Mocha Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, softened
1 square unsweetened chocolate, melted
1 tablespoon instant coffee
4 cups (approx. 1 lb) confectioners' sugar
2 tablespoons milk
About 3 cups.
In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add melted chocolate, instant coffee and vanilla; mix well. 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; beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
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