Crusting Chocolate Buttercream

I modified my regular buttercream for a chocolate version. It tastes good enough to just eat without cake! It also crusts really well and is good for piping decorations.

Crusting Chocolate Buttercream


  • 1/2 c shortening (WITH trans-fats)
  • 1/2 c butter or margarine
  • 1/3 c powdered non dairy coffee creamer
  • 1/2 c cocoa
  • 1/2 c water
  • 1/4 tsp. salt
  • 2 tsp. vanilla
  • 2 lbs pwd sugar


  1. Add salt to water in measuring cup so it can dissolve. Cream margarine and shortening well. Add creamer and cocoa and mix well until fluffy (4 or 5 minutes). Add powdered sugar, vanilla and water. Mix for about 5-8 minutes or so til nice and creamy.

Comments (1)


what happens if you cannot find the one with the trans fat? Do you just reduce the water by a table spoon or 2. Or add that much. Cannot remember if it makes it more or less liquid. thx.