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Instructions |
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Cream butter and shortening with mixer. Add vanilla. Sift cocoa and sugar. Gradually add in sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
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When all sugar has been mixed in, icing will appear dry. Add 2 tbsp milk and beat at medium speed until light and fluffy.
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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 airtight container this icing can be stored 2 weeks. Rewhip before using.
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Substitute all vegetable shortening for butter and 1/2 tsp each no-color butter & vanilla flavoring for pure white icing and stiffer consistency.
Add 2 more tbsp milk (corn syrup or water) per recipe to thin for icing cake.
Chocolate Mocha Icing: Substitute freshly brewed strong coffee for milk in recipe.
Dark Chocolate Icing: Add 4 more unsweetened chocolate squares (or 1/4 cup cocoa) and 1 more tbsp of milk to icing.
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Serving
Suggestions |
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Yields 3 cups (enough for a 6" (or 1/2 a 12" cake) 4" high).
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Originally Submitted
1/12/2008
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