Chocolate Buttercream Icing
Yield
3 cupsPrep
10 minCook
?Ready
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
vanilla extract
clear |
|
| 4 | tablespoons |
water
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
butter
|
|
| 3 | ounces |
chocolate, bittersweet
melted, null |
* |
| 1 | tablespoon |
meringue
powder |
* |
| 1 | pound |
powdered sugar
sifted, (approx 4 cups) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
vanilla extract
clear |
|
| 6E+1 | ml |
water
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
butter
|
|
| 86.7 | ml/g |
chocolate, bittersweet
melted, null |
* |
| 15 | ml |
meringue
powder |
* |
| 453.6 | g |
powdered sugar
sifted, (approx 4 cups) |
|
Directions
Note: Clear butter and clear almond extracts can be included with or substituted for the vanilla. Flavorings can be up to a total of 2 teaspoons.
DIRECTIONS: Sift the powdered sugar and meringue powder into a large mixing bowl and set aside.
Cream shortening, butter, flavorings and water.
Gradually add sifted dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so until creamy.
