Chocolate Fudge Buttercream Icing

This icing/frosting is rich and yummy and is better served at room temperature. Once chilled it becomes hard and fudge like. It is a great base for black icing for decorating, the strong fudge flavor over powers the black paste coloring.


  • 1/2 Cup Margarine, softened
  • 1/2 Cup +1 Tbls Vegetable Shortening
  • 5 Cups 10X Powdered Sugar
  • 1 Cup Semisweet Chocolate Chips (Ghirardelli is my preference)
  • 1 1/2 Tsp Vanilla
  • 4 Tbls Milk


  1. Mix margarine and 1/2 cup shortening until blended. Slowly add 4 cups powdered sugar, vanilla and 2 tbls of milk until creamy, set aside. Melt chips with 1 tbs shortening, mix until syrup like. This can be done in microwave…do not over heat. Poor chocolate into icing and mix well slowly adding additional cup of sugar alternting with 1-2 tbs of milk. Mix until creamy. Add black color paste if desired. Spread onto your favorite cake. Makes about 4 cups of icing. Can be stored in refrigerator for up to 2 weeks. Allow icing to sit until room temperature, then mix before spreading on cake.

Comments (11)


I would mix in 1 tbs of Meringue powder into the powdered sugar before adding to mixture and that will make it crust.


how much butter should I use in place of margarine? (margarine is one chemical compound away from plastic)


has anyone tried this? I'm wanting to try it but wondering why the rating is so low? I wouldn't use margarine either, should be a straight substitution for butter - same amount.


10X just means it's sifted 10 times more then what's considered to be "normal". But just an fyi, I make so much icing that I buy generic powdered sugar and off-brand names (like bulk at Sam's or store brand at Albertsons) and it's just fine and usually is also "10x" like the name brand. Personal preference I suppose! :)


I have made this several times and it is AMAZING!!! Every one Raves about it!!!! Thanks Msjenn for sharing!!!!!


Yes I often substitute butter for the margarine. It is a 1-1 ratio. Margarine has no cholesterol, high cholesterol is a problem in my family. It crusts just fine without meringue powder.

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