Milk Chocolate Buttercream Frosting

Makes enough to generously frost the top and sides and center of a 2-layer 9-inch cake.

  • 2 sticks butter, room temperature
  • 1 cup semisweet chocolate chips
  • 2 teaspoons vanilla
  • 2-3 Tablespoons milk
  • tiny pinch of salt
  • 4 Cups powdered sugar, poured from the bag into the measuring cup, then sifted

Melt chocolate chips, remove from heat, then cool to room temperature (a bit warmer is okay, I sped up the cooling by stirring). In a stand mixer, or with a hand mixer, beat butter, vanilla, milk and salt and powdered sugar in a large bowl until smooth. Beat in a cooled chocolate. Be sure your cake layers are completely cool before frosting. If frosting is too gooey, let it rest a bit to dry out a little.

I posted tips for smoothing this buttercream out for a clean, pretty cake under “Super Slick” in the Sneaky Chef category.

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