Chocolate Buttercream (crusting)

I used to use cocoa powder in my chocolate buttercream but I got so tired of the mess!! So, I decided to try melted chocolate and wow! This recipe is smooth, creamy, and will crust over after about 5-10 minutes.
I’ve also noticed since I started using the melted chocolate that I no longer have the dark streaks-see my pics!

Chocolate Buttercream (crusting)

Ingredients

  • 22 tbs. salted butter (it’s almost 3 sticks)
  • 2/3 c. Crisco shortening
  • 5-8 tbs half and half or light cream
  • 2 tsp vanilla extract
  • 6 oz. unsweetened chocolate that’s been melted and cooled to room temp.
  • 2 lbs powdered sugar (about 8 cups)
  • 1-3 tbs corn syrup

Instructions

  1. Melt the chocolate first using either the microwave or like I do: I put my chocolate in a glass measuring cup, place that in a pot with water in it (making sure the water isn’t so deep it flows into the measuring cup) and heat on the stove over medium, stirring occasionally until fully melted. Allow to cool to room temp.
  2. Once the chocolate is cooled, cream together butter and shortening until smooth. Slowly add 2 tsp. vanilla and 5 tbs. of cream, then add the chocolate. Gradually add the powdered sugar and scrape down the bowl very well once it’s all added. Slowly add more cream and corn syrup a tbs at a time until frosting reaches desired consistency (you may not need a lot, depending on how hot your kitchen is and how humid it is outside).

Comments (30)

on

Can't wait to try it! I'm totally new to the website and cakes in general, but very excited to start this new 'adventure'. Can I subtitute the half and half or cream with milk?

on

You should be able to use either of those but I haven't so I'm not sure how it would turn out. It will be fine at room temp for 5-7 days, in the fridge a month, freezer I'd say 4 months.

on

I've never used crusting buttercream. Is it just for the outside or can I use it for the filling, too?

on

I just finished making this, and I had to substitute some dark chocolate chips and then some semi-sweet squares for the unsweetened chocolate. It is fabulous!!! doesn't taste like icing at all, just yummy chocolate. Thank you so much for the recipe!

on

This is a wonderful recipe. You do not get the grainyness that occurs with the cocoa powder. Just make sure that your chocolate is fully melted or you get little flecks of chocolate in the frosting. Also, it is a very light color. So if you want a darker color, just tint with brown.

on

This is my favorite chocolate buttercream. It's crusts wonderfully! The texture is smooth and satiny. I've made it at least ten times now, and I always get great reviews. The color is more of a milk chocolate brown, and pairs very well with chocolate cakes. Awesome recipe.

on

Love this recipe!!! The first time I made it, it tasted bitter and I had to add more sugar & milk(to balance out the sugar for consistency) so I just made it with semi-sweet chocolate and it is PERFECT!!!

on

Thank you! Thank you! Thank you!!! What a beautiful recipe! Used it for a groom's cake this morning and it turned out beautifully. Lovely texture and tastes delicious!!! Great to work with and it crusts so nicely. Note: I used 2/3 Baker's unsweetened chocolate and 1/3 Ghiradelli unsweetened chocolate---a chocolates lover's dream:)

on

Made this using unsweetened chocolate and it is great!  Needed to make another batch and I only had semi sweet chocolate left so I made it-  too sweet but usable.  Thanks for sharing!

on

Just made this icing. It is wonderful! I used unsalted butter, but added a pinch of salt.

Thank you.

It will be my go to chocolate buttercream


on

Does this hold shape well? I want to use a crusting buttercream for Chewbacca's fir on a cake I have to make but I want to make sure it is stiff enough to hold its shape.


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