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
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.
(Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
YIELD: Makes about 3 cups.