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Milk Chocolate Frosting

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Milk Chocolate Frosting: An easy to make light and airy frosting with just the right amount of chocolate flavor. Perfect for cupcakes, layered cakes and sheet cakes. Top your yellow cake with this creamy milk chocolate frosting to create a Traditional Birthday Cake.

Milk Chocolate Frosting

How to Make Milk Chocolate Frosting

Milk Chocolate Frosting
It only takes a few simple ingredients to make the most delicious chocolate frosting.

INGREDIENTS

Milk Chocolate Frosting
This recipe is like most frosting recipes. It requires unsalted butter, powdered sugar and vanilla. The star of this chocolate frosting is the chocolate. Using good tasting chocolate is the key to a great tasting frosting.

DIRECTIONS

Milk Chocolate Frosting
Add butter and vanilla to a large mixing bow, whip on low until butter is smooth and creamy ( about 1 minute). Add melted chocolate and salt —TIP: When adding the chocolate make sure the chocolate is cooled to the same temperature as the butter. Add powdered sugar on cup at a time whipping between just until combined. Whip frosting on medium high AT LEAST 3 MINUTES.

Time Does Matter

Mixing or whipping the frosting for three minutes may seem a little extreme. But trust me when I say in that three minutes you will see your frosting transform into a light chocolate color and double in volume. Mixing for the three minutes is one of the most important steps to creating the perfect milk chocolate frosting.

How to Store Milk Chocolate Frosting

Something I do when I have a large quantity of cupcakes and frosting to make is make the batter and frosting the day before. This makes making homemade cupcakes a lot easier.

STORE: Frostings that are made with shortening can be stored at room temperature in an air tight container on the counter up to 2 weeks. Frostings with butter and milk should be stored in the refrigerator with an air tight lid up to 2 weeks or freezer up to 3 months. REVIVE: For frostings that are frozen or refrigerated. Set them on the counter and wait for them to come to room temperature. Spoon into a large mixing bowl. Fit the mixer with a paddle attachment, beat on medium high until light and fluffy (about 3 minutes).

Why Should My Ingredients Be At Room Temperature?

Milk Chocolate Frosting
This one is simple. The recipe calls for “softened” or “room temperature” butter and cream cheese. This simple step will make it easier for you to reach a light and fluffy frosting. No one wants chunks of butter or cream cheese in their frosting. Just lay the butter and cream cheese on the counter until when pressed with your finger it gives and makes a indention, without your finger sliding anywhere. Firm, but not cold. Lightly softened without being greasy.

Tips for a Light and Fluffy Frosting

  • Good ingredients “real” butter (not margarine) and good chocolate
  • Room temperature ingredients
  • Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice).  This will allow air to incorporate into the butter and create the lightness you want.
  • That’s it!  It’s really not as hard as you might think.

MORE FROSTING RECIPES

CARAMEL SWIRL BUTTERCREAM 2. CINNAMON CHOCOLATE CREAM CHEESE FROSTING 3. ORANGE BUTTERCREAM FROSTING 4. PISTACHIO CREAM CHEESE FROSTING

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Milk Chocolate Frosting

Milk Chocolate Frosting

Yield: About 5 Cups (enough for a three layer cake or 36 cupcakes)

Wonderfully creamy and perfect for a layered cake, sheet cake, cupcakes or cookies.

Ingredients

  • 1¼ cups unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces semisweet chocolate chips, melted
  • pinch or salt
  • 6 cups powdered sugar
  • ¼ cup + 1 tablespoon milk

Instructions

  1. In a medium microwave safe bowl, melt chocolate (about 1 minute) until smooth and creamy; set aside.
  2. In a large bowl, beat together the butter and vanilla until smooth and creamy (about 1 minute). Add melted chocolate and salt —TIP: When adding the chocolate make sure the chocolate is cooled to the same temperature as the butter.
  3. Slowly add the powdered sugar alternating with milk.
  4. Once all the sugar and milk have been incorporated, turn mixer on medium high and continue mixing making sure to stop and scrape down the sides and bottom. Mix 3 minutes.

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© Sheryl
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Milk Chocolate Frosting

Comments

Milk Chocolate Frosting — 2 Comments

  1. This is beautiful chocolate icing. Soft, smooth and airy. Light in color. Iced a 13 x 9 milk chocolate cake. Makes a lot.

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