Milk Chocolate Frosting

I love that this fluffy chocolatey frosting is super versatile because you can choose any kind of chocolate you'd like depending on what you're pairing it with, bittersweet is my favorite, but for today I wanted milk chocolate. That's Jeremy's preferred chocolate. Plus we were putting it on an Espresso Cake, which is already not insanely sweet, so I thought it'd be a good choice. I also love this frosting because it has actual melted chocolate in it. Which for some reason makes it seem more tasty to me. Is it just me? I don’t know. Lemme know. Okay, let's jump in and make chocolate frosting together...

Begin with 2 cups room temperature butter in a large bowl

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Cream it with a mixer over medium speed until fluffy and creamy

Next pour in 2 cups of powdered sugar.

Mix again.

Next a splash of heavy cream

And mix again. Keep mixing powdered sugar and cream alternately until you've mixed in 8 cups powdered sugar and 2-3 Tbsps heavy cream.

Get 1 cup of chocolate chips, again you can use whatever kind you'd like, but for this we're using Milk Chocolate.

Melt the chocolate in the microwave (30 seconds at a time).

Mix thoroughly.

Stir it with a spatula and knock all the air out. If you aren't using it immediately, cover with plastic wrap completely against the whole surface of the frosting then refrigerate, unless you're using it within two days. Keeps in the fridge for 2 weeks.

​Let me know if you make this recipe by taking a photo and tagging me @MartinezMade_ on Instagram or use the Hashtag #MartinezMade. Or comment here and let me know what you think! It'll make my day.

Try this Milk Chocolate Frosting on this dope Espresso Chocolate Cake.