230g Butter, soft
480-600g Icing Sugar, sifted
40g Cocoa Powder
60g 35% Whipping Cream
1 tsp Vanilla Extract
Pinch of salt
Add the butter into the bowl of a stand mixer with the paddle attachment. Beat the butter for one minute.
In a small bowl, add 500g of icing sugar and the cocoa powder and mix together.
Add the icing sugar mixture, 100g at a time, beating on low speed. Continue adding icing sugar and mixing.
Taste the icing after adding 500g and it if it too buttery, keep adding icing sugar until the icing is at the desired sweetness.
When the icing has a smooth consistency and does not have a buttery flavour, add the cream and vanilla and beat for 1 minute.
The buttercream can be used immediately or store in an airtight container at room temperature for use the next day. If using the next day, beat the buttercream for a few minutes to soften.
My chocolate cake recipe is perfect to go with this buttercream.
230g Butter, soft
480-600g Icing Sugar, sifted
40g Cocoa Powder
60g 35% Whipping Cream
1 tsp Vanilla Extract
Pinch of salt
Add the butter into the bowl of a stand mixer with the paddle attachment. Beat the butter for one minute.
In a small bowl, add 500g of icing sugar and the cocoa powder and mix together.
Add the icing sugar mixture, 100g at a time, beating on low speed. Continue adding icing sugar and mixing.
Taste the icing after adding 500g and it if it too buttery, keep adding icing sugar until the icing is at the desired sweetness.
When the icing has a smooth consistency and does not have a buttery flavour, add the cream and vanilla and beat for 1 minute.
The buttercream can be used immediately or store in an airtight container at room temperature for use the next day. If using the next day, beat the buttercream for a few minutes to soften.
My chocolate cake recipe is perfect to go with this buttercream.