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Pressure Cooker Russian Buttercream Recipe

This creamy and silky Pressure Cooker Russian Buttercream comes together in no time, using just a handful of ingredients and the magic of sweetened condensed milk. Perfect for frosting cakes and cupcakes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups
Calories 1293 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Electric mixer or stand mixer with paddle or whisk attachment
  • 1 Spatula for scraping the bowl
  • 1 Measuring spoons
  • 1 Pressure cooker with secure lid and release valve

Ingredients
  

Russian Buttercream

  • 226 g Unsalted butter room temperature (1 cup or 2 sticks)
  • 1 teaspoon Vanilla extract or vanilla bean paste
  • 0.25 teaspoon Fine salt
  • 396 g Sweetened condensed milk 14 oz can
  • Powdered sugar optional, for adjusting sweetness and consistency

Instructions
 

Instructions

  • Whip 226g of room temperature unsalted butter on medium-high speed for 5-7 minutes until light and fluffy.
  • Add 1 teaspoon vanilla extract and ΒΌ teaspoon fine salt. Mix until incorporated.
  • Slowly pour in the 14 oz can of sweetened condensed milk in parts, mixing in between to maintain a silky texture.
  • If needed, mix in powdered sugar to adjust sweetness and consistency.
  • Use immediately or refrigerate. Re-whip after bringing to room temperature before using again.

Notes

This recipe makes about 3 cups of frosting, which is perfect for frosting two dozen cupcakes or a 6-inch cake. Always use room-temperature butter and slowly incorporate the condensed milk to prevent splitting. Add powdered sugar if your mixture is too soft.