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1/1 Photo of Fudge Frosting
This is my favorite frosting because: 1) you don't have to mess around with powdered sugar or electric beaters, 2) the fat content is relatively low, 3) it is fast and virtually foolproof, thanks to the cornstarch, 4) it has a beautiful satiny texture and rich dark color, 5) it tastes great. I found it in a charming cookbook entitled "British Columbia Heritage Cookbook" by Mary Evans-Atkinson (Whitecap Books, Vancouver, 1984).
Units: US | Metric
Serving Size: 1 (500 g)
Servings Per Recipe: 1