Mocha Buttercream Icing II
For coffee-lovers, there's no better combination than Mocha Buttercream Icing topping off Mocha Cupcakes.
about 3 cups
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, room temperature
1 square unsweetened chocolate, melted
1 tablespoon instant coffee
1 teaspoon vanilla extract
4 cups (approximately 1 pound) confectioners' (powdered) sugar
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add melted chocolate, instant coffee and vanilla; mix well. 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; beat at medium speed until light and fluffy.
Preparation/Total Time: 15 minutes
Keep icing 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. Re-whip before using.