Every Day Creamy Frosting

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This frosting is amazing and can be piped. Be creative and take it a step further. My inspiration came from the frosting that was included with the Adonis Cake recipe.

Yield: about 2 cups frosting


  • 1 package silken tofu (340 g/12 oz)
  • ¾ cup, melted semisweet chocolate chips*
  • 2 Tbsp cane sugar, optional
  • 1 Tbsp vanilla


  1. Before making the frosting wrap tofu in a clean cotton tea towel, then wrap the cotton tea towel in second towel and place in the fridge for 4 to 6 hours.
  2. Add tofu to food processor or blender along with the melted chocolate and vanilla. Blend until creamy.
  3. Check frosting for sweetness and if desired add a bit of cane sugar.
  4. To allow frosting to thicken, place in refrigerator for 3 to 4 hours.
  5. This frosting is freezer friendly.


  • For white frosting use white chocolate, then if desired frosting could be colored with food coloring.
  • This can be used as a spread reminiscent to Nutella. Wrap tofu overnight so it becomes super thick. Then follow the instructions above but substitute vanilla with hazelnut extract.