Ingredients:
1 c. (2 sticks) butter, softened
1 c. vegetable shortening
2 tsp. vanilla extract
7 c. (almost 2 lbs.) powdered sugar
1 c. cocoa powder
1 c. chocolate chips
2-4 tbsp. milk
Instructions:
1. Cream together butter and shortening until smooth. Add vanilla extract and mix.
2. Add powdered sugar and cocoa powder, 2 c. at a time, and mix until smooth. When all mixed in, it will appear dry.
3. Add milk and beat until light and fluffy.
4. Melt chocolate chips in microwave, 30 seconds at a time, until smooth. Stir into buttercream until combined. If it's too thin, add more powdered sugar until you get the desired consistency.
4. Keep bowl covered until ready to use. Can be stored in an air-tight container in refrigerator for two weeks.
* For darker brown color, add brown food coloring, or use dark chocolate chips vs. milk chocolate.
Great for filling and icing cakes and cupcakes, piping decorations, etc. Can make it thicker or thinner to suit your needs.