Chocolate Buttercream Icing


Chocolate buttercream icing adds a yummy chocolate flavor to the cake

Makes 5 cups of icing


  • 2 cups solid vegetable shortening  (If shortening is unavailable, you can also use unsalted butter)
  • 1 1/2 tsp  flavor (Like Vanilla extract, Almond extract)
  • 100 ml water
  • 2 lb confectionary sugar
  • 2 tbsp Meringue Powder ( I used Wilton Meringue Powder. Meringue Powder stabilizes the icing. You can skip this if you have egg allergy)
  • 1 1/4 cup cocoa powder
  • Pinch of salt dissolved in the water used in the recipe


  • In a large bowl, mix the shortening and sugar first until it is nice and frothy
  • Add the water, flavoring, cocoa powder and meringue powder and beat on medium speed until all ingredients have thoroughly blended. Blend until the mixture is creamy
  • If using a stand mixer, do not blend for more than 3-4 minutes

For icing on cakes, you need to use thin consistency icing:

  • Add around 50 ml of water to the mixture and mix well until blended
  • To test if you have the right consistency, place one cup of the icing in a tall container and insert a spatula at the center of the icing. For thin consistency icing, the spatula will fall over

Source: The Wilton Method of Cake Decorating Course 1 Student Guide









2 thoughts on “Chocolate Buttercream Icing

  1. Pingback: Chocolate Sandwich Cake | My experiments with cooking

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