The Best Chocolate Icing

This is a great chocolate frosting for cakes. I use it pretty much any time anyone wants chocolate icing on a cake.

1/2 cup shortening
1/2 cup butter
7 oz unsweetened chocolate squares
1 tsp vanilla extract
1 lb powdered sugar
5 tbsp milk
3-4 tbsp light corn syrup

Melt the chocolate squares.
Cream shortening and butter together.
Add cooled chocolate and vanilla.
Gradually add sugar, one cup at a time beating well on medium speed.
Scrape sides and bottom of bowl often.
Icing will appear DRY.
Add liquids (milk or liquor) and beat until light and fluffy on medium to high
For a smoother silkier version beat on medium for a longer period of time.
For a fluffy, thick frosting beat on a high speed for a shorter period of time.

**Add 3-4 tbsp of light corn syrup to thin icing per recipe.
Keep covered with a damp cloth until ready to use.


This icing dries hard because of the chocolate but must also be put in the fridge if kept for long because of the butter and milk.  It is perfect for smoothing and decorating cakes.  It is also a great chocolate color. Melted chocolate is a great alternative to cocoa powder.  Powder has a flavor I don't care for and it never seems to get a good color to the icing.

Here is a picture of a cake I covered in this frosting.  This cake is chocolate cake, cream cheese filling, chocolate fudge frosting, drizzled chocolate on the outside with chocolate rosettes and shavings.
It is definitely a must try for chocolate lovers.