Chocolate Buttercream recipe

Preparation Time: 20 minutes | Cooking Time: 10 minutes

This thick, creamy, chocolatey and decidedly decadent chocolate buttercream will fast become your go-to icing recipe. It's easy to make and even easier to polish off on top of cupcakes, spongecakes, muffins - or even as it is off the spoon!


  • 350g good quality dark chocolate
  • 450g salted butter (seasons the chocolate, use unsalted if preferred)
  • 475g icing sugar
  • 2 eggs
  • 1 tsp. vanilla


  1. Put the butter and vanilla into a bowl and beat with an electric mixer until pale and fluffy, around 4-5 minutes. Meanwhile, break the chocolate into a bowl over a pan of barely simmering water and melt. Once melted, leave to cool.

  2. Gradually beat in the icing sugar, on a low speed, until fully incorporated, around 4 minutes. Beat in the eggs, one at a time, until fully incorporated and then beat for around 5 minutes more. Add the melted chocolate, keep beating and then beat for around 4 minutes more until thick and creamy.

Keep the icing covered, and if you want it to harden, pop it into the fridge. Beat well before using to pipe. Recipe makes around 20 portions - but these are very generous portions! If you make too much, freeze in an airtight container and eat as chocolate pudding.

Recipe Details:

  • Author: Laura Young.
  • Published:

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