Chocolate Frosting - Wilton

By mariannefeldman

http://www.wilton.com/recipe/Chocolate-Buttercream-Icing

Chocolate Buttercream Icing

Chocolate Buttercream Icing
Like our White Buttercream, this Chocolate Buttercream Icing can be easily adapted for decorating or spreading—make thicker or thinner by following our tips.

Ingredients

• Ingredients
• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk
• Opt: for thinner icing use corn syrup or additional milk or water
• Opt: (not in orig recipe) add small amt espresso powder

Preparation

Step 1

step 1

Stiff Consistency:
In large bowl, cream shortening and butter with electric mixer.
Add cocoa, espreso powder and vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy.
Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

step 2

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.



NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
Makes
About 3 cups of icing.