Pressure Cooker Russian Buttercream
A rich, creamy frosting made quickly in a pressure cooker, perfect for cakes and cupcakes.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: Makes enough for about 24 cupcakes or a two-layer cake
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 226 g Unsalted butter (room temperature, 1 cup or 2 sticks)
- 1 tsp Vanilla extract or vanilla bean paste
- 0.25 tsp Fine salt
- 396 g Sweetened condensed milk (14 oz can)
- Powdered sugar (optional, for adjusting sweetness and consistency)
Instructions
- Prepare your ingredients by gathering them and letting the butter come to room temperature.
- Cream the butter in a mixing bowl using an electric mixer until smooth and pale, about 2-3 minutes.
- Add the sweetened condensed milk gradually, mixing well until the mixture is velvety.
- Introduce the vanilla extract and salt, mixing until completely blended.
- Adjust the consistency with powdered sugar if preferred, mixing until desired sweetness and consistency are achieved.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. Let it come to room temperature before using.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 30mg