Almost 3 years ago I took classes from Wilton about cake decoration where they taught us lots of basic plus advance decorations along with their standard recipe for icing. I modified it a bit to get this chocolate butter cream.
2 Cup Vegetable Shortening
1.5 Cup Coco Powder
1 Spoon Vanilla Essence
10 Spoon Milk
450g icing sugar
Pinch of salt
- Mix shortening, essence and milk together till smooth
- Sieve together icing sugar, coco powder together.
- Add it to the shortening and mix well with the hand mixer till ingredients mix in properly.
- Add salt and blend for about two minutes till creamy.
Cream lasts almost half an year if stored in airtight container in the fridge.