Go Back
+ servings

Milk Chocolate Buttercream Frosting

Make light and fluffy, silky smooth milk chocolate buttercream frosting in 10 minutes or less. Perfect for decorating cakes and cupcakes!
4.47 from 32 votes
Print Pin
Course: Cakes, Cupcakes, Desserts, Dips and Spreads
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24
Calories: 144kcal
Author: Mel Lockcuff

Equipment

Ingredients

Instructions

  • Before getting started, it is imperative that you use softened butter. Either let it sit out at room temperature for a bit, or you can pop it into the microwave for a few seconds, making sure that it absolutely does not melt.
  • In a large mixing bowl, combine the softened butter, vanilla extract, and almond extract.
  • Then add in the heavy whipping cream and mix well.
  • Add in the powdered sugar and cocoa powder, and whisk everything together until the frosting is silky smooth, creamy and easily spreadable with no grittiness.*
  • You'll end up with a very smooth, creamy, chocolate buttercream frosting that's perfect for cake decorating, piping onto cupcakes, and more. Not to mention, it tastes rich and delicious.

Video

Notes

*Be sure to scrape the sides down with a spatula every now and again so as to totally incorporate all of the dry ingredients.
*A stand mixer or electric hand mixer with a whisk attachment makes this step so much easier!
Does buttercream frosting need to be refrigerated?
You can store most buttercream frosting in an airtight container at room temperature for 2-3 days max. However, if you're going to be storing it longer than that, it's best to stick it in the refrigerator for up to 7 days.
Can I freeze buttercream frosting?
Yes, you can! In fact, I always have leftover icing, so I usually throw it in the freezer to keep it for next time. Freezing won’t hurt the texture, consistency, or flavor of your frosting. Just be sure to store it in an airtight container, so it won't get freezer burn.

Nutrition

Serving: 1g | Calories: 144kcal | Carbohydrates: 17g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 62mg | Sugar: 16g
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #fomfrecipes!