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Piped chocolate frosting on a cupcake with a piping bag next to it and cupcakes behind it.

Milk Chocolate Buttercream Frosting

Course: Dessert
Cuisine: American
Keyword: milk chocolate buttercream frosting
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12 servings
Calories: 655kcal
Author: Kara @I Scream for Buttercream
A smooth and creamy delicious milk chocolate buttercream frosting that's perfect on chocolate cakes or cupcakes.
Print Recipe
US Customary - Metric

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)

Instructions

  • 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 on low until combined, then on medium until fully incorporated.
  • Add 2 tablespoons of milk plus the last 3 cups of confectioner's sugar. Mix on low until combined, then on medium until fully incorporated. Scrape down the sides of the bowl, then mix again.
  • Check the consistency of the buttercream and if it's too thick, add milk only a tablespoon at a time, and mix after each addition. If the buttercream is too thin, add another ½ - 1 cup of confectioner's sugar and mix well.
  • Mix on medium-high for a couple of minutes to make it fluffy.

Notes

*This buttercream will not be a dark chocolate frosting color. The color will be a light tan as this frosting is made with milk chocolate.
**This recipe makes enough buttercream to cover a two-layer, 8-inch round layer cake, a 13x9 inch cake, or about 24 cupcakes.
How to store: This buttercream can be stored at room temperature, in an airtight container for about three days. After that, it can be refrigerated to prolong freshness for an additional 2-3 days.
For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have about ingredients, substitutions, mixing method and more.
Nutritional values are an estimate.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 655kcal | Carbohydrates: 79g | Protein: 0.4g | Fat: 39g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 10mg | Potassium: 99mg | Sugar: 76g | Vitamin A: 950IU | Calcium: 34mg | Iron: 0.04mg