But traditional versions can be:
Too sweet
Grainy (if sugar isn’t sifted)
Heavy or greasy
Enter Russian buttercream—a custard-based frosting that’s:
✅ Silky smooth —like whipped silk
✅ Less sweet —perfect for those who hate sugary frosting
✅ Stable & pipeable —great for cakes, cupcakes, and intricate designs
✅ Melts in your mouth —thanks to emulsified egg yolks and butter
It's not just frosting.
It’s elegance on a spatula.
🛒 What You’ll Need: Two Ingredients + A Little Courage
Grab these cozy staples:
6 large egg yolks (from cold eggs—save whites for meringue!)
1 cup (2 sticks / 226g) unsalted butter, softened (cut into tablespoon-sized pieces)
Optional: 1–2 tsp vanilla extract, lemon zest, or espresso powder for flavor
That’s it.
No powdered sugar. No corn syrup.
Just real ingredients, transformed through technique.
💡 Pro tip: Use high-quality butter—it makes all the difference in flavor and texture.
🔥 How to Make It: Step-by-Step, Emulsion-by-Emulsion
Let’s make this like we’re creating edible velvet—one whisk at a time.
Step 1: Heat the Egg Yolks
In a heatproof bowl (or the top of a double boiler):
Whisk egg yolks until smooth.
Place over a pot of simmering water (double boiler method).
Cook, whisking constantly, for 8–10 minutes, until thick, pale, and warm (~160°F / 71°C).
👉 The yolks should fall off the whisk in thick ribbons.
⚠️ Don’t let them scramble! Keep heat low and stir nonstop.
Step 2: Cool Slightly
Remove from heat and let cool 5 minutes—still whisking occasionally.
The mixture should be warm, not hot (you don’t want to melt the butter).
Step 3: Beat in the Butter
Using a stand mixer with paddle attachment (or hand mixer):
On medium speed, slowly add softened butter, one piece at a time.
Once all butter is added, increase to medium-high and beat 5–7 minutes, until light, fluffy, and completely smooth.
👉 At first, it may look curdled—but keep going!
The emulsion will come together into glossy perfection.
Step 4: Flavor & Use
Stir in vanilla, citrus zest, or other extracts.
Use immediately to frost cakes, fill pastries, or pipe onto cupcakes.
Store leftovers in an airtight container in the fridge for up to 1 week—or freeze for 3 months.
💡 Pro Tips for Next-Level Success
🧈 Butter temperature matters: Too cold = lumpy; too soft = greasy
🕒 Make ahead: Chill and re-whip before using
🍋 Love lemon? Add zest + 1 tbsp lemon juice for Russian-style lemon curd frosting
🍫 Chocolate version? Melt and cool 4 oz dark chocolate, then drizzle in while mixing
🌿 Coffee lover? Mix in 1 tsp instant espresso powder
🎂 Perfect for layer cakes: Stiff enough to hold layers, soft enough to eat easily
❓ Troubleshooting Common Issues
Curdled or grainy
Butter too cold or added too fast
Keep beating—it will come together! Warm bowl slightly if needed
Too soft
Room temp too warm or butter too soft
Chill bowl and beaters, then re-whip
Too thick
Over-beaten or cooled too much
Beat in ½ tsp milk or cream until smooth
🍽️ When to Serve This Golden Gem
🎂 Elegant birthday or wedding cakes
🧁 Gourmet cupcakes with a professional finish
🥐 Filling for crepes or danishes
🫶 To someone who says, “I don’t like buttercream” —watch their mind change
Because once they taste that silky, rich, barely-sweet luxury?
They’ll be converted.
❤️ Final Thought: Great Food Doesn’t Have to Be Complicated
You don’t need 17 ingredients to make something magical.
Sometimes, all it takes is:
A few egg yolks
A stick of butter
And the courage to say: “I’m making custard frosting today.”
And when your partner says, “Did you buy this?”
Or your kid asks for “just one more bite” after dinner…
You’ll know:
You didn’t just make frosting.
You made art.