• 12servings
  • 5minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 c. solid vegetable shortening

  2. 1/2 c. (1 stick) butter or margarine softened

  3. 1 tsp. vanilla extract

  4. 4 c. sifted confectioners' sugar (approximately 1 lb.)

  5. 3/4 c. regular cocoa (not dutch-process)

  6. 2 -5 TBSP. milk

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.


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