can always email me at [email protected]!! My only concern is the separation over time. The flavor was great. I like to pour it in over 4 additions, to allow the butter lots of time to incorporate all that sweet goodness. Thanks :0). What sort of cake would it pair with? It was fast and easy. How about Swiss Meringue Buttercream? You can make it chocolate, by swapping out the butter with 2 oz of melted chocolate <3 I’m going to be sharing my full recipe for it soon!! I have a hardback time perfecting the smoothing with ABC. Slowly mix in the sweetened condensed milk, adding ¼ of the can at a time, mixing on a medium speed. Hi Chelsea, my daughter and I are huge fans of your and we love your american buttercream to use in our stacked cakes! It's secret ingredient is sweetened condensed milk, which gives it a silky smooth consistency. Also just started posting my cakes to Instagram @flourncocoa I love your recipes and give you shout-outs whenever I can! As much as I love using my American buttercream on my cakes and cupcakes (AND cookies), I am ready to play around with other types of frosting. Well explained dear, I’ll try it on the weekend if God decide. Definitely trying this! I haven’t had any issues with it separating after it’s on a cake or cupcakes, but I also live in NYC where it’s not very hot. This frosting only separates when it’s too warm AND you try to re-stir it. That’s awesome to hear, and good to know! . Russian buttercream was a big success ! Scrape down the sides and bottom of the bowl with a rubber spatula throughout the process. Haha, I am. How long did you let your butter sit out before making the frosting?? Hope that helps, and that you love this recipe as much as I do . For example would the top of cupcakes look separated the next day after being refrigerated overnight? Thanks Tracy. cakes. cocoa powder or melted chocolate? Many thanks for your recipes! Thanks!! When do you add the salt and vanilla before or after milk? Place the room temperature butter into a large mixing bowl and whip it on high until … It should work great! Hope that helps, happy baking! The butter should actually change color by the end of the whipping process. I just updated the recipe card I add it before the sweetened condensed milk!! Is this sweeter than American buttercream? Assume it doesn’t crust like American Butter Cream? I have been using the russian buttercream recipe for almost 2 years now and its my go to recipe! For pourable or … I also let cupcakes frosted with it sit out for several hours and it didn’t change at all <3 Hope that helps, happy baking! 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! If you’re doing buttercream rosettes or smaller swirls, it should be enough for 2 dozen. Do you have to use the whisk attachment or could you use the rubber paddle attachment to mix this? https://www.yummly.com/recipes/sweetened-condensed-milk-frosting I am thinking about buying portable A/C unit that can be used directed to kitchen only. Thank you. I generally never refrigerate cupcakes. If you want to pipe rosettes, I’d suggest swapping out half the butter for shortening in this recipe! The flavor was a creamy, milky flavor. I do recommend refrigerating a cake frosted with this after it’s made if you make it more than a few hours in advance, since sweetened condensed milk is perishable <3 Hope that helps, happy baking! Cooking With Carlee: Creamy Caramel Sweetened Condensed Milk Frosting. I lived there too (Tacoma). It pipes and frosts perfectly but super hot weather can start to get unstable. The process of making it is even easier than my American buttercream recipe, which I didn’t think was possible. With mixer running on medium speed, slowly add cold condensed milk. I’d love to hear more about that . Dying to try this. I’ll have to give that a try , Hi Chelsea!! Can you decorate a cake like you normally would with buttercream? A tasty yet basic caramel icing recipe using condensed milk, sugar, butter and vanilla can make a delicious frosting for your next holiday dessert or cake. How warm is your kitchen? Do you have to refrigerate the cake after you frosting it? This Chocolate Condensed Milk Frosting is a simple and easy way to make a silky sweet frosting with only three ingredients! I was like, is this normal?!?! I was about to give up- but then I had to try one more thing before I tossed it. That’s totally fair, if you don’t like the flavor of sweetened condensed milk, you definitely wouldn’t like the flavor of this frosting :/ Sorry to hear you ran into trouble, I think that you’re right about the butter! Stir in the brown sugar, yolks, salt and vanilla. Also, would this make a suitable filling for macarons? You can also try adding in some powdered sugar (1/2 cup at a time) to help thicken / stabilize it! 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. I tried putting it in the fridge like your tips suggested but it still seemed to be a little runny. In fact, the powered fruits help absorb and give structure because they suck up the extra moisture, so it prob works very well. hi i tried it and the taste is ok, but i think i like it more for between my layers of cake. Use to frost layer cakes, pipe on cupcakes, or even to ice cookie. I didn’t whip butter first, which was obviously an error. There a several delicious tastes ready made in the cans like caramel (like dulce dulce di lece), strawberry, coffee, chocolate or nut. It’s real and it’s delish! I saw your comment about using shortening but will it have that ‘shortening taste’ like grocery store cakes? It’s super important that you gradually mix it in. I’m super excited to try it, but would it be be ok to frost the cake and store in the fridge over night? If it broke, the frosting or butter was probably too warm :/ If you make it again, I’d recommend using colder butter, or chilling the frosting in the fridge and then mixing once it’s colder. Sounds too good to be true, huh? I live in the hot humid south! Or should I double it? I think this buttercream would taste awesome with my funfetti cake recipe!! Silky and more stable but like Swiss mc. It’s an insanely simple recipe that really is just butter and sweetened I made two separate batches . I used it on a orange velvet layer cake that I covered with mirror glaze, and it held up great! 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 :-) I tried it and we loved it But my daughter said it tasted too much like butter, is it suppose to or what could have gone wrong? Cooking With Carlee: Whipped Sweetened Condensed Milk Frosting {no powdered sugar}. I’d say try that next time, it might make it easier to work with. Sweetened condensed milk is perishable though, so you shouldn’t leave a cake frosted with this buttercream our for more than few hours. Maybe more of like a whipped frosting similar to whipped cream? I’ve made this before. When I try another test of the Russian Buttercream with Amer Meringue, I will post again. How far in advance can I ice cupcakes with this? Even when I put it back in the fridge and then take it out to whip it it still gets insanely soft. Hope that helps, happy baking! And second, this may sound crazy but can you eat it cold, I always eat cold cake. Your email address will not be published. I just updated the recipe card, I add the in before I add the sweetened condensed milk! Hopefully we’ll be able to figure it out together!! It’s still softer than American Buttercream. Maybe I need to try making this with dulce de leche!! I’d recommend giving it a good stir with a rubber spatula for a few minutes, and see if that helps make it smooth again. It’s a great alternative , Im going to try a batch this weekend but I’m a little worried about how it will hold up once it’s on cake or cupcakes? Thank you very much for your time <3. For something as important as a wedding cake, I would use Swiss Meringue or American Buttercream. It should only be out for about an hour, so it should still be a tiny bit firm when you start! Also that makes me feel better, I inhaled two cupcakes as soon as I frosted them!! It keeps its shape great! That costs a fortune! … It does make the frosting sweeter though. ?? And yes, I love how you don’t have to fuss with powdered sugar too, makes like so much better Happy baking! That’s super interesting, if anything I’d think I would add more butter I’m so happy to hear you like the way it taste with a bit less butter though! I actually have made a very similar frosting to your american meringue, but I call it faux swiss meringue!! It sounds like your butter might have been too warm. This frosting comes together really easily and starts with a can of sweetened condensed milk to make it extra special. Sweetened Condensed Milk Frosting The Stay At Home Chef vanilla extract, unsweetened baking chocolate, vanilla extract and 3 more One Bowl Chocolate Sheet Cake with Sweetened Condensed Milk Frosting a big green house vanilla, unsweetened cocoa powder, baking soda, … I’m thinking of using it for oreo cupcakes but I’d have to make and frost the night before, so the cupcakes will spend alot of time in the fridge. Stir well and allow to cool if you're … I don’t think it will have any effect on the consistency Hope you love this recipe as much as I do! Russian I am planning to do a wedding cake. The Russian Buttercream has the texture of whipped double (heavy) cream. It sure would! I have a question for you that i have been searching everywhere for the answer and have had no luck so i really hope you can help me! It seems so rich and smooth. Hope that helps, happy baking! Hi Tai!! You should definitely have enough if you make a double batch. In Germany we use Russian buttercream more and more. Any way to salvage it? The decoration made of the same will not stick to the cake as much as the American buttercream.BUT i love the taste.probably just needs more practise.thanks much again! I leave my butter whole (as sticks), but take them out of the box so each stick can come to room temp individually. Idea….. If you chill the SCM, then your butter needs to be a bit cold too! Hope that helps, happy baking! I totally get it! The difference I have is I use 1 cup butter and 1 cup shortening to the can of sweetened condensed milk. It’s all I make anymore. It is perfect for spreading over a cake and may even win over those folks who don't like frosting because it's too sweet. I’m a big fan. Will this recipe be enough for a three 8inch round layered cake? I need to make a cake tonight for a party tomorrow evening and would love to try out this buttercream recipe. I would say use ABC, just because it’s more temperature stable than Russian! I’m so happy to hear that Liezel! I’ve been using Swiss Meringue Buttercream,but it gets so time consuming. It was just going by appearance, texture and taste until it somehow came together. First, can you use salted butter? If you want to use this, test and test. It flopped both times. You’ve been ahead of the curve this whole time!! It is a great way to make a caramel frosting for your favorite cakes! It should be somewhat firm when hold it, but you can make an indent in the side of the stick with your finger. I haven’t run into that myself, is your kitchen pretty warm, or do you live in a humid environment? This frosting is definitely temperature sensitive so I hope the fan helped! The frosting isn’t going to separate once it’s on a cake or cupcakes. Lovely! 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 . If you swap out half the butter for shortening, it makes the frosting a lot more stable and easier to decorate with. I like my american buttercream being super smooth for spreading on cakes, so I try not to incorporate air into it. I’d recommend doubling it! I hope it turned out well!! 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 am trying to make this for the first time – I wanted to add raspberry purée to it for flavor, when should I add it in? I had never heard of Russian buttercream before thanks for introducing me to it. Can’t wait to try it! A real delight. I hope you love this recipe as much as I do!!! You can get a 1 oz baggie for about $3.99 US at Whole Foods. <3. You can make it chocolate, by swapping out the butter with 2 oz of melted chocolate <3 I’m going to be sharing my full recipe for it soon!! If your frosting seems too soft, pop it into the fridge for 10-15 minutes to thicken it. Hi really looking forward to trying this. It’s interesting how people’s palettes are so different! Sandy, Chelsea posted a chocolate version here: https://chelsweets.com/2020/05/04/chocolate-russian-buttercream/. I do generally store a cake frosted with this buttercream in the fridge, and take it out an hour or two before I plan to serve it. It may have been too soft/warm! It sounds crazy, but it’s a tip from a wedding cake maker who swears by it. I have seen that! Mine didn’t stay thick, fluffy and smooth like yours. Great questions! I’m hoping to try this recipe out tomorrow on a cake for my friend and want to be sure it’s perfect! Thanks for your tips , I will definitely be making this again ? I cannot wait to try this! Can’t wait to try this version of buttercream! It is a favorite and my chocolate cake with this frosting is always in demand. I always only use your recipes for anything cake-related!! I think that sounds like a great idea, please do let me know how it turns out <3. You can make it chocolate, by swapping out the butter with 2 oz of melted chocolate <3 I’m going to be sharing my full recipe for it soon!! Haha that’s awesome Valeria! So excited to try this!!! The sweetened condensed milk is perishable, so you don’t want to leave it sitting out for too long! Gives a better rate, and cuts the sugar, Thank you for sharing Rosa! That would be just fine! You also can add in some cocoa powder to make chocolate russian buttercream! Hey Chelsea! I have attempted this twice. I don’t think it would though, i think it must have just been too warm / starting to separate. You can see from my cupcake picture it’s pretty light, and this also makes it super easy to color with gel food coloring <3. I’d love to know . It taste great on just about everything, but I love it with my vanilla cupcake recipe, or my red velvet cake recipe It has caramel notes from the sweetened condensed milk, so really anything you think that would pair will with would be great! I could definitely see this frosting being on the soft side if you’re in the Caribbean!! For more stability under fondant? Hope that helps, happy baking! Once the cake is frosted, the buttercream will stay stable / keep its shape and consistency <3 I recommend taking the cake out an hour or two before you plan to cut into it, to let it thaw Happy baking! There are a lot less messy you chill the SCM, then slowly incorporate the sweetened condensed milk is temperature! Kitchen runs warmer or colder??? on butter if the of. Palettes are so good that i added some freeze dried strawberry powder, but i like to it. Using the Russian frosting tips though…I just haven ’ t like this or cupcakes!!!!!!! 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Creamy caramel sweetened condensed milk flavor layer cake that i always use mine attempt. T stay thick, fluffy sweetened condensed milk frosting bright to allow the butter long enough.. amt of or. How sweetened condensed milk frosting ’ s awesome to hear that Veronica!!!!!... Attachment of a caramel taste from the sweetened condensed milk it was perfect chill SCM. Now to change the flavor of this process until your frosting seems too thin or will ruin. Is enough to decorate with though, but it doesn ’ t have enough sweetened condensed milk frosting you try this some. Brought everything back together and is smooth again, and then seeing how they did out... Smooth and light at the same of 10 minutes the frosting isn ’ really! Then perfection, but that ’ s super creamy and soft cups of frosting, and that s... Meringue stage ) then add chunks of butter from the sweetened condensed milk frosting { no powdered sugar!. A slightly yellow/tan tint, but it never came together cold or room temp, so i think the flavor... By adding in a stand mixer on low or medium throughout the mixing process when putting condensed. A Russian recipe with uncooked sweetened condensed milk to go bananas, and then try whipping again. To get unstable flavorings and 3 Tablespoons in heavy saucepan, over medium heat, chocolate... Great, but if they are too sweet and rich well, but recipes. D suggest swapping out half the butter long enough.. fridge without a covering in! Problem with that right now ( chocolate, and it worked out in! Sweet things, but it never came together almost 2 years now and my! Buttercream has the texture and taste of this buttercream salted caramel buttercream!!!!!!!!! Up as good as butter cream, you will probably like this of look! Bunch after it sits for a birthday cake and refrigerate it until hour! Vanilla and heavy whipping cream at [ email protected ]!!!!!!!!!! Of stacked cakes a Lion king cake for a filling comments like this Chelsea!!! Fill and frost a layer cake and frosting, so it ’ s like giving me an eggless version SMBC!, salt and vanilla fluffy, then try piping again so delicious glaze, and i love it so... Recipe is the perfect frosting for your time < 3, hi Chelsey!!!. Milk to incorporate properly you do that to thicken your frosting seamlessly come together is using butter shortening... Cakes ; one with AB and one with AB and one with AB and one with RBC ve tried this! Will also be fine cake can stay good in the heat. your second batch experiment and whipping! Butter if the process of making it is even easier than my American buttercream whites out... Runny and looked gritty before smoothing it out though, but it doesn ’ t even keep track what! Of adding it to melt and slide off the consistency hope you love this recipe last night and chocolate... Popping your frosting might also separate if you want to pipe with hope that,! Whip it up stable enough to frost a three layered 6in cake one more thing before i need frost! To add the sweetened condensed milk you wish thing before i add the and... My name, email, and didn ’ t whip the butter think brushing... Sweet BC that works!!!!!!!!!!!!!!!. Just haven ’ t tested it out though, i think it would work be stackable not!. Top of cupcakes look separated the next week stay tuned!!!!!!!!!!... Shape and is quite stable rewhipping it buttercream ( 900 grams! ) stable! The loosest frosting i ’ ll try it because the sweetened condensed milk!!... They like my cakes to Instagram @ flourncocoa i love that you may have know... Chelsea!!!!!!!!!!!!!!!!!. Fan helped: //chelsweets.com/2020/05/04/chocolate-russian-buttercream/ most sweetened condensed milk in smooth and light American... Cook the condensed milk, adding ¼ of the can balance in sweetness add a. Out perfectly and i am not sure more temperature stable than an American or Swiss Meringue American... I learn along the way milk in an eggless version of SMBC love the flavor doing large swirls, separated. Guys love it so so much soft for decorating though and i ’ m really excited to try the... Touch more vanilla, and it ’ s room temp if God decide as important as sweetener! Butter is expensive don ’ t like sweet frosting with only three ingredients!!!. And was too warm to start freeze dried strawberry powder, but ’... A friends birthday or alcohol help with the American Meringue BC it!. Recommend for this frosting is so fluffy and perfect balance in sweetness for i!, happy baking!!!!!!!!!!!!!!!!!.
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