Description
Fluffy milk chocolate buttercream frosting that is perfect for topping your next batch of cupcakes or snacking cake.
Ingredients
Units
Scale
- 6 oz. milk chocolate (from two ESC bars), 48% cocoa (170g)
- 1 cup (2 sticks) unsalted butter, room temperature (226g)
- 1/8 teaspoon salt
- 4 cups powdered sugar, sifted (~475g)
- 1–2 tablespoons heavy whipping cream
Instructions
- Roughly chop up your chocolate and melt in a heat-safe bowl in the microwave in 30 second increments, stirring after each (heat until almost completely melted and there are a few chunks left—let the residual heat do the rest while you stir). Let it cool down a bit so it’s slightly warm, but not hot (too hot and it’ll mess with the butter, too cold and it’ll seize up). You can start the next steps as it cools.
- Beat your butter on medium-high speed for 2 minutes until light and fluffy. Scrape down the bowl. With the mixer on low, gradually add in your sifted powdered sugar (about 1/2 cup at a time) until fully incorporated. Then add in your vanilla extract and beat on medium-high for another 30 seconds, scraping down the bowl again.
- Pour in your melted chocolate and mix on low until generally incorporated and then turn the speed up to medium-high, beating for 2-3 minutes until fluffy (scrape down the bowl halfway through to make sure everything gets evenly mixed).
- Add in a tablespoon of heavy cream and beat on high for one more minute (if you want it thinner or more spreadable, add an extra tablespoon or two of heavy whipping cream until desired consistency).
This should give you plenty to top a dozen cupcakes or 8-9 inch square cake! Even a 9×13 inch sheet cake, it just might be a thinner layer.
Notes
- STORING: Store in the fridge in an airtight container for up to 5 days. To use, let it come to room temperature and then beat with a mixer until back to regular consistency. If using same-day, leave it at room temperature and cover bowl with plastic wrap (making sure the plastic wrap is touching the buttercream to avoid excess air pockets or it’ll dry out).
- When you get to the last stage of whipping on high speed—whip until its the consistency (aka fluffiness) that you’re after! If you need to thin it back out, just add in some heavy whipping cream by the tablespoon.
- Make sure your butter is truly room temperature and avoid heating in the microwave prior to using to speed things up. It’d be better to err on the side of colder than risk melting.