Yield
Makes 2 cups, enough for a 2-layer 8- or 9-inch cake, a 9- by 13-inch cake, or 2 dozen cupcakes

Lori Peterkin uses high-protein, shelf-stable tofu instead of butter in chocolate frosting. The frosting is so smooth, cool, and creamy that her kids also like it as a pudding.

How to Make It

Step 1

Pour chocolate into a microwave-safe bowl. Heat in a microwave oven on half power (50%) until chocolate is soft, 2 to 2 1/2 minutes.

Step 2

Meanwhile, in a blender combine tofu, rum, and vanilla. Whirl until smoothly puréed.

Step 3

Stir chocolate until smooth. Scrape into blender with tofu mixture. Whirl until smoothly puréed. 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.

Step 4

Nutritional analysis per tablespoon.

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