Food recipes
Chocolate Buttercream Frosting
Chocolate Buttercream Frosting Ingredients: shortening, vegetable, household, composite butter, without salt vanilla extract sugars, granulated cocoa, dry powder, unsweetened milk, fluid, 1% fat, without added vitamin...
Chocolate Buttercream Frosting
Ingredients:
shortening, vegetable, household, composite
butter, without salt
vanilla extract
sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
YEILD 3 cups.
Cream butter and shortening with electric mixer.
Add vanilla.
Gradually add sifted sugar & cocoa powder, one cup at a time, beating well on medium speed.
Scrape sides & bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk & beat at medium speed until light & fluffy.
Keep icing covered with a damp.
cloth until ready to use.
Refrigerate leftover icing in an airtight container, up to 2 weeks.
Rewhip before using.
For stiffer consistency icing only add 3 tablespoons of milk.
For Chocolate Mocha Icing, substitute freshly brewed strong coffee in place of 1/2 of the milk required.
Ingredients:
shortening, vegetable, household, composite
butter, without salt
vanilla extract
sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
YEILD 3 cups.
Cream butter and shortening with electric mixer.
Add vanilla.
Gradually add sifted sugar & cocoa powder, one cup at a time, beating well on medium speed.
Scrape sides & bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk & beat at medium speed until light & fluffy.
Keep icing covered with a damp.
cloth until ready to use.
Refrigerate leftover icing in an airtight container, up to 2 weeks.
Rewhip before using.
For stiffer consistency icing only add 3 tablespoons of milk.
For Chocolate Mocha Icing, substitute freshly brewed strong coffee in place of 1/2 of the milk required.