Cake Central › Recipes › Chocolate Buttercream (crusting)

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)


  • 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


  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 (26)

This looks like a pretty big recipe. Anybody know about how many cups it makes?
This icing is just yummy!
Thank you for posting this. It's not my MOST FAVORITE ICING!!!!
THAT WAS SUPPOSE TO READ "It's NOW my most Favorite icing!!! SORRY
can't wait to use for my birthday cake!
Best chocolate crusting buttercream I have ever tasted. Definite keeper. Thanks
awesome simply awesome Thanks
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?
Yes you can use milk instead, just watch your consistency since milk is thinner than half and half.
Yummy! Thanks for sharing! It makes about 7-8 cups!
Can I use semi-sweet or bittersweet chocolate (it's what I have in the house)? Also, how long can it be stored?
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.
I've never used crusting buttercream. Is it just for the outside or can I use it for the filling, too?
Filling as well :D
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!
I use this one with this great pb filling and my family asks for it again and again....this is the best!
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.
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.
Sound great...does the cake have to be refridgerated because of the cream???
Cake Central › Recipes › Chocolate Buttercream (crusting)