Chocolate Buttercream Frosting
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
3 cups
ingredients
- 1⁄2 cup vegetable shortening
- 1⁄2 cup unsalted butter
- 1 teaspoon real vanilla extract
- 4 cups confectioners' sugar
- 3⁄4 cup cocoa powder
- 4 tablespoons milk
directions
- YEILD 3 cups.
- Cream butter and shortening with electric mixer. Add vanilla.
- Gradually add sifted sugar & cocoa powder, one cup at a time, beating well on medium speed. Scrape sides & bottom of bowl often.
- When all sugar has been mixed in, icing will appear dry. Add milk & beat at medium speed until light & fluffy. Keep icing covered with a damp.
- cloth until ready to use. Refrigerate leftover icing in an airtight container, up to 2 weeks. Rewhip before using.
- For stiffer consistency icing only add 3 tablespoons of milk.
- For Chocolate Mocha Icing, substitute freshly brewed strong coffee in place of 1/2 of the milk required.
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