Creamy Milk Chocolate Buttercream Frosting
A simple recipe for rich, smooth milk chocolate buttercream perfect for frosting cakes and cupcakes.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: About 3 cups 1x
- Category: Dessert Topping
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar, sifted
- 1/2 cup milk chocolate chips, melted and slightly cooled
- 1/4 cup heavy cream or whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Place the softened butter in a large mixing bowl. Beat the butter with an electric mixer on medium speed until it is light and fluffy, about 3 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined, then increase speed to medium and beat until smooth. Scrape down the sides of the bowl as needed.
- Pour in the slightly cooled melted milk chocolate chips, heavy cream, vanilla extract, and salt.
- Increase the mixer speed to medium-high. Beat the frosting for 3 to 5 minutes until it becomes light, fluffy, and reaches a smooth, spreadable consistency.
- If the frosting is too thick, add cream, one teaspoon at a time. If it is too thin, add powdered sugar, one tablespoon at a time, until you reach your desired piping consistency.
- Use immediately to frost your favorite baked goods.
Notes
- For the best milk chocolate flavor, use high-quality milk chocolate bars or chips that you enjoy eating plain.
- Ensure the melted chocolate is not hot when added, or it will melt the butter and ruin the texture.
- If you need a very stiff frosting for detailed piping, reduce the heavy cream to 2 tablespoons and use cold butter.
- This frosting is best stored in an airtight container at room temperature for up to 2 days or refrigerated for up to one week. Bring to room temperature and re-whip before using if refrigerated.
Nutrition
- Serving Size: 1/4 cup
- Calories: 380
- Sugar: 45
- Sodium: 55
- Fat: 23
- Saturated Fat: 14
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 0
- Protein: 2
- Cholesterol: 60