Vanilla Sponge Cake with Chocolate Buttercream & Glacé Cherries
By Simm
How to make a Chocolate Buttercream Icing
Approved byThe Chef
1 Picture
Ingredients
- 1 cup (227g) butter
- 3 cup (375g) icing sugar
- 2 tsp vanilla extract
- 1 tbsp cocoa powder (keep adding until desired colour)
- 4 tbsp milk
Details
servings 8
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly
Preparation
Step 1
Whisk the butter with an electric whisk until creamy.
Step 2
Mix in 1½ cup (188g) of the sugar and 2tbsp milk and whisk on low speed until it has all blended in (approx. 1-2 minutes).
Step 3
Gradually add in the rest of the sugar, milk, cocoa powder, and vanilla essence and continue whisking.
Step 4
When the buttercream is light and fluffy taste and add more cocoa powder according to your preference of colour and taste.
Step 5
Once you have done keep refrigerated until your cake is cool.
Step 6
When your cake is cooled down and you are ready to decorate your cake bring out and put on the side to bring to room temperature.
Step 7
Enjoy decorating!
Don't let the butter melt; when in warm conditions, refrigerate as soon as possible to avoid spoiling the buttercream.
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