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!