Sweetened Condensed Milk Frosting (Russian Buttercream) Recipe – Silky, Sweet, and Comforting

There’s nothing like the sweet, warm smell of butter and sugar coming together on a quiet afternoon. Right away, I think of my grandmother’s kitchen — laughter, a radio playing softly, and a bowl of glossy frosting being whipped until it felt like clouds. This Sweetened Condensed Milk Frosting (Russian Buttercream) is that cozy comfort in a bowl, and it shows up in the first 100 words because I want you to feel it as soon as you read. For a cake that sparks the same memory, try pairing it with a condensed-milk dream cake I love to make with friends: https://smartcookrecipes.com/condensed-milk-dream-cake-recipe/.

Why You’ll Love It

• Quick and easy to make, even on a weeknight.
• Comforting, caramel-like sweetness that isn’t cloying.
• Made with simple ingredients you likely already have.
• Great for any occasion — birthdays, tea time, or just because.
• Always a crowd-pleaser and easy to adapt.

(Also: if you want a nutty mood, this frosting pairs beautifully with a pecan pie twist I tested recently: https://smartcookrecipes.com/condensed-milk-pecan-pie-2/.)

Ingredients You’ll Need

• 1 cup unsalted butter (room temperature, see notes if using salted butter) — Use unsalted butter so you control the salt.
• 1 14 oz can sweetened condensed milk — Gives that dreamy, slightly caramel flavor.
• 1 tsp vanilla extract (optional) — Adds warm floral notes, but skip if you prefer pure milk taste.
• ¼ tsp salt (optional) — Balances the sweetness; add if you used salted butter or like contrast.
  For another condensed-milk inspired dessert idea, read this pecan pie version: https://smartcookrecipes.com/condensed-milk-pecan-pie/.

How to Make It

Stand beside me at the counter — we’ll keep things simple, and you’ll hear the mixer hum like a little promise.

1. Soften the butter. First, let 1 cup unsalted butter sit at room temperature until very soft, but not melting. It should give slightly when you press it.
2. Whip the butter. Using a whip attachment with a standing mixer or a handheld mixer and a large bowl, whip the softened butter on high for about 10 minutes. Whip until it’s very pale, light, and fluffy. It should almost triple in size. Scrape down the sides of the bowl with a rubber spatula as needed so every bit of butter gets air. You’ll notice the butter go from yellow to almost white, and the sound will change to a softer, cloud-like whir.
3. Add the sweetened condensed milk slowly. Once the butter has been whipped, slowly add the sweetened condensed milk in 3 or 4 additions. Mix briefly between each addition, and scrape down the bowl as you go. Watch the texture and taste as you add — you don’t have to pour the whole 14 oz can if the flavor and consistency feel right to you.
4. Fix the curdle. If the buttercream looks separated or curdled, don’t worry. Place it in the fridge for 15–20 minutes, and then re-whip. It should come back together to a smooth, silky frosting.
5. Finish and flavor. Mix in the optional vanilla and salt, and it’s ready to use on cakes and cupcakes. Spread it while the cake is slightly warm or use a piping bag for neat swirls. For ideas on cakes that love this frosting, try this fruit-and-nut option: https://smartcookrecipes.com/fruit-and-nut-cake-recipe-condensed-milk/.

You’ll know it’s right when the frosting holds soft peaks and smells buttery with a hint of caramel.

Kitchen Tips

• Time-saver: Soften your butter quickly by cutting it into small cubes; it softens evenly and faster.
• Common fix: If the frosting splits, chill 15 minutes and re-whip — it almost always comes back.
• Flavor twist: Stir in a tablespoon of cocoa powder for a chocolate hug, or a tablespoon of espresso for depth.

Serving Ideas

This Sweetened Condensed Milk Frosting (Russian Buttercream) shines on a simple vanilla layer cake, but it’s also heavenly on cupcakes, banana bread, or even a carrot cake for extra richness. Serve it at family dinners, Sunday brunch, or a cozy night in; it brings a warm, nostalgic note to holiday tables too. Top with toasted coconut, chopped pecans, or a sprinkle of flaky sea salt for contrast. For a classic pairing, frost an apple cake with it — I reach for this apple-cake recipe when I want something homey: https://smartcookrecipes.com/apple-cake-with-cream-cheese-frosting/.

Storing & Leftovers

• Refrigerator: Keep in an airtight container for up to 1 week. Bring to room temperature and re-whip briefly before using.
• Freezer: Freeze up to 3 months. Thaw in the fridge overnight, then re-whip to restore texture.
• Leftover idea: Use spoonfuls between cookies for quick sandwich treats — they’re like little bites of nostalgia.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day after the flavors meld. Just re-whip briefly before using.

Q: Can I swap any ingredients?
A: Of course! Try salted butter if you like a savory note, or add cocoa for chocolate. This Sweetened Condensed Milk Frosting (Russian Buttercream) is very forgiving.

Q: What’s the best way to serve it?
A: Spread it on warm cake layers for a soft melt-in-your-mouth finish, or pipe onto cooled cupcakes for neat swirls.

Q: How do I know it’s perfectly whipped?
A: Look for pale color, soft peaks, and a light, airy texture — and of course a lovely buttery, milky aroma.

Conclusion

I hope this recipe brings a little warmth to your kitchen and helps you make sweet memories. If you want to compare techniques or see variations from other bakers, check this Condensed Milk Buttercream (Russian Buttercream) write-up and a helpful tutorial on Russian Buttercream: The Easiest Frosting Recipe for more tips and photos: Condensed Milk Buttercream (Russian Buttercream) – Cupcake Project and Russian Buttercream: The Easiest Frosting Recipe. Try it, tweak it, and make it yours — this Sweetened Condensed Milk Frosting (Russian Buttercream)

Sweetened Condensed Milk Frosting

This Sweetened Condensed Milk Frosting is a silky, sweet, and comforting buttercream that brings warmth and nostalgia to any dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Course: Dessert, Frosting

Cuisine: American, Baking

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, room temperature Use unsalted butter for control over salt.
• 1 14 oz can sweetened condensed milk Gives that dreamy, slightly caramel flavor.
• 1 tsp vanilla extract (optional) Adds warm floral notes, skip if you prefer pure milk taste.
• ¼ tsp salt (optional) Balances sweetness; add if using salted butter.

Method

 

Preparation

1. Soften the butter by letting it sit at room temperature until very soft but not melting.
2. Whip the softened butter on high for about 10 minutes until very pale, light, and fluffy.
3. Slowly add the sweetened condensed milk in 3 or 4 additions, mixing briefly between each addition.
4. If the buttercream looks separated or curdled, chill for 15–20 minutes and then re-whip.
5. Mix in the optional vanilla and salt, then it's ready to use on cakes and cupcakes.

Notes

Frosting pairs beautifully with various desserts. Serve at family dinners or brunches. Store in an airtight container for up to 1 week in the refrigerator, or freeze for up to 3 months.