Vanilla Sponge Cake with Chocolate Buttercream & Glacé Cherries
How to make a Chocolate Buttercream Icing
- 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
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly
Whisk the butter with an electric whisk until creamy.
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).
Gradually add in the rest of the sugar, milk, cocoa powder, and vanilla essence and continue whisking.
When the buttercream is light and fluffy taste and add more cocoa powder according to your preference of colour and taste.
Once you have done keep refrigerated until your cake is cool.
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.
Don't let the butter melt; when in warm conditions, refrigerate as soon as possible to avoid spoiling the buttercream.