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–+ servings

Russian Buttercream

Christian Gott - An Island Chef
Your butter needs to be at room temperature and sufficiently soft to whip but not runny. You can use a kitchen mixer, but a bit of elbow grease will achieve perfect results. If the finished product is very soft put it into the refrigerator for ten to fifteen minutes to set.
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Prep Time 30 minutes

Ingredients
  

  • 200 gr Sweetened Condensed Milk
  • 120 gr unsalted Jersey Butter
  • 2 teaspoons quality Vanilla Essence
Course Cakes and Biscuits
Cuisine American, English
Servings 12 cupcakes

Instructions
 

  • Place the butter into a large bowl and whisk until soft and pale.
  • Add in the condensed milk by the spoonful beating the mixture until smooth before adding the next.
  • When all of the condensed milk is incorporated beat in the vanilla until light and fluffy.

Notes

Allergens in this recipe are;
    Milk Please check ingredients on tin for additives
Please see the Allergens Page
Keyword Baking, Buttercream, Cupcakes, Frosting
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