I can't remember where I first heard about
Russian buttercream, but I finally decided to try it out to see how it works. It is super simple: you whip 2 sticks/226g of room temperature butter until it is pale, add a pinch of salt and a tsp of vanilla, and then whip in a can of sweetened condensed milk a quarter of the can at a time. I knew it would be sweet (though not quite as sweet - or gritty - as American buttercream), and I knew it might have a caramel type of taste, so I chose to try
these brown sugar/cinnamon cupcakes that are supposed to be filled and topped with salted caramel. Needless to say, I did not bother with all that. The cupcakes are not too sweet and the cinnamon helps cut through the sweetness of the frosting, so I think it works as a pairing.
The frosting did curdle, though (
pic). I think maybe whipping it so long (I had to do it for more like 14 minutes than 5 - 7 to get it light) raised the temperature too much. There are tips on how to fix it, but since it was just an experiment and no one else is going to see them, I didn't bother. The frosted cupcakes are in the fridge, and I'm sure that will help. If you're looking for a super easy, pipeable frosting, this could be the one for you!
I also made myself a plate of nachos for dinner, and they were delicious but super messy, so not the best idea when I eat dinner on the couch every night.
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