巧克力俄罗斯奶酪

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在今年早些时候了解俄罗斯奶油之后，我爱上了这种令人难以置信的简单和美味的糖霜！我知道我想在巧克力俄罗斯奶酪配方上工作，我本周终于到了它。

Despite being made with pretty much just butter and sweetened condensed milk, Russian buttercream frosting isn’t overly sweet or heavy.

The addition of a bit of baking cocoa helps stabilize this frosting and adds a wonderful depth of flavor.

巧克力对与甜味的浓缩牛奶相吻合，这使得这种糖霜味道味道味道。

巧克力杯形蛋糕照片嬉戏用巧克力甜化浓缩牛奶结霜

I know it sounds crazy, but you’ll understand once you try it. Trust me on this one!

什么是俄罗斯奶油？

Russian buttercream is a frosting that’s used on a lot of Russian and Eastern European cakes. It’s an insanely simple recipe that really is just butter and sweetened condensed milk.

为了制作巧克力俄罗斯奶油，我添加了可可粉的余处。这不仅增加了一大吨的味道，它也使得冻结有点厚，更易于使用。

我也喜欢在触摸上添加vanilla extract和盐提升整体味道，但该部分是可选的。

Making this chocolate Russian buttercream is even easier than my American buttercream recipe, which I didn’t think was possible.

You simply whip the butter up until it’s light and fluffy, carefully mix in the cocoa powder, then slowly incorporate the sweetened condensed milk.

和瞧！我喜欢没有涉及的糖粉，因为它使过程变得更少凌乱。

You do have to be careful mixing in the cocoa powder though! If you try to mix it in too quickly, you’ll end up with chocolate clouds exploding out of your mixing bowl.

Do I Really Have to Whip the Butter for That Long?

创造精致蓬松的纹理的关键是击败黄油的击球。

我在中高速谈论至少5分钟whisk attachment要么hand mixer。这将一大吨空气融入黄油中。

黄油应该在鞭打过程结束时实际上改变颜色。

It should be very white in color before you try to add in the sweetened condensed milk.

image of whipped up butter

All the air that’s incorporated into the frosting gives it that silky smooth texture, and a very light mouth feel.

This also helps the frosting taste a lot less sweet and rich. If you’re used to American buttercream, get ready for an entirely different texture and taste.

It’s kind of like a hybrid between Italian meringue buttercream and American buttercream.

Reasons Why Your Buttercream Might Separate或者太薄了

虽然它易于制作一批这种巧克力俄罗斯奶油食谱，但这并不意味着事情不会出错。

The main issue that I ran into while recipe testing was soupy, thin frosting.

太温暖了黄油

这可能出于几种不同的原因发生。

If your butter is too soft/warm, it won’t whip up as well and will have trouble incorporating all the sweetened condensed milk. This can lead to super soft, thin frosting that won’t hold it’s shape.

While the frosting in the photo below looks fluffy, you can see it isn’t really thick enough to hold its shape on the whisk attachment.

Right after this photo was taken, that blob of frosting fell back into the bowl. That’s when I knew my butter had been too soft.

image of chocolate russian buttercream that is too soft because the butter wasn't properly at room temp

我建议将你的黄油从冰箱里拿出一小时，然后才能让这个霜冻磨损，以确保它仍然可以保持其形状。

黄油是较好的室温不应超级柔软到触摸。

You should be able to make an indent with your finger if you apply pressure, but the butter should still feel pretty firm to the touch.

太冷了黄油

On the other hand, if your butter or kitchen is too cold, it might also throw off the texture of your frosting.

The key is that the butter and the sweetened condensed milk are at the same temperature.

Adding in the Sweetened Condensed Milk Too Quickly

如果您尝试过快地混合在甜味的炼乳中，您的霜冻也可能分开。

它非常重要，你逐渐混合在一起。

我喜欢用3-4的补充倒，让黄油有很多时间来融入所有甜美的善良。

如何修复分离的俄罗斯奶油

If your frosting does separate, it’s ok. We can easily fix it!

我的厨房通常很温暖，所以我的糖霜很多时间分开，因为我的黄油太软了。

If my buttercream is broken or soupy after I add the sweetened condensed milk, I pop my mixing bowl into the fridge for 20-30 minutes to cool it down.

Then I whip it up again, and it usually comes together right away. If that doesn’t do the trick, continue to repeat this process until it thickens up and comes together.

巧克力俄国buttercream的图象在碗的

On the other hand, if you think your butter might have been too cold or your kitchen is cold, I suggest taking a different approach.

Scoop out about a half cup of frosting and place it in a separate bowl. Heat it up in the microwave for 5 second, then give it a good stir with a rubber spatula.

重复，直到小碗奶酪再次流畅。务必以小增量热量，使糖霜不会太薄！

Add this back into your bowl of frosting, and try whipping it again. Repeat this process until your frosting comes together and is smooth.

Chocoalate俄罗斯奶油河寿命多长时间？

As I’m sure a lot of you know, I am all about making奶油提前！！This chocolate russian buttercream is less finicky than my original russian buttercream recipe, and it keeps well.

If you want to work ahead on a baking project, you can make this frosting in advance.

It can last in the fridge for up to a week, or the freezer for up to a month in an airtight container.

While it can be made in advance, you’ll will need to re-whip it with your stand or hand mixer once it comes to room temperature to get it back to the right consistency.

image of chocolate cupcakes frosted with chocolate russian buttercream

提前将此结霜添加到蛋糕或蛋糕上

Adding this chocolate russian buttercream to a cake or cupcake the day you plan to eat it is best.

However, you can frost a cake or cupcakes in advance!

如果您提前将其添加到蛋糕或蛋糕中并在冰箱中冷却，它将保持其形状和一致性。

我不建议让磨砂的烘焙物品在室温下坐下来超过几个小时，因为甜味的浓缩牛奶是易腐的。

photo of chocolate cupcake frosted with chocolate russian buttercream frosting

I’ve made layer cakes with this chocolate russian buttercream and let it sit in the fridge for a few days. The frosting still tasted great, and it didn’t change in texture at all.

One thing to note, this frosting never gets super firm to the touch, and does not crust.

Tips for Making the Best Chocolate Russian Buttercream:

  • 使用室温黄油！！我建议你在计划霜冻前1小时把你的黄油棒从冰箱里拿出来
  • 鞭打黄油，直到它变得更轻
  • 慢慢加入甜味的浓缩牛奶中to prevent the frosting from breaking
  • 在制作后尽快使用霜冻
  • If the frosting seems a bit soft, pop it into the fridge for 30 minutes to make it easier to spread on cakes or pipe with
  • This buttercream is stable enough to be piped onto cupcakes, to fill and frost a layer cake, or to pipe onto cookies!

Let Me Know What You Think!

如果你试试这个巧克力俄罗斯奶酪配方，我很想听到想法的想法！

Other Recipes You Might Like:

产量：3

巧克力俄罗斯奶酪

巧克力杯形蛋糕照片嬉戏用巧克力甜化浓缩牛奶结霜

This chocolate Russian buttercream is made with just 5 ingredients!! It's secret ingredient is sweetened condensed milk, which gives it a silky smooth consistency

准备时间 10分钟
总时间 10分钟

Ingredients

巧克力俄罗斯奶酪配方

说明

巧克力俄罗斯奶酪

  1. 在中等高速上将室温无盐的黄油用搅拌器夹持stand mixer要么hand mixerfor 5-7 minutes. The butter should lighten in color as you incorporate air into it.
  2. Add in thevanilla extract，盐和筛分的可可粉混合在最低速度直至掺入。如果你太快混合了，你将获得巨大的可可云从你的混合碗滚滚。
  3. 在3-4分气料中以中速混合甜味的浓缩牛奶。
  4. 刮碗的两侧和底部arubber spatulathroughout the process. The sweetened condensed milk sometimes pools at the bottom of the bowl, so be sure to scrape all the way to the bottom.
  5. Use to frost layer cakes, pipe on cupcakes, or even to ice cookie. It tastes amazing on just about everything!!

Notes

This recipe makes about 3 cups of frosting, which is enough to frost about 2 dozen cupcakes. Double this recipe to frost a 6" layer cake, or triple it to frost an 8" layer cake.

如果你的糖霜似乎太软，将它进入冰箱20-30分钟，加厚它。

If you make this frosting ahead of time, it can last in the fridge for up to a week, or the freezer for up to a month in an airtight container.

Nutrition Information

Yield

3

Serving Size

1
Amount Per Serving Calories1199. Total Fat125g Saturated Fat76G. 反式脂肪0g 不饱和脂肪40G Cholesterol325毫克 钠211mg 碳水化合物16g Fiber5g 糖0g 蛋白7g
©Chelsey White.
菜式：Russian / Category:Frosting

Published bylpl外围赌注

I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! I love testing out new recipes and decorating techniques, and share everything I learn along the way.

27 thoughts on “巧克力俄罗斯奶酪”

  2. 嘿!This frosting looks so pretty Have you ever tried to dye chocolate frosting? Does it work?

    Reply

    1. Hi Alexandra,

      Thanks so much! Sadly chocolate frosting can’t be colored because it’s so dark, unless you want to make a dark color like black or navy blue frosting <3

      Reply

  4. 嗨！我来自俄罗斯，在这里，我很高兴这篇食谱！这看起来很棒！但我们经常在蛋糕内部涂上这款奶油，我们只用它只用它来冻结蛋糕。在蛋糕内部，我们通常将糖霜放在沉重的奶油或酸奶油或乳蛋糕中。你需要尝试一下！此外，我强烈建议您做俄罗斯蜂蜜蛋糕，你会在余生中爱它！我喜欢你的蛋糕！
    P.S.我希望我没有做出许多语法错误

    Reply

    1. That is so interesting, and sounds absolutely delicious!! I definitely want to try both! Do you know a good recipe for either of those that I could try? Please let me know, you can email me at[email protected]<3

      Reply

  5. 这看起来很棒！我可以在两层（6“和8”）蛋糕的层之间使用这种霜冻？

    Reply

    1. Hi Deepa,

      只要分层蛋糕被正确支持和寒冷！它可以突出到临时临时，但我不会让它坐下超过几个小时<3希望有帮助，而你的分层蛋糕结果很大！

      Reply

  7. 嗨，如果我没有电动鞭子，只是一只手鞭打它们是可以鞭打的吗？此外，如果它将被正常搅拌会搅打多长时间？

    Reply

  8. Canadian condensed milk comes in 300 ml cans. 14 oz works out to 414 ml. Should I open an extra can or scale back the butter and other ingredients by 1/3? Have any Canadians made this with one can?

    Reply

  9. I answered my own question – For Canadians use one can of 300mL condensed milk, 3/4 cup butter, 3/4 cup cocoa, 1 tsp vanilla, pinch of salt. The frosting was excellent and not too sweet. I used dutch process cocoa. On its own it was very fudgy and much darker than the frosting pictured above, but it was perfect on the cupcake. Next time, I might use Hershey’s regular cocoa.

    Reply

  13. Hi my name is Shehla and I’m from Pakistan, this buttercream looks amazing I will definitely try?

    Reply

  14. I made this last week for a friend’s birthday and she loved it! Easy to make and decorate on your cake as well. Not too sweet either.

    Reply

  15. It looks delicious – my question is: can I frost cupcakes or a large cake and then freeze for a future date? I would defrost in a fridge but am not sure if you can freeze a Russian buttercream cake and it keeps still keeps its shape/texture. TiA x

    Reply

  17. 这个好吃！谢谢你在分开的情况下要做什么，我的黄油太温暖了。我看到大约3/4杯黄油的评论到10盎司可以加糖的浓缩牛奶，但我最终加起来增加了额外的四分之一杯黄油！

    Reply

  18. 哦，哇，我只是爱上了这个霜冻！非常感谢！
    我打算尝试你的vanilla一个接下来。我可以为它添加凝胶着色，你知道吗？

    Reply

  21. 实际上，不，你不能向你的成功所需的一致性手鞭打这种食谱。使用电动搅拌机在中高速上需要5-8分钟，因此您可以看到用手尝试这是多么不切实际。

    Reply

Let me know what you think!