Milk Chocolate Frosting

ISCREAMFORBUTTERCREAM.COM

INGREDIENTS:

– 2 cups unsalted butter, room temperature – 1 pinch salt – 6 cups confectioner’s sugar – 1 teaspoon vanilla extract – 1 ½ cups milk chocolate chips, melted and cooled down a bit (measure before melting) – 2 tablespoons milk (can add in another tablespoon if needed)

Heat the milk chocolate in the microwave until just melted, about 45 seconds. Stir until smooth. Be careful not to heat too long or the chocolate will become very firm.

Set the melted chocolate to the side to cool down for about 30 minutes. You can also pop it in the fridge to cool down for about 10 minutes, but don't let it firm back up. It needs to be closer to room temperature, but still stirrable.

Add the room-temperature butter to a large mixing bowl and mix on medium-high with an electric mixer until it's smooth.

Add the melted chocolate and mix on medium until well incorporated. Scrape down the sides of the bowl and mix again.

Add the salt, vanilla and 3 cups of confectioner's sugar. Mix well. Add 2 tablespoons of milk plus the last 3 cups of confectioner's sugar. Mix on high for a couple of minutes to make it fluffy.

Add frosting to cooled cake layers or cupcakes.

Find this recipe & more at:

ISCREAMFORBUTTERCREAM.COM