Joshua John Russell's Chocolate Buttercream Is Almost Too Easy to Make


Only a handful of ingredients and three simple steps stand between you and a rich chocolate buttercream to spread on your cake. Thanks, JJR!

Chocolate Buttercream

Yield: Enough to fill and ice two 10-inch round cakes


  • 3 pounds unsalted butter
  • 1 cup vegetable shortening
  • 2 cups unsweetened cocoa
  • 3 cups powdered sugar
  • 2 teaspoons Madagascar bourbon vanilla extract
  • 1 teaspoon salt


Make sure all ingredients are at room temperature before you begin.

1. Place all ingredients in a stand mixer fitted with a whip attachment.

2. Mix on low until well incorporated.

3. Turn to high speed and mix until light and fluffy.

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Joshua John Russell's Chocolate Buttercream Is Almost Too Easy to Make