The Perfect Milk Chocolate Buttercream ((6 minute Buttercream))

Directions

Place all of the ingredients* into your stand mixer bowl and whip until fluffy, about 4 minutes. *When adding the cream & milk, add incrementally until the desired thickness is attained. These quantities perfectly frosted an 8"x11" sheet cake. If you are needing to frost a larger sheet cake or a layer cake, you will need to double or triple this recipe.

Lasts up to 2 weeks refrigerated. You will need to re-whip if the buttercream was stored in the refrigerator longer than an hour.

The Perfect Milk Chocolate Buttercream ((6 minute Buttercream))

December 20, 2015

Ingredients

1 lb pure cane powdered sugar

6 T room temperature salted butter

4 oz heavy whipping cream* ((add in increments))

2 T low-fat milk* ((add in increments))

3 T cocoa powder ((I used Ghirardelli))

2 t vanilla

a pinch of sea salt

1 heaping T pure cane granulated sugar

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