Chocolate Buttercream Icing

Chocolate Buttercream Icing
original recipe from Wilton

Ingredients: makes about 3 cups
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
3 oz. of unsweetened chocolate squares, melted
1 tsp vanilla extract4 cups (about 1 lb) confectioners' sugar, sifted
3-4 tbsp. water
3-4 tbsp. light corn syrup

Stiff Consistency:
Using an stand or electric mixer, cream shortening and butter. Add in the melted chocolate and vanilla. Gradually add in the powdered 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; so add the water and beat at medium speed until light and fluffy.

Spreading Consistency:
Add the light corn syrup or more water.

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.

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