Chocolate Buttercream Frosting

The Buttercream frosting

Ingredients:

120 ml of solid vegetable shortening
150 ml of solid butter (unsalted if you don't like the salty taste)
200 ml of unsweetened cocoa powder OR 50 grams of unsweetened melted cooking chocolate (I prefer cooking chocolate because the texture of the buttercream will be smoother)
700 ml of confectioners sugar (in Finnish: Tomusokeri, you can reduce the amount of sugar if you are using sweetened cooking chocolate)
3-4 Tbsp of milk

Method:

• Mix shortening and butter until well beat with medium-high speed.
• Add the melted chocolate or cocoa powder and beat well at medium speed.
• Sieve in the confectioner's sugar a little at a time and beat at low speed to avoid clouding.
• Finally add the milk a little at a time until the mixture is smooth.

The icing can be put into the fridge and can last up to 2 weeks. To reuse take out of the fridge and allow to 2 hours at room temperature, whisk it up before using to pipe it on the cupcake or spreading over cakes.

For the recipe of the chocolate cupcake go here: Chocolate Cupcake recipe