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Ingredients:

  • 1/2 cup solid high ratio shortening
  • 1/2 cup butter or margarine, softened
  • 1 tablespoon of merengue powder
  • 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
  • 1 teaspoon clear vainilla extract
  • 4 cups sifted confectioners' sugar (approx. 1 lb.)
  • 3-4 tablespoons milk

Directions

(Stiff consistency)

Cream shortening and butter with electric mixer. Add cocoa and vanilla  and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl. Don't mix in high and don't overbeat. If you have a Kitchen Aid Mixer, use the white attachment.

Keep bowl covered  or with a damp cloth until ready to use. This icing can be stored 2 weeks in the refrigerator. 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.

YIELD: Makes about 3 cups.



                         

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