Milk Chocolate Frosting makes the perfect chocolatey swoops and swirls on your cakes and cupcakes.
I love chocolate. It happens to be an integral part of my favorite food: Chocolate Chip Cookies. So when it comes time to frost a cake I typically go to chocolate. Mmmm.
Of course a good dark chocolate ganache or borderline bitter chocolate glaze is always a dream, but sometimes I need a little milky creaminess in my life. Milk Chocolate Frosting is just the thing.
I have made versions where I simply sift the cocoa together with the confectioners’ sugar and blend it all with butter and milk – however that’s not as flavorful. I used the same ingredients here but changed the method. Check it out:
I melted the butter and cocoa together (and added the milk to save a step). Melting the cocoa into butter activates all the chocolaty flavor, all while creating a smooth chocolate mixture so my frosting won’t have cocoa lumps. No sifting required! (I really hate sifting)
Blend this flavorful sauce into butter and confectioners’ sugar and you have a luscious Milk Chocolate Frosting.
This recipe is enough to frost a 2 or 3 layer cake, or a lot of cupcakes. It freezes well and of course any leftovers make tasty graham cracker cookies! (You know the ones, frosting in between graham cracker squares, I could eat a dozen).
Melting the cocoa and butter together activates the chocolate flavors in the cocoa. It also helps make the frosting smooth and creamy.
- 3 sticks unsalted butter, softened
- ¾ cup unsweetened cocoa
- ½ cup milk (2% or whole)
- 2 tsp vanilla extract
- 7 to 8 cups confectioners’ sugar
- In the microwave or on in a saucepan, melt together ½ cup of the butter (1 stick) cocoa and milk and stir until smooth. Cool slightly. In another large bowl, beat remaining butter and vanilla together, then add cocoa mixture. Add confectioners' sugar 1 cup at a time, blending with each addition, until frosting is smooth and creamy. For a stiffer frosting for piping use all 8 cups of sugar, and for a softer frosting for swooping on a cake, use 7.