Chocolate Butter Icing
The trick to getting the chocolate-iest chocolate buttercream is to cook the cocoa a bit. In this recipe this is achieved by making a paste of cocoa and boiling water which is then added into the butter and icing sugar when cooled.
Buttercream and butter icing can be stored for up to 3 months in the freezer or 1-2 weeks in the fridge.
This butter icing pairs well with out moist chocolate cake, but can be used on any suitable cake.
Chocolate Butter Icing
Perfect for any chocolate cake
Ingredients
- 60 ml cocoa
- 60 ml boiling water
- 250 g butter softened
- 1 kg icing sugar
Instructions
- Place the cocoa in a bowl and add the boiling water to cook the cocoa and darken the colour. Stir well to make a paste and set aside to cool completely
- Beat the butter with an electric mixer and add in the remaining ingredients. Add a few drop of water if the texture is too thick. The final texture should be easily spreadable.