This is the secret to the silkiest chocolate buttercream you'll ever have

It'll change your cakes forever.

Chocolate-buttercream-close-up

Creamy, smooth buttercream. Smother it over a cake. Pipe it over cupcakes. Or eat it straight from the mixing bowl. Master the art of making buttercream and you can truly take a sweet treat to the next level. 

Before you shake your head and declare that store bought will do, hear us out. Making the perfect buttercream is easier than you might think. 

All you need is four ingredients… and to follow one easy hack.

Our key to smooth and creamy buttercream

If there’s anyone you can trust to create the perfect baked good, it’s our food editor Elisa Pietrantonio. And luckily for us, she’s finally spilled her closely-guarded secret. 

Swap out cocoa powder for melted chocolate. 

The result: a luscious, smooth, chocolatey buttercream. And best of all, you’ll never have to worry about a grainy texture again. 

If you want the glossiest buttercream ever, try adding some beautiful condensed milk.

How to make perfectly smooth buttercream

Elisa also suggests these tips for making a smooth and creamy buttercream. 

• “Make sure your chocolate is the right temperature – if it’s too hot, you could end up with a puddle and if it’s too cold you risk the chocolate seizing and hardening when you add it to the butter.”
• “Don’t be afraid to ‘abort mission’ and start again. If something goes wrong during the process (for example, your chocolate seizes while you’re adding it to the butter), it might just be best to cut your losses and start over.” 
• “Using the right chocolate can help. Steer clear of using chocolate chips as they contain emulsifiers and stabilisers that help them keep their shape while baking so they won’t melt down as smooth and creamy as a good quality block chocolate would.”

Originally published as This is the secret to the silkiest chocolate buttercream you'll ever have