Deliciously Sprinkled

Milk Chocolate Buttercream Frosting

The best Milk Chocolate Buttercream Frosting recipe you will ever need!

Milk Chocolate Buttercream Frosting. Recipe on

This is my favorite milk chocolate buttercream frosting and it’s so simple to make!

It’s my go to chocolate frosting that I use on all of my cakes, cupcakes, cookies, and brownies. These Frosted Peanut Butter Bars are my favorite…they’re like the ones I use to LOVE in grade school at lunch time.

I adapted this recipe from my classic vanilla buttercream frosting recipe, which is one of the most popular recipes on my blog. So if you need a vanilla buttercream frosting recipe, go check that one out too!

I also have another awesome Sugar Cooke Frosting recipe perfect for Christmas Cut-Out Cookies.

Lots of different options and every kind of frosting recipe you want, I got it for you. Enjoy & Happy Baking!

Chocolate Cupcakes with Milk Chocolate Buttercream Frosting. Recipe by


MIXER: To make frosting the first thing you need is an awesome mixer. I love my KitchenAid Stand Mixer and this is my go-to hand mixer…either one you’ll be able to make amazing frosting.

SOFTENED BUTTER: Before you start making your frosting you want to make sure that your butter is soft. If your butter is not soft enough the frosting will not be creamy and fluffy.

HEAVY WHIPPING CREAM: I like to use heavy whipping cream because it makes this milk chocolate buttercream frosting thicker. But if you don’t have heavy whipping cream in your fridge, no worries you can use milk instead.

MILK CHOCOLATE: I bought the XL Hershey’s Milk Chocolate candy bar which is 4.4 ounces but if you can’t find the XL Hershey’s Milk Chocolate candy bar you can buy 4  (1.55 oz.) regular sized Hershey’s Milk Chocolate candy bars.

Chocolate Buttercream Frosting. Recipe by



Homemade Chocolate Cake


Chocolate Cupcakes with Milk Chocolate Buttercream Frosting. Recipe by


Mint Chocolate Chip Cupcakes

Milk Chocolate Buttercream Frosting

Yield: 2 1/2 cups

Prep Time: 10 minutes

Total Time: 10 minutes

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  • 1 (4.4 ounce) extra large Hershey's Milk Chocolate candy bar*
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • sprinkles


STEP 1: Place milk chocolate candy bar into small bowl. Microwave for 30 seconds intervals, stirring after each interval until the chocolate is melted and smooth. Set aside and allow to cool.

STEP 2: Using an electric or stand mixer, cream together butter and powdered sugar together until light and fluffy, scraping the sides of the bowl as needed.

STEP 3: Add heavy whipping cream and vanilla extract, and mix until combined. Fold in milk chocolate until fully incorporated into frosting.

STEP 4: Frost cupcakes, cakes, or cookies using a piping bag or knife. Top with SPRINKLES and enjoy!

*I bought the XL Hershey's Milk Chocolate candy bar which is 4.4 ounces but if you can't find the XL Hershey's Milk Chocolate candy bar you can buy 4  (1.55 oz.) regular sized Hershey's Milk Chocolate candy bars.

12 Responses to “Milk Chocolate Buttercream Frosting”

  1. Julie — April 23, 2018 at 10:57 am

    I just made this frosting for a birthday cake this weekend. It was so good! Perfect for cake and cupcakes! Adding to my collection! Thank you!

  2. Hannah — June 4, 2016 at 6:50 pm

    How much frosting will this make? i am wanting to frost a 3 9inch layer

    • Jenn — June 15th, 2016 @ 11:11 am

      It will make enough to frost 2 9-inch layer cakes, so I would make another batch just to be on the safe side. 🙂

  3. Terri — March 6, 2016 at 6:56 pm

    How long will this keep in the refrigerator?

    • Jenn — March 7th, 2016 @ 2:42 pm

      At least a week! 🙂

  4. Jon Golsteyn — February 25, 2016 at 11:17 am

    I finally tried this recipe today.It is amazing.I used a milk chocolate bar for this and it turned out great.This is a recipe that I will keep and use a lot.Thank you.

  5. Janice — July 4, 2015 at 8:18 pm


  6. Janet — April 26, 2015 at 1:51 pm

    Would like to do a little less sweet.  It’s delicious though, but could it be toned down with bitter-sweet baking bars?

    • Jenn — April 27th, 2015 @ 8:37 am

      Yes, you could use bitter-sweet baking bars or to cut down on the sweetness you can add a pinch of salt!

  7. Betty — March 26, 2015 at 8:00 am

    This looks like heaven to me! I’m excited that I stumbled upon this recipe and am planning to make it today 🙂

  8. HBackler — March 3, 2015 at 2:22 pm

    Just made this! Substituted almond milk for heavy cream and semi sweet baking bars for chocolate. That is what I had on hand. It is wonderful! Very fluffy and yummy! Thank you. Usually I find recipes with not the correct amount of butter to powered sugar-yours was amazing! 

  9. Joanne V — December 21, 2014 at 4:54 pm

    I love a good chocolate buttercream frosting. Thanks for the recipe!

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