Description
Perfect Russian Buttercream is a rich and creamy frosting made by blending equal parts unsalted butter and vegetable shortening, combined with powdered sugar, vanilla extract, and a touch of heavy cream. This classic buttercream is smooth, fluffy, and ideal for frosting cakes, cupcakes, and cookies, offering a stable texture and delightful sweetness.
Ingredients
Scale
Buttercream Base
- 1 cup unsalted butter, softened
- 1 cup vegetable shortening
Sweeteners and Flavoring
- 2 cups powdered sugar, sifted
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Texture Adjuster
- 3-4 tablespoons heavy cream or milk
Instructions
- Beat Butter and Shortening: In a large mixing bowl, beat the unsalted butter and vegetable shortening together using a hand or stand mixer until the mixture is smooth and creamy, which takes about 2 to 3 minutes.
- Incorporate Sugar Gradually: Gradually add the powdered sugar in increments of about 1/4 cup, beating well after each addition to ensure a smooth texture without lumps.
- Add Flavorings: Pour in the vanilla extract and sprinkle the salt, then beat the mixture until all ingredients are fully combined and uniform.
- Adjust Consistency: Slowly add the heavy cream one tablespoon at a time, mixing after each addition until the buttercream reaches your preferred thickness—thicker for piping or softer for spreading.
- Final Whip: Beat the frosting for an additional 3 to 4 minutes to make it light, fluffy, and smooth, perfect for decorating.
- Use or Store: Use the Russian buttercream immediately to frost cakes, cupcakes, or cookies. If you have leftovers, store them in an airtight container in the refrigerator for up to one week.
Notes
- If the buttercream becomes too firm after refrigeration, let it sit at room temperature for 15-20 minutes and re-whip before use.
- Use sifted powdered sugar to avoid lumps and ensure smooth texture.
- For a dairy-free version, substitute heavy cream with a plant-based milk alternative.
- You can fold in food coloring at the end to customize the color of your buttercream.
- Ensure butter is softened but not melted for best results.
