Chocolate buttercream icing
- Preparation and cooking time
- Total time
- Easy
- Makes enough to ice 12 cupcakes or fill and ice a 20cm cake
Ingredients
- 100g salted butter, softened and cubed
- 150g icing sugar, sifted
- 25g cocoa powder
- 2 tbsp whole milk
- 50g dark chocolate, melted and cooled
Method
- 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.
