Natural Cocoa Chocolate Buttercream

Chocolate Buttercream comes in many forms. Recipes made with couverture chocolate typically deliver a firmer, more structured finish, whereas this 100% Natural Cocoa Chocolate Buttercream creates a light, fluffy texture with an intensely rich dark chocolate flavour. For a firmer consistency, simply chill in the fridge before using.

The bold intensity of 100% cocoa, combined with the bright fruity notes of natural cocoa, perfectly balances the buttery sweetness of a classic buttercream frosting. This super-simple chocolate buttercream recipe creates a smooth, intensely chocolatey cake frosting that's perfect for decorating cakes, cupcakes, and traybakes. For the ultimate indulgence, pair it with our Ultimate Moist Chocolate Cake Recipe.

Prep time 15m

Total time 15m

Servings 1 servings

Difficulty Easy

100% Natural Cocoa Powder - 115g Tin

£5.50

Ingredients

250g salted butter, softened
450g icing sugar
50g Islands 100% Natural Cocoa Powder
1 tsp vanilla
Up to 5 tbsp warm water

Equipment

Stand mixer (preferable)

Sieve

Method

1

Ensure your butter is completely softened. Add it to a stand mixer fitted with the paddle attachment, or place it in a large mixing bowl, and beat until smooth and pale.
2

Sift together the icing sugar and cocoa powder. Add approximately one-tenth of the mixture to the butter along with the vanilla extract and beat until fully incorporated. Repeat, adding the cocoa and icing sugar mixture gradually until fully combined. If using a stand mixer, drape a clean tea towel over the mixer to prevent a cloud of icing sugar.
3

Depending on how you plan to use the buttercream, and how soft your butter is, add warm water one tablespoon at a time until the buttercream is smooth, silky and spreadable.
4

Use immediately, or store in the fridge until needed. Allow chilled buttercream to come back to room temperature and re-whip before use.