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Home » Desserts

Published: May 20, 2013 · Updated: Sep 29, 2021 by Carole Jones · 6 Comments

Heavenly Milk Chocolate Buttercream Frosting

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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!

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Heavenly Milk Chocoalte Buttercream Frosting

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  • 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

  1. 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.
  2. 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

Did you make this recipe?

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Categories: Desserts Tags: Cake, Chocolate, Frosting

Filed Under: Desserts
6 Comments

About 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.

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Comments

  1. Jensine Kinser says

    May 20, 2013 at 2:51 pm

    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. 😉

    Reply
  2. Makeshift Margaritas says

    May 20, 2013 at 10:50 pm

    This looks awesome! I can’t wait to try it out with dark chocolate cake. Thanks! – MBC

    http://www.makeshiftmargaritas.blogspot.com

    Reply
  3. Mary says

    March 30, 2016 at 11:10 am

    Hi, just wondering what brand good chocolate you use? Would Nestle’s milk chocolate chips be fine?

    Reply
    • Carole says

      March 30, 2016 at 11:31 am

      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.

      Reply

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