How to make Russian Buttercream / Condensed Milk Buttercream 

Been making a version of Russian buttercream for over 40 years now. It's a recipe my mother got from her mother. To make it so it lasts longer after piping, use equal parts room temp butter and room temp shortening (Crisco). Yep, shortening. It sounds gross but it tastes wonderful. Everyone who has tasted it LOVES it. The shortening makes the buttercream WAY more stable.

How much amount of butter and condensed milk

How much of each ingredient do you use?

Can you use salted butter with the condense milk or wld it change the taste? Thanks

I put my butter out at room temperature n whip it but it does not remain thick as yours. My butter start to become soft. Am I leaving it too long at room temperature? I use real butter (cream milk)

Your just getting better each video, have you ever tried coco butter painting? Xx

Can I add color to it too?

Thank you .

Great

Could you please consider putting the amount of butter at the bottom of the page as you add it? It makes it very difficult to watch and do it at the same time when you have to go through and write everything down first it's just not enjoyable. Thank you