Am I the only one who is just always searching for a great chocolate frosting recipe? Do I think too much about these things? Probably.
These are the really deep and important questions you have to ask yourself when you’re on a beach vacation. The biggest problems we have is what we’re going to eat next and why won’t the kids stop fighting over the same sand shovel. (total first world problems, I know) Sometimes you just have the check out and forget about the big problems and enjoy a few little ones, right? Like what makes a good chocolate frosting.
But when you find something amazing (like this frosting), you need to stick with it. It’s rich and chocolatey, but still really spreadable. So how good is it? I had plenty leftover after a batch of cupcakes, and myself, my mom and my 12 year-old nephew couldn’t stop taste testing. I’m a firm believer in licking the bowl (I know that must shock you).
I originally found this on Sally’s Baking Addiction, and I was going to blog about both the cupcake and the frosting. The cake didn’t quite live up to the hype. It wasn’t that moist for me, but then again, I’m using a different oven and they could’ve been a minute or two over baked. I’ve got another yellow cake recipe from Smitten Kitchen on deck that I can’t wait to try. It came highly recommended from a friend so I can’t wait to check that one out.
Some notes on this recipe: She originally called for 3 tablespoons of cream, but I bumped it up to 6 (and I really could’ve added a few more). The frosting was almost like fudge without the extra cream, and not easily spreadable.
Milk Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened to room temperature
- 3 1/2 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 6 tbsp. heavy cream
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 2 full minutes. This creates a creamy base for the frosting. Turn speed to low and slowly add 3 cups of confectioners’ sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add the last 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness. Pipe or spread the frosting onto cooled cupcakes.