Step 1

Eating cornstarch raw is not recommended. Pasteurize cornstarch prior to use. To ensure you end up with enough cornstarch, pasteurize more than needed for the recipe.

Step 2

Place cornstarch in a small microwaveable bowl, such as a dipping bow. Cover and microwave at 30 second intervals for 3 to 4 repetitions or until an instant read thermometer registers 165° F.

Step 3

If there are obvious pools of water in the cottage cheese, you may pour out the excess, but don't press to drain out liquid. Place cottage cheese into a blender and puree until at least 90% smooth. See picture below.

Step 4

You might need to stop the blender a few times to scrape and stir to ensure that everything is pureed. Add the remaining ingredients. Puree until smooth and creamy, stopping to scrape if needed. Frosting will be smooth and somewhat runny. Refrigerate in a shallow container (more surface area to expedite chilling) for at least 1 hour to firm up, longer is better. Store refrigerated.

Step 5

Makes about 2 1/4 cups.