Milk Chocolate Buttercream

By norsegal8

This is the quintessential easy-to-make buttercream for the milk chocolate lover. Since melted of softened milk chocolate seems much sweeter than the original bar, I have added half the milk chocolate's weight in bittersweet chocolate to compensate. The result is like eating a slightly softened bar of your favorite milk chocolate. This frosting is especially good for filling and frosting Chocolate Fudge Cake or Perfect All-American Chocolate Butter Cake.

Ingredients

• 1 pound milk chocolate (Lindt is a good one)
• 8 ounces dark chocolate, preferably extra bittersweet or bittersweet
• 1 1/2 cups unsalted butter, softened

Details

Servings 3

Preparation

Step 1

1. Break the chocolate into squares and place it in the top of a double boiler. Set over hot but not simmering water on low heat. The water must not touch the bottom of the double boiler insert. Remove the double boiler from the heat and stir until the chocolate begins to melt. Return to the heat if the water cools, but be careful it does not get too hot. Stir until smooth, and then cool until no longer warm to the touch. (The chocolate can be melted in a microwave oven if stirred every 15 seconds. Remove before fully melted, and use residual heat to complete the melting.)

2. In a bowl of an electric mixer, beat the butter until creamy, about 30 seconds. Beat in the cooled chocolate at medium speed until a uniform color.