Russian Buttercream is the simple combination of Butter and sweetened condensed milk, the recipe is so simple but there are a few steps and tips that you need to adapt in order to get the perfect consistency (read them below). This buttercream tastes really nice, it's light, fluffy, and has that delicious condensed milk taste.

Recipe: (Makes 2-3 cups)
- 1 Cup Unsalted Butter (225g) - Room temperature
- 1 Cup Sweetened Condensed Milk (250ml) - Room temperature

Tips:
- Both ingredients should be at room temperature.
- Beat the butter for at least 5 minutes to add as much air to it as possible.
- Slowly add the condensed milk to avoid the buttercream from separating.
- This buttercream should be used right away, do not let it sit overnight.
- If you need to use it the next day, refrigerate it, remove it the day you need to use it, and whip it again.
- Buttercream colours well, use gel or oil based colours.
- Buttercream sets very well and pipes super well (great for cakes and cupcakes).

Troubleshooting:
- If the buttercream separates, pop it in the fridge for 10 minutes and whip it again.

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