Chocolate Buttercream Decorator Icing Recipe

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.