Russian Buttercream - Bake from Scratch

      1¼ cups (284 grams) unsalted butter, softened

      1½ teaspoons (6 grams) vanilla extract

      1 cup (85 grams) unsweetened cocoa powder, sifted

      1 (14-ounce) can (396 grams) cold sweetened condensed milk

      In the bowl of a stand mixer equipped with the whisk attachment, mix the butter and vanilla at a low speed until smooth. Gradually increase the speed to medium-high and beat for 3 to 4 minutes, until the mixture is pale and fluffy. With the mixer set to low speed, slowly add the cocoa powder, mixing until just combined and remembering to scrape down the bowl's sides. Still on low speed, add the condensed milk in small amounts. Then, increase the mixer speed to medium and continue beating until the mixture is thick enough to form stiff peaks, which should take about 2 to 3 minutes. (If the buttercream is too loose for your liking, you can cover it and refrigerate for 20 minutes before rewhipping.) Use it right away.

      Let us know your thoughts on it!