Which buttercream icing recipe goes best with classic yellow cake?
Chocolate Buttercream 1/2 cup solid vegetable shortening 1/2 cup unsalted butter or margarine, room temperature 3/4 cup Dutch Cocoa or three 1-ounce semi-sweet chocolate squares, melted* 1 teaspoon pure vanilla extract 4 cup sifted confectioners’ (powdered) sugar (approx. 1 pound) 3 to 4 tablespoons milk Light corn syrup** Optional: Add 1 teaspoon chocolate extract and/or ½ teaspoon almond extract. * I prefer to use chocolate squares over the cocoa powder. The texture is smoother to me. ** Add 3-4 tablespoons of a light corn syrup per recipe to thin for icing cake. Start with 3 and see if you like working with it. In a large bowl with an electric mixer, cream the shortening and room butter together. Add cocoa and vanilla extract. Gradually add confectioners’ sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. NOTE: When all the confectioners’ sugar is mixed in, icing will appear dry. Add milk and continue beating at medium speed until light an
