Chocolate Buttercream Frosting

1. 1

   YEILD 3 cups.

2. 2

   Cream butter and shortening with electric mixer.

3. 3

   Add vanilla.

4. 4

   Gradually add sifted sugar & cocoa powder, one cup at a time, beating well on medium speed.

5. 5

   Scrape sides & bottom of bowl often.

6. 6

   When all sugar has been mixed in, icing will appear dry.

7. 7

   Add milk & beat at medium speed until light & fluffy.

8. 8

   Keep icing covered with a damp.

9. 9

   cloth until ready to use.

10. 10

    Refrigerate leftover icing in an airtight container, up to 2 weeks.

11. 11

    Rewhip before using.

12. 12

    For stiffer consistency icing only add 3 tablespoons of milk.

13. 13

    For Chocolate Mocha Icing, substitute freshly brewed strong coffee in place of 1/2 of the milk required.

* Per serving · 4 servings · Values may vary.

No additional tips available.