Buttercream never had it like this before. You can stop looking for the best chocolate frosting recipe because this is IT!
It has been a very long week up to my eyeballs in cake, frosting and fondant. Graduation cakes and cupcakes are always a bit overwhelming because everyone wants their orders on the same weekend. I survivied the massive stress but not without one major melt down when my little two were the cause of me dropping half a dozen cupcakes hot from the oven. I lost it.
They ran outside crying and bellowing, “Mommy is so mad at us! She is yelling at us!” I quickly apologized, regained my composure and carried on feeling quite horrible lack of ability to manage the stress of the situation. I know you can understand that sometimes, the stresses of life just take you out and you become a person you are not proud of at all!
After my mothering moment of the year, I consoled my guilt with a few spoonfuls of this heavenly chocolate perfection. I’ve used this chocolate frosting quite a few times and it is always the favorite of all my different chocolate frostings. You will not be disappointed. I promise!
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Heavenly Milk Chocoalte Buttercream Frosting
- Yield: 2 Cups - enough for 24 cupcakes 1x
Ingredients
Scale
- 1/2 C heavy cream
- pinch of salt
- 1 Tb light corn syrup
- 10 ounces quality milk chocolate, chopped
- 1/2 C powdered sugar
- 8 Tb cold butter
Instructions
- In a microwave safe cup, microwave cream, salt and corn syrup until it is simmering, about 1 minute. Place the chocolate your food processor and while the machine is running, slowly pour in the hot cream. Process for 1 minute until smooth. Add the powdered sugar and process until mixed in.
- Cut the butter into 8 pieces and add to the frosting, one piece at a time allowing each piece to incorporate before adding the next. Process for 1 minute to be sure all the butter is mixed in. Pour into a bowl and allow to cool for one hour, stirring often while it cools. It will become thick and perfect as it cools!
Nutrition
- Serving Size: 1/24th
- Calories: 129
- Sugar: 8g
- Sodium: 12mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 17mg
I think you’re the first mom ever to lose it–ever, ever, ever. 🙂
I’m glad you put this recipe up b/c it is dang good. And with Cameron’s birthday coming up…well…we do want to celebrate it right. 😉
This looks awesome! I can’t wait to try it out with dark chocolate cake. Thanks! – MBC
http://www.makeshiftmargaritas.blogspot.com
Hi, just wondering what brand good chocolate you use? Would Nestle’s milk chocolate chips be fine?
Hi Mary! I would tell you to use a brand of chocolate that you love. Chocolate chips would work but aren’t quite as good as a bar. Chocolate chips have a lower amount of cocoa butter in them.