The Best Homemade Milk Chocolate Frosting Recipe
The Best Homemade Milk Chocolate Frosting Recipe: Are you tired of store-bought frosting that lacks the rich, creamy taste of homemade? Look no further, because we have the ultimate solution for all your frosting needs: the best homemade milk chocolate frosting recipe. Say goodbye to artificial flavors and preservatives and hello to a delectable treat that will have your taste buds dancing. With just a few simple ingredients and some kitchen magic, you’ll be able to whip up the perfect frosting every time.
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.
How to Make Creamy Milk Chocolate Frosting
BEST CHOCOLATE BUTTERCREAM FROSTING INGREDIENT LIST-full recipe below in recipe card
- 1¼ cups unsalted butter
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate chips, melted
- pinch of salt
- 6 cups powdered sugar
- ¼ cup + 1 tablespoon milk
HOMEMADE CHOCOLATE FROSTING RECIPE DIRECTIONS
- In a medium microwave safe bowl, melt chocolate (about 1 minute) until smooth and creamy; set aside.
- In a large bowl, of a stand mixer, fitted with a paddle attachment, 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.
- Slowly add the confectioners’ sugar alternating with milk.
- 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.
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 creamy 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 airtight 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).
IF YOU LOVE CHOCOLATE FROSTING YOU MIGHT ALSO LIKE THIS DARK CHOCOLATE FROSTING
Why Should My Ingredients Be At Room Temperature?
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 HOMEMADE FROSTING RECIPES
CARAMEL SWIRL BUTTERCREAM 2. CINNAMON CHOCOLATE CREAM CHEESE FROSTING 3. ORANGE BUTTERCREAM FROSTING 4. PISTACHIO CREAM CHEESE FROSTING
THE BEST HOMEMADE MILK CHOCOLATE FROSTING RECIPE FAQ’s
Yes, any cake mix will work with the frosting recipe. Strawberry cake would be delicious!
Yes, you can use milk chocolate chips but keep in mind that your frosting will be sweeter and you won’t get that rich chocolate flavor you will with semi sweet chocolate chips.
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.
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.
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).
Milk Chocolate Frosting
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
- In a medium microwave safe bowl, melt chocolate (about 1 minute) until smooth and creamy; set aside.
- 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.
- Slowly add the powdered sugar alternating with milk.
- 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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This is beautiful chocolate icing. Soft, smooth and airy. Light in color. Iced a 13 x 9 milk chocolate cake. Makes a lot.
Hi Kelly, I’m so glad you liked the recipe.