Milk Chocolate Frosting

Makes about 5 1/2 cups of frosting.

1. In the bowl of a stand mixer, add your room temperature butter and beat with a paddle attachment until light and fluffy, about 2 minutes.

2. Next, slowly and very carefully add your sifted powdered sugar and salt while the mixer is on the lowest speed. Once all the sugar has been incorporated, stop and scrape sides and bottom of bowl. If mixture is crumbly, that’s OK. It will eventually incorporate. Turn up speed to medium and mix for 1 minute, then turn speed up to high and beat for 3 minutes or until smooth and fluffy.

3. Stop mixer and scrape down bowl again. Then with the mixer on low speed, add your cooled, melted chocolate and vanilla extract. Mix until combined then scrape down bowl again.

4. Lastly, with mixer on medium low add your slightly cold whipping cream until mixture loosens up to the consistency of frosting (see picture on the related blog link if needed). Depending on your powdered sugar you might need to add 1/4 cup, or even closer to 1/3 cup. Once cream is added, turn mixer to high and beat another 2-3 minutes.

Now, just add the frosting into piping bags and frost cupcakes, or smooth over your favorite cake!

I recommend using the frosting that day. Just keep it in a bowl at room temperature, covered with plastic wrap which is pressed directly onto the surface, until you’re ready to use. Always make sure you’re frosting cooled cupcakes/cakes.

If you need to make it a day or two ahead, just store in an airtight container in the refrigerator, with plastic wrap pressed straight on the surface. Then take it out the day needed and let it come to room temperature (a few hours), and give a good rewhip (about 30 seconds) before using!

Recipe adapted from EveryDay with Rachel Ray Magazine.