Ingredients:

  • 170g (6 oz) high-quality milk chocolate (at least 30% cocoa solids), finely chopped
  • 30g (1/4 cup) Dutch-processed cocoa powder, sifted
  • 340g (1.5 cups) unsalted grass-fed butter, slightly cooler than room temperature (65°F)
  • 360g (3 cups) confectioners’ sugar, triple-sifted
  • 15ml (1 tbsp) pure vanilla bean paste
  • 2g (1/4 tsp) fine sea salt
  • 30ml (2 tbsp) heavy cream, room temperature

Instructions:

  1. Place the 170g of chopped milk chocolate in a heat proof bowl. Microwave in 20 second bursts, stirring between each, until just liquid and smooth.
  2. Set the melted chocolate aside for about 10 minutes. Note: If it's too hot, it will melt your butter; if it's too cold, it will create chocolate chips in the frosting.
  3. Place the 340g of cool butter in your stand mixer. Beat on medium high for 5 minutes until it looks pale and nearly white.
  4. Turn the mixer to low and add the 30g of cocoa powder and 2g of salt. Mix until the powder is fully incorporated and no longer dusty.
  5. Add the 360g of triple sifted sugar one cup at a time. Mix on low after each addition until the sugar disappears into the fat.
  6. With the mixer on medium, slowly stream in the cooled chocolate. Beat for 2 minutes until the color is uniform and bronzed.
  7. Add the 15ml of vanilla bean paste and 30ml of heavy cream. Beat on high for another 3 minutes until the texture is light and billowing.
  8. Switch to the paddle attachment (if using a stand mixer) and stir on the lowest speed for 2 minutes. until all large air bubbles have vanished and the surface is glossy.