Friday, September 16, 2011

Chocolate Buttercream Icing

When I really want a rich chocolate icing for my cakes, I usually go with a ganache, or whipped ganache. But sometimes that's too rich, or won't hold up to the heat/humidity. So, I will go with a chocolate buttercream. It's sweet and chocolatey. Just perfect for something like a vanilla cupcake.

What You Need:
1/2 cup butter (1 stick) - at room temperature
1/2 cup shortening
1 lb. powdered sugar (approx. 4 cups)
2 Tbsp. Cocoa Powder
2 oz. Semi-sweet or Unsweetened chocolate (melted)
2-3 Tsbp. milk
1 tsp. vanilla
1 Tbsp. Meringue Powder

Place the shortening and butter in a bowl. Mix on medium-low speed until combined.

Add all powdered ingredients. Mix until combined.

Add liquids (including melted chocolate). Mix until combined.

Yield: Approx. 3 cups. 
Store in the refrigerator for up to 3 weeks.

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  1. Awesome frosting Beki! Now that my kids cant have Corn Syrup I have to make all my frosting and this was the first I attempted. Yummm!!!

    1. Thank you!
      I am so glad it worked out!!
      - Beki

  2. How many cupcakes does this recipe frost?

  3. do we have to use all butter without shortning

  4. Beki, this is the BEST chocolate buttercream that I have found!!! Wonderful!!!


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