This is the perfect chocolate buttercream icing for a volcano cake! The cocoa powder gives the icing a brown color and tastes amazing too.
Keyword chocolate buttercream
Prep Time 10minutes
Total Time 10minutes
1tsp.Vanilla Extract 3/4 cup cocoa (or three 1 oz. unsweetened chocolate squares, melted) 4 cups sifted confectioners' sugar (approximately 1 lb.) 3-4 tablespoons milk
1/2cup1/2 cup solid vegetable shortening
1/2cup(1 stick) butter or margarine (softened)
4cupspowdered sugar or also called confectioner's sugar
3 Tbsp.milk or water mixed with a dash of saltmay need more depending on the consistency
Add all ingredients except the powdered sugar to the bowl of stand mixer (preferred) or use a hand mixer that can handle a stiff icing. You'll need a large bowl if using a hand mixer.
Mix on low speed at first and add the powdered sugar slowly 1/4 cup at a time. Wait until the mixture is wet again before adding more powdered sugar.
When all the powdered sugar has been combined with the other ingredients then test the stiffness of the icing. If it is stiff and still formable then use as is. If it is too stiff then add another tablespoon of milk or water. If it is too wet then add more powdered sugar until you get the consistency that you want. Use this chocolate icing in between the layers of cake and on the outside of the volcano.