This classic chocolate buttercream is one of my most used recipes – it is always a crowd pleaser and is the perfect consistency for piping! I love the fact that it is so simple to make, and how easy it is to customise the chocolate level by adjusting the amount of cocoa powder. I like to keep this quite light, but if you want a richer buttercream then feel free to add slightly more cocoa powder to suit your taste.
My one piece of advice would be to try and buy a high quality cocoa powder whenever possible. And always use a cocoa powder over hot chocolate powder when it comes to baking! Trust me, this will really make a difference to the overall taste. I would also recommend that you try to remove any lumps prior to adding the powder to the buttercream mixture; nobody wants lumpy icing!
Ingredients
- 85 g / 3 oz Unsalted Butter Softened, at room temperature
- 170 g / 6 0z Icing Sugar
- 2 Tea Spoons Whole (Full Fat) Milk or dairy free alternative
- 2 Table Spoons Cocoa Powder
Instructions
- Add the unsalted butter to the mixer, and beat until soft
- Add half of the icing sugar, along with the milk and cocoa powder, and blend together
- Add the other half of the icing sugar, and blend until fully combined
Want to try my Classic Vanilla Buttercream?
Find more Frosting ideas here…
Frosting Archives – Cupful of Sprinkles
Looking for more baking ideas? Have a look in the recipe section:
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!
Nutella cupcakes with