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

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!

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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.

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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.

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  • 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!!))

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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.

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

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6-Minute Milk Chocolate Buttercream
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.
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.
beta
calories
1231
fat
33g
protein
2g
carbs
232g
more
Food for a Year: https://foodforayear.com/


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