Chocolate Buttercream

A classic sweet and creamy Chocolate Buttercream recipe made using just FIVE basic ingredients! Perfect for decorating cakes and cupcakes!

5 from 1 vote

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Course: Cakes

Cuisine: Cake

Prep Time: 5

Total Time: 5

Servings: serves

Calories: 168kcal

Cost: $5

Sift the icing sugar and cocoa powder into a large bowl. Set aside.
If using a Thermomix: To make the icing, place the icing sugar and cocoa powder into the Thermomix bowl and mix for 10 seconds, Speed 9.
Beat the butter and vanilla extract in a bowl until pale and fluffy (approximately 5 minutes).
Slowly add the icing sugar/cocoa powder mixture, beating until smooth and creamy.
If using a Thermomix: Add the butter, 1 tablespoon of milk and vanilla extract. Mix for 30 seconds on Speed 4. If needed, mix through an extra tablespoon of milk.
Add 1 tablespoon of milk and beat through.
If needed, beat through an extra tablespoon of milk.
Use the chocolate buttercream to decorate your favourite cakes and cupcakes!

RECIPE NOTES & TIPS

Butter temperature - you want the butter to be room temperature but not soft. The best way to tell this is to gently press a finger on the packet of butter. It should give slightly. If the butter squishes then it is too warm.

Add the milk a little at a time - beating until you get the correct consistency. You don't want to add too much at once as this can make your buttercream runny!

Make sure you sift the icing sugar and cocoa powder - this will create a smooth buttercream without lumps!

Making fluffy chocolate buttercream - beat the butter until it’s completely pale, soft and creamy – this will take approximately 5 minutes. Stop every minute or so to scrape down the sides of the bowl.

Storage - store in an airtight container at room temperature for up to 4 days.