CHOCOLATE BUTTERCREAM

Use the basic buttercream icing recipe. Add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted, and an additional 1 to 2 tablespoons milk to recipe. Mix until well blended. For a unique change of pace, add Wilton Candy Flavors, in place of vanilla extract. Chocolate Mocha Icing: substitute freshly brewed strong coffee for milk in recipe.

Buttercream Icing:

1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners’ sugar (approx. 1 lb.)
2 tablespoons milk**

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton Butter Flavor for pure white icing and stiffer consistency.

**Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake

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