Food recipes
Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting
Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting Ingredients: shortening, vegetable, household, composite butter, without salt cocoa, dry powder, unsweetened vanilla extract sugars, granulated milk, flui...
Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting
Ingredients:
shortening, vegetable, household, composite
butter, without salt
cocoa, dry powder, unsweetened
vanilla extract
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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.
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 (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
Ingredients:
shortening, vegetable, household, composite
butter, without salt
cocoa, dry powder, unsweetened
vanilla extract
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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.
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 (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.