Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting

1. 1

   Stiff Consistency: In large bowl, cream shortening and butter with electric mixer.

2. 2

   Add cocoa and vanilla.

3. 3

   Gradually add sugar, one cup at a time, beating well on medium speed.

4. 4

   Scrape sides and bottom of bowl often.

5. 5

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

6. 6

   Add milk, 1 tbsp at a time until you get the desired consistency and beat at medium speed until light and fluffy.

7. 7

   Keep bowl covered with a damp cloth until ready to use.

8. 8

   For best results, keep icing bowl in refrigerator when not in use.

9. 9

   Refrigerated in an airtight container, this icing can be stored 2 weeks.

10. 10

    Rewhip before using.

11. 11

    Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

12. 12

    Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz.

13. 13

    square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

14. 14

    For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

* Per serving · 4 servings · Values may vary.