Milk Chocolate Buttercream

Makes enough frosting for 24 cupcakes or a layered 8 or 9 inch cake. 

1 C. unsalted butter, softened
2 ½ C. powdered sugar
4 quality milk chocolate candy bars (1.55 oz. each), chopped
¼ C. heavy whipping cream
½ tsp. vanilla extract
½ to 1 teaspoon salt 

Put the chopped milk chocolate bars into a small bowl. Heat the chocolate in 20 second increments in the microwave, stirring after each increment, until chocolate is melted. Let cool.

Add butter to the bowl of a stand mixer. Cream until light and fluffy, a few minutes. Add powdered sugar, and cream again until light and fluffy. Add in the whipping cream and vanilla gradually while mixing. Beat in the cooled melted milk chocolate, and beat for another 2-3 minutes until well incorporated and fluffy.