Thermo Diva

menu icon
search icon

Thermomix Chocolate Buttercream Icing

4.41 from 20 votes
Updated: · Published: by · 3 Comments

This is the best Thermomix chocolate buttercream icing! It's silky smooth and is the perfect topping for chocolate cake and cupcakes.

Homemade chocolate buttercreamon 2 wooden spoons.

This creamy, rich, and decadent chocolate buttercream is super easy to make. The Thermomix makes light work of it, so there's no manual whisking involved. It holds its shape well, so it can be used for piping and sandwiching cakes together.

Jump to:

Recipe Ingredients

Note: The full quantities are shown in the recipe card below.

  • Icing sugar 
  • Unsalted butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
  • Cocoa powder - use good-quality cocoa powder. Either Dutch-processed for a deep, smooth flavour or unsweetened cocoa powder if that's what you have available.
  • Milk - full cream milk works best for extra creaminess.

Step-by-Step Directions

Note: This is a summary of the instructions. The instructions are shown in the recipe card below.

Butter being whisked in a Thermomix bowl.
  1. Mix the chilled butter in the Thermomix bowl until creamy.
Chocolate Buttercreamm being whipped in a Thermomix Bowl.
  1. Add the remaining ingredients and beat for 1 minute. To make the buttercream lovely and creamy, insert the butterfly whisk and whisk for 40 seconds.

Serving Suggestions

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

Storage

Chocolate buttercream icing will last in the fridge for up to 1-2 weeks. Keep it in an airtight container, then bring it to room temperature before using. For the best texture, rewhip it in the Thermomix for a few seconds with the butterfly whisk.

You can freeze chocolate buttercream icing for up to 3 months. Store it in a freezer-safe container with a tight-fitting lid, ensuring it is completely airtight to maintain freshness.

chocolate cake with buttercream icing

📖 Recipe

Chocolate buttercream icing on 2 wooden spoons.

Thermomix Chocolate Buttercream Icing

4.41 from 20 votes
Deliciously soft and silky chocolate buttercream made quickly in the Thermomix.
Print Recipe Pin Recipe
Prep Time:5 minutes
Total Time:5 minutes
Author: Vicki Newton

Ingredients

  • 150 g unsalted butter chilled and roughly cubed
  • 250 g icing sugar
  • 50 g cocoa powder
  • 40 g milk

Instructions

  • Add the butter to the Thermomix bowl and mix for 40 sec/speed 5 until creamy.
  • Add the icing sugar, cocoa powder and milk and beat for 1 min/speed 3. Scrape down the Thermomix bowl with a spatula.
  • Insert the butterfly whisk and whisk for 40 sec/speed 3. This step makes the buttercream light and fluffy.
  • Use as needed. Makes enough to ice 18-24 cupcakes or to fill and top two 20 cm sandwich cakes.

Notes

Storage
Chocolate buttercream icing will last in the fridge for up to 1-2 weeks. Keep it in an airtight container, then bring it to room temperature before using. For the best texture, rewhip it in the Thermomix for a few seconds with the butterfly whisk.
You can freeze chocolate buttercream icing for up to 3 months. Store it in a freezer-safe container with a tight-fitting lid, ensuring it is completely airtight to maintain freshness.
 

You Might Also Love

Comments

    4.41 from 20 votes (19 ratings without comment)

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Rita says

    5 stars
    A delicious chocolate flavoured buttercream icing! I used Dutch Cocoa.

    Reply

  2. Zoe says

    Could I halve the recipe?

    Reply

    • Vicki says

      Hi Zoe, Yes, this recipe can be halved. Kind regards, Vicki

      Reply