I posted a chocolate buttercream frosting recipe some time in October. You can find it here. For the football cake I made last Sunday, I used the butter cream icing recipe I posted about a week ago, plus cocoa powder and water.
INGREDIENTS (for stiff consistency)
1 cup solid white vegetable shortening
1 teaspoon Wilton Flavor (Vanilla, Almond or Butter or a combination of the 3)
3-4 tablespoons milk or water
1 lb. pure cane confectioners’ sugar (approximately 4 cups)
1 tablespoons Wilton Meringue Powder
a pinch of salt
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
1. Cream shortening, flavor and water.
2. Add dry ingredients a little at a time and mix on medium speed until all ingredients have been thoroughly mixed together.
3. Blend an additional minute or so, until creamy.
Adjust the consistency by adding water to thin out and confectioners’ sugar to thicken.