Chocolate Buttercream Frosting

This is the Wilton recipe.

Ingredients

Vegetable shortening - 1/2 cup
Butter, softened - 1/2 cup (1 stick)
Cocoa powder - 3/4 cup or  unsweetened chocolate squares, melted - 3 oz
Vanilla extract - 1 tsp
Sifted confectioners' sugar - 4 cups  (approximately 1 lb.)
Milk - 3-4 TBSP

Steps:

Stiff Consistency

1. In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla.
2. Gradually add sugar, 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.
3. Add milk and beat at medium speed until light and fluffy.
4. 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. Re-whip before using.

Chocolate Mocha Icing

Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing

Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing

Add 3-4 tablespoons light corn syrup, water or milk.