This is a dark chocolate frosting. For lighter chocolate frosting, blend it with some vanilla frosting, if you have some on hand. Refrigerate any extra in a sealed container up to 3 weeks; bring to room temperature and whip for a few minutes to make it fluffy again. In dry or cold weather, cocoa powder may cause this chocolate frosting to dry out faster; simply add a little hot water and remix for a fluffy consistency.
MAKES 7 CUPS.
2 cups vegetable shortening*
1/2 cup sifted cocoa powder
6 + 1/2 cups sifted confectioners’ sugar
Pinch of salt
1/2 cup hot water
1. Place shortening in large mixing bowl with the whisk attachment. Beat on medium-high speed until soft and fluffy, about 5 to 10 minutes, depending on how warm the shortening or your room is. Stop the mixer and scrape down the sides of the mixing bowl during the process.
2. Add sifted cocoa powder to shortening and blend by hand with a spatula. (This keeps the cocoa powder from billowing out of the bowl.) Add sifted sugar and salt. Blend by hand with a spatula. Then beat mixture on low speed until sugar and cocoa are combined, about 1 minute.
3. Add hot water slowly, mixing about 30 seconds until incorporated. Stop and scrape down the sides of the bowl with a rubber spatula.
4. Mix on medium-high speed 2 minutes until sugar is dissolved. Scrape down sides of the bowl with a rubber spatula. Beat on medium-high speed 3 minutes until frosting is light and fluffy.
TIPS: For best consistency and flavor, we highly recommend Spectrum Organic Shortening in these frosting recipes. (One 24-ounce tub of Spectrum Organic Shortening contains 4 cups.)
In dry or cold weather, cocoa powder may cause stored chocolate frosting to dry out quickly. Simply add a bit of hot water and remix for a fluffy consistency.
Each ¼ cup contains 220 calories, 14g total fat, 7g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 24g carbohydrate, 1g fiber, 23g sugars, 0g protein, 16Est GL.
Diane Kittle is the owner of Dee’s One Smart Cookie, a gluten-free, dairy-free, nut-free, soy-free bakery in Glastonbury, Connecticut. Most of her bakery items are also egg-free and corn-free. She has been a contributor since 2008.