I have an order for Friday and the customer specifically asked for "Milk Chocolate Frosting". This might seem a simple enough request, but I've already lost one night's sleep over it, many hours searching on the internet and I've tried one batch of frosting that I'm absolutely not happy with.
The recipe I tried was 2 Cups melted milk chocolate chips, 1/4 Cup butter, 1/3 Cup milk 1/2 tsp. vanilla and 3 1/2 cups powdered sugar. Firstly, it hardly would stick to the cake (ugh!). After I finally got it on the cake, it dried hard and crumbly. I think it was exactly what the recipe intended, but I can't believe that's what my customer wants. I thought it was entirely too sweet and, as I said, crusty.
Do you think a Chocolate Buttercream (made with melted milk chocolate) would be what she's looking for? I've made it before and it comes out much lighter in color and texture. Personally, it's what I would prefer, but would that be the "Milk Chocolate Frosting" she's after?
I've done cakes for this customer before and she's always very particular about what she wants (which is normally a good thing). I just want to make sure I'm making what she thinks she ordered! I suppose I could call her to clarify exactly what she's after, but I already feel dumb enough. Thanks for any advice or comments.
I would have assumed Chocolate flavoured buttercream is what she meant. Here in Australia when someone says frosting they generally mean what you guys call buttercream. I would make it with something other than melted chocolate as that may change the consistency of the buttercream... maybe something like cocoa or something similar
I make my milk chocolate frosting with the butter-flavored Crisco, Hershey's chocolate and my usual buttercream recipe with the addition of milk not water. Tastes great, not too sweet and the cake frost well as well! PM me if you have any questions and I'll be glad to share.
I've never been happy with the wilton chocolate buttercream, just never has been chocolately enough for my tastes. I have also added chocolate syrup to the wilton buttercream and liked that much better than without it. Here is a recipe that you might want to try but change the cocoa. I found it to be very smooth and creamy. I like the really dark chocolate buttercream but I think this recipe would be a milk chocolate if you used regular cocoa instead of the special dark cocoa.
Hershey's "Especially Dark" Chocolate Frosting
1/2 c (1 stick) butter or margarine
2/3 c Hershey's Special Dark Cocoa
3 c powdered sugar
1/3 c milk
1 tsp vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups.
Or you can just melt about 1/4 pound by weight of milk chocolate or milk chocolate chips and add this to your regular buttercream that you use about 4 cups by measure or 1 pound by weight, of powdered sugar. For a two pound recipe, use 1/2 pound melted chocolate. You can even use a good quality milk chocolate bar in place of your milk chocolate chips. Melt the chocolate and let if cool slightly then add to the already made buttercream. Beat.