Chocolate Buttercream Icing
Creamy with a smooth texture which is ideal for making borders and flowers like roses, sweet peas, and drop flowers. Chocolate Buttercream is not recommended for making thin-petalled flowers, flowers made on lily nails or flowers made on florist wire.
1 pound sifted confectioners' (powdered) sugar (approximately 4 cups)
1/2 cup butter or margarine, room temperature
1 cup solid vegetable shortening
3 to 4 tablespoons water or milk
1 teaspoon clear vanilla extract
3/4 cup cocoa or three (1 ounce) unsweetened chocolate squares, melted
In a bowl, cream shortening, butter, flavoring, and liquid. Gradually add confectioners' sugar to creamed mixture. Add cocoa or melted chocolate. Mix thoroughly on medium speed (hand mixer), or low speed (stand mixer) until smooth and creamy. Do not over mix or mix on high speed.
Icing can be refrigerated in an airtight container for 2 weeks. Beat icing before using. Iced cake can be stored at room temperature for 2-3 days.
Flowers remain soft enough to be cut with a knife.