SWEET THINGS
Chocolate Buttercream
Silky chocolate buttercream with rich flavour and just enough depth.
EASY
10 MINS
MAKES 1¾ CUPS
ABOUT THE RECIPE
Chocolate buttercream has one job: taste properly chocolatey without turning into sugar paste. Espresso powder gives this version a little depth, without making it taste like coffee, and the texture stays soft enough to spread but sturdy enough to pipe. Reliable, useful, absolutely worth having on file.
THE RECIPE
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.
SAMANTHA'S NOTES
What it covers
Soften the butter
Adjust the texture
The butter should be soft enough to indent easily, but not melted. Properly softened butter gives you a smoother, fluffier buttercream from the start.
Beat longer than you think for a lighter finish. If it is too thick, add 1 teaspoon milk. If refrigerated, soften at room temperature, then re-whip.
This batch generously frosts 9 slice squares, 12 cupcakes with medium swirls or one single-layer 20 cm cake. For an 8-inch two-layer cake, keep the frosting light.
KEEP COOKING
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