- 10 min
- 12 cupcakes
- 250g unsalted butter, softened
- 3 cups (450g) icing sugar
- ½ cup (60g) cocoa powder
- ¼ cup (60ml) full cream milk
- 2 tsp Queen Natural Vanilla Extract
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until lightened in colour, about 3 minutes.
Add icing sugar, cocoa and milk and mix on low until just incorporated. Beat on high for 5 minutes until light and fluffy.
Add Vanilla Extract and mix to incorporate.
To top a single layer 20cm cake or to spread over cupcakes:
125g butter, room temperature
1 ½ cups (225g) icing sugar, sifted
¼ cup (30g) cocoa powder
1 ½ tbsp (30ml) full cream milk
2 tsp Queen Natural Vanilla Extract
To make enough to fill and cover a 2 layer cake:
375g unsalted butter, softened
4 ½ cups (675g) icing sugar
¾ cup (95g) cocoa powder
1/3 cup (80ml) full cream milk
4 tsp Queen Natural Vanilla Extract
Double recipe to make enough to fill and cover a 3 layer cake.
500g butter, room temperature
6 cups (900g) icing sugar
1 cup (125g) cocoa powder
1/2 cup (125ml) full cream milk
6 tsp Queen Natural Vanilla Extract
For flavoured buttercream:
Queen Rosewater Essence and Queen Peppermint Extract are delicious additions to this chocolate buttercream. Add 2-3 tsp or to taste per single batch or buttercream.