Chocolate Buttercream Decorator Icing
From fizzle3nat 16 years ago
- 5 minutes to make
- Serves 12
A great recipe for chocolate buttercream filling/frosting that works well for decorating cakes. Picture is of the wedding cake I made for a friend's wedding recently. It was an 8-inch 2-layer cake with a 4-inch 2-layer second tier. Read more Each layer was torted once. For this cake, I used 2 1/2 recipes of this icing. One recipe makes 3 cups of icing. See less
Ingredients
- 1/2 c. solid vegetable shortening shopping list
- 1/2 c. (1 stick) butter or margarine softened shopping list
- 1 tsp. vanilla extract shopping list
- 4 c. sifted confectioners' sugar (approximately 1 lb.) shopping list
- 3/4 c. regular cocoa (not dutch-process) shopping list
- 2 -5 TBSP. milk shopping list
How to make it
- In large bowl, cream shortening and butter with electric mixer. Add vanilla. Sift sugar and cocoa together. Gradually add sugar/cocoa mixture, 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 one tablespoon at a time 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.
- For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
The Rating
Reviewed by 6 people-
Sounds good, you have my 5
henrie
in Savannah loved it
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The cake looks great. Thanks for the post.
dollhead
in Mechanicville loved it
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Great looking cake...Flagged as beautiful!Thanks for the recipe.
ambus
in Lahore loved it
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