Tips & Tricks / Party Supplies ...Go Back To
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Like Wilton's White Buttercream, this Chocolate Buttercream Icing can be easily adapted for decorating or spreading—make thicker or thinner by following these tips.
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Ingredients
- 1/2 cup solid vegetable shortening
- 1/2 cup butter or margarine
- 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
- 1 teaspoon Clear Vanilla Extract
- 4 cups sifted confectioners' sugar (approx. 1 lb.)
- 3-4 tablespoons milk
- Light corn syrup**
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- 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.
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Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
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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
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For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
YIELD: Makes about 3 cups.
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