Chocolate Buttercream Frosting
1/2 cup vegetable shortening
1/2 cup butter, softened
3/4 cup cocoa
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
4 tablespoons milk (or water)
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. 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 Consistency Icing: Add 3-4 tablespoons of light corn syrup, water or milk.