I think it is safe to say most people love chocolate. From dark to milk to white, there is something for everyone - truly. Here is a great option for a less intense, but equally delicious chocolate buttercream that is perfect on just about every cake!
Milk Chocolate Buttercream Frosting
Prep Time: 20 Minutes
Total Prep Time: 1 Hour
Total Prep Time: 1 Hour
Servings: 4 Cups
Ingredients
1 1/4 Cups Granulated Sugar
2/3 Cups Water
5 Egg Whites2/3 Cups Water
Pinch of Cream of Tartar
2 Cups Unsalted Butter - cubed at room temperature
1 Cup Milk Chocolate - melted and cooled
1. Pour the granulated sugar and water into a small saucepan and cook over medium high heat until the simple syrup reached 236 degrees (softball stage).
2. Meanwhile, place the egg whites and cream of tartar in the bowl of a stand mixer with the whisk attachment and beat on high until stiff peaks form.
3. With the mixer running, stream in the simple syrup and turn the mixer to high and beat rigorously for about 3-5 minutes, or until the temperature of the mixture comes down.
4. Keeping the mixer on high, add room temperature butter a few cubes at a time until fully incorporated.
4. Keeping the mixer on high, add room temperature butter a few cubes at a time until fully incorporated.
5. Keep beating the buttercream for an additional 3-5 minutes. (If the buttercream starts to curdle keep whipping it. The more air the frosting gets the smoother and lighter it will be).
6. When the buttercream comes together, add the milk chocolate and mix until smooth, light, and airy. Place in the refrigerator to set. for 20 minutes before using.
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