This milk chocolate buttercream frosting tastes just like this the Grandma's Frosting that we used to spread on cupcakes at the local bakery. It's called "grandma's" not because of any person in particular, but it perfectly describes the home-made fluffy frosting and mildly fudgy flavor that feels both fresh and nostalgic.
How to Make Milk Chocolate Buttercream Frosting
This chocolate frosting comes together in just 5 minutes. Make sure to keep mixing until it is light and creamy!
- Mix the butter - You must start with soft butter. Mix the butter with an electric mixer until smooth.
- Add the sugar and cream - With the mix turned off, the add the powdered sugar, cream, and vanilla extract. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Whip it up! - Add the cocoa powder and mix until incorporated. From there, turn the mixer up to high speed and let it whip for 2 to 3 minutes, or until the buttercream is light and fluffy. If it's too thick, add another tablespoon or two of cream.
- Smooth it out - Now that the buttercream is super fluffy, run the mixer on low speed for another minute to smooth out the air bubbles
- When done, the buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.
Start by mixing the butter by itself until smooth and creamy.
Begin adding in the sugar, cream, and vanilla. Mix on low speed.
Once the ingredients are combined, the buttercream is smooth but heavy and thick.
Add the cocoa powder and whip the buttercream until light and creamy, 2 to 3 minutes.
Hint: After the first stage of mixing, the buttercream will look like a thick frosting. Keep mixing to incorporate more air to make it smooth and creamy.
Try it on these Chocolate Caramel Cupcakes!
Storage
The milk chocolate buttercream frosting is best used immediately after making. If making in advance, store it at room temperature for up to 1 day. Rewhip or mix by hand until light and smooth.
Frosting may be stored in the refrigerator for up to two weeks. Allow it to come to room temperature before remixing.
You may also freeze the frosting for up to 3 months. Thaw in the refrigerator overnight.
Top Tip
If using to smoothly ice a cake, stir vigorously with a stiff spatula or wooden spoon to knock out any air bubbles. You want to whip the frosting for lightness, but do this extra step to make sure it glides on smoothly over the cake.
Recipe FAQs
Yes! You can freeze buttercream for up to 3 months. The best way to do so is by making a 'pillow' of buttercream by wrapping it in plastic wrap. Thaw overnight in the refrigerator then bring to room temperature. Remix before use.
Before you start adding too much powdered sugar, try putting soft buttercream in the refrigerator. The butter might have been too warm and chilling in the refrigerator may help it firm up.
Make sure to sift powdered sugar to remove any lumps before mixing. Allow enough time for the butter and sugar to whip together to help the sugar dissolve into the buttercream frosting.
Variations
Dark Chocolate Buttercream - add 2 ounces of melted and cooled dark chocolate and mix to combine.
Whipped Vanilla Buttercream - omit the cocoa powder and whip until light and fluffy!
Substitutions
Milk - In a pinch, you can use regular milk instead of the cream with similar results.
Similar Recipes
Recipe
Milk Chocolate Buttercream Frosting
Ingredients
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted as needed
- ¼ cup unsweetened cocoa powder
- 2 to 3 tablespoon heavy cream
- 2 tea pure vanilla extract
- pinch kosher salt
Instructions
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add the powdered sugar, 2 tablespoons of cream, vanilla, and salt. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally.
- Add the cocoa powder and mix until combined.
- Turn up the speed and mix at medium-high speed for 2 to 3 minutes, until the buttercream is light and creamy. If needed, add the additional cream until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.
- If using to ice a smooth cake, vigorously stir with a wooden spoon or stiff spatula to knock out some of the air bubbles.
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