Prep Time:10 mins
This is my go to chocolate buttercream recipe, I’ve been using it for years and its never let me down.
When making buttercream, remember that the temperature of a room and your ingredients will affect consistency and how much liquid and sugar you need to add.
Check out my post on vanilla buttercream for tips on how to achieve the perfect buttercream.
- 550g unsalted butter, softened
- 40g cocoa, sifted
- 350g icing sugar, sifted
- 1/2 tsp vanilla extract
- pinch of sea salt
- 30 ml whole milk
- 110ml double cream
- Beat the butter alone for 4-5 minutes on high speed, then, add the cocoa and beat until you have a paste.
- Add the icing sugar, vanilla, salt, milk and most of the cream and beat together slowly at first, then on high to a smooth consistency. Add more cream if desired.