Milk Chocolate Buttercream

“Double Batch” as the mixer prefers volume to make it silky.

500g Salted or Unsalted “Real” Block butter

1KG SIEVED Icing Sugar (Corn Flour is better than Maize, check the ingredients)

250g Milk Chocolate (I Recommend Callebaut)

125g Double/Heavy Cream

2 Tbsp Cocoa Powder

1 tsp Vanilla

1/8 tsp salt if using unsalted butter

Melt your chocolate/cream/cocoa powder together. Ensure it is smooth, you can sieve it if there are little flecks of cocoa powder. Melting these together really enhances the flavour and it easier to incorporate.

Add soft room temp butter to the mixing bowl and then add in the COOLED ganache, whip these together for around 10 mins, this then helps to dissolve the icing sugar.

Now add in your SIEVED icing sugar in 4/5 parts (has your buttercream split before?? That’s is because you didn’t sieve the icing sugar and added it all together, the butter needs a chance to dissolve the icing sugar, during this process do not take the mixer above a low/medium speed)

Once it’s all combined pop cling film over and let it rest for an hour or 2 (overnight is best) this makes a silkier buttercream. Whip again on low and enjoy

You can use it immediately I just prefer it the next day

Jinny xxx

Products Used

I use Tesco/Aldi Real Block Butter and Aldi “The Pantry” Icing Sugar

Callebaut Milk Chocolate https://tidd.ly/41Uq6JR

Callebaut Cocoa Powder https://tidd.ly/4kM8kRH

Saracino Vanilla https://tidd.ly/4bWzyBa

Dr Oetker Milk Chocolate Chips https://tidd.ly/4ioqvex

Dr Oetker Cocoa Powder https://tidd.ly/41R0L3w