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

Homemade buttercream is on my shortlist of favorite things. I won’t say NEVER, but I cannot imagine myself ever buying canned frosting. Not when the real deal is so easy and magnificently tasty. Another bonus? The ingredient list doesn’t sound like instructions for a chemistry experiment!

Now, I know the dangers of a 6 minute buttercream are real. There is just not enough time between the craving, creating and the spoon of buttercream going into your mouth. So beware, help yourself by keeping some of the ingredients in your garage fridge and the dry ingredients on the top shelf, haha.

You know a recipe is quick when I have no ingredient photos. But, the recipe is so simple – I think this is one time it won’t be missed.

• 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 ((my secret weapon for buttercream perfection!!))

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.

((That way you will have enough for licks!!))

6-Minute Milk Chocolate Buttercream

2015-05-12 23:57:28

Yields 2

Chocolate buttercream heaven is only 6 minutes away. This light and fluffy classic buttercream is made fancy by adding a spoonful of granulated cane sugar.

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Total Time

6 min

Total Time

6 min

1231 calories

232 g

108 g

33 g

2 g

21 g

312 g

206 g

228 g

0 g

10 g

Nutrition Facts

Serving Size

312g

Yields

2

Amount Per Serving

Calories 1231

Calories from Fat 289

% Daily Value *

Total Fat 33g

51%

Saturated Fat 21g

103%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 9g

Cholesterol 108mg

36%

Sodium 206mg

9%

Total Carbohydrates 232g

77%

Dietary Fiber 1g

4%

Sugars 228g

Protein 2g

Vitamin A

24%

Vitamin C

1%

Calcium

8%

Iron

7%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 lb pure cane powdered sugar
2. 6 T room temperature salted butter
3. 4 oz heavy whipping cream* ((add in increments))
4. 2 T low-fat milk* ((add in increments))
5. 3 T cocoa powder ((I used Ghirardelli))
6. 2 t vanilla
7. a pinch of sea salt
8. 1 heaping T pure cane granulated sugar

Instructions

1. 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.
2. Lasts up to 2 weeks refrigerated. You will need to re-whip if the buttercream was stored in the refrigerator longer than an hour.

By Emily Schuermann

beta

calories

1231

fat

33g

protein

2g

carbs

232g

more

Food for a Year: https://foodforayear.com/