1-1 ½cupsChocolate chips for decoratingI like to use a mix of mini and regular-sized semisweet (170-255g)
Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Evenly pour flour over parchment and, once oven is fully preheated, bake for 5-7 minutes/until flour reaches 165F (75C). Allow flour to cool completely before using.
Meanwhile, in a large bowl, use an electric mixer to cream together butter, sugars (light brown, dark brown, and granulated) together until very well-combined.
Add condensed milk and vanilla extract and salt and stir together with electric mixer on low speed. Gradually increase speed to high and beat well for 2-3 minutes. Pause halfway through to scrape the sides and bottom of the bowl.
Add completely cooled flour gradually, stirring on low-speed until creamy and combined. Don’t forget to scrape the bowl periodically!
Add 2 tablespoons of heavy cream and stir, gradually increasing mixer speed to high and stir until creamy and smooth. Add additional cream, one tablespoon at a time, until desired consistency is reached (if you’re spreading the frosting you may need a bit more liquid than if you are piping it). If you are spreading the frosting you may wish to stir the chocolate chips in here or sprinkle them over the icing once it's spread. Whichever you choose is fine.
Pipe or spread over cake/cupcakes etc. then sprinkle with chocolate chips as desired. Enjoy!
¹You need a total of 1 cup of brown sugar for this recipe. I like to use this blend of light and dark brown sugar, but so long as you use a total of 1 cup you can use whatever mix of light and dark brown sugar you would like, or even all light or all dark brown sugar. I talk a little bit about why I use this particular mix in my post.I used an Ateco 848 piping tip to decorate the cupcakes pictured in this post.