The delicately tangy flavor makes a lovely frosting for carrot and banana cakes.
Recipe information
Yield
makes 2 cups (frosts one 9-inch layer cake)
Ingredients
Preparation
Step 1
In a food processor, blend together the yogurt, agave nectar, dry milk, vanilla extract, and salt until smooth and creamy, about 1 minute. Refrigerate for 1 to 2 hours to thicken. Whip with an electric mixer to soften and fluff up for a lighter texture.
VARIATIONS
Step 2
Citrus Crème Frosting: Substitute 3 tablespoons frozen orange juice concentrate for part of the agave nectar, and substitute 1/2 teaspoon orange extract for the vanilla extract.
Step 3
Chocolate Frosting: Substitute 3 tablespoons unsweetened cocoa powder for part of the nonfat dry milk. Add extra cocoa for a richer chocolate taste.
Step 4
Almond Frosting: Decrease the vanilla extract to 1/2 tablespoon and add 1/2 teaspoon almond extract. Top the frosting with toasted sliced almonds.
