A rich buttercream recipe that’s perfect for decorating celebration cakes.
Everyone should have a silky chocolate buttercream in their repertoire, and it doesn’t get much easier than this speedy recipe. Condensed milk adds an elevated, fudgy flavour. This recipe makes enough buttercream to fill and decorate a 20cm sandwich cake.
GH Tips:
Store in an airtight container at room temperature for up to 4 days.
Use this buttercream to decorate our all-in-one vanilla sponge cake.
For a boozy twist, add in a tbsp of your favourite spirit. Rum would work particularly well.
For a deeper, nutty flavour, brown your butter before using. Simply melt the butter in a small frying pan over low heat. Once melted, increase heat to medium-high and cook, swirling the pan occasionally, until the butter is golden brown and smells nutty. Pour into a heatproof bowl, cool and then chill until solidified to a spreadable consistency.
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
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