Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
Chocolate buttercream
A rich and silky chocolate buttercream to finish off your favourite bakes. Swap out the butter and milk for plant-based alternatives for a vegan-friendly variation.

Chocolate buttercream

Ingredients

80g butter, softened
2 tbsp cocoa powder, sifted
120g icing sugar, sifted
1-2 tbsp milk

Directions

Beat the butter with an electric hand mixer for 1-2 minutes until pale and creamy. If your butter is too cold and firm, microwave it for one or two 10-seconds bursts until softened.

Add the cocoa powder and mix until well combined.

Mix in the the icing sugar in two batches, alternating with the milk. Mix well between additions to create a smooth buttercream. If the icing is a bit stiff for your liking, add in an extra splash of milk.

Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.

 

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes. For a vegan-friendly icing, swap the butter and milk for plant-based alternatives.

Let’s whip up something delicious…

  • Add another tablespoon of cocoa powder for an extra dark buttercream.
  • For a mocha buttercream, dissolve 2 tsp instant coffee in the milk before adding it to the icing.
  • For a chocolate raspberry buttercream, mix in 30g of mashed fresh raspberries until combined.
  • Use the buttercream as a finishing touch on your favourite cakes, like a choc-vanilla marble cake, funfetti tray bake or mocha loaf.
  • Swirl the buttercream on top of cooled brownies before slicing them for old-fashioned frosted fudge brownies.
  • Sandwich between two chocolate snap cookies for beautiful cookie sandwiches.
  • And so much more! 

Ingredients

80g butter, softened
2 tbsp cocoa powder, sifted
120g icing sugar, sifted
1-2 tbsp milk

Directions

Beat the butter with an electric hand mixer for 1-2 minutes until pale and creamy. If your butter is too cold and firm, microwave it for one or two 10-seconds bursts until softened.

Add the cocoa powder and mix until well combined.

Mix in the the icing sugar in two batches, alternating with the milk. Mix well between additions to create a smooth buttercream. If the icing is a bit stiff for your liking, add in an extra splash of milk.

Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.

 

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes. For a vegan-friendly icing, swap the butter and milk for plant-based alternatives.

Let’s whip up something delicious…

  • Add another tablespoon of cocoa powder for an extra dark buttercream.
  • For a mocha buttercream, dissolve 2 tsp instant coffee in the milk before adding it to the icing.
  • For a chocolate raspberry buttercream, mix in 30g of mashed fresh raspberries until combined.
  • Use the buttercream as a finishing touch on your favourite cakes, like a choc-vanilla marble cake, funfetti tray bake or mocha loaf.
  • Swirl the buttercream on top of cooled brownies before slicing them for old-fashioned frosted fudge brownies.
  • Sandwich between two chocolate snap cookies for beautiful cookie sandwiches.
  • And so much more! 

You may also like

/5
/5

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips