Rolo Russian Buttercream

Rolo Russian Buttercream recipe, is a perfect blend of rich caramel and chocolate. This recipe transforms the classic Russian buttercream by incorporating Rolos, a beloved candy, creating a smooth, creamy frosting that's simply irresistible.

Prep Time 10

Cook Time 10

Total Time 20

Servings Cups

Calories 1209kcal

Author Fay

EQUIPMENT

INGREDIENTS

200 g (7 oz) rolo candy
2 tablespoon (2 tablespoon) heavy cream
500 g (2 ⅕ cups) butter unsalted
395 g (14 oz) sweetened condensed milk

INSTRUCTIONS

Chop the Rolo candy into small pieces.
Place the chopped Rolos and heavy cream in a saucepan.
Stir constantly over low-medium heat until the candy is fully melted and combined with the cream.
Remove from heat and transfer the mixture to a bowl. Allow it to cool to lukewarm.
Place the softened butter in a medium bowl.
Beat the butter with an electric mixer until it is light and fluffy, which should take about 2-5 minutes. The longer you beat, the lighter and fluffier it will become.
Add all of the condensed milk to the whipped butter in one go.
Beat the mixture for another 2 minutes to fully incorporate the milk into the butter.
Once the Rolo mixture is lukewarm, add it to the butter and condensed milk mixture.
Mix for an additional 1-2 minutes until fully combined.
The buttercream is now ready to be piped onto cupcakes or cakes. It works wonderfully with a 1M piping tip.

NOTES

Butter Temperature: Ensure the butter is softened but still cool to touch. This helps in achieving the right consistency.

Melting Rolos: Be patient while melting the Rolos with cream. Low and steady heat prevents burning and ensures a smooth blend.

Whipping Butter: The key to fluffy buttercream is in how well the butter is whipped. Take your time to achieve the right texture.

Cooling the Rolo Mixture: Let the Rolo mixture cool to lukewarm before adding it to the butter mixture. This prevents the butter from melting and maintains the structure of the buttercream.

Piping: If the buttercream seems too firm for piping, let it sit at room temperature for a few minutes to soften slightly.

Decorating Flexibility: This buttercream is versatile and can be used for a variety of decorative styles, from simple swirls to intricate designs.

Experiment with Flavors: Feel free to adjust the amount of Rolos for a stronger or subtler caramel-chocolate flavor according to your taste.

Storage: Leftover buttercream can be stored in the refrigerator for up to one week or in the freezer for up to two months. To reuse frozen buttercream, allow it to return to room temperature and then beat it again until it regains a silky smooth texture.

NUTRITION