Milk Chocolate Buttercream Frosting. Recipe on deliciouslysprinkled.com

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

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 deliciouslysprinkled.com

 CHOCOLATE BUTTERCREAM FROSTING INGREDIENTS

 MILK CHOCOLATE CANDY BAR: 1 (4.4 oz.) milk chocolate candy bar. I used the KING SIZE Hershey’s Milk Chocolate Candy Bar. You could also buy 4 (1.55 oz.) regular sized candy bars. 

● BUTTER: 1 cup (2 sticks) unsalted butter. Make sure the butter is softened to room temperature before making the frosting. 

 POWDERED SUGAR: 2 1/2 cups powdered sugar. 

 HEAVY WHIPPING CREAM: 1/4 cup heavy whipping cream.

 VANILLA EXTRACT: just 1/2 teaspoon vanilla extract.

Chocolate Buttercream Frosting. Recipe by deliciouslysprinkled.com

HOW TO MAKE CHOCOLATE FROSTING

To make this Milk Chocolate Buttercream Frosting, simply:

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. 

Homemade Chocolate Cake

ADDITIONAL FROSTING TIPS

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 Peanut Butter Bars

FROSTING TOOLS NEEDED

MIXER: I love my KitchenAid Mixer, I use it for everything. Makes baking so much easier!

MIXING BOWLS: I love these mixing bowls and they have small sizes perfect for decorating cookies with different frosting colors.

ICING SPATULA: This spatula is what I use to frost cakes, cupcakes and cookies. 

Homemade Chocolate Cake

CUPCAKE & CAKE RECIPES

HOMEMADE CHOCOLATE CAKE

Homemade Chocolate Cake

CHOCOLATE CUPCAKES 

Chocolate Cupcakes with Milk Chocolate Buttercream Frosting. Recipe by deliciouslysprinkled.com

CHOCOLATE FROSTED PEANUT BUTTER BARS

Chocolate Peanut Butter Bars

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Yield: 2 1/2 cups

Milk Chocolate Buttercream Frosting

Prep Time 10 minutes
Total Time 10 minutes
Milk Chocolate Buttercream Frosting. Recipe on deliciouslysprinkled.com

Ingredients

  • 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

Instructions

  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.
  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.
  3. Add heavy whipping cream and vanilla extract, and mix until combined. Fold in milk chocolate until fully incorporated into frosting.
  4. Frost cupcakes, cakes, or cookies using a piping bag or knife.

Notes

*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.

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MILK CHOCOLATE BUTTERCREAM FROSTING

THE BEST CHOCOLATE FROSTING RECIPE

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