I made a Not Too Sweet Chocolate Buttercream with just three ingredients and it pipes like a pro and looks impossibly sleek on cupcakes.

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I’m obsessed with this Chocolate Russian Buttercream because it actually tastes like real chocolate, not sugary air. I love that it’s just butter, sweetened condensed milk and dark chocolate, and still pipes like a dream.

It’s rich without being cloying, a proper Not Too Sweet Chocolate Buttercream that still feels indulgent. I expect a heavy frosting, but this one somehow stays silky and clean.

I spread it on cakes or cram it into cupcakes and smile like an idiot. Chocolate Butter Frosting that behaves.

Pure chocolate mood. I want this on every dessert I see and I will never apologize.

Ingredients

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Basically, sweetened condensed milk gives creamy sweetness and that dense, caramel-like chew everyone loves.
Plus, butter brings silky richness, smoother mouthfeel, and helps the frosting hold its shape.
Chocolate adds deep cocoa bitterness, glossy sheen, and a firm, melt-in-your-mouth finish.

Ingredient Quantities

1 (14 oz / 395 g) can sweetened condensed milk

1 cup (225 g) unsalted butter, room temperature

8 oz (225 g) dark chocolate (60 to 70% cacao), chopped

How to Make this

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1. Chop the dark chocolate into small pieces so it melts quickly, then place it in a heatproof bowl with the whole 14 oz can of sweetened condensed milk.

2. Melt the chocolate and condensed milk together gently over a double boiler, stirring often, until smooth and fully combined. If you use a microwave heat in 20 second bursts, stirring between each, so it does not scorch.

3. Let that chocolate + condensed milk mix cool to room temperature. It must not be warm when you add it to the butter or the frosting will split.

4. Put the 1 cup (225 g) room temperature unsalted butter in a mixing bowl and beat it on medium-high until pale, light and fluffy, about 3 to 5 minutes. Scrape the sides occasionally.

5. Once the chocolate mixture is room temp and the butter is fluffy, add the chocolate in 3 small additions while beating on medium speed. Scrape the bowl between additions and beat until smooth and silky after each addition.

6. If the buttercream looks grainy or separated, keep beating; sometimes it looks shaggy before it comes together. If it still wont come together, chill the bowl 10 to 15 minutes then beat again.

7. Taste and adjust: if you want it sweeter, a pinch of powdered sugar can be added, or for a deeper chocolate flavor stir in a teaspoon of instant espresso dissolved in a little hot water.

8. When fully smooth and pipeable, use immediately to frost cakes or cupcakes. For stiffer piping chill the buttercream briefly, 10 to 20 minutes, then re-whip briefly before piping.

9. To store, keep covered in the fridge up to 5 days. Bring to room temperature and re-whip before using. For longer storage freeze up to 2 months, thaw in fridge overnight then re-whip.

10. Tips: always use good quality dark chocolate (60 to 70 percent cacao), make sure butter is truly room temp, and never add warm chocolate to the butter or you will have a runny mess. If it gets too soft while piping, pop it in the fridge for 10 minutes and then finish.

Equipment Needed

1. Cutting board and a good sharp chef’s knife for chopping the chocolate
2. Heatproof bowl for melting chocolate and condensed milk
3. Small saucepan to set up a double boiler (or a microwave-safe bowl if you prefer)
4. Rubber spatula for scraping the bowl and folding
5. Electric hand mixer or stand mixer with paddle or whisk attachment
6. Measuring cups or kitchen scale for the butter and chocolate
7. Instant-read thermometer (optional, but handy to check the chocolate isn’t warm)
8. Piping bag and tips (or a zip-top bag with a corner snipped) for decorating
9. Airtight container for storing leftovers in the fridge or freezer

FAQ

What is Chocolate Russian Buttercream and how is it different from regular buttercream?

It’s a silky chocolate buttercream made from sweetened condensed milk, butter and melted dark chocolate. Unlike American buttercream which uses powdered sugar, this one is richer and less sweet, with a denser, more ganache like texture.

Can I use milk chocolate or semi sweet instead of 60 to 70% dark chocolate?

Yes, but the taste and sweetness will change. Milk chocolate will make it sweeter and lighter, semi sweet is okay too. If you want less sweetness pick a higher cacao percentage.

How do I melt the chocolate without seizing it?

Melt gently over a double boiler or in short bursts in the microwave, stirring often. Make sure no water touches the chocolate and remove from heat when most is melted then stir until smooth.

How do I get the buttercream smooth and not grainy?

Beat the room temperature butter until very smooth before adding the condensed milk and chocolate. If it looks grainy, keep beating; it usually comes together after a few minutes. If needed warm slightly then beat again.

Will this hold up for cake filling, frosting or piping?

Yes. It’s great for filling and spreading. For fine piping chill it a bit so it firms up. If it’s too soft refrigerate 10 to 20 minutes, then rewhip briefly before using.

How do I store it and how long does it last?

Keep in an airtight container in the fridge up to 7 days or freeze for up to 3 months. Bring back to room temperature and rewhip before using so it gets fluffy again.

Chocolate Russian Buttercream Recipe Substitutions and Variations

Sweetened condensed milk: swap with homemade condensed milk by simmering 2 cups whole milk and 1 1/3 cups sugar until reduced to about 1 can volume, cool. Or use 1 can sweetened condensed coconut milk for a dairy free version, same volume.
Unsalted butter: replace with equal amount of room temp salted butter but cut salt in recipe slightly, or use 1 cup (225 g) vegan butter for a dairy free option; texture may be a bit softer so chill briefly if too loose.
Dark chocolate (60 to 70%): use equal weight semisweet chocolate for a sweeter, milder flavor, or use 6 tbsp (about 45 g) unsweetened cocoa powder plus 3 tbsp (45 g) melted butter or oil to match fat and intensity; whisk smooth before adding.
For a richer finish: fold in 2 to 3 tbsp heavy cream or crème fraîche in place of 2 tbsp of butter to make the buttercream silkier, or substitute 2 tbsp of corn syrup to keep shine and prevent crystallization if you want a glossier finish.

Pro Tips

1. Use really good chocolate and chop it small so it melts fast, but don’t overheat it. If it looks grainy after melting, stir gently and let it sit a minute before trying again, because rushing it can make it seize.

2. Butter must be truly room temp, not just soft at the edges. If it feels cool or greasy it won’t whip right, and you’ll get a lumpy frosting. If that happens, warm the bowl in your hands for a minute or let the mixer run a bit longer, sometimes it just needs patience.

3. Never add warm chocolate to the butter. Always cool the chocolate mixture to room temp or the butter will split and turn runny. If it does split, stick the bowl in the fridge for 10 to 15 minutes then beat again, it usually comes back.

4. For extra depth without extra sweetness, dissolve a teaspoon of instant espresso in a little hot water and add it at the end. It makes the chocolate pop. And if your frosting gets too soft while piping, chill 10 minutes then re-whip a little before finishing.

Chocolate Russian Buttercream Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made a Not Too Sweet Chocolate Buttercream with just three ingredients and it pipes like a pro and looks impossibly sleek on cupcakes.

Servings

servings

Calories

264.4

kcal

Equipment: 1. Cutting board and a good sharp chef’s knife for chopping the chocolate
2. Heatproof bowl for melting chocolate and condensed milk
3. Small saucepan to set up a double boiler (or a microwave-safe bowl if you prefer)
4. Rubber spatula for scraping the bowl and folding
5. Electric hand mixer or stand mixer with paddle or whisk attachment
6. Measuring cups or kitchen scale for the butter and chocolate
7. Instant-read thermometer (optional, but handy to check the chocolate isn’t warm)
8. Piping bag and tips (or a zip-top bag with a corner snipped) for decorating
9. Airtight container for storing leftovers in the fridge or freezer

Ingredients

1 (14 oz / 395 g) can sweetened condensed milk
1 cup (225 g) unsalted butter, room temperature
8 oz (225 g) dark chocolate (60 to 70% cacao), chopped

Directions

Chop the dark chocolate into small pieces so it melts quickly, then place it in a heatproof bowl with the whole 14 oz can of sweetened condensed milk.
Melt the chocolate and condensed milk together gently over a double boiler, stirring often, until smooth and fully combined. If you use a microwave heat in 20 second bursts, stirring between each, so it does not scorch.
Let that chocolate + condensed milk mix cool to room temperature. It must not be warm when you add it to the butter or the frosting will split.
Put the 1 cup (225 g) room temperature unsalted butter in a mixing bowl and beat it on medium-high until pale, light and fluffy, about 3 to 5 minutes. Scrape the sides occasionally.
Once the chocolate mixture is room temp and the butter is fluffy, add the chocolate in 3 small additions while beating on medium speed. Scrape the bowl between additions and beat until smooth and silky after each addition.
If the buttercream looks grainy or separated, keep beating; sometimes it looks shaggy before it comes together. If it still wont come together, chill the bowl 10 to 15 minutes then beat again.
Taste and adjust: if you want it sweeter, a pinch of powdered sugar can be added, or for a deeper chocolate flavor stir in a teaspoon of instant espresso dissolved in a little hot water.
When fully smooth and pipeable, use immediately to frost cakes or cupcakes. For stiffer piping chill the buttercream briefly, 10 to 20 minutes, then re-whip briefly before piping.
To store, keep covered in the fridge up to 5 days. Bring to room temperature and re-whip before using. For longer storage freeze up to 2 months, thaw in fridge overnight then re-whip.
Tips: always use good quality dark chocolate (60 to 70 percent cacao), make sure butter is truly room temp, and never add warm chocolate to the butter or you will have a runny mess. If it gets too soft while piping, pop it in the fridge for 10 minutes and then finish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.