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!
Labels: cake decorating, frosting
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!