Ingredients

How to make it

  • In large bowl, cream shortening and butter with electric mixer. Add vanilla. Sift sugar and cocoa together. Gradually add sugar/cocoa mixture, 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 one tablespoon at a time 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.
  • For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Reviews & Comments 8

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  • hrmcgrew 3 years ago
    Delicious! how do i store this icing and how long can it be stored for?
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    " It was excellent "
    juels ate it and said...
    Great soumding icing, and you did a super job on that cake! Your friend is very lucky!
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    " It was excellent "
    gapeach55 ate it and said...
    I could eat my weight in that stuff.I love to decorate too. Thanks for the recipe.
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    " It was excellent "
    ambus ate it and said...
    Great looking cake...Flagged as beautiful!Thanks for the recipe.
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  • djimmey 5 years ago
    ooo lala, There goes the diet.However will come in handy for both of my children are getting married this summer. Maybe will use this recipe.
    Thank you
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    " It was excellent "
    dollhead ate it and said...
    The cake looks great. Thanks for the post.
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  • pieplate 5 years ago
    It does look wonderful. I realize that you have to use the shortening so that it won't melt at room temperature, but what does that do to the taste? Does the cocoa mask it successfully?
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    " It was excellent "
    henrie ate it and said...
    Sounds good, you have my 5
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