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.

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Recipe Ingredients
Step-by-Step Directions
Serving Suggestions
Storage
📖 Recipe
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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.

Mix the chilled butter in the Thermomix bowl until creamy.

Chocolate Buttercreamm being whipped in a Thermomix Bowl.

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.

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