Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting
- Reviews 8
Ready In: 10 mins
Serves: 12
Yields: 3 cups
Ingredients
- 1⁄2 cup vegetable shortening
- 1⁄2 cup butter or 1⁄2 cup 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 (or water)
Directions
- 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 appear dry. Add milk, 1 tbsp at a time until you get the desired consistency 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.
- 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.
- For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
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