Saturday, October 22, 2011




1/2 cup solid high ratio shortening

1/2 cup butter or margarine, softened

1 tablespoon of meringue powder

3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted

1 teaspoon clear vainilla extract

4 cups sifted confectioners' sugar (approx. 1 lb.)

3-4 tablespoons milk


(Stiff consistency)

Cream shortening and butter with electric mixer. Add cocoa and vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl. Don't mix in high and don't over beat. If you have a Kitchen Aid Mixer, use the white attachment.

Keep bowl covered or with a damp cloth until ready to use. This icing can be stored 2 weeks in the refrigerator. Re-whip before using.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Butter-cream 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 Butter-cream Icing.

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

YIELD: Makes about 3 cups.

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