31 Days of MOO 2025 No. 1: Russian Buttercream
This is the perfect frosting for the perfect cake, Russian Buttercream Frosting, and it is easy to MOO with just four common pantry ingredients.
The beauty of this frosting is that once made, it will hold its shape if piped, can be used to join biscuits together, as a filling on a layer cake or even to cover a cake, it's that versatile.
There are a couple of secrets to the perfect Russian Buttercream, remember them and you'll always have perfect frosting for your baked goods.
Ingredients:
225g unsalted butter
1 tin (390g) condensed milk*
Pinch salt
1 tsp vanilla extract
Method:
Have the butter and the condensed milk at about the same temperature for the best results. Whip the butter with an electric mixer using a balloon whisk, on medium high until it changes colour and becomes very light, almost white, and fluffy. This takes a good five minutes so be patient (and if you have a stand mixer, use it!).
When the butter is very light in colour and fluffy, beat in the pinch of salt and the teaspoon of vanilla. Then, very slowly, drizzle the condensed milk in, continuing to beat on medium high. Don't rush this step, or your frosting may separate.
Beat until the frosting comes together, thickens and is smooth and glossy, and will hold its shape off a spoon - between five and 10 minutes. This really depends on the weather, temperature and temperature of the ingredients.
Pipe or spread it immediately and return the cakes or biscuits to the fridge.
Notes:
This frosting is best used the day it is made, but once it is piped or spread it holds its shape and texture if kept in the fridge.
If you find your frosting has separated, whip it for a few minutes until it comes together.
This recipe makes about 3 cups of delicious frosting.
*MOO Condensed Milk can be used in this recipe.
The beauty of this frosting is that once made, it will hold its shape if piped, can be used to join biscuits together, as a filling on a layer cake or even to cover a cake, it's that versatile.
There are a couple of secrets to the perfect Russian Buttercream, remember them and you'll always have perfect frosting for your baked goods.
Ingredients:
225g unsalted butter
1 tin (390g) condensed milk*
Pinch salt
1 tsp vanilla extract
Method:
Have the butter and the condensed milk at about the same temperature for the best results. Whip the butter with an electric mixer using a balloon whisk, on medium high until it changes colour and becomes very light, almost white, and fluffy. This takes a good five minutes so be patient (and if you have a stand mixer, use it!).
When the butter is very light in colour and fluffy, beat in the pinch of salt and the teaspoon of vanilla. Then, very slowly, drizzle the condensed milk in, continuing to beat on medium high. Don't rush this step, or your frosting may separate.
Beat until the frosting comes together, thickens and is smooth and glossy, and will hold its shape off a spoon - between five and 10 minutes. This really depends on the weather, temperature and temperature of the ingredients.
Pipe or spread it immediately and return the cakes or biscuits to the fridge.
Notes:
This frosting is best used the day it is made, but once it is piped or spread it holds its shape and texture if kept in the fridge.
If you find your frosting has separated, whip it for a few minutes until it comes together.
This recipe makes about 3 cups of delicious frosting.
*MOO Condensed Milk can be used in this recipe.