Chocolate buttercream with caramel

    20 min

    The best chocolate buttercream in the world! Can be used on cupcakes or large cakes. I first added the caramel as I ran out of golden syrup and it tasted so good and looked so silky, I've used it ever since.


    Yorkshire, England, UK
    20 people made this

    Serves: 12 

    • 110g (4 oz) Stork®, at room temperature
    • 340g (12 oz) icing sugar, sifted
    • 85g (3 oz) Bournville® cocoa powder, sifted
    • 2 large tablespoons Carnation® caramel
    • 2 tablespoons cold milk

    Prep:20min  ›  Ready in:20min 

    1. In the bowl of a free standing mixer, combine the Stork®, icing sugar and cocoa powder and set the mixer to beat on low until it starts forming a thick and creamy buttercream.
    2. Add the caramel and milk and increase the setting on your mixer to high, keep scraping the mixture down the sides if it gets stuck. Mix until thick, creamy and the milk and caramel is well integrated.
    3. Put the buttercream in a piping bag with a Wilton® 1m open start nozzle and start piping from the inside out in a circular motion to create a flower or flat rose looking design on your cupcake or cake.


    To make caramel buttercream use the same method but don't add the cocoa powder, use more icing sugar instead, for an even better finish use Billington's golden icing sugar.

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    Reviews in English (1)


    This recipe is delicious. I will definately use it again and again.  -  31 Mar 2017