Cocoa makes for a child-friendly buttercream, but if you want a more grown-up flavour, add melted dark chocolate as well. When working with melted chocolate, make sure it’s cool and work fast so that the buttercream doesn’t start to seize-up.
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Ingredients
- salted butter 100g, softened and cubed
- icing sugar 150g, sifted
- cocoa powder 25g
- whole milk 2 tbsp
- dark chocolate 50g, melted and cooled
Method
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Step 1
Beat the soften butter using either a hand mixer or free-standing electric mixer until smooth. Gradually add the icing sugar in 3 separate additions and beat fully between each. Add the cocoa and beat again. Mix in the milk to fully combine. On full speed beat the buttercream for at least 5 minutes until fluffy and smooth. Working fast, beat in the melted chocolate and spread and fill a 20cm cake or fill a large piping bag and pipe over cupcakes.
