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Chocolate Buttercream Icing Recipe


  • 24 ounces semi-sweet chocolate chips
  • 1 1/2 cups 35% cream
  • 1 tbsp clear corn syrup
  • 1 tsp vanilla extract
  • 12 ounces unsalted (room temperature) butter
  • 16 ounces (1 lb) icing sugar *also known as confectioner's sugar


  • Use a double boiler to melt the chocolate and cream together.  (Make your own version by placing a glass or stainless steel bowl on top of a pot with simmering water).   Stir occasionally until the chips are melted.
  • Off the heat, stir in the corn syrup and vanilla and allow the mixture to cool to room temperature.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture, softened butter and icing sugar on medium speed for a few minutes, until it has thickened.