- 200 g icing sugar
- 100 g butter
- 1 tsp cocoa powder
Put the butter in a large bowl and, mixing constantly with a spatula, add the icing sugar slowly and cream the two ingredients together. Make sure you use butter at room temperature.
Smooth the buttercream with the spatula to remove any air bubbles.
When the icing sugar and butter are fully combined, add a teaspoon of cocoa powder mixed with a little bit of water to create a paste. Mix until evenly distributed.
The icing should fill an 8-inch cake.