Comments on: Russian Buttercream

By: Chelsweets

Chelsweets — Sat, 19 Nov 2022 18:32:54 +0000

In reply to Sandy.

Hi Sandy,

I have seen that too! Mine usually comes together just fine when it’s room temperature, so I haven’t ever tried using cold sweetened condensed milk. But if you do try it, I’d love to hear how it turns out!

By: Sandy

Sandy — Fri, 18 Nov 2022 04:55:34 +0000

I have seen some recipes that say chill the condensed milk. Is that necessary?

By: How To Get A Smooth Butter Icing Finish – Little Upside Down Cake

How To Get A Smooth Butter Icing Finish – Little Upside Down Cake — Thu, 10 Nov 2022 06:07:04 +0000

[…] you smooth out frosting? In addition to American buttercream, I would suggest using Swiss meringue, Russian buttercream, or any other type of frosting that can be used. I had a much easier time frosting my cakes with […]

By: Chelsweets

Chelsweets — Sat, 15 Oct 2022 00:52:43 +0000

In reply to olivia. If you have a stand mixer you should be able to make a double batch just fine! If you try to make a double batch with a hand mixer it might be a bit more challenging. Hope that helps, happy baking!

By: Chelsweets

Chelsweets — Sat, 15 Oct 2022 00:51:37 +0000

In reply to olivia.

Hi Olivia,

I haven’t tested it, so I’m not sure! I’d think it would be delicious, but I’d not sure what the consistency would be like, or if it would whip up properly with the butter. If you try it, I’d love to hear how it turns out!

By: olivia

olivia — Thu, 13 Oct 2022 16:55:47 +0000

I am also wondering if I turned the can of condensed milk into dulce de leche and added it like normal do you think it would affect how the frosting comes together ?

By: olivia

olivia — Thu, 13 Oct 2022 16:40:32 +0000

Would it be possible to make a double batch of this frosting? Or do I have to make each batch separately? I know sometimes that can mess things up. On another note the frosting is so easy and everyone says it tastes good. Thank you!!!!

By: How To Make Buttercream Frosting In A Food Processor – Kitchen Kits View

How To Make Buttercream Frosting In A Food Processor – Kitchen Kits View — Sat, 01 Oct 2022 08:40:36 +0000

[…] not too soft to squish. For more temperamental frostings, such as Swiss meringue buttercream and Russian buttercream, this is […]

By: Chelsweets

Chelsweets — Sun, 11 Sep 2022 16:44:59 +0000

In reply to Maddie.

Hi Maddie,

I totally get that, I prefer the taste of American buttercream over Russian too!

Usually you can add in a bit of powdered sugar and it should help thicken the frosting. It might be that butter got too warm from all the mixing, or your kitchen was a tad warm. Hopefully the batch in the fridge was able to firm up and it just needed to cool down a bit 🙂

By: Maddie

Maddie — Wed, 07 Sep 2022 19:06:20 +0000

I just made this. Worked perfectly but I didn’t love the taste (not the fault of the recipe!). With all the butter, it actually wasn’t as sweet as I thought it would be. So I added some powdered sugar and it immediately became a liquid. Don’t do what I did! It’s currently in the fridge setting up….we’ll see.

By: Chelsweets

Chelsweets — Mon, 29 Aug 2022 00:45:26 +0000

In reply to Tiff B.

Hi Tiff,

This can totally be used as a macaron filling! It would be delicious 🙂 Happy baking!

By: Tiff B

Tiff B — Wed, 24 Aug 2022 17:04:48 +0000

Hey there!! Can this be used as a filling for macarons?

By: Chelsweets

Chelsweets — Sun, 07 Aug 2022 15:43:30 +0000

In reply to Aimee Roseland. I am so happy to hear that Aimee!! :) This really is a great vegan buttercream option!!

By: Aimee Roseland

Aimee Roseland — Fri, 05 Aug 2022 18:19:16 +0000

Yes! It works with VEGAN ingredients!!! This recipe is delicious and absolutely perfect even using vegan butter and sweetened condensed coconut milk. The vegan butter (earth balance vegan butter) whips up double in size and pale and airy after 5 minutes, just like the recipe says. Followed exactly with vegan ingredients and it turned out just as perfect as promised. Thank you for sharing this!

By: Chelsweets

Chelsweets — Sun, 24 Jul 2022 17:36:34 +0000

In reply to Angela. Hi Angela, You can stabilize this buttercream with shortening! Half butter half shortening should work great. It'll change the flavor a tiny bit but will make it more sturdy. Happy baking!

By: Angela

Angela — Mon, 18 Jul 2022 04:53:10 +0000

If you want it a bit more sturdy could you use shortening or half butter, half shortening ?

By: Chelsweets

Chelsweets — Tue, 12 Jul 2022 15:24:35 +0000

In reply to Sherri.

Hi Sherri,

So happy to hear you loved this recipe!! It can be softer than my other types of buttercream. So much of it comes down to the temperature of the butter and your kitchen! When I make this in the summer it’s always a bit softer too. For the air bubbles, I’d recommend stirring the frosting back and forth in the bowl for a bit with a rubber spatula to try to push out some of the air. I find that usually helps! Happy baking 🙂

By: Sherri

Sherri — Mon, 11 Jul 2022 07:48:17 +0000

I made this yesterday and it was so easy and I loved the taste mouth feel…silky smooth! My only issue were the air bubbles…and it is extremely soft but I love it. It will definitely be a staple in my frosting repertoire.

By: Fluffy Peanut Butter Buttercream: Creamy, Delicious Recipe

Fluffy Peanut Butter Buttercream: Creamy, Delicious Recipe — Mon, 04 Jul 2022 18:11:49 +0000

[…] could also add the same amount of peanut butter to a batch of my Swiss meringue frosting or try my Russian buttercream to create a less sweet peanut butter […]

By: Trans Flag Cake - Delicious Recipe & Step-By-Step Tutorial

Trans Flag Cake - Delicious Recipe & Step-By-Step Tutorial — Fri, 24 Jun 2022 01:13:06 +0000

[…] If you want to use a less sweet frosting, I recommend trying my Swiss meringue buttercream or my condensed milk frosting. […]