1(14-ounce) can (396 grams) sweetened condensed milk, cold
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, beat butter and vanilla at low speed until smooth. Slowly increase mixer speed to medium-high, and beat until pale and fluffy, 3 to 4 minutes. With mixer on low speed, gradually add cocoa, beating until just combined and stopping to scrape sides of bowl. With mixer on low speed, add condensed milk in small increments. Increase mixer speed to medium, and beat until thick enough to hold stiff peaks, 2 to 3 minutes. (If buttercream is too loose to use, cover and refrigerate for 20 minutes and then rewhip.) Use immediately.
The post Russian Buttercream first appeared on Bake from Scratch.
