Chocolate Buttercream
69 Reviews
About our Chocolate Buttercream recipe:
Chocolate frosting, chocolate buttercream or chocolate icing - whatever you call it, this quick chocolate buttercream recipe is the best way to make rich, velvety chocolate icing for chocolate flavoured cupcakes, celebration cakes or any bake you want to add an extra layer of indulgence to.
This chocolate buttercream is a perfect home-made alternative to supermarket chocolate fudge icing, and thanks to Silver Spoon Icing Sugar, it’s fluffy, sweet and silky - smother onto your traybakes or cupcakes in less than five minutes.
The cocoa powder and rich dark chocolate are key to getting the fudgy, rich flavour we all love from a good chocolate cake recipe.
We love this chocolate buttercream on top of a chocolate cake for the ultimate chocolate hit, or liberally dolloped on top of our Mary Berry Chocolate Cupcakes.
Ingredients
- 300gDark chocolate
- 150gUnsalted butter (room temperature)
- 100gSilver Spoon Icing Sugar
- 15gCocoa powder
- As neededMilk
Method
Step 1
Break the dark chocolate into small squares, and add the chocolate and butter to a mixing bowl. Melt the chocolate and butter together in the bowl over a pan of simmering water.
Ingredients for this step
- 300gDark chocolate
- 150gUnsalted Butter (room temperature)
Step 2
Meanwhile, sieve together the icing sugar and cocoa powder in a separate bowl. Mix them together gently.
Ingredients for this step
- 100gSilver Spoon Icing Sugar
- 15gCocoa Powder
Step 3
Once the butter and chocolate has melted, gradually sift in the icing sugar and cocoa powder and beat with an electric whisk until the mixture is thoroughly mixed.
Step 4
If your icing is looking too thick, add a touch of milk to thin it out. Cool your chocolate buttercream in the fridge for up to an hour before spreading on your cake to ensure it stays put and doesn’t run off.
Ingredients for this step
- As neededMilk