Saturday, September 13, 2008
Chocolate Buttercream Frosting
cream together:
1 cup shortening
1 cup butter
then add:
2 teaspoons Vanilla
gradually add:
2 lbs powdered sugar (sifted)
4 tablespoons milk
6 one ounce squares unsweetened bakers chocolate, melted
plus 2-4 more Tablespoons milk

Makes 6 cups. Refrigerate in covered container up to two weeks. Rewhip before using.

Doubled recipe covered and prettied up a 10 inch x 4 inch layered cake. From Wilton Wedding Cakes: A Romantic Portfolio, p. 76. Love it. Buy it!

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posted by SuperCoolMom at 12:30 AM | Permalink |


  • At September 16, 2008 at 8:21 PM, Blogger Deanie

    Love your recipes, as always! Here is one to try that has become a staple for cakes at my house
    2/3 cup cocoa
    6-8 TB boiling water
    1 cube butter
    3 cups powder sugar
    1 tsp vanilla
    Place cocoa in bowl, add boiling water a little at time to make paste. Add butter, beat, then add sugar and vanilla, beat till smooth. You may need to tinker with the water and sugar for the correct consistancy. This is dark and rich, everybody loves it!

  • At September 17, 2008 at 9:00 AM, Blogger angie

    Oh my goodness, I love how your frosted the cakes. That you gave us the recipe too is such a bonus!