Directions:

step 1

Solid Consistency: In expansive dish, cream shortening and margarine with electric blender. Include cocoa and vanilla. Progressively include sugar, one measure at once, whipping great on medium speed. Scratch sides and bottom of dish regularly. When all sugar has been blended in, icing will show up dry. Include milk and beat at medium speed until light and feathery. Keep bowl secured with a sodden material until prepared to utilize. For best effects, continue icing bowl in cooler when not being used. Refrigerated in a hermetically sealed compartment, this icing could be saved 2 weeks. Rewhip before utilizing.

step 2

Chocolate Mocha Icing: Substitute icy prepared solid java for milk in Chocolate Buttercream formula.

Darker Chocolate Icing: Add an extra 1/4 mug cocoa (or one extra 1 oz. square unsweetened chocolate, softened) and 1 extra tablespoon drain to Chocolate Buttercream Icing.

For Thin Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.