Making Chocolate Butter Cream Icing with the Butter Cream Icing + Easy to Make Ganache. It’s delicious and perfectly paired with Gluten Free Chocolate Cake!

Making Chocolate Butter Cream Icing in a Kitchenaid® mixer will produce the BEST results!

Decorating the cake:

  • Magic Line® pastry bag fitted with a Ateco® #822 pastry tip for the Chocolate Butter Cream Icing “scallop” border(bottom of cake).
  • Magic Line® pastry bag fitted with a Ateco® #802 pastry tip for the Ganache border(top of cake).

Chocolate Butter Cream Icing

Once I took a cake decorating class from Tom Lawson. His chocolate butter cream icing recipe is the BEST one that I have ever come across. It's creamy and delicious!


  • 2 pounds confectioner's sugar
  • 2 T. Creme Bouquet
  • 1 T. REAL Vanilla
  • 1 t. salt
  • 1/4 cup hot water
  • 1 pound unsalted butter, room temperature
  • 1 pound Crisco® shortening
  • 2 cups Easy To Make Ganache
  • 1/2 cup Dutch-process Cocoa


  1. Special technique: Instead of creaming the butter and sugar first. Then, adding the remaining ingredients. It's the other way around.

    In the bowl of an electric mixer fitted with a whisk attachment, add the sugar, Creme Bouquet, vanilla, salt, and hot water. Beat on high speed for 8 to 10 minutes. Turning off the mixer and scraping down the sides of the bowl occasionally.

    At this point the icing will look like a thick pancake batter. If it is too thick add 1 T. hot water at a time until the desired consistency is made. Be careful not to add too much water. More can be added in the next step.

  2. Add the butter, shortening, ganache and cocoa; continue whipping the icing until it is glossy and shiny.

  3. The icing will keep refrigerated for a month. Bring to room temperature. Whip again.

  4. This s enough icing for a 3 layer 8" cake.