Sunday, November 22, 2009

"Cream Cheese" Frosting (SCD)


One the one hand I have to warn you, this frosting is a bit cantankerous and doesn't behave like typical frosting. It might not be as smooth and easy to spread. On the other hand, it tastes like real cream cheese frosting, the kind that is yummy on carrot cake and pumpkin brownies. It's very important to have all of the ingredients at room temperature. If the yogurt is even the slightest bit cool the butter will look curdled.

8 oz Butter (2 sticks)
1 cup Yogurt Cream or Dripped Yogurt
1 teas Vanilla Extract
1/4 cup Honey

In a medium mixing bowl, mix butter with an electric mixer until smooth. Mix in honey. Mix in yogurt and vanilla.

2 comments:

  1. Is the butter salted or unsalted? And is the butter at room temp as well? Thanks, can't wait to try it!

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    Replies
    1. Thanks Kathy,
      Sorry it took so long to reply. Which type of butter you use is a matter of personal taste. I only buy salted. Dripping the yogurt in a strainer lined with cheese cloth for several hours with give it more of a cream cheese consistency.

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