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Item# WLRECIP-42

Easy Chocolate Buttercream Frosting

Item No. WLRECIP-42
Amount
3 cups
Prep Time
20 min
Skill Level
Beginner
Total Time
20 min

Sometimes there's just nothing better than homemade chocolate buttercream! Like our traditional Easy Vanilla Buttercream Frosting, this light and fluffy chocolate buttercream frosting can be easily adapted for decorating or spreading. Perfect for birthday cakes, cupcakes, cookies and other treats, this homemade chocolate frosting offers a sweet and delicious finish.

Add more cocoa for a richer chocolate flavor or use cold brewed coffee instead of milk for an amazing mocha frosting. This easy chocolate frosting recipe can be prepared to a stiff, medium or thin consistency for all your decorating needs.

Ingredients

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  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup cocoa powder
  • 4 cups sifted powdered sugar (confectioners' sugar)
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract (pure or imitation)
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Instructions

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  • Notes:

    • Enough for 24 cupcakes: This amount of frosting is enough to frost 24 cupcakes.
    • Use soften butter: It’s important to use soften butter before mixing for the fluffiest results. Soften butter using a microwave in 2 to 5 second increments on the lowest power. Learn how to soften butter here.
    • Cover bowl with a damp cloth. Keep the bowl covered with a damp cloth until ready to use. This will keep the frosting from drying out.

    Consistencies

    • For thin consistency: Add 3-4 tablespoons light corn syrup, water or milk.

    Troubleshooting

    • Frosting too dry: If the frosting is too dry, add one tablespoon of milk at a time until reaching a smooth and creamy consistency.
    • Frosting too wet: If the frosting is too wet, add one tablespoon of powdered sugar at a time until reaching desired consistency.

    Modifications

    • Chocolate Mocha Frosting: Substitute cold brewed strong coffee for milk in the chocolate buttercream recipe.
    • Dark Chocolate Frosting: Add an additional 1/4 cup of cocoa powder (or one additional 1 oz. square unsweetened melted baking chocolate ) and 1 additional tablespoon milk to the chocolate buttercream frosting recipe.

    Storage

    • To store: For best results, keep the frosting bowl in the refrigerator when not in use. Refrigerated in an airtight container, this frosting can be stored for up to 2 weeks. Bring frosting back to room temperature and re-whip buttercream using a mixer before using.

    How To

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