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Wilton Dark Chocolate Buttercream Icing Recipe Zoom

Dark Chocolate Buttercream Icing Recipe


We've intensified the flavor to make Dark Chocolate Buttercream Icing an amazing way to finish your cakes and cupcakes.
Makes: About 3 cups.
Skill Level:

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Step 1

Cream shortening and butter with electric mixer. Add cocoa or melted chocolate 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 and beat at medium speed until light and fluffy.

Step 2

Add 3-4 tablespoons light corn syrup per recipe to thin icing if desired. Keep icing covered with a damp cloth until ready to use.

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Ingredients

Products

1 teaspoon Clear Vanilla Extract, 2 Oz.

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solid vegetable shortening

1/2 cup solid vegetable shortening

butter or margarine

1/2 cup butter or margarine

cocoa

1 cup cocoa (or)

unsweetened chocolate squares, melted

7 (1 ounce each) unsweetened chocolate squares, melted

confectioners' sugar

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

milk

4-5 tablespoons milk

light corn syrup

3-4 tablespoons light corn syrup ((optional))

Tools

Products

Electric mixer

Electric mixer

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Dark Chocolate Buttercream Icing is rated 4.6 out of 5 by 16.
Rated 3 out of 5 by from Cocoa and choco Should i use both cocoa and choco? If yes, is the 7 choco means i should have 7 oz of choco?
Date published: 2017-11-02
Rated 1 out of 5 by from Don't understand The recipe calls for 7 one once squares of melted unsweetened chocolate, but there are no instructions about using it in the recipe.
Date published: 2017-09-02
Rated 5 out of 5 by from By far the absolute best buttercream icing I've ever made. Used the Hershey Special Dark powder that others mentioned and it was so rich and delicious. Will be recommending this to everyone. I did not use the light corn syrup. What exactly would this do for the recipe?
Date published: 2015-10-23
Rated 5 out of 5 by from This was super tasty!! I do not like most frostings because they are too sweet. I modified it slightly by cutting the confectionary sugar in half and not adding any milk (I needed very thick icing). I also used Hersey's Special Dark Coco.
Date published: 2014-12-07
Rated 5 out of 5 by from *light* in color
Date published: 2013-11-18
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