My Chocolate Buttercream

This is very very good, tastes a little like chocolate ice cream! It’s a double batch but it’s easier for me to make it this way.

My Chocolate Buttercream


  • 1 1/3 c. butter (2 sticks plus 6 tbs.)
  • 2/3 c. crisco shortening
  • 1 1/2 c. cocoa
  • 2 tsp vanilla
  • 8 c. pwd sugar
  • approximately 2/3 c. half and half
  • 2 tbs. corn syrup


  1. Blend butter and crisco together. Add cocoa and vanilla, then add sugar one cup at a time until blended-frosting will be VERY DRY. Slowly add half and half and corn syrup until you reach desired consistency.

Comments (1)


I know this may be a silly question, but I'm no where near a professional. Just make cakes for family & normally cheat and use Wilton's tub icicng :\ but son is wanting chocolate icing for a cupcake cake I'm making for him tomorrow. 1st is the butter salted or unsalted? 2nd - I've seen lots of debate on the 'new' there some specifics I should look for in shortening? 3rd will this hold up over the spaces between the cupcakes? Thanks for all your help :)