Chocolate Buttercream
Silky, rich and perfectly balanced.
Published Feb 18, 2026
10 MINS
EASY
MAKES 1¾ CUPS
About the Recipe
This is my go-to chocolate buttercream. It is soft, creamy and deeply chocolatey, without being overly sweet. The small addition of espresso powder enhances the chocolate flavour, giving it depth and richness without tasting like coffee.
It spreads beautifully, pipes cleanly, and holds its shape while staying smooth and light. I use it on everything from cakes and cupcakes to slices like my Chocolate Fudge Slice. It is simple, reliable, and endlessly versatile.
INGREDIENTS
150 g unsalted butter, softened
85 g icing sugar
1 tbsp Dutch-processed cocoa powder
1/8 tsp espresso powder
1/8 tsp vanilla extract
METHOD
1.
Place the softened butter and icing sugar in a medium bowl. Beat using electric beaters for 3 to 5 minutes until pale, light and fluffy.
2.
Add the cocoa powder and espresso powder and beat until fully incorporated and evenly coloured.
3.
Add the vanilla extract and beat briefly to combine.
4.
Use immediately, or store covered in the fridge.
Tips
This quantity is perfect for:
• Frosting 9 slice squares generously
• 12 cupcakes with medium swirls
• 1 single-layer 20 cm cake
• Light frosting for an 8-inch two-layer cake
Use properly softened butter. The butter should be soft enough to indent easily with your finger, but not melted. This ensures a smooth, fluffy buttercream.
Beat longer than you think. Whipping incorporates air, making the buttercream lighter, smoother and easier to spread.
Use Dutch-processed cocoa powder. This gives the deepest chocolate flavour and the most luxurious finish.
Sift the icing sugar if needed. This prevents lumps and ensures a silky texture.
Adjust consistency if required. If too thick, beat in 1 tsp milk. If too soft, chill briefly, then re-whip.
Bring to room temperature before using. If refrigerated, allow it to soften, then beat briefly to restore its texture.
Nutritional Information
Makes approx 1¾ cups. Approx per 1 tbsp:
Calories: 73 | Fat: 5.8G | Carbs: 5.2G | Protein: 0.3G | Fiber: 0.3G | Sodium: 0.005G | Sugars: 5G
Recipe Notes
All recipes are written using metric and Celsius measurements. Unless otherwise stated:
-
Eggs are large, free-range.
-
Oven setting is fan-forced.
-
Spoon and cup measures are level.
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Butter is unsalted.
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Salt is fine sea salt.
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