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Milk Chocolate Buttercream Frosting

Rose Levy Beranbaum
Course Dessert


  • 1 pound milk chocolate
  • 8 ounces dark chocolate extra bittersweet or bittersweet
  • 1 1/2 cups unsalted butter softened


  • Melt all of the chocolate using a stainless steel mixing bowl over a pot of simmering (not boiling) water or using a double boiler.
  • Allow chocolate to cool to room temperature.
  • Beat chocolate and butter until completely combined and uniform in color.
Keyword buttercream, chocolate, chocolate buttercream, chocolate cake, frosting, icing