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This icing/frosting is rich and yummy and is better served at room temperature. Once chilled it becomes hard and fudge like. It is a great base for black icing for decorating, the strong fudge flavor over powers the black paste coloring.
Ingredients
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1/2 Cup Margarine, softened
1/2 Cup +1 Tbls Vegetable Shortening
5 Cups 10X Powdered Sugar
1 Cup Semisweet Chocolate Chips (Ghirardelli is my preference)
1 1/2 Tsp Vanilla
4 Tbls Milk
Instructions
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Mix margarine and 1/2 cup shortening until blended. Slowly add 4 cups powdered sugar, vanilla and 2 tbls of milk until creamy, set aside. Melt chips with 1 tbs shortening, mix until syrup like. This can be done in microwave…do not over heat. Poor chocolate into icing and mix well slowly adding additional cup of sugar alternting with 1-2 tbs of milk. Mix until creamy. Add black color paste if desired. Spread onto your favorite cake. Makes about 4 cups of icing. Can be stored in refrigerator for up to 2 weeks. Allow icing to sit until room temperature, then mix before spreading on cake.
Tags: black icing, chocolate, frosting, fudge, Icing
7 Responses
tiffanyp23
November 6th, 2009 at 11:39 pm
Will this icing crust?
tigercat1956
November 9th, 2009 at 6:03 am
Can you use butter intstead of margarine? We don’t use margarine and hate the taste.
Trudy53
November 9th, 2009 at 6:52 am
I would mix in 1 tbs of Meringue powder into the powdered sugar before adding to mixture and that will make it crust.
dara69
November 9th, 2009 at 9:58 am
how much butter should I use in place of margarine? (margarine is one chemical compound away from plastic)
lauriekailee
November 11th, 2009 at 12:49 pm
has anyone tried this? I’m wanting to try it but wondering why the rating is so low? I wouldn’t use margarine either, should be a straight substitution for butter – same amount.
holdingon2faith
November 12th, 2009 at 3:39 pm
what is 10X powder sugar??? is it the same as regular powder sugar ?
Shannellr
November 17th, 2009 at 1:17 pm
10X just means it’s sifted 10 times more then what’s considered to be “normal”. But just an fyi, I make so much icing that I buy generic powdered sugar and off-brand names (like bulk at Sam’s or store brand at Albertsons) and it’s just fine and usually is also “10x” like the name brand. Personal preference I suppose!
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