Easy chocolate buttercream icing
A quick and simple to make delicious rich chocolate icing for cupcakes, and layer and birthday cakes.
Servings: 18
Equipment
- 1 large mixing bowl
- 1 hand held or stand mixer
- sieve
- spatula
Ingredients
- 250 g butter softened
- 450 g icing sugar
- 50 g cocoa powder
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Cut 250g (9oz) butter into cubes and place in a large mixing bowl. Beat with an electric mixer on medium speed until light and fluffy.
- Sift 450g (1lb) icing sugar and 50g (2oz) cocoa powder into the mixing bowl. Add 3 tablespoons milk and 1 teaspoon vanilla extract. Beat on low speed until all the ingredients are combined.
- Increase the speed to medium-high and beat to produce a soft, spreadable, creamy frosting adding a little additional milk if the icing is too thick.
Notes
Scrape the sides of the bowl down once or twice with a spatula when making the frosting to ensure all the ingredients are evenly combined to produce a smooth creamy consistancy without any lumps.
Once made the buttercream can be used straight away or stored in an airtight container at cool room temperature for a day or two. If storing for longer than that then store in the refrigerator for up to 1 month or the freezer for up to 3 months.
When ready to use return to room temperature and beat to soften. Use to top cupcakes, as a delicious chocolate filling in biscuits or layered cake, or as a frosting over the top and sides of the cake.
This makes enough to fill and cover a 3 layer 18cm (7in) sponge cake or top 12 – 18 cupcakes