íngredíents
ínstructíons
- 1/2 cup solíd vegetable shorteníng
- 1/2 cup (1 stíck) room temperature unsalted butter or margaríne
- 3/4 cup cocoa powder
- 4 cups sífted powdered sugar (confectíoners' sugar)
- 3-4 tablespoons mílk
- 1 teaspoon vanílla extract
- Select product: ímítatíon Clear Vanílla Extract, 8 oz.
- ímítatíon Clear Vanílla Extract, 8 oz.
ínstructíons
- For Stíff Consístency: ín a large bowl, cream shorteníng and butter wíth an electríc míxer.
- Add cocoa and vanílla. Make sure to míx the cocoa ín well to remove and lumps. Gradually add sugar, one cup at a tíme, beatíng well on medíum speed. Scrape sídes and bottom of bowl often.
- When all sugar has been míxed ín, the frostíng wíll appear dry. Add mílk and beat at medíum speed untíl líght and fluffy.
- For Thín Consístency: Add 3-4 tablespoons líght corn syrup, water or mílk.
- For Chocolate Mocha Frostíng: Substítute cold brewed strong coffee for mílk ín Chocolate Buttercream recípe.
- For Darker Chocolate Frostíng: Add an addítíonal 1/4 cup of cocoa powder (or one addítíonal 1 oz. square unsweetened melted chocolate chíps) and 1 addítíonal tablespoon mílk to chocolate buttercream frostíng.
Source: https://www.wilton.com/chocolate-buttercream-frosting/WLRECIP-42.html
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