Chocolate Frosting

By Kathryn

Yield: Enough to frost top of 9x13. If you want to frost a two layer cake, then double this recipe.

Ingredients:

1 stick of butter (8 Tbsp)

⅔ cup cocoa powder (I Like Hershey's)

⅓ cup (6 Tbsp) milk

1 tsp vanilla

3+ cups powdered sugar (1 box)

Method:

Option 1: Melt butter and add cocoa powder. Stir until lumps are out. Let it cool on counter until room temperature.

Option 2: Bring butter to room temperature. In a mixing bowl, cream the butter. Add cocoa powder and beat together.

·         Add 1 ½ cup powdered sugar, mix the sugar into the butter/chocolate mixture.

·         Add 3 Tbsp milk and 1 tsp vanilla, mix in until incorporated

·         Add 1 ½ cup powdered sugar, mix in

·         Add in 1 Tbsp milk, Mix

·         Add another 1 Tbsp milk, Mix

·         At this point you should have 1 Tbsp of milk left.

·         Beat on high speed until desired consistency.

·         Add 1 tsp at a time and beat until desired consistency.

If the frosting gets too soft, add 1 Tbsp of powdered sugar at a time and mix.

Wilton Buttercream Icing

Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

INGREDIENTS:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing. (Medium Consistency)

DIRECTIONS:

1. In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
2. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
3. 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.
4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
5. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.