Chocolate Buttercream Icing

By Reesie

Butter cream Chocolate

Ingredients

• 1/2 c solid vegetable shortening
• 1/2 c (1 stick) butter or margarine, softened
• 3/4 c coco or three 1 oz unsweetened chocolate squares, melted
• 1 tsp clear vanilla extract
• 4 c sifted confectioners' sugar (approximately 1 lb)
• 3-4 tbsp milk

Details

Servings 3

Preparation

Step 1

Stiff consistency: in large bowl, cream shortening and butter with electric mixer. Add cocoa 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 appers dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For nest results, keep icing bowl in a refrigerator when not in use. Refrigerated in a airtight container, this icing can be stored 2 weeks. Re-whip before using.

CHOCOLATE MOCHA ICING: Substitute cold brewed strong coffee for milk in chocolate butter cream recipe.

DARKER CHOCOLATE ICING: Add an additional 1/4 c cocoa (or one additional 1 oz square unsweetened chocolate, melted) and 1 additional tsp mild to chocolate buttercream icing.

For thin (spreading) consistency icing: Add 3-4 tsp light corn syrup, water or milk.

NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated shortening.