Vanilla Russian buttercream only takes 3 ingredients to make and none of them is powdered sugar! This is a super smooth frosting with the rich flavor of sweetened condensed milk.
Beat the butter on medium speed until smooth and fluffy. Be sure to scrape the sides of the bowl and the beaters a couple of times to ensure there are no lumps left in the butter. (Use a hand mixer or the paddle attachment on your stand mixer.)
Add a couple of Tablespoons of cold sweetened condensed milk and the vanilla. Beat until it is well incorporated.
Add the remaining sweetened condensed milk, a small amount at a time mixing well after each addition.
Once all of the condensed milk is added, beat on medium-high speed for at least two minutes or until the frosting is smooth and airy.
Spread or pipe on cake or cupcakes. If desired, chill to set.
Notes
Having your ingredients at the proper temperature is the key to getting this recipe right. The sweetened condensed milk should be in the refrigerator for several hours before proceeding (overnight is even better) and the butter should be soft enough to beat smooth but not too wimpy.If you use unsalted butter, add a small pinch of salt to help balance the flavors.If you run into any issues, please read all of the tips and tricks in the post. There is a good chance you can recover and still have delicious frosting!