Milk Chocolate Buttercream Frosting

A smooth and creamy milk chocolate buttercream frosting that is ideal for chocolate or yellow cakes or cupcakes.

If you like milk chocolate, you’ll adore this frosting. It’s creamy yet light, and it tastes like genuine milk chocolate.

Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!

This frosting is really simple to create, thanks in part to the fact that no cocoa powder is required.

It’s also not as deep and chocolaty as some of the darker chocolate frostings, which, in my opinion, are the greatest sort of chocolate frosting.

This handmade milk buttercream goes nicely with chocolate or yellow cake and is also delicious on cupcakes.

If you don’t have time to bake a scratch cake or cupcakes, it works well on cake mix cakes and cupcakes.

Confectioners sugar: This is the same as powdered sugar and is used to sweeten and thicken the icing.

Milk chocolate chips: The star of this buttercream and the reason it tastes so good. The typical milk chocolate flavor is achieved by using milk chocolate chips rather than semi-sweet chocolate chips.

(For inquiries about ingredients and substitutions, see the FAQ section at the bottom of this page.)

How to make this buttercream frosting

Let’s go through how to prepare delicious milk chocolate buttercream. (Printable directions are included in the recipe card below.)

Step 1:

To begin, melt the milk chocolate in the microwave until it is slightly melted. That should take roughly 45 seconds. Stir it until smooth, then leave it aside to cool for a few minutes.

Step 2:

Next, place the room-temperature butter in a large mixing bowl and cream it with an electric mixer on medium-high until totally creamy.

Step 3:

Add the melted chocolate to the smooth butter and beat on medium speed until fully combined. Scrape down the edges of the basin and stir again.

Step 4:

Mix in the salt, vanilla, and 3 cups confectioners sugar on medium to medium-high speed.

Step 5:

Next, add 2 tablespoons milk and the remaining 3 cups confectioners sugar and stir thoroughly until smooth. Scrape down the edges of the basin and stir one more.

You may change the consistency by adding another tablespoon of milk and thoroughly blending it in.

Step 6:

Make an 8-inch round layer cake, a 139-inch cake, or approximately 24 cupcakes with the buttercream.

(Keep in mind that the directions will also be included in the recipe card below.)

Tips & FAQs:

What’s the difference between chocolate buttercream and milk chocolate buttercream?

Regular chocolate buttercream is substantially deeper in color and taste than milk chocolate buttercream.

What does milk chocolate buttercream actually taste like?

This frosting tastes like a Wendy’s frosty. It has a milder chocolate taste that isn’t extremely rich.

How much buttercream does this recipe make?

I don’t generally measure buttercream in cups, but this recipe makes enough to cover a two-layer, 8-inch round cake, a 139-inch cake, or approximately 24 cupcakes.

Can I use salted butter instead of unsalted?

Yes, however if you use salted butter instead, skip the salt called for in the recipe.

Butter tip:

Set out the butter ahead of time since it has to be near to room temperature.

Do I need to sift the confectioner’s sugar?

If the confectioners sugar is lumpy, you may, but you don’t have to. If you must sift it, measure it first and then sift it.

Where can I get milk chocolate baking chips?

Most supermarket shops sell them in the baking section, near the chocolate baking chips.

Can I use semi-sweet chocolate chips instead of milk chocolate?

Yes, however it will not be milk chocolate frosting, nor will it taste the same as if you had used milk chocolate.If you prefer a traditional chocolate frosting with a stronger chocolate taste, try this recipe: Chocolate Buttercream Double

This frosting isn’t dark brown, is that correct?

Because it is prepared with milk chocolate rather than cocoa powder or darker chocolate, this frosting will be lighter in color than conventional chocolate buttercream.

Can this frosting be frozen?

Yes, just put to an airtight container or pour onto plastic wrap, roll it up, and store in freezer bags. See this page for further information on freezing buttercream: Buttercream Freezing InstructionsThis buttercream may be stored in the freezer for up to three months.

How do I store this buttercream?

This buttercream may be kept at room temperature for three days in an airtight jar. After that, it may be refrigerated to keep it fresh for another 2-3 days.

What’s the best way to serve/eat this buttercream frosting?

Add this buttercream on chocolate, yellow, or vanilla cake or cupcakes.

There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.

Supplies used:

  • Mixing bowls
  • Silicone spatula
  • Electric hand mixer or stand mixer

coming soon

***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.


Milk Chocolate Buttercream Frosting

A smooth and creamy delicious milk chocolate buttercream frosting that’s perfect on chocolate cakes or cupcakes.



Course: Dessert
Cuisine: American
Keyword: milk chocolate buttercream frosting
Prep Time: 20minutes
Total Time: 20minutes
Servings: 12servings
Calories: 655kcal


  • 2cupsunsalted butter, room temperature
  • 1pinchsalt
  • 6cupsconfectioners sugar
  • 1teaspoonvanilla extract
  • 1 cup milk chocolate chips, melted and slightly chilled (measure before melting)
  • 2 tablespoons milk (additional tablespoon optional)


  • Microwave the milk chocolate for 45 seconds, or until it is barely melted. Stir until completely smooth. If you cook the chocolate for too long, it will become quite solid. Set the melted chocolate aside for approximately 30 minutes to cool. You may also put it in the fridge for approximately 10 minutes to chill down, but don’t let it firm up again. It should be warmer than room temperature but still stirrable.
  • In a large mixing bowl, cream the room-temperature butter with an electric mixer on medium-high until creamy.
  • Mix in the melted chocolate on medium speed until fully combined. Scrape down the edges of the basin and stir one more.
  • Combine the salt, vanilla, and 3 cups confectioners sugar in a mixing bowl. Mix on low until blended, then on medium until completely combined.
  • Add 2 tablespoons milk and the remaining 3 cups confectioners sugar. Mix on low until blended, then on medium until completely combined. Scrape down the edges of the basin, then stir one more.
  • Check the consistency of the buttercream; if it’s too thick, add a tablespoon of milk at a time, mixing after each addition. If the buttercream is too thin, add additional 1 cup confectioners sugar and well combine.
  • To make it fluffy, mix on medium-high for a few minutes.


*This buttercream will not be a dark chocolate frosting color. The color will be a light tan as this frosting is made with milk chocolate.**This recipe makes enough buttercream to cover a two-layer, 8-inch round layer cake, a 13×9 inch cake, or about 24 cupcakes.How to store: This buttercream can be stored at room temperature, in an airtight container for about three days. After that, it can be refrigerated to prolong freshness for an additional 2-3 days.For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have about ingredients, substitutions, mixing method and more.Nutritional values are an estimate.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 655kcal | Carbohydrates: 79g | Protein: 0.4g | Fat: 39g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 10mg | Potassium: 99mg | Sugar: 76g | Vitamin A: 950IU | Calcium: 34mg | Iron: 0.04mg
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What is the difference between chocolate buttercream and chocolate frosting?

The ingredients are the best method to tell frosting from buttercream. While both include powdered sugar, oil, flavoring, and sometimes milk or water, frosting has no butter at all. Frosting is often produced using shortening or cream cheese.

Can I use milk instead of heavy cream for buttercream?

In this recipe, heavy cream or heavy whipping cream works well. You may substitute milk, but bear in mind that the frosting will be less creamy. Vanilla Extract: This flavoring enhances the icing. For the greatest taste, I suggest using pure vanilla extract.

What is the difference between buttercream frosting and buttercream icing?

Frosting is often thick and fluffy, and it is used to cover all portions of a cake. Icing has a significantly thinner consistency and is more typically used for glazing and detailed decoration of baked items.

Does cocoa powder thicken buttercream?

Can I thicken chocolate frosting using cocoa powder? To thicken chocolate frosting, you may use unsweetened cocoa powder. Begin by mixing in a spoonful of cocoa powder per cup of frosting. Add additional cocoa powder in tiny increments until the desired consistency is reached.

Which buttercream is best for frosting a cake?

Because Swiss buttercream is so soft, it is best for frosting cakes rather than piping or decorating. Check that the mixture is cold before adding the butter; otherwise, the butter will melt.

What are the 4 types of buttercream?

Buttercream is classified into four types: Italian, German, French, and Swiss.

What happens if you add too much milk to buttercream?

4. Using an excessive amount of fluids. Buttercream requires a little liquid to loosen it up — a splash of milk, flavored extract like vanilla, or even a dash of booze — but too much liquid might result in a buttercream that’s too thin and soupy to deal with.

What makes buttercream thick?

To make a stiff buttercream, gradually add powdered sugar to your buttercream, 2-3 Tablespoons at a time, until the required consistency is obtained. Depending on how thick you want your buttercream, you may add as much powdered sugar as you wish.

Why does my buttercream split when I add milk?

What caused this to occur? A: Buttercream curdling or’splitting’ after adding milk is a regular issue, particularly in the winter. The reason for this is because butter is basically an emulsion, and adding milk causes the butter emulsion to break (full cream milk is approximately 90% water).

Which buttercream is most stable?

People choose Italian meringue buttercream because it is the most stable and least sweet of all buttercreams.

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