Does Russian Buttercream Need to Be Refrigerated?

Yes. Since Russian Buttercream contains dairy (butter and condensed milk), it should be refrigerated if you're not using it within 6–8 hours. Store leftovers in an airtight container in the fridge for up to 7 days . Bring to room temperature and re-whip before reuse for best texture.

Can You Freeze Russian Buttercream?

Absolutely. It freezes well for up to 3 months . Use an airtight container or freezer bag. Thaw overnight in the fridge, then bring to room temperature and re-whip until silky . This makes it perfect for prepping ahead.

Does Russian Buttercream Crust?

No, Russian Buttercream does not crust like American Buttercream. It stays soft to the touch, which helps create smooth finishes and swirl patterns. For firmer texture, refrigerate it—it’ll firm up enough for basic decoration or trimming.

How Long Can Russian Buttercream Sit Out?

You can leave it at room temperature for 6 to 8 hours if the temperature stays under 72°F (22°C). Avoid letting it sit out in hot or humid conditions. For anything longer or during summer, refrigeration is a must.

How Long Does Russian Buttercream Last?

Room Temp : 6–8 hours Fridge : 5–7 days Freezer : 2–3 months Always re-whip chilled or thawed buttercream before applying to cakes or cupcakes.

Russian Buttercream: The Best 2025 Guide for Silky Smooth Frosting

Name: Russian Buttercream
Prep time: 10 min
Total time: 10 min
Cuisine: Russian
Ingredients: 1 cup unsalted butter, softened; 1 can (14 oz) sweetened condensed milk; 1 tsp vanilla extract (optional); Pinch of salt (optional)

Description

This smooth, creamy, and lightly sweet Russian Buttercream is made with just two main ingredients: butter and sweetened condensed milk. Perfect for frosting cakes and cupcakes!

Ingredients

Scale

1 cup unsalted butter, softened
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract (optional)
Pinch of salt (optional)

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Instructions

In a large bowl, beat the softened butter on high speed until pale and fluffy, about 5-7 minutes.
Gradually add the sweetened condensed milk, one tablespoon at a time, beating well after each addition.
Once fully combined, mix in vanilla extract and salt if using.
Continue to beat until the buttercream is silky smooth and airy.
Use immediately or store in the refrigerator and re-whip before using.

Notes

Ensure both butter and condensed milk are at room temperature to prevent curdling. If the mixture appears split, continue beating—it will come together.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Frosting
Method: No Cook
Cuisine: Russian

Nutrition

Serving Size: 2 tablespoons
Calories: 150
Sugar: 10g
Sodium: 40mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg