Wilton Chocolate Buttercream Icing

Allow butter to come to room temperature until softened, then beat butter and shortening together in a large mixing bowl using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Sift cocoa powder and powdered sugar together in a separate bowl to remove any lumps, ensuring a smooth final texture in the icing.

Add the sifted cocoa and powdered sugar mixture to the butter and shortening blend gradually, mixing on low speed to prevent the dry ingredients from flying out of the bowl.

Add water one tablespoon at a time to the mixture, continuing to mix on low speed, until you reach your desired spreading or piping consistency.

Increase the mixer speed to medium-high and beat the icing for an additional 4-5 minutes until it becomes light, creamy, and fully combined.

Scrape down the sides and bottom of the bowl with a spatula and mix for one more minute to ensure the icing is uniformly blended with no streaks.

Taste the icing and adjust sweetness or consistency as needed, adding a pinch of salt to balance the flavor if desired.

Use the icing immediately for frosting and decorating cakes, or store it in an airtight container at room temperature for up to two weeks, re-whipping briefly before use.