Dive into the sweet world of Peach Condensed Milk Buttercream, also known as Russian Buttercream. This recipe is your secret weapon for making your cupcakes and cakes stand out. It's super easy and quick, needing just butter, sweetened condensed milk, and peaches. It's all about mixing and blending until you get that creamy, dreamy texture.
This frosting is based on my condensed milk buttercream method. You can read my full Condensed Milk Buttercream Guide to learn how the frosting works and explore many flavor variations.
SUMMARISE AND SAVE THIS RECIPE
This Peach Buttercream isn't just a treat to your taste buds; it also pipes like a dream, making your decorating smooth and easy. If you're loving this recipe, there's more to explore!
On my YouTube channel, you'll find over 60 flavor variations of condensed milk buttercream, each offering a unique twist to your baking projects. And the best part? I'm gradually turning all these yummy creations into detailed written recipes on this blog, so you can revisit and perfect them anytime you wish. Stay tuned and elevate your baking game with these irresistible flavors!
Why You'll Love My Peach Buttercream
Firstly, you're going to love this recipe for its simplicity. There's no need for any complicated techniques or hard-to-find ingredients. With just butter, condensed milk, and canned peaches, you can whip up this buttercream in no time. It's perfect for when you want something sweet and impressive without too much fuss.
Secondly, the taste is absolutely delicious. The creamy texture of the buttercream pairs perfectly with the sweet, rich flavor of condensed milk, while the peaches add a lovely, fresh fruity note. It's a combination that's both comforting and refreshing, making it a hit for all sorts of desserts. Whether you're topping cupcakes, filling a cake, macarons or whoopie pies, this buttercream is sure to be a hit.
If you would like to try other flavor, I got you! We have lot of delicious flavors for you to choose form including chocolate fudge, cookies & cream, mixed berry and even sangria!
Ingredients In Peach Condensed Milk Buttercream
- Unsalted Butter: This is the base of your buttercream, providing a rich and creamy texture. Using unsalted butter lets you control the sweetness without any extra saltiness.
- Sweetened Condensed Milk: This brings in a lovely, sweet flavor and smooth texture to your peach buttercream. It's thicker and sweeter than regular milk, making your buttercream extra delicious.
- Peach Slices in Syrup: These add a fruity, juicy touch to the buttercream. The syrup makes it a bit sweet and moist, while the peach slices blend into a smooth, fruity puree.
- Orange Food Color (optional): If you want to enhance the color of your buttercream, making it look peachy and inviting, you can add a few drops of this. It's all about making your peach buttercream not just taste good, but also look great!
How To Make Peach Condensed Milk Buttercream
Blend the Peaches: Start by putting the peach slices and the syrup from the can into a blender or food processor. Blend them until they turn into a smooth puree. You can choose to use the peaches with or without the syrup, depending on how you like your buttercream.
Whip the Butter: Take your softened unsalted butter and put it in a mixing bowl. Use a hand mixer or a stand mixer with a paddle attachment to whip the butter. You want to beat it until it becomes light in color and fluffy in texture. This usually takes about 5 minutes.
Add the Sweetened Condensed Milk: Pour the sweetened condensed milk into the bowl with the whipped butter. Mix them together well for about 2-3 minutes. The mixture should be smooth and well blended.
Incorporate the Peach Puree: Add half of your peach puree to the buttercream mixture. Mix it in thoroughly. At first, the mixture might look a bit curdled or split, but don't worry. Just keep mixing, and it will start to look creamy again.
Add the Rest of the Peach Puree: Put in the remaining peach puree and continue mixing. Keep at it for another 2-3 minutes. If the mixture still looks a bit split, just keep mixing. It might take up to 10 minutes, but the buttercream will eventually become smooth and creamy.
Optional - Add Color: If you want, you can add a few drops of orange food color to give your buttercream a peach-like hue. Mix it in until the color is evenly distributed.
Check the Consistency:
If the buttercream seems too soft for piping, you can put it in the fridge for about 15 minutes. Then, take it out and mix it again. This should make it firm enough to hold its shape when piped.
That's it! Now your Peach Condensed Milk Buttercream is ready to be piped onto cupcakes or used as a delicious filling or topping for your cakes.
Leftover Peach Buttercream can be stored in the refrigerator for one week or freezer for two months.
My Top Tip
One of the most crucial tips for making this Peach Condensed Milk Buttercream is to keep mixing if the mixture appears to split, curdle, or separate. At times during the mixing process, especially after adding the peach puree, the buttercream might look curdled or broken. This can be alarming, but it's actually a common occurrence in recipes with high moisture content.
Here's the key: don't stop mixing! Continue to whip the mixture. The persistent mixing will bring all the ingredients back together into a smooth, silky consistency. The emulsion, which might seem broken at first, will re-form, creating a creamy and perfectly blended buttercream.
Remember, patience and continuous mixing are your best tools here. Even if it takes a bit longer than expected, keep going. The result will be a beautifully smooth and fluffy Peach Condensed Milk Buttercream, ready to elevate your cakes and cupcakes!
Substitutions
When making this Peach Condensed Milk Buttercream, it's essential to stick to certain ingredients to ensure the best results. Here's what you need to know about substitutions:
Use Real Butter: It's crucial to use real butter and not margarine in this recipe. Real butter has the right consistency and fat content to hold the buttercream together. Margarine, on the other hand, is often too soft and can cause the buttercream to be too loose. This means your buttercream won't hold its shape when piped onto cakes or cupcakes.
Opt for Whole Milk Sweetened Condensed Milk: The type of sweetened condensed milk you use also makes a big difference. Make sure to use whole milk sweetened condensed milk rather than skim or low-fat versions. Whole milk varieties provide the necessary fat content to give your buttercream structure and creaminess. Skim or low-fat condensed milk, or even the low sugar variety lacks this fat, which can result in a runny buttercream that doesn't pipe well.
By avoiding these substitutions and sticking to real butter and whole milk sweetened condensed milk, you'll ensure your Peach Condensed Milk Buttercream turns out rich, creamy, and perfect for piping!
More Buttercream and Frosting Recipes
- Chocolate Cream Cheese Frosting
- Cream Cheese Frosting
- Mars Bar Buttercream (No Icing Sugar Needed)
- Pineapple Buttercream (No Powdered Sugar Added)
Common Questions
No, you didn't do anything wrong. It's common for the buttercream to look curdled, especially after adding the peach puree. Just keep mixing! It will eventually come together into a smooth and creamy consistency.
Absolutely! You can make it ahead of time and store it in the refrigerator for up to a week or in the freezer for up to two months. Just make sure to bring it back to room temperature and re-whip it before using to ensure the best texture.
If the buttercream is too soft, place it in the refrigerator for about 15 minutes, then mix it again. This should firm it up enough to hold its shape when piped.
Peach Condensed Milk Buttercream
INGREDIENTS
- 500 g (2⅕ cups) unsalted butter
- 395 g (1¼ cups) sweetened condensed milk
- 410 g (2⅔ cups) peaches canned in syrup
- 3 drops (3 drops) food color orange - optional
INSTRUCTIONS
- Prepare the Peaches: Pour the peaches and the syrup from the can into the bowl of a stick blender or food processor. Process until very smooth. Set aside. (Note: You can choose to use only the fruit and discard the syrup for a less likely chance of the buttercream splitting).
- Whip the Butter: Place the unsalted softened butter into a mixing bowl. Use a hand mixer or a paddle attachment and mix for about 5 minutes, or until the butter becomes lighter in color and fluffy.
- Combine with Condensed Milk: Add the sweetened condensed milk to the butter. Mix again for 2-3 minutes or until well blended.
- Incorporate the Peaches: Add half of the blended peaches to the buttercream and mix well for 2-3 minutes. The mixture may look curdled and split at this point, but continue mixing.
- Add Remaining Peaches: Add the second half of the blended peaches and mix for another 2-3 minutes. Continue mixing even if the mixture looks curdled and split. It may take up to 10 minutes, but the buttercream will eventually come together.
- Coloring (Optional): Add a few drops of orange food color if desired. Mix well to fully incorporate.
- Pipe and Decorate: The buttercream is now ready to pipe. It pipes like a dream with a 1M Piping Tip for both swirls can cake borders. It's perfect for creating swirls on cupcakes or borders on cakes. If you find the buttercream a bit thin, refrigerate it for 15 minutes, then mix again before piping.
NOTES
NUTRITION
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Pat says
So happy you are writing the recipes for your blog. Everything I have tried from you has been fabulous. I would like to know about the sit at room temperature time for the different buttercreams. I make cakes and cupcakes for weddings where they sit out for hours. When I have a very large order they must be made and decorated the day before but I don't have refrigerator space. Can the No grit or condensed milk buttercreams sit out that long? Thank you.
Fay says
Hi Pat! The condensed milk buttercreams cannot sit out for that long due to the high dairy content. The no-grit vanilla buttercream would be a better option because of the absence of dairy. I have juts put together a new post of an improved version. The post is for a Biscoff version but I also talk about how to adapt it to a Vanilla Bean Paste flavor. All the very best to you! https://cupcakesavvyskitchen.com/no-grit-buttercream/
Jennifer Jashar says
This looks so good, can't wait to try it.
Fay says
Fabulous!
A says
Can fresh peaches be used — if so how would I change the recipe? Also, what the best way to freeze and rejuvenate before use if I freeze the butter cream?
Thanks!!
Fay says
Fresh peaches can break down buttercream over time due to their high moisture and active enzymes. Don’t add raw peach purée directly, especially in condensed milk or meringue-based buttercreams—it can cause curdling or separation.
Instead, cook the peaches into a thick reduction or roast them first. This removes excess water and deactivates the enzymes. Once cooled, mix in 2–4 tablespoons per 250 g/2 sticks of butter for a stable, peach-flavored buttercream.
Buttercream can be frozen for a couple of months. Refrigerate overnight to thaw then bring to room temp and whip. If it curdles, just keep whipping.
Vicky says
Is it possible to use mandarin oranges in place of peaches?
Fay says
Hi Vicky, Mandarins have more acidity and water than peaches, so a straight swap could cause the buttercream to split. If you’d like to use mandarins, peel them, remove any seeds and as much pith as possible, then blend into a smooth puree. Simmer the puree on low for about 5–7 minutes to reduce excess liquid, then cool completely. Add it gradually to the buttercream for the best texture and flavor.
Martha Griffin says
Do the ingredients need to be cold. Thank you
Fay says
The butter needs to be room temp and if you live in a warm climate, use chilled Sweetened Condensed Milk. If you live in a cool climate it's not necessary.
Lisa says
Delicious
Fay says
Thanks Lisa!
Marijana says
Looks yummy! I love russian buttercream, it’s my favorite kind of BC🙂 I’ll definitely give your version a go! Do you think it would work with other canned fruits, like pineapple, apricots or cherries? Maybe you’ve tried it already? Many thanks!
Fay says
It will work, but the fruit needs to be prepared properly so it does not split the buttercream. Fruit contains natural enzymes that can weaken buttercream over time by breaking down fats and proteins, which affects texture and stability. This is why buttercream can loosen, split, or turn grainy after mixing.
Boiling the fruit purée deactivates these enzymes through heat. Once heated, the enzymes lose their structure and stop working, which helps protect the buttercream from breaking down later.
Always let the purée cool completely before using it, because warm fruit will melt the butter and ruin the structure. A cooked, fully cooled purée blends smoothly and stays stable longer.