Milk Chocolate Frosting

4.28 from 36 votes

This rich and creamy Milk Chocolate Frosting is a bakery-style buttercream that’s easy enough for bakers of all levels to make with minimal ingredients. Use it to make decadent chocolatey swirls on cupcakes, cakes, cookies, and more!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: creamy chocolate frosting, frosting, icing, milk chocolate frosting

Servings: cups

Calories: 589kcal

Author: Tara Teaspoon

Ingredients

3 sticks (1 ½ cups) unsalted butter
¾ cup unsweetened cocoa
½ cup milk 2% or whole
2 teaspoons vanilla extract
7 cups (to 8 cups*) confectioners’ sugar see note

Instructions

In the microwave or in a saucepan, melt together ½ cup (1 stick) of the butter, cocoa powder, and milk, stir until smooth. Cool to room temperature.
In another large bowl, or a stand mixer fitted with the paddle attachment, beat remaining 1 cup (2 sticks) butter and vanilla together, then add cooled 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. For a softer frosting for swooping on a cake, use just 7 cups of confectioners' sugar.
Use frosting immediately or store in the fridge or freezer until ready to use. Bring almost to room temperature and beat until smooth before using.

Video

Notes

Nutrition facts based on 1 cup of frosting.

Use this frosting for your recipe of choice. Some suggestions are my: Almond Cake, Black Cat Cupcakes, or this Classic Yellow Cake.

Melt cocoa and butter: Melting the cocoa and butter together activates the chocolate flavors in the cocoa. It also helps make the frosting smooth and creamy.
Adjust consistency: If you'd like to make a stiffer frosting for piping, use all 8 cups of sugar. To make a softer frosting for swooping on a cake, use 7 cups of confectioners' sugar.

Nutrition