Cotton Candy Buttercream (Russian Buttercream) Recipe

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Cotton Candy Buttercream (Russian Buttercream) Recipe

This silky smooth, luscious buttercream uses no powdered sugar and has the texture of Swiss Meringue Buttercream without the egg. Perfect for decorating cakes, cupcakes, macarons, and more, it combines butter and sweetened condensed milk to create a no-grit finish.

Prep Time 15

Total Time 15

Servings Cups

Calories 1216kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

500 g (1.1 lb) butter unsalted and softened
395 g (14 oz) sweetened condensed milk chilled
gel food color teal
cotton candy essence

INSTRUCTIONS

Add the softened butter to a mixing bowl.
Mix until light and fluffy. This can take 5 or more minutes, so be patient.
Add the full can of chilled sweetened condensed milk to the butter.
Mix for 2 minutes or more until well combined.
Add a few drops of cotton candy essence, adjusting based on the strength of the brand you are using.
Add a couple of drops of gel food color. Teal is suggested, but any color will work.
Mix until fully combined and the color is evenly dispersed.
Massage the buttercream with a silicone spatula for a couple of minutes to knock out larger air bubbles.

NOTES

Chill Condensed Milk: If you live in a warm climate, chill the sweetened condensed milk for several hours before use to prevent the buttercream from becoming too soft.
Soft Butter: Ensure the butter is softened to room temperature for easier mixing.
Flavor Adjustments: Adjust the amount of cotton candy essence based on personal preference and brand strength.
Food Coloring: Use gel food color for a more vibrant hue without affecting the texture.
Storage: Store in the refrigerator for up to one week or in the freezer for up to two months. Bring back to room temperature and re-whip before using.
Uses: Perfect for decorating cakes, cupcakes, piping borders, filling macarons, cookie sandwiches, and whoopie pies.

NUTRITION