Light and fluffy with just the right amount of chocolate, this buttercream is the perfect for spreading, dolloping and piping.

This recipe makes enough buttercream to pipe onto 12 cupcakes, cover a 1 layer 20cm cake, or ice the top of a 20cm x 30cm sheet cake

10 min
12 cupcakes


  1. 250g unsalted butter, softened

  2. 3 cups (450g) icing sugar

  3. ½ cup (60g) cocoa powder

  4. ¼ cup (60ml) full cream milk

  5. 2 tsp Queen Natural Vanilla Extract


  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat butter until lightened in colour, about 3 minutes.

  2. Step 2

    Add icing sugar, cocoa and milk and mix on low until just incorporated. Beat on high for 5 minutes until light and fluffy.

  3. Step 3

    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.

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