This Condensed Milk Buttercream, also known as Russian Buttercream is so silky smooth with no-grit and no icing sugar. It's AMAZING! It's simple and all you need are just 3 ingredients to make! If you're looking for a stiffer not so sweet buttercream, this recipe is for you. This recipe holds its shape very well, and holds flavour and colour as well.
Piping a buttercream rosette with two shades looks quite complicated to make. Discover how easy you can make rosette on cupcakes or on a cake that everybody will surely love! With tones of different colors, you can make a bouquet!
Do try and let me know how it turned out to be! Please leave your feedback as comments below. I love to hear from you all :)
Ingredients:
350g softened butter
150g vegetable shortening (I'm using Crisco, if you are unable to find vegetable shortening or do not like the taste, just replace it with 150g of normal unsalted butter)
300g sweetened condensed milk
1 tsp vanilla essence
For piping roses:
1M or 2D piping nozzel
Food colouring
Tips and Notes:
1. Shortening gives an extra stability for buttercream.
2. Chill your condensed milk for a few hours to help in stabilizing the buttercream
3. Use softened unsalted butter, soft but firm enough to touch.
4. You can flavor and color this recipe very well.
5. Once you whip all the ingredients, refrigerate the buttercream for at least 20 mins, since whipping generates heat on the blades, this in turn softens the butter.
6. If you are not using the buttercream within half an hour, please refrigerate.
7. You can make ahead this buttercream and store in freezer upto a month, thaw and re-whip the buttercream before you use it to pipe.
8. Try to use gel colours for colouring as it will not alter the consistency of buttercream.
9. Do not use more than the mentioned quantity of condensed milk in the recipe, as more condensed milk will make the buttercream unstable, ie it will not hold shapes when you pipe.
10. If in case you want to make it sweeter, adjust with icing sugar only.
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Track: Lyfo - High
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