Milk Chocolate Frosting

Milk chocolate is chocolate mixed with milk powder, liquid, or condensed milk. This process of solidifying milk chocolate was invented by Swiss confectioner Daniel Peter. Milk chocolate has less than or equal to 10% chocolate liquor in it and the percent of milk solids is less than or equal to 12%. We will now see how to make frosting using milk chocolate.

Milk Chocolate Frosting Recipes

These are some of the frosting recipes, which have been used by a number of friends, with more than satisfactory results.

# For Cupcakes
With this recipe, you will be able to make frosting sufficient for 12 cupcakes.

Ingredients

• Milk Chocolate 3½ ounces
• Semisweet Chocolate 3 ounces
• Confectioners' Sugar (sifted) 2 cups
• Milk ¼ cup
• Unsalted Butter (softened) ¼ cup
• Pure Vanilla Extract 2 teaspoons
• Salt ¼ teaspoon

Method

• Put milk chocolate and semisweet chocolate in a medium heatproof bowl.
• Fill a saucepan with 1 inch of water and let is simmer on slow.
• Place the chocolate bowl in the saucepan, but the bowl should not touch the water.
• Stir the chocolate occasionally, until the chocolate melts and is smooth.
• Add confectioners' sugar, milk, butter, vanilla extract and salt to the chocolate and beat until smooth and creamy.
• Divide the icing evenly between the cupcakes you have made and swirl with the back of a spoon.
• Top the frosting with a sugar cookie or marshmallow candy.

# For Cake
This frosting makes great frosting for chocolate layer cakes.

Ingredients

• Whole Milk 2/3 cup
• Egg Yolks 3
• All-Purpose Flour 1 tablespoon + 1 teaspoon
• Confectioners' Sugar 1 1/3 cups
• Vanilla Extract 1 teaspoon
• Unsalted Butter (cut into pieces and softened) 1½ cups
• Milk Chocolate (melted and cooled) 8 oz
• Unsweetened Chocolate (melted and cooled) 2 oz

Method

• Heat milk in a heavy saucepan over moderate heat until hot.
• Whisk egg yolks, flour, 1/3 cup confectioners' sugar together in a bowl.
• Then add it to hot milk in a stream, as you continuously keep whisking.
• Bring the mixture to a boil over moderate heat, as you continue to whisk.
• Reduce heat and let it simmer for 2 minutes, so that the mixture has thickened.
• Transfer to a large bowl, cover, and let it cool for about 45 minutes to an hour.
• Then add vanilla and remaining sugar and beat at moderate speed until well combined.
• Add butter, 2 tablespoons at a time, and beat at medium-high speed until a smooth mixture is formed.
• At last add chocolates and beat till well combined.
• Layer cake with frosting between each layer, then frost the top and sides with remaining frosting.

# Chocolate Chip Frosting
Using this recipe, you will make about 2½ cups of frosting.

Ingredients

• Confectioners' Sugar 3 cups
• Butter (softened) ¼ cup
• Milk 3 tablespoons
• Vanilla 1 teaspoon
• Mini Chocolate Chip ¼ cup

Method

• In a bowl, cream softened butter with a hand-mixer.
• Gradually add sugar to the butter and continue to beat well.
• Once there are no grains remaining add vanilla and milk to make frosting creamy and smooth.
• At last add chocolate chips and your frosting is ready for use. Spread the frosting on a cooled cake.

# Dark Chocolate Frosting
Some people are not really fond of milk chocolate frosting, as it is very sweet for their taste. They would rather instead have dark chocolate frosting

Ingredients

• Cocoa ½ cup
• Butter 6 tablespoons
• Vanilla 1 teaspoon
• Powdered Sugar 2 2/3 cup
• Milk 4 tablespoons

Method

• In a bowl cream the butter using electric mixer.
• Add cocoa to the butter and whisk till well blended.
• Gradually add sugar, alternating it with milk and vanilla, so that the frosting does not thicken.
• Beat continuously until smooth and creamy.
• Spread the frosting on a cooled cake or cupcakes or cookies.

For more information, read

• Vanilla Frosting Recipe
• Peanut Butter Frosting
• Chocolate Cream Cheese Frosting
• Ice Cream Cake Frosting

If you are making chocolate frosting for layered cakes, it is recommended to make the cake 1 day in advance and wrap well in plastic wrap at room temperature. Frosting can also be made a day in advance, but remember to cover and chill it. Before using frosting that has been made in advance, it is necessary to bring it to room temperature (do not heat) and beat with an electric mixer.