Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting

• 12 cup vegetable shortening
• 12 cup butter or 12 cup margarine, softened
• 34 cup cocoa (or three 1 oz. unsweetened chocolate squares, melted)
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3 -4 tablespoons milk (or water)

1. Stiff Consistency: In large bowl, cream shortening and butter with electric mixer.
2. Add cocoa and vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed.
4. Scrape sides and bottom of bowl often.
5. When all sugar has been mixed in, icing will appear dry.
6. Add milk, 1 tbsp at a time until you get the desired consistency and beat at medium speed until light and fluffy.
7. Keep bowl covered with a damp cloth until ready to use.
8. For best results, keep icing bowl in refrigerator when not in use.
9. Refrigerated in an airtight container, this icing can be stored 2 weeks.
10. Rewhip before using.
11. Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
12. Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz.
13. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
14. For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

vegetable shortening, butter, cocoa, clear vanilla, sugar, milk

Taken from www.food.com/recipe/wiltons-chocolate-buttercream-icing-decorator-icing-frosting-386333 (may not work)