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Chocolate Frosting With Shortening
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Chocolate Frosting With Shortening

Do you want a chocolate frosting with shortening that is great for filling and frosting your cakes and cupcakes? It's truly light and fluffy. Not only that but also packed with the greatness of chocolate. Likewise, it is easy to handle, so you can easily decorate and frost. 
Course: Dessert
Cuisine: American
Keyword: Chocolate Frosting With Shortening
Author: cakedecorist.com

Equipment

Ingredients
  

For Chocolate Frosting With Crisco

  • 8 tbsp of cocoa powder
  • 8 tbsp of vegetable shortening I prefer Crisco
  • 1 tsp of vanilla
  • 1/2 teaspoon of salt
  • 8 tbsp of coffee you can also use water or non-dairy milk
  • 4 cups of powdered sugar

For Bonus Chocolate Frosting With Shortening

  • 2 cups of all-purpose flour
  • 1/2 cup of cocoa powder
  • 2 tsp of baking powder
  • 1/4 teaspoon of salt
  • 1 cup of maple syrup
  • 3/4 cup of coconut milk
  • 1/2 cup of canola oil
  • 3 ounces of melted dark dairy-free chocolate
  • 2 tbsp of dairy-free soy yogurt
  • 1 tsp of vanilla extract

Instructions

For Chocolate Frosting With Crisco

  • Before anything else, make sure to prepare a mixing bowl. Then, add the cocoa powder.
  • After that, pour the hot coffee over the cocoa powder. Afterward, allow it to sit for about a minute.
  • Then, add the vegetable shortening, vanilla, and salt to the cocoa.
  • Afterward, use an electric mixer and set it at a low speed and blend.
  • After that, gradually add the powdered sugar while still mixing at a low speed until everything combines well.
  • Next, when you observe that the powdered sugar incorporates completely into the mixture, set your electric mixer to high speed. Then, mix the frosting mixture for about one to two minutes. Then, likewise, mix it until the frosting mixture becomes light and fluffy.
  • Lastly, frost your cupcakes using the mixture and enjoy.

For Bonus Chocolate Frosting With Shortening

  • First and foremost, ensure to preheat your oven to 350 degrees Fahrenheit.
  • Afterward, line your cupcake pans with cupcake liners (about 14 cups).
  • Then, sift together the flour, cocoa powder, baking powder, and salt in a medium-sized mixing bowl.
  • After that, use a small mixing bowl. Then, combine the maple syrup, coconut milk, canola oil, melted dark chocolate, yogurt, and vanilla extract.
  • Next, add the mixture with maple syrup into the dry ingredients (flour mixture) and whisk until combined.
  • Afterward, pour the cupcake batter onto the cups, filling each cup approximately two-thirds to three-quarters.
  • Then, place the cupcake pans and bake for about twenty minutes or until it cooks through.
  • When the cupcakes cook through, take them out of the oven. Then, make sure to allow them to cool completely on a wire rack. After that, make sure to take each cupcake. Afterward, line them in the wire rack to allow them to cool faster.
  • Finally, set the cupcakes aside for frosting.

Notes

First of all, to deepen the flavor of the cocoa powder, you will need it to blossom. In addition to that, you will need to utilize a hot liquid. After that, pour it over the cocoa powder to achieve this. Not only that, but it also allows the liquid to sit in the cocoa powder. Make sure to do that for about one to two minutes to allow the flavor to develop. Moreover, black coffee can enhance the richness of the chocolate. 
Likewise, if you have leftover frosting, you can place it in an airtight or sealed container. After that, place it inside the refrigerator. Because of that, it will last for up to three months. Also, before using the leftover frosting from the refrigerator or chiller, allow it to reach room temperature.
Additionally, if you want to freeze it, place the cupcakes in a ziplock bag. And it can last up to approximately six months. Then, when it is time to thaw, microwave for about twenty to thirty seconds. In addition to that, you can thaw it overnight in the refrigerator. Because of this, it is best to eat cupcakes when at room temperature. However, keep in mind that freezing tips are appropriate for unfrosted cupcakes. That is why if you frost the cupcakes, then it is not best to freeze them. 
Additionally, do not overbake the cupcakes. Because you have to consider that they cook as they cool down. Keep in mind that cupcakes are ready when you use the toothpick test. Or when you lightly press on the tops, and they spring back.
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