Frosting for Passover Birthday Cake
I may be chasing an unnecessary dream here, but I thought I'd give this a try. I found a nice-sounding Passover Devil's Food cake recipe with a peanut butter frosting. I was thinking of making almond butter from scratch this year, so I thought I'd take a peanut butter frosting recipe and just sub in the almond butter. The problem is that just about every recipe uses confectioners' sugar. I've made KP confectioners' sugar in the past by whizzing up some regular sugar and potato starch in the processor. I'm concerned, though, that in the quantities called for in a 2-layer cake frosting recipe, the mock confectioners' sugar may not work as well.
Has anyone tried to use the DIY sugar in a frosting recipe and how well did it work? Or, barring that, do you have a nut butter frosting recipe that is Pesachdik? If necessary, I'll just make a 7 minute frosting, but why do anything the easy way?
I think that the texture of the sugar will make a bigger difference than the type of starch you're using. The more coarse it is, the more grainy the frosting will be. If you're adding other things to the frosting (such as almond butter), it might not make that much of a difference. If the frosting does end up grainy, a bit of warm liquid can help smooth it out. Also, making the frosting as last minute as possible, to minimize time in the fridge or possibly avoiding it.
You actually can find Vegan Confectioners sugar online and at certain stores, like whole foods -- hasn't been processed with animal bones
I would double check the package to be sure though
There's also Gefen sugar:
Sorry this is way too late for this year!
Not too late for Passover, but I did make the cake for the first seder. A friend brought me the KLP confectioners' sugar from DC and it worked just fine. In fact, the real problem was the KLP margarine I had to use. It was salted and even though I did not add any another salt, the frosting was saltier than I would have like.
The cake came out just brilliantly, though.