Wiltons Chocolate Buttercream Icing Decorator Icingfrosting Recipes

WILTON'S CHOCOLATE BUTTERCREAM ICING, DECORATOR ICING/FROSTING

Wilton's Chocolate Buttercream Icing, Decorator Icing/Frosting image

This is the recipe directly from Wilton's website for their chocolate buttercream decorating icing. You can make it soft and spreadable or as stiff as you need by adjusting the amount of milk or water you add. Just follow the directions and it'll come out perfect every time.

Provided by Realtor by day

Categories Dessert

Time 10m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup vegetable shortening
1/2 cup butter or 1/2 cup margarine, softened
3/4 cup cocoa (or three 1 oz. unsweetened chocolate squares, melted)
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3 -4 tablespoons milk (or water)

Steps:

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and 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, 1 tbsp at a time until you get the desired consistency and beat at medium speed until light and fluffy. Keep bowl 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.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

Nutrition Facts : Calories 322.4, Fat 16.9, SaturatedFat 7.4, Cholesterol 20.9, Sodium 70.2, Carbohydrate 43.1, Fiber 1, Sugar 39.2, Protein 1.2

EASY CHOCOLATE BUTTERCREAM FROSTING (20-MINUTE RECIPE)

Easy Chocolate Buttercream Frosting (20-Minute Recipe) image

Sometimes there's just nothing better than homemade chocolate buttercream! Like our traditional Easy Vanilla Buttercream Frosting, this light and fluffy chocolate buttercream frosting can be easily adapted for decorating or spreading. Perfect for yellow cakes, chocolate cupcakes, chocolate cake and so much more, this homemade chocolate frosting offers a sweet and delicious finish.

Provided by Katie

Categories Dessert

Time 20m

Number Of Ingredients 6

Ingredients

1/2 Cup Solid Vegetable Shortening
1/2 Cup Butter or Margarine ((1 Stick, Softened))
3/4 Cup Cocoa Powder
4 Cups Sifted Powdered Sugar (Confectioners' Sugar)
3-4 Tablespoons Milk
1 Teaspoon Vanilla Extract ((Pure or Imitation))

Steps:

In a large bowl, cream shortening and butter with an electric mixer.
Add cocoa and vanilla. Make sure to mix the cocoa in well to remove any lumps. Gradually add the powdered sugar, one cup at a time, beating well on medium speed. Scrape down the sides and bottom of the bowl often.
When all sugar has been mixed in, the frosting will appear dry. Add milk and beat the frosting at medium speed until light and fluffy.

WILTON BUTTERCREAM ICING

Wilton Buttercream Icing image

A great icing that we used in Wilton Cake Decorating Class. Would produce amazing results everytime. Thinning is done easily by adding water. This recipe makes "stiff" consistency. To make "medium" add one tablespoon milk or water. To make "thin" icing (perfect consistency for decorating a cake with the basic coating) Add two tablespoons of milk or water. If you want pure white icing, which is the perfect base to tint, use the white crisco shortening and any clear vanilla extract (wilton makes a great one). Using any others will give a faint creamy color that may affect the shade you try and tint with. Using water will give you a stable product that needs no refridgeration and the icing will keep indefinately in the fridge if you keep it in a covered container. If it dries out in the fridge you can always just add a bit of water to bring it back to the consistency you need. If you over thin at any time, just add more icing sugar to thicken. Very versatile product!

Provided by Shandibear

Categories Dessert

Time 10m

Yield 3 cups, 18 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup vegetable shortening
1/2 cup softened butter
1 teaspoon wilton clear vanilla extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk or 2 tablespoons water
3/4 cup cocoa powder, for baking or 3 ounces unsweetened chocolate squares, melted

Steps:

Cream butter and shortening with mixer.
add vanilla.
gradually add sugar, one cup at a time, beating on medium speed.
scrape sides and bottom of bowl often.
when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use.
refridgerate leftover icing in an airtight container.
Rewhip before using.
*****For chocolate icing.
Add cocoa powder or melted chocolate when adding the sugar.

Nutrition Facts : Calories 209.2, Fat 11.4, SaturatedFat 5.2, Cholesterol 13.8, Sodium 47.2, Carbohydrate 28.8, Fiber 1.2, Sugar 26.2, Protein 0.8

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