Why You’ll Love This Recipe

This milk chocolate frosting is the perfect balance of creamy and chocolaty, with just the right amount of sweetness. The use of heavy cream creates a smooth texture that is easy to spread or pipe onto your favorite desserts. The frosting holds its shape well, making it ideal for intricate designs, while the rich milk chocolate flavor is sure to satisfy any chocolate lover. Additionally, the white chocolate vanilla variation offers a subtle yet elegant twist for those who prefer a different flavor profile.

Ingredients

For the Milk Chocolate Frosting:

3 cups heavy cream
3¾ cups finely chopped 35% milk chocolate
¼ teaspoon kosher salt (adjust to taste)

For the White Chocolate Vanilla Variation:

3 cups heavy cream
1 vanilla bean, split lengthwise
3¾ cups finely chopped white chocolate

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cream:

Heat the Cream: In a medium saucepan, heat the heavy cream over medium heat until it begins to bubble around the edges. Be careful not to let it boil.
Pour Over the Chocolate: For the milk chocolate version, pour the hot cream over the chopped milk chocolate in the bowl of a stand mixer. Stir by hand until the chocolate is fully melted and the mixture is smooth. Add the kosher salt and mix thoroughly.
Chill the Ganache: Cover the bowl and refrigerate the ganache for at least 6 hours, or until it has thickened. If you need it faster, you can place the bowl in an ice bath, stirring occasionally, until it thickens (about 1 hour).

Whip the Frosting:

Beat the Ganache: Once the ganache is cold and thick, place it in the stand mixer with the whisk attachment. Beat on medium-high speed for 75 to 120 seconds, or until the ganache becomes thick and creamy.
Use or Store: The frosting is ready to use immediately. If you’re storing it, freeze the frosting in an airtight bag for up to 6 months. When ready to use, gently warm it until it becomes spreadable.

Instructions for the White Chocolate Vanilla Variation:

Flavor the Cream: Add the split vanilla bean to the cream and bring it to a simmer. Remove from heat, cover, and let it steep for up to 4 hours to infuse the vanilla flavor into the cream.
Finish the Ganache: Remove the vanilla pod from the cream and bring the cream back to a simmer. Pour the hot cream over the finely chopped white chocolate and stir until smooth.
Chill and Whip: Follow the same chilling and whipping process as in the milk chocolate version. Chill the ganache, then beat it until thick and creamy.

Use the Frosting:

Once the frosting has been whipped, it is ready to use! Spread or pipe it onto cakes, cupcakes, or any other dessert you desire.

Servings and Timing

Servings: Enough to frost a 2-layer 9-inch cake or approximately 24 cupcakes
Prep time: 10 minutes
Chilling time: 6 hours (or 1 hour if using an ice bath)
Whipping time: 2 minutes
Total time: 6-8 hours (including chilling time)

Variations

Milk Chocolate with Hazelnuts: Add finely chopped toasted hazelnuts to the frosting for a nutty flavor that pairs beautifully with milk chocolate.
Chocolate Mint Frosting: Add a few drops of mint extract to the milk chocolate ganache for a refreshing mint-chocolate twist.
Peanut Butter Chocolate: Mix in some peanut butter to the whipped frosting for a rich peanut butter and chocolate combination.

Storage/Reheating

Storage: Store the frosting in an airtight container in the refrigerator for up to 1 week. If freezing, place the frosting in an airtight bag and store it for up to 6 months.
Reheating: If the frosting becomes too firm after chilling or freezing, allow it to come to room temperature, then rewhip it to restore its creamy texture.

FAQs

Can I use chocolate chips instead of chopped chocolate?

It’s best to use high-quality chopped chocolate instead of chocolate chips, as chips often contain stabilizers that can affect the texture of the frosting. Chopped chocolate melts more smoothly.

How can I make the frosting firmer?

If the frosting is too soft, place it in the refrigerator for 10-15 minutes to firm up, then rewhip it. You can also add a little more chopped chocolate to the ganache if it needs more structure.

Can I use a different type of cream?

Heavy cream is preferred because it provides the richness needed for this frosting, but you can substitute with a lower-fat cream if necessary. Keep in mind the texture and consistency may differ slightly.

How do I store leftover frosting?

Store any leftover frosting in an airtight container in the refrigerator for up to a week. You can freeze it for longer storage for up to 6 months. Be sure to bring it to room temperature and rewhip before using.

Can I use this frosting for piping decorations?

Yes, this frosting holds up well for piping and can be used to create beautiful decorations like rosettes, swirls, and flowers.

Can I use this frosting on cupcakes?

Yes, this frosting is perfect for cupcakes! It’s smooth and creamy, making it easy to spread or pipe on top of your favorite cupcakes.

How long should I chill the frosting before using?

The frosting needs to chill for at least 6 hours, or until it thickens to a spreadable consistency. If you’re in a hurry, you can chill it in an ice bath for about 1 hour.

How do I know when the ganache is thick enough?

The ganache should be thickened to a spreadable consistency after chilling. When whipped, it should hold its shape but still be soft enough to easily spread or pipe.

Can I make this frosting ahead of time?

Yes, you can make this frosting ahead of time and refrigerate it for up to 1 week. Be sure to bring it to room temperature and rewhip it before using.

Can I add flavorings to the frosting?

Yes, you can add flavorings such as almond extract, orange zest, or coffee to either the milk chocolate or white chocolate ganache to create unique flavor profiles.

Conclusion

This Milk Chocolate Frosting is a creamy, indulgent treat that adds a luxurious touch to any dessert. Whether you choose the rich milk chocolate version or the elegant white chocolate vanilla variation, this frosting is sure to impress. With its smooth, velvety texture and deep, delicious flavor, it’s the perfect finishing touch for your cakes, cupcakes, or brownies. The best part? It’s easy to make and can be stored for later, so you can enjoy it whenever you need a sweet treat!

Milk Chocolate Frosting

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Author: Julia
Total Time: 6-8 hours (including chilling time)
Yield: Enough to frost a 2-layer 9-inch cake or approximately 24 cupcakes
Diet: Vegetarian

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Description

This Milk Chocolate Frosting is the perfect combination of creamy, smooth, and indulgent chocolate flavor. Made with heavy cream and high-quality milk chocolate, it creates a velvety, rich frosting that’s perfect for cakes, cupcakes, and other desserts. For a twist, try the white chocolate variation for a more elegant flavor. Whether you’re decorating a birthday cake or treating yourself to a decadent dessert, this frosting is a must-try!

Ingredients

For the Milk Chocolate Frosting:

3 cups heavy cream

3¾ cups finely chopped 35% milk chocolate

¼ teaspoon kosher salt (adjust to taste)

For the White Chocolate Vanilla Variation:

3 cups heavy cream

1 vanilla bean, split lengthwise

3¾ cups finely chopped white chocolate

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Instructions

Prepare the Cream:

Heat the Cream: In a medium saucepan, heat heavy cream over medium heat until it begins to bubble around the edges. Be careful not to boil it.
Pour Over the Chocolate: For milk chocolate version, pour the hot cream over the chopped milk chocolate in a stand mixer bowl. Stir until the chocolate melts and the mixture is smooth. Add kosher salt and mix thoroughly.
Chill the Ganache: Cover the bowl and refrigerate for at least 6 hours or until thickened. Alternatively, place the bowl in an ice bath and stir occasionally until it thickens (about 1 hour).

Whip the Frosting:

Beat the Ganache: Once chilled, place ganache in a stand mixer with a whisk attachment. Beat on medium-high for 75-120 seconds until thick and creamy.
Use or Store: Use the frosting immediately, or store it in an airtight container in the refrigerator for up to 1 week. For freezing, store in an airtight bag for up to 6 months. When ready to use, gently warm and rewhip.

For the White Chocolate Vanilla Variation:

Flavor the Cream: Add the split vanilla bean to the cream and simmer it. Remove from heat, cover, and let steep for 4 hours.
Finish the Ganache: Remove the vanilla pod, bring the cream to a simmer, then pour it over finely chopped white chocolate and stir until smooth.
Chill and Whip: Chill the ganache, then beat until thick and creamy.

Use the Frosting: