For a frosting consistency, use it as you would regular confectioners' sugar, with unsalted margarine or butter, and a touch of liquid to make a whipped icing. I have found this product in one pound canisters. When it is not Passover, a more typical starch would be cornstarch. There are many brands to choose from but most are about the same. A finer granulation of matzoh meal, this sandy fine powder is used in most cakes.
Many brands are available, but some brands are finer granulation than others.
A medium granulation works better as it tends to dry out a cake less than a fine granulation. A more recent addition to the Passover line, brown sugar adds much needed extra flavor to Passover cakes. Great in Passover Spice Sponge Cakes, cookies, and squares. Maple table syrup is also available and this is another sweetener that offers a unique flavor along with its sweetening power. NUTS Ground nuts are used in many Passover cakes to replace the flour and work with matzoh meal and cake meal to give the cake flavor.