I made the WBH b'cream yesterday into a chocolate b'cream and it was gret! The recipe I used was the one with some shortening. Basically, I replaced 1c. sugar with 1 cup hershey's unsweetened cocoa. Man was this delicious. I used it on a football-shaped cake and then I covered it with pettinice chocolate fondant. I dipped some extra fondant in some extra icing to taste it and it was tooooo good. The icing tasted like chocolate mousse. I highly reccommend it!
-Alysa 
Here's the recipe:
Chocolate Buttercream
5C confectioners' sugar
1C Hershey's Unsweetened Cocoa Powder
1/2 teaspoon salt
1 teaspoon vanilla extract
With a whisk attachment, add and whip at low speed:
1 cup boiling water (3/4 cup on hot days)
Whip until smooth and cool.
Add and whip until smooth:
2 3/4 cups high-ratio or regular vegetable shortening
6 ounces (1 1/2 sticks) slightly chilled butter, cut into 1 inch pieces
Increase the speed to medium-high. Whip until light, fluffy, and doubled in volume (10 to 20 minutes)
The buttercream will almost fill a 5 quart mixing bowl.
This yields a lot of icing- I did have enough for another cake, but the first cake was a football cake without any filling. I think that this should be able to last AT LEAST one week in the fridge. I really love this recipe. The only thing is the chocolate yields a light cocoa color. If you want it REALLY brown, you may want to add color.
-Alysa
can you freeze this or save it in the fridge for a while like regular buttercream?
Can't see why it wouldn't freeze the same as other buttercreams, it should be fine. Personally I don't freeze my buttercream, but many people do successfully. It does refrigerate well.
hugs Squirrelly
Yup...you can freeze and refridgerate it!! It unthaws quickly also.You can re-whip it or just fluff it up!!! I use this recipe all the time now!!!
Yup...you can freeze and refridgerate it!! It unthaws quickly also.You can re-whip it or just fluff it up!!! I use this recipe all the time now!!!
You know Kidster, I actually don't mind the taste or texture of this one and I must say, I find it easy to make and easy to work with. Haha, I really like a spoon of it straight out of the fridge, shh, don't tell, haha. Tried it out on my family and they hated the texture and complained it wasn't sweet enough, haha, now that is a first. But I did have one customer that wanted a less sweet icing and she loved it. I did make it with the high ratio shortening. Anyway, if it wasn't for you kiddo, I wouldn't have even known about it. So I bow - or should that be curtsey, to the Queen of the Kid's Cakes!
Hugs Ma
I like to add powdered cocoa and melted unsweetend chocolate. Man it's good. I sampled so much a few weeks ago I got a bad stomach ache. 
Michelle
Quote by @%username% on %date%
%body%