While grocery shopping, I spotted the palm shortening many times. Never thought the need of using it. But I decided to bring a tub home for recipe testing.
The first time I spooned out the shortening, I was super happy with the smooth texture. One morning, Brek asked me if we could have chocolate cake for afternoon snack. While I was baking us the cake, I thought of testing out a frosting for the cake. This time I replaced the coconut oil with the palm shortening.
WOW!!! I believe I found my go-to chocolate frosting. Not too sweet. Very creamy. And I dare say... "chocolate frosting shots". Yeah, baby!!! It's that good!!!
makes about 1 cup (enough to frost 6 cupcakes)
1/2 cup (3 oz) chocolate chips
1/2 cup (4 oz) shortening, divided
4 Tablespoons (1 oz) powdered sugar
1 teaspoon vanilla extract
- Place the chocolate chips in a large microwavable bowl.
- Microwave them on High for 30 seconds then whisk.
- Microwave them again for 10 seconds then whisk.
- Add a tablespoon of shortening and repeat step 3 until chocolate chips are melted. TIP: Be patient when melting chocolate chips so they won't burn.
- Shift the powdered sugar on to the melted chocolate.
- Using a hand mixer, mix on a low speed until the powdered sugar is no longer visible.
- Add the rest of the shortening and vanilla extract.
- Mix on a low speed until the mixture is smooth.
- The chocolate frosting is ready for use or keep in an airtight container at a room temperature for up to a week. NOTE: Keep in mind that in winter, the chocolate frosting may harden. If so, microwave the frosting for 10 seconds then whisk. Repeat until the frosting is smooth again.
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