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