Eggless 2 Ingredients Russian Buttercream Recipe

You will be surprised how easy it is to make this buttercream. It only requires 2 ingredients and all you have to do is whip....
Ingredients
500g Unsalted Butter
330g Condensed Milk (add 70g more if you like it sweet)
Instagram
/ mintea.cakes

[@tatyana6483]

Hey! 🙋🏻‍♀️🇷🇺I'm from Russia and I have a lot of familiar confectioners, So, I give you a recipe for a dense and stable cream, which is used by many confectioners in Russia: •400g cottage cheese (cream cheese) •100g of butter (82.5% fat content) •80g sifted powdered sugar Softened butter at room temperature (get it out of the refrigerator at least 3-4 hours before the start of cream preparation), mix together with sifted powdered sugar until the butter is lightened and fluffy, then add cold cottage cheese, beat for a few more minutes, try not to overdo it! If desired, you can add vanilla extract. If the cream has become too soft, put it in the freezer for 20-30 minutes in a pastry bag. Its moderately sweet cream, but perfectly delicious!! Just try Also, you can make cream for the layer of the cake, not the outer coating of the cake! •300g cottage cheese cream •150g whipping cream (33-35%) •70g powdered sugar. All ingredients should be very cold. Beat cream cheese with powdered sugar at medium speed of the mixer until smooth and homogeneous (do not stir for too long), leave aside. We take the whipping cream and whisk in a separate bowl until soft peaks, there is no need to whisk the cream tightly, because we will add cream to the mixed cream cheese and powder, and whisk everything together at low speed. It is important not to overdo it, because the cream may begin to delaminate. Good luck !❤

[@dalinegron4102]

Thank you! That's very nice of you to share.

[@tatyana6483]

@@dalinegron4102 I didn't know that foreigners most often use butter and powdered sugar for cream- for me it turned out to be a discovery. In our country, this is considered a super sugary taste and a simple, cheap aftertaste. We used this kind of cream in Soviet times, so no one returns to this in modern times. So I decided to share- suddenly you will find this cream delicious!

[@tatyana6483]

@@dalinegron4102 so, you’re welcome !❣️

[@bitokay147]

thank you!

[@sheilaalonsotorres9251]

Thank you for sharing 😊

[@user-rr2wt4lx5y]

In Russia, we take 200-250 g of butter and 380g of condensed milk (it's a standard tin). We add condensed milk spoon by spoon, not all at once, because butter quality may different.

[@MinteaCakes]

Thank you for the info.😊 Yes when I was researching a lot of recipe were similar to yours. However, I wanted to create something that was inspired by Russian buttercream but was also palatable to my taste(as in not too sweet), easy to pipe as well as easy for my viewers to make so I ended up modifying the recipe.. hope u can try it out and let me know your feedback🥰

[@user-rr2wt4lx5y]

@@MinteaCakes yes, I think "my" version of the cream is more suitable for cake layers, and your version is good for piping. I guess they both may be used in one cake))

[@tanishahossainmedha1563]

Thank you so much

[@vandwi16]

Thank you for sharing this recipe, love your channel so much! I will recook this buttercream for my birthday cake later. Xoxo

[@Temptations]

Awesome.... this is what i'm looking for....

[@CupcakeSavvysKitchen]

My favourite Buttercream!

[@OrethaSunhThomas-sc9cd]

God bless you Thanks for sharing

[@swabreenswaleh4271]

Thanks alot, l really appreciate your video's

[@user-mq4uc]

I love you because your recipes are so beautiful

[@nivesakthi2272]

Awesome😍All your videos are greatly helpful! I have few doubts. What was the speed throughout the overall process before slowing down to lowest speed finally? And how and when to add color to the buttercream? Your reply will be of much help! Thank you!

[@tanishahossainmedha1563]

Easy and looks delicious. Thanks for sharing. From Bangladesh

[@jacintawidjaja4382]

Thank you so much for this recipe! there's been an egg shortage in australia so it's hard to make italian meringue buttercream now :-( however, this makes it much easier! :-DDD

[@jacintawidjaja4382]

im also making 20 chiffon cakes for the 40 hr famine challenge so this makes it even harder to make italiane meringue buttercream T-T

[@MinteaCakes]

Omg really!! So glad this recipe will be of some help. Good luck with the challenge!!🤗🤗

[@ivee1680]

What piping tip you used?

[@asmrmazhar]

​kzbin.info/www/bejne/gGWqZnVvh7mGe5Ysi=8TEzZXA3IDfQjABd❤❤

[@asmrmazhar]

Great work

[@melon.97]

Hello, which butter are you using? This seems amazing 👏❣️

[@hajimewss]

I made just normal whipped cream using sugar and heavy cream but I don’t know if it’ll be stabilized for 2 days. Should I make this buttercream instead?

[@mariaeugeniaherrera9295]

Gracias Gracias Gracias

[@vanessaramos7400]

Não derrete com o calor? Aqui no Brasil é muito quente 😢🫠🇧🇷

[@francesmaurer185]

❤❤❤❤❤

[@aivyvalezka3997]

What type of coloring suitable for buttercream?

[@HelloGudbye93]

Gel is usually the go-to for maintaining the frosting's original consistency and flavor

[@adrianaflores714]

Will this work to make vintage piping work?

[@MinteaCakes]

Yes absolutely. I will posting a new video soon where I make vintage cake using this buttercream. 🙂

[@maximiliananaranjo8354]

Vería de poner la receta en español , yo no sé Inglés así no se entiende y las medidas en taza

[@tarunsinghal8840]

My buttercream experience was not good. When I kept ready cake in fridge, the cream became hard and when about to eat, it doesn't tastes good. Please tell me where I made mistake

[@maximiliananaranjo8354]

Por favor los dos ingredientes en Español porque no entiendo usted sabe muy bien

[@user-rr2wt4lx5y]

leche condensada 330g, manteca 500g

[@m.nievesreyesaraujo4346]

@@user-rr2wt4lx5y gracias!!

[@TheMultaniShow]

Lenda and sunset