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14 ounces sweetened condensed milk, 1 teaspoon vanilla extract. Add the remaining sweetened condensed milk, a small amount at a time mixing well after each addition. Once all of the condensed milk is added, beat on medium-high speed for at least two minutes or until the frosting is smooth and airy.
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Add the butter to a large bowl or stand mixer fitted with a whisk attachment and whip at high speed for 5 to 7 minutes, scraping down the sides of the bowl every minute or so. 1 cup unsalted butter. With the mixer on low speed, slowly pour the sweetened condensed milk into the butter. 14 ounces sweetened condensed milk.
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In a small bowl add 1 cup boiling water and 1 envelope unflavored gelatin, whisking until completely dissolved and lump free. In a medium saucepan, heat 3 cups heavy cream over medium heat until small bubbles form around the edge of the pan. Stir in 1 1/2 cups sugar (or see note for honey variation) until dissolved.
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In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Bring to a boil; cook and stir until gelatin is dissolved. Remove from the heat; set aside. In another saucepan, heat whipping cream and sugar over medium heat until sugar is dissolved and mixture is lukewarm. Remove from the heat; stir in gelatin mixture until.
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Instructions. In the bowl of a stand mixer (or a bowl with a hand mixer) beat the butter on medium speed for 6 minutes or until fluffy and lighter in color. Slowly pour in one-third of the condensed milk mix until fully incorporated into the butter but not much more.
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Russian buttercream is the perfect consistency for piping or for frosting cakes. You can use it to both fill and frost a cake, and it pipes really beautifully. This recipe yields enough to frost 12 cupcakes. In order to fill and frost a 3 layer, 8 inch cake, I doubled the recipe. But for smaller cakes, one batch will do.
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Instructions. In a 4-quart saucepan, heat the cream, sugar and salt over medium heat until the sugar dissolves, stirring constantly, about 4-5 minutes. If it starts boiling, turn the heat down and simmer gently (I find the sugar usually dissolves before it starts to simmer). Remove from the heat and set aside.
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Russian Cream. 1. In a small sauce pan, blend the sugar and gelatin. Add the water and mix well and let stand for 5 minutes. Then while stirring, bring to a full rolling boil. 2. Remove the sugar mixture from the heat and mix in the whipping cream. In a small bowl, mix the vanilla into the sour cream. 3.
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Instructions. Mix the sugar, gelatin and water in a saucepan (heat off) and let stand for 5 minutes. Heat the saucepan and bring to a full rolling boil while stirring. Remove from heat and gradually add in the following order, stirring between each: whipping cream, sour cream, vanilla. Pour into mold or cups and refrigerate for at least 4 hours.
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Russian Buttercream. Whip the room temperature unsalted butter on a medium high speed with a whisk attachment of a stand mixer or hand mixer for 5-7 minutes. The butter should lighten in color as you incorporate air into it. Add in the vanilla extract and salt, and mix on a low speed until incorporated.
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In a medium saucepan, combine water, gelatin and sugar together. Bring to a boil over medium-high heat, stirring constantly with a rubber spatula. Remove from the heat and add the heavy cream and vanilla. Simmer uncovered for about 10 minutes over medium-low heat, stirring frequently.
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Step 2: Beat on high speed for about 5-10 minutes, until the mixture is thick and airy. Step 3: Add the sweetened condensed milk into the softened butter and continue mixing at high speed for at least 10 minutes. (The mixture will first go through a grainy (curdled) consistency, then end up with a light and fluffy texture.
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How to make Russian Buttercream: In a bowl of a mixer fitted with a whisk attachment whip room temperature butter, stopping to scrape the bottom of the bowl several times, until it has tripled in volume, and is light and fluffy, about 5 - 7 minutes. Add 1 teaspoon of vanilla extract or emulsion to the whipped butter.
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Beat for at least 8 minutes to get the right consistency to withstand the condensed milk. Slowly add the condensed milk in sections, adding a couple of spoonfuls at a time. Whip to combine. Add almond extract and salt at the end if using. Mix together until the frosting is silky smooth with a light and fluffy texture.
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How to make Russian Cream: In a medium sized saucepan, heat the cream, sugar and salt over medium heat until the sugar dissolves, stirring constantly for about 4-5 minutes. Keep the heat to a gentle simmer. Remove from the heat and set pan aside. Dissolve the gelatin completely in 1 cup boiling water and whisk it into the warm cream mixture.