Hi everyone! This will be my first time making chocolate icing, and I was hoping anyone with experience making this recipe can answer a few questions. Does this icing crust? Can I sub shortening for the butter? And does the cake have to be kept in the fridge after I am done decorating it? I plan on icing it on Friday night, and the cake is for Sunday.

Anyone?

I use the recipe on the hershey box for my chocolate frosting; I only use real butter (you may have to add a little extra milk to get to the consistancy you need to frost your cake. You will want to refridgerate becuase of the milk; but just set cake out an hour before serving to come to room temperature. I have also added some kaluha and sometimes coffee to enhance the flavor - I also double the recipe - leftovers stay fresh in fridge for several weeks -seal in airtight container. Good luck

I use that recipe for a filling. It doesn't crust and I don't think I would substitute the butter for shortening - it helps with the flavor. It tastes wonderful! After I melt my butter I put it in my mixer and add all the other ingredients. It comes out really creamy, but I don't think I would use it for decorating because of the fact that it doesn't crust.

I use this recipe all the time and it always crusts really nicely for me!

Thanks everyone! I guess I'll keep searching because I really want to use something that doesn't need to be kept cold...space issues in my fridge!

this is also my go-to recipe when I need chocolate. It crusts very well for me (if you need to, add more sugar since crusting is the result of fat to sugar ratio) and since I never refrigerate my cakes, this icing has never been refrigerated at my end. (My regular icing also has milk and it's never refrigerated. Milk and sugar stabilize each other.)

Sweet I was just looking at a can of Heresy's coco at Sam's & was wondering if that will work in making chocolate instead of trying to melt chocolate chip. Melting the Chocolate Chips makes the icing heavy & the boarder sometimes want to slide off the cake.

Thanks for asking this.

Has the recipe on the back of the Hershey's cocoa can changed recently? I don't make it often enough to remember the ingredients, but the last time I made it, the taste was not smooth chocolate, but sorta bitter chocolate. I made another batch with a quarter of the chocolate they suggested, and it still didn't taste as good as I remembered the last time I made it.