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Crusting Chocolate Fudge Buttercream Icing


Posted by gourmetcakes

The key to this chocolately fudge icing is using Hershey's Cocoa. It is a very rich icing that crusts over very nicely. Make sure you sift the cocoa or you will have little clumps of cocoa throughout your smooth icing. Learned this from personal experience. Enjoy!

Crusting Chocolate Fudge Buttercream Icing


  • 1 cup salted sweet cream butter, softened (2 sticks)
  • 1 cup Crisco All Vegetable Shortening
  • 3 t. Pure Vanilla extract
  • 2 lbs. (8 cups) sifted powdered sugar, divided
  • 1 cup sifted Hershey's Cocoa
  • 1 T. Meringue Powder
  • 8-9 T. heavy whipping cream, divided


  1. Cream butter and shortening, add vanilla, cream until smooth.
  2. Sift together powdered sugar and Hershey's Cocoa.
  3. Add Meringue Powder.
  4. Add 1/3 of the powdered sugar mixture, beating well on medium speed until blended (keep bowl covered with damp towel while beating to keep powdered sugar in bowl).
  5. Add 1/3 of the heavy whipping cream, mixing until blended.
  6. Add 1/3 more of the powdered sugar mixture, beating well on medium speed until blended.
  7. Add 1/3 more of the heavy whipping cream, mixing until blended.
  8. Add remaining powdered sugar mixture and remaining heavy whipping cream. Beat on medium speed until light and fluffy.
  9. Cover with damp cloth until ready to use. Keep icing bowl in refrigerator when not in use. Can be refrigerated for 2 weeks. Re-whip before using.
  10. When icing a cake, allow to crust over for at least 15 minutes.


Comments (54)

This is the Best Chocolate Icing I have tried so far. I can barely stop eating it when I make it. Whatever is left over usually gets eaten by the spoonful. Love this recipe.
This is the best tasting choc. icing i have ever had. I thought the one I WAS useing was good, but this is amazing. could eat it right from the bowl.It also crust beautifully. This is my choc icing from now on.
Delicious, this is the best chocolate recipe I have used...others taste like pure cocoa, not rich chocolate so thankyou!!
This is a great tasting recipe like cakesalone was saying my husband was trying to eat it by the spoonfull! the only problem i had with it was it was alittle dry and i don't know if you could add alittle something to the recipe to change that.... good luck good recipe!
This was delicious! Thank you for posting. Once I put it on the cake, can I leave the cake out or does it need to be refrigerated as it has heavy cream in it? Thanks!
can I decorate easily with this recipe?
So glad you all enjoy it....I agree with all of you that it is hard to stop spooning some out and eating it straight out of the container. I have not had any issues of it being too dry, but to make it creamier, just add a little more heavy whipping cream (1 T. at a time). I have left the cake out of the fridge for a full day and not had any problem. If you want to decorate with it and it is too thick, just add a little more heavy whipping cream (1 t. at a time for smaller batches) and you should do just fine.
I just tried this recipe for the first time today and it is awesome! It's great because if you want it a little lighter and more of a whipped icing you just add more whipped cream. I can now stop my search for a delicious chocolate icing. Thank you!
What do you mean by Hershey's Cocoa?? Could you use NEstles Baking Coco or do you mean the powdered stuff to make chocolate milk?
Absolutely the best. Do you have a recipe for regular "white" buttercream?
Oh my! I just made this and I had to hurry up and put it away because my husband & I wanted to keep "testing" it!! I can't wait to put this on my mother's day cake! Thanks!
how long will this hold up at room temp?
I used this recipe a couple of weeks ago and everyone loved it!! I totally agree w/ all who said it was hard to stop "testing" it! I used Nestles cocoa, b/c thats all I had and it was wonderful....but next time I buy cocoa, I'm getting the Hersheys. I iced 2-8" cakes (used a different filling) and had some left over. Wish I had tho't to measure it :( Thanks for the recipe!!
Definitely 10 stars - for taste, consistency and the way it crusts. It was so easy to work with and to smooth. I made it this morning and used it to fill, ice and decorate 2 x 8" cakes. And I still have 1 1/2 cups left over. Thank you so much for sharing this recipe!
This is the PERFECT chocolate frosting. Delicious, smooth and creamy, crusts beautifully. I will never use another chocolate recipe again. Thanks a million for sharing this.
This is defiantly a keeper! I used Sweetex Shortening, and I think that it came out even smoother than it would have using Crisco. I added a tsp of almond extract as well. Almond is SO over looked with baking! It totally enhances any baking recipe. I may try adding in melted Callebaut to a small batch. However, I know the outcome ;) Here come a few Death by Chocolate cakes! :D
This was so yummy, will use this recipe always! Going to try to sub Bailey's Irish Cream for the Whipped Cream to see how it turns out....
I just added the last bit of sugar and cream and couldn't wait to leave my response!!! This is the absolute best chocolate icing I've ever had!! Sooooo yummy! I can't wait for my little boy and husband to wake up from their nap to try it!! They're gonna love it! I would give it 20 stars if there were that many!!!! Thank you for the recipe!!!!
so.... this recipe... is AMAZING!!! I HATE chocolate cake and frosting, and I had to make chocolate cupcakes for a potluck at work, I needed something that would hold up well being left out for a few hours, I found this recipe... and oh my goodness.... after I had my cupcakes frosted, I totally went chubby bunny status on the left over frosting... ABSOLUTELY PHENOMINAL!!!! >_< love love love!!
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