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Chocolate Frosting:
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(corn, dairy, egg, gluten, peanut, soy, tree nut free)
- 2/3 cup chocolate syrup
- 1 T. Arrowroot powder
- 1/4 cup rice milk
Place the chocolate syrup in a small metal saucepan. Dissolve the arrowroot in the milk then add to the saucepan with chocolate syrup. Heat over low heat for approximately 10 minutes until the mixture starts to thicken, stirring occasionally. Remove from the heatand allow to cool. (Mixture will thicken as it cools.)
Frosts a one layer cake or 12 cupcakes. If frosting becomes too thick, stir in one tablespoon of milk at a time until desired consistency is reached.
Return to "The Recipe Store" from "Chocolate Frosting".
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