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Dark Chocolate Raspberry Buttercream Recipe

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This recipe for Dark Chocolate Raspberry Buttercream is from The Just Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c solid vegetable shortening (may substitute for ½ c margarine, softened)
½ c (1 stick) butter or margarine, softened
1 c cocoa
1 tsp vanilla extract
4 c sifted confectioners' sugar (approximately 1 lb)
3-4 tbsp milk
1 tsp raspberry extract
Directions:
Directions:
In large bowl, cream shortening / butter / margarine with electric mixer. Add cocoa and vanilla. 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. Add milk 1 tbsp 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. Re-whip before using.
Personal Notes:
Personal Notes:
Makes about 3 c icing (enough for approx 24 cupcakes).

 

 

 

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