Saturday, May 31, 2014

Cream Cheese Yogurt Glaze

This is the frosting I used for my hummingbird cake. It is more of a glaze, and that's why is perhaps looks a little soft or runny on the cake. It is definitely not meant for piping and decorating. It's got a nice, light cream cheese flavor and a silky smooth texture. It only takes a few minutes to whip up. The cream cheese flavor and smooth texture is enhanced by the addition of a little Greek yogurt - which also makes this glaze a little lighter. Be sure to use Greek yogurt, as regular yogurt is too thin. Vanilla yogurt would probably work for a slightly different flavor. 

Cream Cheese Yogurt Glaze
1/2 block (125 grams or 4 ounces) light (reduced fat) cream cheese, softened
1/3 cup plain fat-free Greek yogurt
2-4 cups icing (confectioners') sugar

Beat the cream cheese and yogurt together until smooth. Gradually mix in the icing sugar sugar until of desired consistency. If it becomes too thick, it can be thinned out with a little more yogurt or some milk. If you want it to be thick, start off with a little less yogurt. My measurement for icing sugar is pretty vague, because I never measure, I just go by consistency. 

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