A friend on Facebook recently asked her fellow baking buddies to share their best pareve frosting recipes. This is an area of baking I have spent a lot of time experimenting with, and so it quickly inspired me to put together a few of my own favorite pareve frosting combos.
My favorite, most versatile frosting particularly for cupcakess is Martha Stewart’s Seven Minute Frosting recipe. The directions might seem a little daunting at first, but I promise it seems more complicated than it actually is to make. I love this frosting especially when I want to do a lot of decorating – the taste is simple and sweet, and its perfect for making different colored frosting.
You can also try making a variation of this Marshmallow Frosting, by replacing the butter with margarine. Combine this frosting with chocolate cake, and some graham cracker crumbs, and you have the perfect pareve “s’mores” cupcakes.
But I think my favorite cupcake and frosting combo are chocolate cupcakes with peanut butter frosting. Not only do chocolate and peanut butter pair perfectly together, but the natural richness from the peanut butter allows for a good quality, rich pareve frosting. I liked adding chopped, chocolate covered peanuts as garnish.
You can also use this peanut butter frosting recipe to make a “PB & J” cupcake: make vanilla/white cake cupcakes, cut out the middle and fill with the jelly of your choice. Finish by topping with pareve peanut butter frosting.
Happy (pareve) baking!
1 cup creamy (not natural) peanut butter
1 cup sifted confectioners sugar
1/2 cup (1 stick) pareve margarine, at room temperature
1 tsp vanilla
1/4 tsp salt
In an electric mixer fitted with a paddle attachment, combine peanut butter, margarine, vanilla and salt on medium speed. Slowly add sugar until smooth, light and lump-free, scraping down with spatula as you mix.
Pronounced: PAHRV or pah-REV, Origin: Hebrew, an adjective to describe a food or dish that is neither meat nor dairy. (Kosher laws prohibit serving meat and dairy together.)