Home Desserts Heavenly Milk Chocolate Buttercream Frosting

Heavenly Milk Chocolate Buttercream Frosting

6 Comments3 minutes
September 29, 2021
Carole Jones

Desserts

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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!

The Best Milk Chocolate Buttercream Frosting

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!

Heavenly Milk Chocoalte Buttercream Frosting

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Print Recipe

Yield: 2 Cups - enough for 24 cupcakes 1x

Ingredients

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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

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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

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

6 comments

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

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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.