Name: Thermomix Chocolate Buttercream Icing
Prep time: 5 min
Total time: 5 min
Ingredients: 150 g unsalted butter (chilled and cubed); 300 g icing sugar; 40 g cocoa powder; ¼ teaspoon vanilla extract; 2 tablespoons milk

This is the best Thermomix chocolate buttercream icing! It's silky smooth, made in 5 minutes and the perfect topping for chocolate cake and cupcakes. I love this recipe because the Thermomix softens the butter for you, so there's no waiting around for it to come to room temperature.

Homemade chocolate buttercream on 2 wooden spoons.

FEATURED REVIEW
"A delicious chocolate flavoured buttercream icing! I used Dutch Cocoa."
RITA

Here's a Look at the Ingredients

Ingredients for icing arranged on a marble surface: bowls of icing sugar, cubed butter, cocoa powder, milk, and a bottle of vanilla extract, each labelled with its name.

Icing sugar - if you run out, you can make your own icing sugar in the Thermomix using white sugar.
Unsalted butter
Cocoa powder - use good-quality cocoa powder, either Dutch-processed for a deep, smooth flavour or regular unsweetened cocoa if that's what you have.
Vanilla extract
Milk - adds fluffiness to the buttercream.

These photos are intended to give you a helpful visual overview of the recipe. You'll find the full ingredient list, exact quantities and detailed instructions in the printable recipe card at the bottom of this post.

Visual Step-by-Step Guide

Softened butter in the Thermomix bowl, seen from above.

Soften the butter in the Thermomix.

Icing sugar piled on top of the softened butter, with the butterfly whisk in place.

Insert the butterfly whisk and add half the icing sugar.

Butter and icing sugar whisked into a pale, creamy mixture around the butterfly whisk.

Whisk until pale and creamy.

Cocoa powder and the remaining icing sugar added on top of the creamy butter mixture.

Add the remaining ingredients.

Smooth chocolate buttercream whisked around the butterfly whisk in the Thermomix bowl.

Whisk until smooth. Remove the butterfly whisk and stir through any unmixed bits.

Finished chocolate buttercream swirled in a speckled grey bowl with a spoon resting in it.

Use the buttercream to ice cooled cakes and cupcakes.

Chocolate cake covered in chocolate buttercream icing.

How Much Does It Make?

This recipe makes enough to ice 18-24 cupcakes or to fill and top two 20cm sandwich cakes.

📖 Recipe

Chocolate buttercream icing on 2 wooden spoons.

Thermomix Chocolate Buttercream Icing

4.41 from 20 votes

Deliciously fluffy chocolate buttercream made quickly in the Thermomix.

Print Recipe Pin Recipe

Prep Time:5

Total Time:5

Servings: 18 cupcakes

Author: Vicki Newton

Ingredients

150 g unsalted butter chilled and cubed
300 g icing sugar
40 g cocoa powder
¼ teaspoon vanilla extract
2 tablespoons milk

Instructions

Add the butter to the Thermomix and mix for 30 sec/speed 5 to soften it.
Insert the butterfly whisk, add half the icing sugar and mix for 30 sec/speed 3.5. Scrape down the sides of the bowl.
Add the remaining icing sugar, cocoa powder, vanilla extract and 2 tablespoons of milk. Mix for 20 sec/speed 3, scrape down the bowl, then mix again for 5 sec/speed 3 until smooth.
Remove the butterfly whisk. If there is any unmixed butter at the bottom or cocoa powder on the sides, stir it through with a spatula.

Notes

Storage: Store the buttercream in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months. Bring to room temperature and rewhip with the butterfly whisk for a few seconds before using.