Pressure Cooker Russian Buttercream
A decadent and creamy buttercream made in a pressure cooker, perfect for cakes, cupcakes, and pastries.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: Russian
- 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
- Take your room temperature unsalted butter and place it in the pressure cooker. Use a handheld mixer to beat it until it’s light and fluffy, about 3 minutes.
- Next, pour in the sweetened condensed milk, followed by the vanilla extract and fine salt. With the mixer on low, combine these ingredients until they are fully incorporated.
- Secure the lid on your pressure cooker and set it to cook on high pressure for just 5 minutes.
- Once the timer goes off, perform a quick release of the pressure. Be cautious of the steam, and once it’s safe, open the lid.
- Give it a good stir with your mixer again, ensuring everything is well blended. If you’d like a sweeter buttercream, sift in that optional powdered sugar now.
- Allow the buttercream to cool for a few minutes before using it as a frosting or filling.
Notes
Store leftover buttercream in an airtight container in the refrigerator for up to two weeks. It can be frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 239
- Sugar: 14g
- Sodium: 65mg
- Fat: 18.1g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18.5g
- Fiber: 0g
- Protein: 1.2g
- Cholesterol: 0mg