Chocolate Tofu Frosting
Recipe Description
Lori Peterkin of Albuquerque uses high-protein, shelf-stable tofu, (non-refrigerated) instead of butter in chocolate frosting. The frosting is so smooth, cool, and creamy that her kids also like it as a pudding.* Makes 2 cups; enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake, or 2 dozen cupcakes.
Ingredients
- 6 oz semi-sweet chocolate|semisweet chocolate chips, or one cup
- 1 box tofu Mori-Nu extra firm low-fat or 12.3 oz shelf-stable tofu
- 2 tbsp rum <ref>Rum, Orange liqueur|orange or coffee liqueurs|coffee flavor liqueur, or water may be used to flavor the frosting.</ref>
- 1 tbsp vanilla
- Pour chocolate into a microwave safe bowl.
- Heat in a microwave oven on half power until chocolate is soft, 2 to 2½ minutes.
- Meanwhile in a blender combine tofu, rum and vanilla.
- Whirl until smoothly pureed.
- Stir chocolate until smooth.
- Scrape into blender with tofu mixture.
- Whirl until smoothly pureed.
- Pour into a bowl and nest in ice water.
- Stir often until frosting is cold, 10 to 12 minutes.
- Use or cover airtight and chill up to 2 days, stir before spreading.
This article uses material from the "Chocolate Tofu Frosting" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
