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Easy Vanilla Russian Buttercream


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Ingredients

1 portion(s)

Easy Russian Buttercream

  • 225 g Butter, room temperature
  • 1 cans condensed milk
  • 1 tsp Vanilla Paste
  • 6
    10min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
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Recipe's preparation

    Easy Russian Buttercream
  1. This recipe is best with room temperature butter but can also be made with butter straught from the fridge. Roughly chop your butter into squares and place in your TM. Mix on speed 4 for 10 seconds if your butter is room temp. If your butter is cold soften it by mixing on speed 8 for 10 seconds.
  2. Insert the butterfly whisk. Put your lid on with the measuring cup OUT, start mixing on speed 3 and move gradually to speed 4, watching your butter through the hold in your lid as you go. If your butter is cold you might find that you need to stop and scrape down the sides before continuing to whip. If it is room temperature, you should only need to whip your butter for about 4 - 5 minutes on speed 4. Beat longer if needed. You are looking for your butter to be very pale.
  3. Once your butter is pale white/yellow in colour, add in 1 tsp of vanilla essence or paste and pour in 1/3 of the can of condensed milk. Whip with butterfly starting on speed 3 for 10 sedonds before moving to speed 4 for 20 seconds until the condensed milk is completely combined.
  4. Scrape down the sides and add in your next 1/3 of condensed milk. Whip again on speed 3 for 10 seconds before moving up again to seped 4 for 30 seconds until fully combined. You can add in colouring here too so that you can start to gauge how light/dark the buttercream will be and if you need to add more.
  5. Scrape the sides again and add in the rest of your condensed milk. Whip at speed 4 for 45-60 seconds or until fully combined and your buttercream is glossy.
  6. Scoop into a piping bag to pipe on cupcakes or cover a cake with your RBC and enjoy!
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Accessories you need

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Tip

*I can take absolutely no credit for the original recipe - this is an original Chelsweets recipe that I have converted ☺️


Make sure you use room temperature condensed milk as well as your butter. They will combine much easier that way.

If your buttercream is too soft, pop your TM bowl in the fridge for 15 minutes before taking it out and whipping it for 10-20 seconds on speed 4.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This is the best buttercream recipe, I have tried...

    Submitted by SirGurung on 9. October 2020 - 17:16.

    This is the best buttercream recipe, I have tried it using alicia's steps earlier this year and it's so easy and can't believe how she has provided step to step guide better than cookidoo 👍🏻. You won't go wrong, it's now my husbands favourite, I can't wait to try the chocolate Russian buttercream now.

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