Name: Dark Chocolate Buttercream Frosting Recipe
Yield: 2 1/2 cups
Ingredients: 1/2 cup solid vegetable shortening; 1/2 cup (1 stick) butter, softened; 1 cup dark cocoa powder or 7 ounces unsweetened chocolate squares, melted; 1 teaspoon vanilla extract; 4 cups powdered sugar (confectioners&apos; sugar); 4-5 tablespoons milk, plus more if needed; Electric hand mixer or stand mixer

Ingredients

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, softened
1 cup dark cocoa powder or 7 ounces unsweetened chocolate squares, melted
1 teaspoon vanilla extract

1 teaspoon vanilla extract
4 cups powdered sugar (confectioners' sugar)
4-5 tablespoons milk, plus more if needed

Tools
Electric hand mixer or stand mixer

Instructions

Click to mark complete

- In a large bowl, beat the butter and shortening with an electric mixer on medium speed until combined. Add dark cocoa powder or melted chocolate and vanilla.
- Gradually add powdered 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, frosting will appear dry.
- Add milk and beat at medium speed until light and fluffy. If frosting is too stiff, add additional milk, 1 teaspoon at a time, until frosting reaches desired consistency.
- Keep frosting covered with a damp cloth until ready to use.

Notes

To store: Frosting should be stored in an airtight container in the refrigerator for 2 weeks and can be frozen for up to 6 weeks. Bring back to room temperature and re-whip before using.

How To

Buttercream Frosting Tips and Tricks

Did your homemade buttercream come out runny or too dry? Are your buttercream flowers drooping or is your frosting filled with air bubbles? We're here to help!

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