posted on Jun, 6 2013 @ 01:58 AM
This is the recipe I started with:
1/2 C shortening
1/2 C butter (1 stick)
3/4 C cocoa
1 tsp vanilla extract
4 C sifted confectioners' sugar
3-4 tblspn milk
makes about 3C frosting of a stiff consistency. To thin add more milk a tblspn at a time
1) 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. Scarpe sides and bottom of bowl often. When all sugar has been mixedin, the frosting will appear dry. Add milk and beat at medium speed
until light and fluffy. keep bowel covered until ready to use. For best results, keep icing in a bowl in refridgerator when not in use
This is Wilton's Recipe.
The changes I made:
First off, I doubled the recipe and doubled the amounts exactly except for:
sifted the cocoa too
vanilla: I used 3 tablespoons and added this as the mixer was creaming the shortening and butter.
Added the sifted cocoa after the butter, shortening, vanilla was done, about a third of a cup at a time, and scraping sides of the bowl.
milk: I used heavy whipping cream and added a tablespoon with every dry addition, sometimes a bit more.
I got a thick yet fluffy deeply chocolate yet sweet frosting. mmmmm!