Wiltons Chocolate Buttercream Icing Recipes

WILTON'S CHOCOLATE BUTTERCREAM ICING, DECORATOR ICING/FROSTING

Steps:

• 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, 1 tbsp at a time until you get the desired consistency 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.

EASY CHOCOLATE BUTTERCREAM FROSTING (20-MINUTE RECIPE)

Steps:

• In a large bowl, cream shortening and butter with an electric mixer.
• Add cocoa and vanilla. Make sure to mix the cocoa in well to remove any lumps. Gradually add the powdered sugar, one cup at a time, beating well on medium speed. Scrape down the sides and bottom of the bowl often.
• When all sugar has been mixed in, the frosting will appear dry. Add milk and beat the frosting at medium speed until light and fluffy.

WILTON'S CHOCOLATE BUTTERCREAM ICING

Steps:

• 1. Stiff consistency In large bowl cream shortening and butter with mixer.
• 2. Add cocoa and vanilla.
• 3. Gradually add sugar one cup at a time. beating well on med speed.Scrape sides amd bottom of bowl often
• 4. When sugar is all in icing will appear dry add milk beat on med speed until light and fluffy
• 5. Keep bowl covered with damp cloth until ready to use.
• 6. For beat results keep icing bowl in fridge when not in use.
• 7. Refrifgerate up to two weeks in air tight container. Rewhip before using.
• 8. Chocolate Mocha Icing- Substitute cold brewed stronge coffee for milkin Chocolate Buttercream Icing
• 9. Dark Chocolate Icing- Add an additional 1/4 cup coca and 1 more Tbsp milk to Choloate Butercream Icing
• 10. For thin (spreading ) Consistency Add 3-4 Tbsp corn syrup, water or milk.

WILTON BUTTERCREAM ICING

Steps:

• Cream butter and shortening with mixer.
• add vanilla.
• gradually add sugar, one cup at a time, beating on medium speed.
• scrape sides and bottom of bowl often.
• when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
• refridgerate leftover icing in an airtight container.
• Rewhip before using.
• *****For chocolate icing.
• Add cocoa powder or melted chocolate when adding the sugar.

WILTON BUTTERCREAM ICING

Steps:

• Cream butter and shortening with electric mixer. Add 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, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep covered with damp cloth until ready for use. Refrigerate when not in use. Keeps for up to 2 weeks in airtight container. Rewhip before using.
• Makes 3 cups.