This Magnum Ice Cream Buttercream, also known as Russian Buttercream, offers a smooth, silky texture without using powdered sugar. It blends sweetened condensed milk, butter, and melted Magnum Double Caramel Ego Ice Cream for a rich, caramel-infused taste. Perfect for cakes, cupcakes, and other desserts, its velvety consistency and indulgent flavor will elevate any sweet treat.
It's a delicious and clever way to infuse flavor into plain buttercream, similar to my Gelato Buttercream concept.
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What is Russian Buttercream
Russian Buttercream is a simple and creamy frosting made primarily with just two ingredients: butter and sweetened condensed milk. Unlike traditional buttercream that uses powdered sugar, Russian Buttercream relies on the sweetness and texture of condensed milk. This results in a smooth, silky, and less sweet frosting with a rich, buttery flavor.
This Magnum Ice Cream Buttercream perfect for cakes, cupcakes, and other desserts, offering a velvety texture similar to Swiss Meringue Buttercream but without the use of eggs.
Ingredients in Magnum Ice Cream Buttercream
Unsalted Butter (500g / 1.1 lbs): Butter is the base of this buttercream, providing richness and creaminess. Using unsalted butter allows you to control the saltiness of the final product.
Sweetened Condensed Milk (395g / 14 oz): This ingredient adds sweetness and helps achieve a smooth, glossy texture without the need for powdered sugar. It also contributes to the buttercream's creamy consistency.
Magnum Double Caramel Ego Ice Cream Bars (1-3 bars): The ice cream bars add a unique flavor dimension with their caramel notes and chocolate coating. Melting the ice cream and incorporating it into the buttercream infuses it with the decadent taste of Magnum ice cream, enhancing the overall flavor and richness of the frosting.
How To Make Magnum Ice Cream Buttercream
Melt the Ice Cream
Remove the Magnum ice cream from the popsicle sticks and chop it into large chunks. Place the chunks in a heatproof bowl over a pot of barely simmering water. Stir constantly until the ice cream is smooth and free of lumps. Remove the bowl from the heat and allow the melted ice cream to cool to room temperature.
Cream the Butter
Place the softened butter into a mixing bowl. Mix for 2-5 minutes, or until the butter becomes light and fluffy. The longer you mix, the lighter and more aerated the butter will be, creating a perfect base for the buttercream.
Add Sweetened Condensed Milk
Pour the entire can of sweetened condensed milk into the bowl with the creamed butter. Mix for an additional 1-2 minutes, or until the mixture is fully combined and smooth. This step ensures a sweet and creamy consistency.
Incorporate the Melted Ice Cream
Add the cooled, melted Magnum ice cream to the butter and condensed milk mixture. Mix for 30 seconds, then stop to scrape down the sides and bottom of the bowl. Continue mixing for a couple of minutes until the buttercream is fully combined and silky smooth, blending all the flavors perfectly.
Final Mixing
Use a silicone spatula to scrape the sides and bottom of the bowl. Mix and massage the ice cream buttercream for about a minute to remove any large air bubbles and ensure a smooth texture. This step ensures the buttercream is light and fluffy, perfect for decorating.
Ready to Use
Your buttercream is now ready for use. It can be used to layer and cover cakes, pipe buttercream borders, or decorate cupcakes. It also works great for filling macarons, whoopie pies, or cookie sandwiches. Enjoy the rich, caramel-infused flavor in all your desserts.
Storing Ice Cream Buttercream
Store the Ice Cream Buttercream in an airtight container in the refrigerator for up to one week. Alternatively, freeze it for up to two months. Before using, bring the buttercream back to room temperature and re-whip it to restore its smooth texture, making it easy to work with again.
My Top Tip
Softened Butter, Not Melted: Make sure the butter is softened to room temperature but not melted. Softened butter blends more easily with the other ingredients, creating a smooth and fluffy Magnum Ice Cream Buttercream without a greasy texture.
Variations for Magnum Ice Cream Buttercream
- Chocolate Lovers: Use Magnum Double Chocolate Ice Cream bars instead of Double Caramel Ego for a rich chocolate flavor.
- Vanilla Dream: Substitute Magnum Classic Vanilla Ice Cream bars to create a smooth and creamy vanilla buttercream.
- Mint Chocolate Chip: Use Magnum Mint Ice Cream bars for a refreshing minty twist with chocolate chunks.
- Raspberry Delight: Incorporate Magnum Raspberry Ice Cream bars for a fruity and tangy variation.
- Coconut Bliss: Use Magnum Coconut Ice Cream bars to add a tropical flavor to your buttercream.
More Buttercream and Frosting Recipes
All these buttercreams are delicious, quick, and easy to make. They pair beautifully with your favorite chocolate cake or cupcake recipes.
- Chocolate Cream Cheese Frosting
- Cream Cheese Frosting
- Mars Bar Buttercream (No Icing Sugar Needed)
- Pineapple Buttercream (No Powdered Sugar Added)
Common Questions for Ice Cream Buttercream
Yes, you can use salted butter, but be aware it will add a slight saltiness to the buttercream. If you prefer a sweeter taste, stick with unsalted butter.
Yes, you can use any high-quality ice cream bar. However, the flavor and texture might vary slightly depending on the brand and ingredients used.
If your buttercream is too soft, chill it in the refrigerator for 15-30 minutes, then re-whip it. This should help firm it up and make it easier to work with.
Yes, you can make the buttercream ahead of time. Store it in the refrigerator and bring it to room temperature before re-whipping and using it on your desserts.
Magnum Ice Cream Buttercream
INGREDIENTS
- 500 g (1.1 lb) butter unsalted and softened
- 395 g (13.9 oz) sweetened condensed milk
- 1 (1) Magnum Double Caramel Ego Ice Cream Bar use 2 or 3 for a more intense flavor
INSTRUCTIONS
Melt Ice Cream
- Remove the Magnum ice cream from the popsicle stick and chop it into large chunks.
- Place the ice cream chunks in a heatproof bowl over a pot of barely simmering water.
- Stir constantly until smooth and lump-free.
- Remove from the heat and let it cool to room temperature.
Cream the Butter
- Place the softened butter into a mixing bowl.
- Mix for 2-5 minutes or until light and fluffy. The longer you mix, the lighter in color it will become.
Add Condensed Milk
- Add the whole can of sweetened condensed milk to the butter.
- Mix again for 1-2 minutes or until fully combined and smooth.
Incorporate Melted Ice Cream
- Add the cooled, melted Magnum ice cream to the mixture.
- Mix for 30 seconds, then scrape the sides and bottom of the bowl.
- Continue mixing for a couple of minutes until fully combined and silky smooth.
Final Touch:
- Use a silicone spatula to scrape the bottom and sides of the bowl.
- Mix/massage the buttercream for a minute to remove any large air bubbles.
NOTES
- Chill the Condensed Milk: If you live in a warm climate, chill the sweetened condensed milk for several hours before making the buttercream.
- Softening Butter: Make sure the butter is softened but not melted for the best texture.
- Storage: Store in the refrigerator for up to one week in an airtight container or freeze for up to two months. Bring to room temperature and re-whip before using.
- Versatility: Use for layering and covering cakes, piping buttercream borders, or decorating cupcakes. It also works well for filling macarons, whoopie pies, or cookie sandwiches.
Turab says
super delicious extremely wonderful to use
Fay says
That's fantastic Turab!