Creamy Milk Chocolate Frosting
Helllo there, buddy! This milk chocolate frosting recipe is designed to tackle those overly sweet cakes and cupcakes. Here's the lowdown:
Milk Chocolate Frosting Recipe (That Won't Sweeten Your Teeth)
Ingredients
- 6 ounces milk chocolate, roughly chopped
- 3 ounces bittersweet chocolate, roughly chopped
- 3 sticks (339g) unsalted butter, at room temperature
- 2 tablespoons (30ml) whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 2 1/2 cups (500g) powdered sugar (or adjust to your liking)
Instructions
- Fill a medium saucepan with 2 inches of water and bring it to a boil over high heat. Once boiling, reduce the heat to low so the water is just simmering. Place the milk chocolate and bittersweet chocolate in a heatproof bowl large enough to sit over the water without touching it. Position the bowl over the saucepan and stir until the chocolate has melted and is smooth. Set aside to cool slightly but still be pourable, around 5 to 10 minutes.
- Beat the butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes.
- Add the milk and mix until incorporated. Pour in the melted chocolate and mix until completely incorporated. Stir in the vanilla and salt, then mix until incorporated. Scrape down the sides of the bowl and paddle with a spatula.
- Turn the mixer to low and slowly add the powdered sugar until it's fully combined and the mixture is creamy. Increase the speed to high and mix until lightened in color and fluffy, about 1 minute.
Tips
- Adjust the sweetness level by adding or reducing the amount of powdered sugar to your preference.
- If you're not planning to use the frosting within 3 hours, refrigerate it in a container with plastic wrap directly touching the surface for up to 3 days.when ready to use, let it sit at room temperature until softened, then beat it in the bowl of a stand mixer fitted with a paddle attachment until smooth and fluffy.
This frosting recipe makes enough to frost an 8-inch layer cake or 24 cupcakes. The frosting is still sweet, so spread it on less sweet cakes or cupcakes to create a harmonious flavor experience. Happy frosting!
- For an optimal nutritional balance with this milk chocolate frosting recipe, consider adjusting the amount of powdered sugar to your liking, as noted in the Tips section.
- To achieve the perfect buttercream consistency, ensure the temperature of the butter is at room temperature before beating it in step 2 of the Instructions, as indicated in the recipe.
- This milk chocolate frosting recipe, despite being less sweet than many common versions, still yields a sweet frosting that pairs best with less sweet cakes or cupcakes, as suggested in the conclusion.
