Best Icing. Learn how-to make the PERFECT icing for any cake. Vegetable shortening stays solid all the way up to 115F.
In a stand mixer fitted with the whisk attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on mediumhigh speed. Add the whipping cream to the cold. Cocoa Powder Either natural unsweetened or Dutch-processed cocoa powder are ok to use.
The icing needs to be refrigerated or it can develop a foul smell due to the oil content present in the almonds.
Chocolate use high quality chocolate bars for the best flavor. Add the whipping cream to the cold. Vegetable shortening stays solid all the way up to 115F. Margarine is just slightly more heat-resistant than butter depending on its formula anywhere from 90F to over 100F.