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Printed From https://www.cakecentral.com/recipe/2224/double-chocolate-buttercream-icing 2024-04-19
I “stumbled” into this recipe while making a graduation cake for a cousin. If you like lots of chocolate, this is it! You can adjust the quantity and type of chocolate to your liking. I have used it to ice and decorate cakes, but have not tried making roses or other flowers with it.
Double Chocolate Buttercream Icing
Ingredients
- * 1 pound of dark chocolate candy melts (or baking chocolate)
- * 2 cups Crisco
- * 1 tsp. vanilla extract
- * 1 tsp. butter flavoring
- * pinch or two of popcorn salt
- * 4-8 ounces skim milk (or water or whatever milk preference you have)
- * 1 cup sifted powdered baking cocoa (I use Hershey’s)
- * 2 pounds powdered sugar
Instructions
- * Melt dark chocolate in microwave or on stove as per directed on package, set aside to cool while mixing other ingredients.
- * Cream Crisco, flavorings, and salt until light and fluffy.
- * Add milk (use 4 ounces for now) and powdered sugar as you would for making regular buttercream icing, adding the powdered cocoa at the same time as the powdered sugar.
- *Add the cooled (but not solidified!) melted dark chocolate, and mix until well blended.
- *Adjust consistency of icing at this time with more milk if needed.
