Chocolate butter icing

Yield: 3 dozen

Measure Ingredient
1 cup Unsalted butter;
½ cup Shortening;
3 cups Confectioners' sugar; measured, then sifted
1 cup To 2 cocoa; measured then sifted
¼ cup Evaporated milk; -=OR=-
¼ cup Water;

Cream butter and shortening with sugar. Add cocoa powder. Use less cocoa for a lighter icing, more for a dark one.) Add evaporated milk or water to achieve creamy consistency. Whip on high speed of an electric mixer. If icing is too thick, add more water or evaporated milk. Refrigerate until need, OR freeze for up to several months.

Whip before using.

Source: The San Diego Union-Tribune, Food Section, Mar. 23, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 03-29-95

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