I've never seen an icing recipe quite like this before. It only has three ingredients: milk chocolate, heavy cream, and butter. It's kind of like a cross between an American buttercream and a whipped ganache. I don't think it's necessarily what I'd want for every chocolate icing application, but it is very easy to make and works really well paired with the rich, dark chocolate cake we made today. (And the Kidlet loves it.)

Milk Chocolate Frosting

From the Complete Cookbook for Young Chefs by America's Test Kitchen

Ingredients

• 200g milk chocolate, chopped
• 1/3 c. heavy (35%) cream
• 1/2 c. unsalted butter, softened

Directions

1. Combine cream and chocolate in microwave-safe bowl and nuke for 30 seconds.
2. Give the mixture a good stir before returning to microwave and zapping for another 30 seconds.
3. Whisk until smooth.
4. Whisk in butter, breaking up any big chunks.
5. Set aside for a few minutes to let the butter melt.
6. Whisk until smooth.
7. Cover and chill for 1 hour.
8. Beat with electric mixer on medium until light and fluffy (2-3 minutes).
9. Spread on cake or cupcakes as desired. This should be enough to ice 12 cupcakes or 1 sheet cake.