Milk chocolate frosting from BraveTart: Iconic American Desserts (page 127) by Stella Parks

  • milk chocolate
  • heavy cream

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on July 04, 2025

    Used this frosting for the one-bowl chocolate cupcakes from the same book. I used Tony's Chocoloney milk chocolate, and made the ganache mixture the day before, chilled overnight (recipe states at least 6 hours), then whipped it up the next day. It came together quickly, was super easy, and a very tasty frosting -- but unfortunately did NOT hold up well in the summer heat, and was a melty goopy mess within about an hour outside. I made the full batch of frosting despite the half batch of cupcakes so I would have plenty to pipe on, so I have lots of leftovers in the freezer -- but I think I will have to wait for an indoor or colder-weather occasion to use this frosting again!

  • roxlet on June 28, 2018

    This couldn't be quicker to make. I chopped up the milk chocolate (I used Schraffen Berger 41% cacao), put it in your mixer bowl, and pour the hot cream over. Let it cool after the chocolate is dissolved. I put it in the fridge over night and whipped it on the KA the next day. Delicious, and definitely a different taste using milk chocolate.

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