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.
- salted butter 100g, softened and cubed
- icing sugar 150g, sifted
- cocoa powder 25g
- whole milk 2 tbsp
- dark chocolate 50g, melted and cooled