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

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.

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.

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