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)


  • 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


    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.

  1. 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).


marenkreun Says... 21 Sep 2009 , 10:06am

This looks like a pretty big recipe. Anybody know about how many cups it makes?

need2sleep Says... 26 Dec 2009 , 8:12pm

This icing is just yummy!

Davina_Alloway Says... 18 Jan 2010 , 3:14pm

Thank you for posting this. It's not my MOST FAVORITE ICING!!!!

Davina_Alloway Says... 18 Jan 2010 , 3:15pm

THAT WAS SUPPOSE TO READ "It's NOW my most Favorite icing!!! SORRY

chefaddie Says... 3 Feb 2010 , 2:43pm

can't wait to use for my birthday cake!

pjaycakes Says... 13 Feb 2010 , 7:34pm

Best chocolate crusting buttercream I have ever tasted. Definite keeper. Thanks

chefaddie Says... 16 Feb 2010 , 9:44am

awesome simply awesome Thanks

kido05 Says... 20 Feb 2010 , 9:26am

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?

SeriousCakes Says... 16 Mar 2010 , 12:10pm

Yes you can use milk instead, just watch your consistency since milk is thinner than half and half.

toryanne Says... 30 Mar 2010 , 5:08pm

Yummy! Thanks for sharing! It makes about 7-8 cups!

Jennerlynner Says... 22 Apr 2010 , 11:59am

Can I use semi-sweet or bittersweet chocolate (it's what I have in the house)? Also, how long can it be stored?

SeriousCakes Says... 23 Apr 2010 , 6:46pm

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.

vpep Says... 7 May 2010 , 6:39am

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

SeriousCakes Says... 16 May 2010 , 6:40pm

Filling as well :D

angstad Says... 25 Jun 2010 , 12:37pm

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!

mom4life Says... 6 Jul 2010 , 11:14am

I use this one with this great pb filling and my family asks for it again and again....this is the best!

smbegg Says... 30 Jul 2010 , 9:09pm

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.

cakesmart Says... 22 Oct 2010 , 11:23am

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.

mmmcake0072 Says... 19 Nov 2010 , 11:18am

Sound great...does the cake have to be refridgerated because of the cream???

SeriousCakes Says... 12 Dec 2010 , 8:21pm

Nope :D

Krista512 Says... 6 Apr 2011 , 11:36pm

is this a stiff buttercream? i am needing a stiffer buttercream to make chocolate buttercream roses with

ttorr1127 Says... 10 Apr 2011 , 2:28pm

Hi. Thank you for posting your recipe. Is this a good buttercream for cupcakes?

SweetOwens Says... 5 May 2011 , 5:21pm

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!!!

susan10222 Says... 3 Jun 2011 , 9:37am

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:)

rocknbutterfly Says... 11 Nov 2011 , 8:29pm

why did you use salted butter over unsalted ?

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