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Chocolate Frosting V (P, KLP, TNT)
Source: "Passover Desserts, New, Easy and Quicker Recipes," by Penny Wantuck Eisenberg
Yield: Enough for a layer cake

3/4 cup lightly packed brown sugar
3 tbsp. potato starch
3/4 cup pareve creamer
2" vanilla bean (or 2 tsp. vanilla sugar or extract)
3-1/2 cups chopped pareve chocolate or chips
7/8 cup boiling water
4 sticks unsalted margarine

Place the brown sugar and potato starch in a small saucepan. Gradually, stir in the creamer. If using the vanilla bean or vanilla sugar, add it to the pot. Cook over medium heat, stirring constantly, until the mixture simmers. Reduce the heat to low.

Continue stirring and cooking for 1 minute. Transfer the mixture to a bowl. Remove the vanilla bean, scrape out the seeds, and add them to the mixture. If using extract, wait to add it to the cooled mixture.

Place the chocolate in a medium-size microwavable bowl. Pour the boiling water over the chocolate and let it set for 30 seconds. Stir. If the chocolate is not fully melted and smooth, place the bowl in the microwave and cook on medium power (5) in 10-second bursts, stirring and cooking until the chocolate is completely melted.

Stir the potato starch mixture into the chocolate. Set aside to cool.

Beat the margarine or butter until fluffy. Beat in the cooled chocolate mixture.

Poster's Notes:
This recipe is not too sweet, and very chocolatey and rich.

Posted by Penny Eisenberg

Nutritional Info Per Serving: N/A