Prepare to transform your ordinary desserts into extraordinary culinary masterpieces with this decadent, cloud-like milk chocolate buttercream frosting! Imagine a frosting so rich, so velvety, and so irresistibly smooth that it will make your taste buds dance with pure chocolate euphoria. Whether you're looking to elevate a simple cake, dress up cupcakes, or simply want to indulge in a spoonful of pure bliss, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Baking
Serves: 2 cups
Ingredients
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup milk chocolate, melted
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Instructions
- Begin by gathering all your ingredients: 1 cup of softened unsalted butter, 2 cups of powdered sugar, 1/2 cup of melted milk chocolate, 1 teaspoon of vanilla extract, and 1/4 cup of heavy cream. Ensure that your butter is at room temperature for easier mixing.
- In a large mixing bowl, add the softened unsalted butter. Using an electric mixer, beat the butter on medium speed until it becomes creamy and smooth, which should take about 1-2 minutes.
- Gradually add the 2 cups of powdered sugar to the bowl. It's best to add it in increments to avoid a sugar cloud. Continue to mix on low speed until the sugar is incorporated, then increase to medium speed and beat until the mixture is fluffy, approximately 2-3 minutes.
- Next, pour in the melted milk chocolate. Ensure that the chocolate is not too hot; it should be just warm to the touch to prevent melting the butter further. Mix on medium speed until the chocolate is fully incorporated and the frosting is smooth.
- Add 1 teaspoon of vanilla extract to the mixture. This will enhance the flavor of the frosting. Mix again until the vanilla is well blended into the frosting.
- To achieve a lighter and creamier texture, gradually add 1/4 cup of heavy cream to the frosting. Mix on low speed, then increase to medium speed until the frosting is fluffy and has reached your desired consistency. If the frosting is too thick, you can add a little more cream, a tablespoon at a time, until it reaches the desired texture.
- Once your whipped milk chocolate buttercream frosting is ready, use it immediately to frost your favorite cakes or cupcakes. If you're not using it right away, store it in an airtight container in the refrigerator. Before using, allow it to come to room temperature and re-whip for the best texture.
Tips
- Temperature Matters: Ensure your butter is perfectly softened but not melted. Room temperature butter is key to achieving a smooth, creamy texture.
- Sift Your Powdered Sugar: To prevent lumps and ensure a silky-smooth frosting, always sift your powdered sugar before adding it to the mixture.
- Chocolate Melting Hack: Melt your milk chocolate carefully using a double boiler or microwave in short 15-second bursts, stirring between each interval to prevent burning.
- Consistency is King: If your frosting is too thick, add heavy cream one tablespoon at a time. If it's too thin, add a bit more powdered sugar.
- Make Ahead Friendly: This frosting can be stored in an airtight container in the refrigerator for up to 5 days. Just bring it to room temperature and re-whip before using.
- Flavor Variations: Feel free to experiment by adding a pinch of sea salt or a splash of coffee extract to enhance the chocolate flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
