Wilton's Chocolate Buttercream Icing
Featured Pinch Tips Video
- 1/2 c
- solid vegetable shortening
- 1/2 c
- (1 stick ) butter or margarine softenes
- 3/4 c
- cocoa powder
- 1 tsp
- clear vanilla extract
- 4 c
- powdered sugar (1 lb) sifted
- 3-4 Tbsp
- milk, whole
1Stiff consistency In large bowl cream shortening and butter with mixer.
2Add cocoa and vanilla.
3Gradually add sugar one cup at a time. beating well on med speed.Scrape sides amd bottom of bowl often
4When sugar is all in icing will appear dry add milk beat on med speed until light and fluffy
5Keep bowl covered with damp cloth until ready to use.
6For beat results keep icing bowl in fridge when not in use.
7Refrifgerate up to two weeks in air tight container. Rewhip before using.
8Chocolate Mocha Icing- Substitute cold brewed stronge coffee for milkin Chocolate Buttercream Icing
9Dark Chocolate Icing- Add an additional 1/4 cup coca and 1 more Tbsp milk to Choloate Butercream Icing
10For thin (spreading ) Consistency Add 3-4 Tbsp corn syrup, water or milk.