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Yvettes Chocolate Buttercream Icing
Yvettes Chocolate Buttercream Icing
Cupcakes

Yvettes Chocolate Buttercream Icing

4.8
10 mins
Easy
12

Yvette's secret to good chocolate buttercream icing is to beat the butter well before adding the rest of the ingredients.

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  • Ingredients
  • Method

Ingredients

  • 150g butter (or Olivani Spread)
  • 2 cups of Chelsea Icing Sugar (300g)
  • ¼ cup cocoa powder (20g)
  • 1-2 Tbsp Meadow Fresh Original Milk

Additional tips

Recipe makes enough to ice 1 cake or 12 cupcakes.

Chelsea Products in Recipe

Icing Sugar

Icing Sugar

Icing sugar can also be...
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Reviews
97

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Method

Cream the butter until pale and fluffy.

Sift in icing sugar and cocoa powder. Add 1 tablespoon of milk. Beat on low speed to
combine. Once mixed in, increase speed and beat until smooth and creamy. Add
extra milk if needed.

Spread or pipe onto a cooled cake or cupcakes.

Additional tips

Recipe makes enough to ice 1 cake or 12 cupcakes.

Frequently asked questions
How can I make my chocolate buttercream smooth and fluffy?

To make your chocolate buttercream really fluffy, beat the butter on its own for a few minutes before adding the other ingredients. Also, sift the cocoa powder and icing sugar to prevent lumps, this will help your icing to be smoother.

Can I adjust the sweetness of chocolate buttercream?

Absolutely, try reducing the icing sugar slightly or balance the sweetness by adding a pinch of salt or using dark cocoa powder for a richer, less sweet flavour.

Reviews
97

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