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Milk Chocolate Frosting


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  • 2 c. milk chocolate (coarsely chopped)
  • 1 c. whipping cream
  • 2-3 tsp. salt


Frosting Preparation: Heat the cream until it starts to bubble. Add in the chocolate, turn off the heat, and stir to melt chocolate evenly into cream. Chill 2 to 4 hours until firm. Remove creamed chocolate from refrigerator, place in a mixer bowl, and whip on low speed, adding in butter to fluff up the ganache. Spread on cooled cupcakes.