Wilton's Chocolate Buttercream Icing, Decorator Icing/frosting

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup vegetable shortening
• 1/2 cup butter or 1/2 cup margarine, softened
• 3/4 cup cocoa (or three 1 oz. unsweetened chocolate squares, melted)
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3 -4 tablespoons milk (or water)

Recipe

• 1 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, 1 tbsp at a time until you get the desired consistency 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.
• 2 chocolate mocha icing: substitute cold brewed strong coffee for milk in chocolate buttercream recipe.
• 3 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.
• 4 for thin (spreading) consistency icing: add 3-4 tablespoons light corn syrup, water or milk.