Lemon Yogurt Frosting
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 1-2 cakes
A rich and tangy soft frosting/glaze that goes well atop fruity cakes.
  • 300 g/10.6 oz (about 3 cups) powdered sugar
  • ΒΌ cup (half stick) butter, softened
  • 4 oz Noosa Lemon Yoghurt (half tub)
  • 1 tsp vanilla
  • zest of one medium lemon
  • juice of one medium lemon
  1. Put the butter in a mixer and beat until fluffy and no lumps remain.
  2. Add the powdered sugar gradually and mix until thoroughly combined with the butter. Scrape down the sides of the bowl and the beater as needed.
  3. Beat the butter and sugar for an extra minute or two on medium speed to whip in some air and to ensure it's smooth without any unmixed lumps.
  4. Add yogurt, vanilla, zest, and lemon juice. Beat the entire mixture on medium speed for three minutes.
  5. Put a dollop of the frosting on the cake and spread out to the sides, but not down the sides. This icing will flow until it sets up. Once your cake is frosted, put it in the fridge. This frosting contains uncooked yogurt and should be considered a spoiling hazard if warm for more than four hours.
Recipe by Eat The Evidence at https://www.eat-the-evidence.com/2014/04/04/noosa-yoghurt-blogger-recipe-contest/