Ingredients
- 1/2 cup vegetable shortening
- 1/2 cup butter, softened
- 3/4 cup cocoa
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners' sugar (approx. 1 lb.)
- 4 tablespoons milk (or water)
Make it step by step
- 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. Rewhip before using.
- Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
- 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.
- For Thin Consistency Icing: Add 3-4 tablespoons of light corn syrup, water or milk.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by ruteegee, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.