Chocolate Buttercream

250g (9oz) Icing Sugar, sifted
125g (4½oz) Butter, softened
30g (1oz) Plain Chocolate (70% cocoa solids), melted
1-2 tbsp Milk or Cream
Vanilla Extract, a few drops

Cream the butter and sugar until soft and light.
Add the vanilla and melted chocolate and enough milk (or cream) to produce a fairly stiff spreading consistency.
Use as a filling or topping for cakes such as Victoria Sponge or Cup Cakes.

Makes 400g (14oz)

Baking Recipes

Chocolate Buttercream