Like our vanilla frosting, this light and fluffy chocolate buttercream icing can be easily adapted for decorating or spreading. Perfect for spreading on top of cakes, cupcakes, cookies and other treats, this homemade chocolate frosting offers a sweet and delicious finish you’re going to love. Add more cocoa for a richer chocolatey flavor or use cold brewed coffee for an amazing mocha frosting that would be perfect on any chocolate cake. This easy chocolate frosting recipe can be prepared to a stiff, medium or thin consistency for all your decorating needs.
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 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. Refrigerated in an airtight container, this icing can be stored 2 weeks. 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 (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.