Decorative and easy to apply – here on a 22 cm high cake
Chocolate buttercream is a highly versatile and quick cream to make. If you have room temperature butter, you can make ready-made chocolate buttercream in just a few minutes. You can choose to add more flavour by using coffee and extra vanilla sugar. The recipe yields frosting to cover a cake with a diameter of 22 cm. If you want more, you can increase the ingredients proportionally.
225 g butter
1 dl cocoa powder
12 dl powdered sugar
1 tsp vanilla sugar
1 pinch of salt
Approximately 0.25 dl strong coffee or milk
- Use room temperature butter and an electric mixer. Beat the butter and cocoa together until you get a smooth and airy cream.
- Slowly mix in the vanilla sugar and powdered sugar at a low speed.
- Pour in the coffee or milk slowly until the cream reaches a nice consistency. Coffee adds a mocha flavour. If you don’t want that, use milk instead.
- Use a spatula to scrape down the sides.
- Continue whisking until you have a light, creamy, and smooth chocolate buttercream.
Usage: The frosting can be used as filling and decoration for chocolate cake or muffins.
Allergy: Chocolate buttercream is gluten-free and contains a small amount of lactose due to the butter. If someone is extremely lactose intolerant, you can use lactose-free butter and lactose-free milk instead.
Read about what cocoa powder is, and the different types of powder: Cocoa
For the more interested – read a slightly comprehensive article about chocolate: Chocolate