The Mary Berry Chocolate Buttercream is a rich and velvety frosting perfect for decorating cakes, cupcakes, or simply spreading between layers of sponge. It’s smooth, creamy, and full of deep chocolate flavor, making it an ideal topping for any dessert. Whether you’re preparing a celebration cake or just want to elevate a simple bake, this chocolate buttercream is the perfect finishing touch.
What is Mary Berry Chocolate Buttercream?
Mary Berry’s Chocolate Buttercream is a classic frosting made from a combination of butter, icing sugar, cocoa powder, and a touch of milk to create a smooth, spreadable consistency. This buttercream is ideal for piping onto cupcakes or frosting layer cakes, offering a creamy, chocolatey richness that complements many types of bakes.
Other Popular Recipes
- Mary Berry Meat Pie with Shortcrust Pastry
- Mary Berry Chocolate Bundt Cake
- Mary Berry Lemon Bundt Cake
Why You Should Try This Recipe
- Smooth and Creamy: The buttercream is perfectly smooth, making it easy to pipe or spread.
- Rich Chocolate Flavor: The cocoa powder gives a deep, satisfying chocolate taste.
- Simple Ingredients: Made with pantry staples, it’s quick and easy to prepare.
- Versatile: Use this buttercream to decorate cakes, cupcakes, or cookies.
- Perfect for Piping: The texture is ideal for piping beautiful designs on cakes and cupcakes.
Ingredients Needed to Make Mary Berry Chocolate Buttercream
- Butter: 175g (6 oz), softened, for a smooth and creamy texture.
- Icing sugar: 350g (12 oz), sifted, for sweetness and a smooth consistency.
- Cocoa powder: 50g (2 oz), sifted, to provide rich chocolate flavor.
- Milk: 2-3 tablespoons, to adjust the consistency of the buttercream.
Equipment
- Mixing bowl: For combining the ingredients.
- Electric mixer or hand whisk: To beat the buttercream until smooth and fluffy.
- Spatula: For scraping down the sides of the bowl and spreading the buttercream.
- Piping bag and nozzle (optional): If you plan to pipe the buttercream onto cakes or cupcakes.
Instructions to Make Mary Berry Chocolate Buttercream
1. Prepare the Ingredients
- Before starting, ensure the butter is softened at room temperature. This will help the buttercream become smooth and creamy without lumps.
2. Beat the Butter
- In a large mixing bowl, beat the softened butter with an electric mixer or hand whisk until light and fluffy. This should take about 3-4 minutes.
3. Add the Icing Sugar and Cocoa Powder
- Gradually sift in the icing sugar and cocoa powder, beating well after each addition to ensure everything is well combined. Start at a low speed to prevent the sugar and cocoa from flying out of the bowl.
4. Adjust the Consistency
- Add milk 1 tablespoon at a time, beating well, until the buttercream reaches a smooth, spreadable consistency. If the buttercream is too thick, add more milk; if it’s too thin, add a little more icing sugar.
5. Use the Buttercream
- Once the buttercream is smooth and fluffy, it’s ready to use. Spread it onto cakes, or cupcakes, or use a piping bag to pipe designs.
What Goes Well With Mary Berry Chocolate Buttercream
- Chocolate cakes: This buttercream pairs perfectly with any chocolate cake or cupcake.
- Vanilla sponge: The rich chocolate contrasts beautifully with a simple vanilla sponge.
- Cookies: Use the buttercream to sandwich between cookies for a delicious treat.
- Brownies: Spread a thin layer over brownies for an extra indulgent finish.
- Layer cakes: Use it to fill and top a classic layered cake.
Expert Tips for Making the Best Mary Berry Chocolate Buttercream
- Sift the icing sugar and cocoa: This ensures your buttercream is smooth and free of lumps.
- Beat the butter first: Always beat the butter well before adding the sugar to ensure the buttercream is light and fluffy.
- Adjust consistency as needed: Add more milk for a thinner buttercream or more icing sugar for a thicker consistency.
- Room temperature butter: Make sure your butter is softened, but not too warm, for the best texture.
- Pipe immediately: If you’re piping the buttercream, do it soon after making it for the best results.
Easy Variations of Mary Berry Chocolate Buttercream
- Chocolate orange buttercream: Add the zest of 1 orange or a tablespoon of orange extract for a citrusy twist.
- Mocha buttercream: Add 1 tablespoon of instant coffee dissolved in 1 tablespoon of hot water for a coffee-chocolate flavor.
- Dark chocolate buttercream: Use dark cocoa powder or melted dark chocolate for a richer taste.
- Mint chocolate buttercream: Add a few drops of peppermint extract for a refreshing, minty flavor.
Best Practices to Store Mary Berry Chocolate Buttercream
- Room temperature: Store the buttercream in an airtight container at room temperature for up to 2 days.
- Refrigeration: If you need to store it longer, refrigerate for up to 1 week. Allow it to come to room temperature before using and re-whip if necessary.
- Freezing: Buttercream can be frozen for up to 3 months. Thaw it in the fridge overnight, then bring it to room temperature before using.
Best Practices to Reheat Mary Berry Chocolate Buttercream
- Room temperature: If the buttercream has been refrigerated, allow it to come to room temperature before using. You may need to re-whip it to restore its texture.
- Microwave: If the buttercream is too firm, microwave it in 5-second intervals to soften slightly, then stir.
How Can I Make Mary Berry Chocolate Buttercream Healthier?
- Reduce sugar: You can reduce the amount of icing sugar for a less sweet version, but keep in mind it may affect the texture.
- Use dark cocoa: Choose a dark cocoa powder with less sugar for a richer, healthier chocolate flavor.
- Dairy-free option: Use a dairy-free butter substitute and plant-based milk for a vegan version.
- Use unsweetened cocoa powder: Opt for unsweetened cocoa powder to control the sweetness.
Nutrition Value (per serving)
- Calories: 250 kcal
- Protein: 1g
- Fat: 14g
- Carbohydrates: 30g
- Sugar: 28g
- Fiber: 1g
FAQs
Can I make chocolate buttercream in advance?
Yes, you can make chocolate buttercream in advance. Store it in an airtight container in the fridge for up to 1 week. Before using, bring it to room temperature and re-whip it to restore its smooth texture.
How do I thicken chocolate buttercream?
If your buttercream is too thin, you can thicken it by adding more sifted icing sugar, a tablespoon at a time, until you reach the desired consistency. Alternatively, refrigerating the buttercream for 15-20 minutes will help firm it up.
Can I freeze chocolate buttercream?
Yes, chocolate buttercream freezes well. Store it in an airtight container and freeze for up to 3 months. Thaw it overnight in the fridge, then bring it to room temperature and re-whip before using.
Why is my buttercream grainy?
Buttercream can turn out grainy if the icing sugar or cocoa powder isn’t sifted properly. Always sift your dry ingredients to ensure a smooth, lump-free buttercream. Additionally, make sure your butter is softened to room temperature before mixing.
Final Words
The Mary Berry Chocolate Buttercream is a versatile, rich frosting that’s perfect for all your baking needs. Its creamy texture and deep chocolate flavor make it ideal for decorating cakes, cupcakes, and more.
More By British Baking Recipes
Print
Mary Berry Chocolate Buttercream
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 12 servings (for frosting cakes or cupcakes)
- Category: Dessert/Frosting
- Method: Mixing
- Cuisine: British
Description
Mary Berry’s Chocolate Buttercream is a classic frosting made from a combination of butter, icing sugar, cocoa powder, and a touch of milk to create a smooth, spreadable consistency. This buttercream is ideal for piping onto cupcakes or frosting layer cakes, offering a creamy, chocolatey richness that complements many types of bakes.
Ingredients
- Butter: 175g (6 oz), softened, for a smooth and creamy texture.
- Icing sugar: 350g (12 oz), sifted, for sweetness and a smooth consistency.
- Cocoa powder: 50g (2 oz), sifted, to provide rich chocolate flavor.
- Milk: 2-3 tablespoons, to adjust the consistency of the buttercream.
Instructions
1. Prepare the Ingredients
Before starting, ensure the butter is softened at room temperature. This will help the buttercream become smooth and creamy without lumps.
2. Beat the Butter
In a large mixing bowl, beat the softened butter with an electric mixer or hand whisk until light and fluffy. This should take about 3-4 minutes.
3. Add the Icing Sugar and Cocoa Powder
Gradually sift in the icing sugar and cocoa powder, beating well after each addition to ensure everything is well combined. Start on a low speed to prevent the sugar and cocoa from flying out of the bowl.
4. Adjust the Consistency
Add milk 1 tablespoon at a time, beating well, until the buttercream reaches a smooth, spreadable consistency. If the buttercream is too thick, add more milk; if it’s too thin, add a little more icing sugar.
5. Use the Buttercream
Once the buttercream is smooth and fluffy, it’s ready to use. Spread it onto cakes, or cupcakes, or use a piping bag to pipe designs.
