Best Milk Chocolate Frosting Ever!

Years gone by we had a birthday tradition for Hubby’s Birthday Cake. His favorite cake is a Marble Cake with Chocolat Frosting. This year’s celebration was a bit different. So there was no cake.

I could not imagine a birthday without cake. So we decided to do the cake portion of his birthday later that same week. I was surprised that he didn’t want me to make a marble cake. Instead when standing in the cake mix aisle of the grocery store, he picked a Butter Cake. The difference between a Yellow Cake and a Butter Cake is that a yellow cake mix calls for 1/3-cup of oil, while a butter cake takes a half-cup of melted butter. Anytime I bake with a boxed cake mix, I substitute milk for the water and add an extra egg. This makes all the difference in the world when it comes to that from-scratch flavor we all crave.

Since Hubby asked for a Milk Chocolate Frosting, I went in search of good Milk Chocolate Frosting Recipes utilizing chocolate chips rather than powdered coca or chocolate blocks. When I didn’t find a frosting to my liking, I decided to create my own. It’s like eating a milk chocolate bar. Yum! This could be used with Graham Crackers to make Graham Cracker Sandwiches or to frost brownies. Heck, it’s so good you’ll fight over who gets to lick the bowl.

Milk Chocolat Frosting
6 cups Powdered Sugar
10 oz Milk Chocolate Chips
1-1/4 ups soft Butter
1 teaspoon Vanilla Extract
5 tablespoons Milk

Sift powdered sugar into a large bowl, set aside.

In a medium microwave safe bowl; melt the chocolate chips in 30-second intervals until smooth and creamy. Stir between each 30-seconds. Set chocolate aside and let cool to room temperature.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and vanilla until smooth, about a minute. Add the melted chocolate, mix until blended.

Note: Chocolate needs to be the same temperature as the butter for a smooth blend.

Alternating with powdered sugar, slowly add sugar and milk to the frosting. To alternate, add 1 cup of sifted sugar, blend, then 1 tablespoon butter. Repeat until all the sugar and milk have been added.

Increase mixer to medium high and continue to mix for 3 minutes. Scrape down the sided and bottom as necessary while mixing.

To frost Fully Cooled Two-Layer Cake: Place bottom later of cake on a cake plate. Spread about a cup of frosting over the top, to the edge of the cake. Place second later over the first. Spread about a cup of frosting over the top, then frost the sides.

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The glory of the Lord is higher than the skies.