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
- 1/2 cup solid vegetable shortening
- 1/2 cup butter or margarine, softened
- 3/4 cup cocoa
- 1 teaspoon Wilton Clear Vanilla Extract
- 4 cups icing sugar, sifted
- 3-4 Tablespoons Milk
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 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.
- Darker Chocolate Icing: Add an additional 1/4 cup cocoa 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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