Whipped Chocolate Decorator Icing is an easy buttercream recipe perfect for your favorite cakes and cupcakes! It requires no cooking and can be ready in 10 minutes.
Just like the bakery makes, this frosting can be used to pipe out and make those beautifully decorated frosted cakes with the pretty swirls, rosettes, etc.
This is my favorite chocolate buttercream recipe! It is truly melt-in-your-mouth delicious and perfectly chocolatey!
Chocolate Decorator Icing
- I prefer Hershey’s Dark Chocolate Cocoa for this recipe.
- Make sure and sift the powdered sugar.
- If you find the frosting is too thick to pipe, stir in milk one tablespoon at a time.
- If you find the frosting is too thin, mix in 1/4 cup powdered sugar at a time.
This Chocolate Decorator Icing can be stored at room temperature for up to three days or in the refrigerator for up to two weeks. When you take it out of the refrigerator allow it sit at room temperature for two hours. After the two hours, re-whip the frosting for ten minutes before using.
Chocolate Decorator Icing tastes just like the amazing chocolate frosting you get at a bakery.
- 2 pounds confectioners sugar
- 3/4 cup unsalted butter at room temp
- 2/3 cup Crisco solid vegetable shortening brand name recommended
- 1/2 to 2/3 cup sifted cocoa powder
- Mix margarine and shortening.
- Add 1/2 sugar and 1/2 cocoa, blend well.
- Add remaining sugar and cocoa, blend.
- Add 1/2 c milk and mix until blended.
- *The longer you mix it the lighter the color will become.
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You may like these Classic Vanilla Cupcakes!
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Kim says
Can I put on frozen cupcakes and freeze them for one more day ? Or make and refrigerate the icing until tomarrow night for Saturday ?