Skip to main content
Epicurious

Decorator’s Chocolate Buttercream

4.0

(17)

This is the best chocolate buttercream icing ever. The icing is rich, like mousse, and outrageously delicious.

Epicurious Editors' Notes:

·This recipe yields more than enough for two cakes — if only icing one cake, make a half recipe or freeze the extra.
· Meringue powder is available at http://www.wilton.com/wiltonos/.

Ingredients

Ingredients

2 cups (1 pound or 454 grams) unsalted butter, room temperature
1/2 cup (115 grams) vegetable shortening
3 lbs (1.36 kilograms) 10X confectioners' sugar
1 cup (110 grams) Dutch processed cocoa powder
3 Tbsp meringue powder
1 tsp salt
5 fl oz (150 mililiter) chocolate liqueur (i.e., Godiva or another)
2 Tbsp milk
1 Tbsp pure vanilla extract
2 cups (1 pound or 454 gram) refrigerated Ganache

Preparation

  1. Step 1

    First, prepare the Ganache. Refrigerate until firm.

    Step 2

    Cream the butter and shortening for 2 minutes. Stop to scrape the bowl. Cream the mixture for an additional 60 seconds.

    Step 3

    Sieve cocoa powder and confectioners' sugar together. Add the sugar mixture 1 cup at a time to the creamed butter and shortening. Mix until well blended. Add meringue powder and salt and beat for one minute. Mixture will appear dry.

    Step 4

    Add milk, vanilla extract, and chocolate liqueur to the buttercream. Beat until well combined.

    Step 5

    Add Ganache, 1 cup at a time and beat until light and fluffy.

  2. Step 6

    Storage: Store the icing in an airtight container and freeze. The icing will keep for up to 2 months.

    Step 7

    Yield: 2 1/2 to 3 quarts (2.37 to 2.85 L)

Cover of The Well-Decorated Cake by Toba Garrett featuring a wedding cake with a white rose.
Used with permission of Sterling Publishing Co., Inc., NY, NY. From The Well-Decorated Cake, by Toba Garrett ©2003 by Toba Garrett. Buy the full book on Amazon or ThriftBooks.
TagsFrostingDessertCocoaNut FreeMake AheadElectric MixerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.